• Tommy Centola

Alligator Kottwitz

This week, I want to take a look at the big dog of the swamp, the alligator. Most often you will find it fried. This week, I am taking some classic preparations of veal to showcase alligator meat. Today's recipe is a take on classic dish from Commander's Palace.

6 pieces alligator tail meat, 4 to 6 ounces each, lightly pounded

Creole seasoning, to taste

6 tablespoons butter

28 ounces artichoke bottoms, sliced

1 pound sliced mushrooms

2 tablespoons dry white wine

1 cup Lemon Butter Sauce (recipe follows)

Season alligator with Creole seasoning. Melt the butter in a large sauté panned cook the alligator over moderately high heat about 3 minutes per side. Remove meat from pan and place in a warm oven until serving.

Combine the sliced artichoke bottoms and mushrooms in the sauté pan. Add the wine; cook the mixture for 5 minutes over medium eat. Blend in the lemon butter sauce and warm gently. Serve the alligator topped with artichoke-mushroom mixture.

Lemon Butter Sauce

2 sticks butter

1/4 cup lemon juice

Salt and pepper, to taste

Melt butter, stirring frequently, in a medium sauté pan over medium heat. Cook for 3 minutes, or until it turns golden brown and smells nutty. Remove from heat; stir in lemon juice, salt and pepper. When cooled slightly, taste and adjust lemon juice and seasonings.



Good Cooking, Good Eating and Good Living!!!


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