Recipes

Chef Greg Collier - Red Fish Grill

Makes 6 appetizer portions

The Alligator Legs

1 gallon water
1/4 cup kosher salt
1 medium onion, coarsely chopped
1 tablespoon liquid crab boil
2 tablespoons Creole seasoning
5 pounds alligator legs, skinned

Combine the water, salt, onion, crab boil and Creole seasoning in a large, heavy pot over medium heat.  Bring to a gentle boil, add the alligator legs and simmer until the meat begins to fall off the bone.  Drain and pick the meat off the bones.  Set aside.

The Barbecue Sauce

1 tablespoon butter
1/2 medium onion, chopped
1 tablespoon minced garlic
3 ounces Abita Turbodog (3/8 cup)
9 ounces ketchup (1 1/8 cup)
1 tablespoon molasses
1 tablespoon Crystal hot sauce (or other hot sauce)
3 tablespoons cider vinegar
6 tablespoons dark brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Heat the butter in a saucepan over medium heat.  Add the onion and garlic and cook, stirring, until they are soft, 3 to 5 minutes.  Add the remaining ingredients and simmer, stirring occasionally, until the mixture thickens, about 20 minutes.

Transfer the mixture to an electric blender and puree.

Preheat the oven to 350 degrees.

Toss the alligator meat with the barbecue sauce and arrange in a baking pan.  Bake for 15 minutes. 
Serve warm.

Note:  In Louisiana some specialty markets and supermarkets carry alligator meat.  Alligator legs and meat are also available at www.nafood.com