Florida Seafood Recipe

Poached Stuffed Gator Tail

Seafood-4305

Amount	Ingredient
Alligator Signature Recipe Competition, American Culinary Federation Central Florida, FRLA Restaurant Show Orlando September 2008, Third Place Winner: Chef Peter Olsacher, Bahama Breeze, Winter Park, Florida
Ingredients
2	ounces alligator meat
3	ounces rock shrimp
3	ounces scallops
1/4	cup heavy cream
1/2	egg white
1	teaspoon kosher salt with herbs
3	ounces crabmeat
1/2	teaspoon red bell pepper, diced fine

Preparation Pound 2 ounces of alligator gator meat with a tenderizing mallet and cut into small cubes. Place into the bowl of a food processor with rock shrimp and scallops; pulse. Add the egg white, cream and seasoning; puree until smooth. Place in a medium bowl; fold in the crabmeat and red bell pepper. Refrigerate.
For roulade:

Ingredients
Amount	Ingredient
12	ounces alligator tail meat
1	cup water
12	slices Andouille sausage, cooked
12	rock shrimp, cooked
1/2	cup chipotle barbecue sauce

Preparation Preheat oven to 250 degrees F. Cut the 12-ounce piece of tail meat lengthwise in 1/4-inch-thick slices to make a sheet. Use a blade tenderizer to tenderize meat then pound meat with mallet to 1/8-inch thickness. Place forcemeat stuffing in the center and roll meat to form a log shaped roll (roulade). Wrap roulade in foil to keep the shape and place in a rectangular baking pan with sides. Add 1 cup of water, cover pan with foil and bake in oven for 45 minutes or until internal temperature reaches 145 degrees F. Remove pan from oven and let meat rest. To Plate Slice the roulade into 1/4-inch rounds. Place in center of the plate then top with rock shrimp. Serve with sausage slices, chipotle barbecue sauce and accompany with cheese grits, collard greens and fried okra.

Look for "Fresh from Florida" ingredients at your grocery store.

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