Ragin Cajun Gator Tail Recipes

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

RAGIN' CAJUN GATOR TAIL

Steps:

• Marinate alligator in orange juice and teriyaki for 6 to 24 hours.
• Place meat, onions, peppers, tomatoes and mushrooms in a small pan and baste with marinade.
• Place in broiler for 2 to 3 minutes total, turning once.
• Sprinkle with Cajun seasoning.

GATOR TAIL

Steps:

• Mix flour, salt, and pepper in a large bowl with hands. Rinse gator and drain water. Dip in flour mixture. Shake off excess flour. Heat 1/2-inch vegetable oil in a deep frying pan to 350 degrees F. Drop the floured gator in pan and fry for 5 minutes or until golden brown. Serve immediately.

GRILLADE OF VEAL CHOPS AND CARIBBEAN LOBSTER TAIL

Steps:

• Place the veal chops on a heated grill of 140°F
• Using clarified butter, season with pepper and salt.
• Grill the lobstertail the same as veal chop.
• Add passion fruit nectar and shallots in a 10″ saute pan. reduce in volume by 50% on medium heat.
• Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture.
• Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time.
• At the center of the plate add the veal chop with the lobster tail leaning off.
• the veal chop.
• Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish.