Commander’s Palace Grits and Alligator Grillades, recipe courtesy of Chef Tory McPhail

1 cup old fashioned grits, uncooked
3 1/2 cups milk
1 1/2 lbs alligator meat, cut into 1/3-inch slices
1 1/2 cups plus 2 tablespoons flour
1 1/2 teaspoons Creole seasoning
1/4 cup vegetable oil
1 cup onions, thinly sliced
1 cup green bell peppers, thinly sliced
1 cup button mushrooms, thinly sliced
1/2 cup leeks, thinly sliced
1 teaspoon garlic, minced
1 teaspoon tomato paste
1 cup dry red wine
1 cup veal or beef stock
   Salt and Pepper to taste

Prepare Grits according to directions on box using milk instead of water.
Pound meat with mallet (between sheets of plastic wrap).  In bowl, stir 1 1/2 cups flour and Creole seasoning. Dredge alligator in mix and shake off.
Heat oil over medium high heat. Add alligator slowly and sear 1 minute on each side.  Transfer the meat to a platter.
In same pan cook 2 Tbsp. flour, whisking constantly, until peanut butter colored. Add onions, bell peppers, mushrooms, leeks and garlic and cook 4 to 5 minutes. Add tomato paste and stir constantly for 2 minutes.
Add wine and boil until liquid is reduced by half. Gradually whisk the stock and bring to simmer. Skim off any foam and cook for 5 minutes. Return alligator to skillet and warm. Serve immediately over hot grits. Serves  4.   

For award winning alligator recipes from the 2008 Louisiana Alligator Soirée visit www.LouisianaSeafood.com/Alligator.