FRIDAY FAIL

Too soon

And the brains are non existent

2 pounds alligator meat, cut into bite-size pieces

2 tablespoons vinegar

salt and pepper to taste

oil for frying

¼ cup all-purpose flour

1 cup cornmeal

2 tablespoons garlic powder

½ teaspoon cayenne pepper

2 teaspoons black pepper
Optional dipping sauce:

3 tablespoons mayonnaise

B-B-Q Alligator Tenderloins

1 lbs of alligator meat, preferably the tenderloin, and cubed like chicken nuggets.
1 ½ cups of bourbon. (Stick to the inexpensive stuff for marinades and drink the good stuff)
1 tsp. of cayenne pepper (More if you like that flavor.)
1-3 clove of garlic
1 tsp. onion powder
1 tsp of salt
1/2 cup olive oil

In a mortar, mash 1 to 3 cloves of garlic with a tablespoon of olive oil and the teaspoon of salt. Mash it until you have a homogeneous mixture.

Taking a sip or two of the bourbon and make sure it’s ok. Now combine all the ingredients. You can use a food processor or blender if you want, but I think it just makes more to clean. I just use a plastic bowl and a whisk.

Take a wide flat container, pour your marinade in it, and add the gator or chicken pieces. Make sure they all get coated.

Cover and refrigerate for 3 to 6 hours, occasionally turning the pieces so they get well marinaded.
Louisiana Alligator Tenderloin Scaloppini with Lemon-Caper Sauce
Ingredients:
2 lb Louisiana Alligator Tenderloin, cut into ¼-inch-thick slices, 2 oz. each
1 Tbsp Paprika
1 tsp Cayenne
2 tsp Thyme, dried
2 tsp Oregano, dried
2 Tbsp Garlic powder
2 Tbsp Onion powder
2 tsp White pepper, ground
2 tsp Black pepper, ground
1 1/2 Tbsp Salt
1 cup Flour
3/4 cup Canola oil, divided
1/2 cup White wine
1 1/2 cups Chicken stock
3 Tbsp Lemon juice
1/4 cup Capers, chopped
1/2 lb Butter, unsalted, 1/2-inch cubes
1/4 cup Parsley, chopped
Salt, to taste
Pepper, to taste
Directions:
Combine paprika, cayenne, thyme, oregano, garlic powder, onion powder, white pepper, 2 tsp. black pepper and 1½ Tbsp. salt. Set aside.
Place 1 piece of Louisiana Alligator Tenderloin between 2 pieces of plastic wrap.
Pound with mallet to tenderize. Repeat with remaining pieces.
Season scaloppini on both sides with spice mixture. Dredge in flour and shake off excess flour.
Heat 2 Tbsp. canola oil in large skillet over medium-high heat.
When oil begins to shimmer, add 4 scaloppini.
Cook until edges start to brown (about 2-3 minutes), flip over to cook other side for additional 2-3 minutes and then remove from pan.
Reserve cooked scaloppini warm and repeat cooking process with remaining pieces.
Add white wine and chicken stock to deglaze pan and simmer until volume is reduced by a third.
Return scaloppini to pan, cover and simmer for additional 8-10 minutes.
Remove scaloppini to large plate and reserve warm.
Add lemon juice, capers and butter to pan, whisking until butter melts. Season to taste with salt and pepper.
Return scaloppini to pan and coat with sauce.
Serve scaloppini with lemon caper sauce spooned over top.