MMMMM----- Meal-Master Recipe

TITLE: Alligator Sauce Piquante
Categories: Reptile
Yield: 4 servings

1 lb alligator cutlets
2 C buttermilk or soured milk
1/2 C cornmeal
1/2 t thyme
Salt & Pepper
fat for frying
10 oz can Milder Ro-Tel Chopped
- Tomatoes
1 bay leaf, optional
1/2 t thyme
1/2 t marjoram or oregano
1/2 t garlic powder
1/2 t Cajun seasoning (Emeril's
- or other)
1 cl garlic mashed
Tabasco sauce, tt (UDD
- would use Trappey's)

Soak alligator cutlets in milk for at least 4 hr. Drain and
dredge in cornmeal that has been seasoned with thyme, salt,
and pepper.

Heat fat and fry cutlets until done and crisp on both sides.

Meanwhile, bring Ro-Tel tomatoes and bay leaf to a boil.
Add remaining ingredients. Reduce by about 1/3, and season
with Tabasco to taste.

Drain cutlets on paper towels and then put on a platter.
Cover with sauce and serve.

It was dark when I cooked this, so the identities and
amounts of herbs are open to some question.

Michael's (approximately), Echo Picnic 1998

Format by Dave Drum - 17 August 98

MMMMM