Best Szechuan Alligator In A Crispy Noodle Nest With Lemon Ginger Dressing And Shiitakes Recipes

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GENERAL TSO'S GATOR ALLIGATOR AND SNAP PEAS WITH KUMQUAT 3-2-1 SAUCE SPICY PEANUT RICE



General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice image

Provided by Ming Tsai

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

Peanut oil, to cook
1 pound cleaned alligator meat, 1/2-inch dice
2 tablespoons minced garlic
1 tablespoon minced ginger
8 kumquats, 1/8 inch slices (may sub with 2 zested and sectioned oranges or tangerines)
1/2 cup rice vinegar
1/4 cup naturally brewed soy sauce
2 tablespoons sugar
2 cups snap peas, blanched
Salt and freshly ground black peppe,r to taste
Peanut oil, for cooking
1 cup whole roasted peanuts, unsalted
5 Thai bird chiles, chopped
1 small yellow onion, minced
4 cups cooked Chinese rice (or other long grain)
1 tablespoon naturally brewed soy sauce
Salt and freshly ground black peppe, to taste

Steps:

  • In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas, check for seasoning.
  • In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning.
  • PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy.
  • WINE: Very chilly beer like Foster's or Corona with a lime.

FRIED ALLIGATOR WITH A GARLIC AIOLI DIPPING SAUCE; MEDITERRANEAN ALLIGATOR WITH A TOMATO AND CAPER SAUCE; ALLIGATOR PICATTA



Fried Alligator with a Garlic Aioli Dipping Sauce; Mediterranean Alligator with a Tomato and Caper Sauce; Alligator Picatta image

Provided by Food Network

Categories     appetizer

Time 2h40m

Yield 4 servings

Number Of Ingredients 37

Bread crumbs, for dredging
Flour, for dredging
8 to 10 pieces alligator meat
Olive oil, for frying
Salt and freshly ground pepper
Salt and freshly ground pepper
1 lemon, juiced
Garlic Aioli dipping sauce, recipe follows
Mediterranean Alligator with a Tomato and Caper Sauce, recipe follows
Alligator Picatta, recipe follows
1 clove garlic
1 green onion
1 white onion
4 egg yolks
1 lemon, juiced
1/2 cup vegetable oil
Salt and pepper
Hot taste pepper sauce, to taste
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 shallot, finely diced
1 clove garlic, minced
8 to 10 pieces alligator meat
1 can whole peeled tomatoes
1/4 cup chopped fresh parsley leaves
1 lemon, juiced
Kalamata olives, chopped
Salt and pepper
8 to 10 pieces alligator meat
2 tablespoons olive oil
4 tablespoons butter, plus an additional 1 to 2 tablespoons for thickening sauce
1 large shallot, chopped
1 cup chicken stock
2 tablespoons all-purpose flour
2 tablespoons capers
2 lemons, juiced, plus additional wedges for garnish

Steps:

  • Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
  • In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.
  • Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.
  • Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.

SZECHUAN NOODLES



Szechuan Noodles image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

  • Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
  • Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

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