Louisiana Culinary Institute of Baton Bouge

Dustin Deshotels, Juban’s Restaurant
Jude Huval, Pat’s Fisherman’s Wharf
Jeremy Jeansonne, Don’s Seafood & Steakhouse
Philip Cornman, Hollywood Casino Steakhouse

Poached Alligator Sausage on
Warm German Potato Salad with Garlic Aioli

Alligator Sausage

Ingredients:
2 ½-3 lbs Alligator meat, small diced
¼ cup Minced Shallots
1 Tbl Minced Garlic
1 Tbl Minced Sage Leaves
1 Whole Egg
1 Lemon
Salt & Pepper to Taste

Instructions for Preparation:
(1) Combine all ingredients into food processor and purée until smooth, then pull a small portion of the mixture and sauté to test for seasoning.
(2) In plastic film, wrap alligator into the form of a sausage and poach in pan at 180° for 30 minutes or until internal temperature reaches 165°.  Unwrap and cool until set (about two hours), or serve immediately.

German Potato Salad

Ingredients:
3 lbs New Potatoes, quartered
¼ cup Red Bell Peppers, Julienned
¼ cup Red Onions, Julienned
¼ cup Green Bell Peppers, Julienned
1 Tbl Minced Garlic
1 oz Minced Parsley
1 ½ cups Olive Oil
¼ cup Lemon Juice
Salt & Pepper to taste

Instructions for Preparation:
Boil potatoes until knife tender; combine with rest of ingredients and mix well, depending on preference of texture.

Aioli

Ingredients:
2 Tbl Garlic
4 Egg Yolks
1 ½ cup Olive Oil
2 tsp Salt
1 tsp White Pepper
¼ tsp Cayenne
1 Lemon

Instructions for Preparation:
(1) Combine all ingredients except yolks and lemon into food processor and purée; slowly drizzle oil into mixture while it purées to allow it to emulsify.
(2) After oil is combined, squeeze lemon juice into aioli until incorporated, careful not to beat too much lest the emulsion break.