Yield: 4 servings
|2 tablespoons||Olive oil|
|1 pounds||Alligator meat, cut into|
|¼ cup||Chopped onions|
|¼ cup||Chopped green onions|
|¼ cup||Chopped celery|
|¼ cup||Chopped green bell peppers|
|2 tablespoons||Minced seeded jalapeno|
|1½ tablespoon||Minced garlic|
|2 tablespoons||Chopped fresh basil|
|2 teaspoons||Chopped fresh thyme|
|2 teaspoons||Chopped fresh oregano|
|2½ cup||Peeled, seeded and chopped|
|3 cups||Chicken stock|
|Salt and black pepper|
|2 tablespoons||Unsalted butter|
|2 cups||Cooked white rice|
|2 tablespoons||Chopped green onions|
In a saucepan, heat the olive oil. Season the alligator meat with Essence. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic.
Sauté for 2 minutes. Add the herbs and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter. Remove remove 2 cups of the sauce and puree until smooth. This is a sauce for the roasted chicken.
Spoon the alligator sauce piquant over white rice in a shallow bowl.
Garnish with green onions and Essence. Spoon the pureed sauce in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives.
Yield: 4 appetizer servings
ESSENCE OF EMERIL SHOW #EE2396