Ingredients:
Marinated Alligator
- 1 lb. alligator flank (tenderized and sliced in 4” x 1” pieces)
- 1/2 cup teriyaki sauce
- 1/2 Tbsp. ginger, minced
- 1/2 Tbsp. garlic, minced
- 1/2 tsp. kosher salt
- 4 sugar cane sticks or skewers
Peanut Sauce
- 1 tsp. ginger, minced
- 1/4 cup creamy peanut butter
- 1/4 cup boiled peanuts, shelled
- 1/2 cup unsweetened coconut milk
- 1 1/2 tsp. sesame oil
- 2 tsp. soy sauce
- 1 tsp. brown sugar
- 1 tsp. kosher salt
- 1 Tbsp. lime juice
- 1/2 tsp. fish sauce
- 1/4 tsp. cayenne pepper
- 1 tsp. garlic, minced
- 1 Tbsp. cilantro, chopped
- 1 Tbsp. peanuts, chopped and toasted
Stir Fry
- 1 root or pack graine a voler (lotus root), sliced very thinly
- 1/4 lb. garfish tasso, or pork tasso
- 3 Tbsp. cooking oil
- 1 tsp. ginger, minced
- 1 tsp. garlic, minced
- 2 Tbsp. red chili pepper, finely chopped
- 1 1/2 cups green onions, roughly chopped
- 1 Tbsp. beene seeds
- 2 tsp. soy sauce
- 1 tsp. sesame oil
Directions:
Marinated Alligator
- Slice the alligator meat against the grain into 1/2-inch wide strips and place the strips in a medium-sized bowl or storage bag.
- Pour the teriyaki sauce over them. Add ginger, garlic and salt; stir to combine. Marinate for 2 – 3 hours in the refrigerator.
- Preheat a grill or grill pan over medium-high heat.
- Remove the alligator strips from the refrigerator.
- Thread 4 of the alligator strips onto the sugar cane skewers. O
- il the grill gates and place the alligator on the grill, and grill about 4-5 minutes on each side.
Peanut Sauce
- In a small bowl, combine the ginger, peanut butter, boil peanuts and coconut milk and whisk together.
- Add the sesame oil, soy sauce, brown sugar, salt, lime juice, fish sauce, cayenne pepper and garlic to the bowl and whisk to combine.
- Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts.
Stir Fry
- Heat the oil in a large frying pan. Add ginger and garlic and stir fry until the oil is very fragrant.
- Add the drained graine a voler root slices in a single layer. Cook until the lotus root slices start to look translucent. Flip and cook 1 to 2 more minutes.
- Add the chili pepper and green onions, and stir fry.
- Add the beene seeds, soy sauce and sesame oil and fry until the lotus roots get a bit caramelized from the soy sauce.
*To serve, pair the grilled alligator with the boil peanut sauce and serve a portion of stir fry on the side.
LASCO Dish from Chef Nathan Richard