Florida Seafood Recipe

Preparation
Cut alligator meat into small medallions and wrap each with a strip of bacon. Season with salt and pepper. Heat sunflower oil in a sauté pan over medium-high heat; add medallions and brown on both sides until cooked through.

Yield
4 servings

Preparation
Place quinoa and water in a 1 1/2-quart saucepan and bring to a boil. Reduce to a simmer, cover and cook about 15 minutes until all the water is absorbed. Quinoa is done when all the grains have turned from white to transparent. In a food processor, blend cream, basil, cream cheese, onions and food coloring until smooth. When quinoa is cooked, stir in the cream cheese-basil mixture; set aside and keep warm.

Yield
3 cups

Preparation
Melt butter in a sauté pan over medium heat; add vegetables and oyster sauce. Cook until just tender. Dip the lettuce leaves quickly into a pan of boiling water to soften then into ice water bath to cool. Spread leaves on a flat surface and fill each with hot vegetable mixture. Roll into a roulade, trim the ends and season with salt and pepper to taste.

Yield
4 servings

Preparation
Cut the Naranjillas in half; scoop seeds and pulp into a sauté pan. Discard the rind. Add the rum, sugar and balsamic vinegar to pan. Heat mixture over medium-high heat until reduced to a syrup. Remove from heat and keep warm.

Yield
1/2 cup

To Serve
Center two vegetable rolls on the plate; top with a large spoonful of basil quinoa. Arrange alligator medallions on top of quinoa and drizzle with Naranjilla Sauce.