Alligator Signature Recipe Competition,
American Culinary Federation Central Florida,
FRLA Restaurant Show Orlando September 2008,
Second Place Winner: Chef Jason Hall, Isleworth Golf and Country Club, Orlando |
| Ingredients |
|
| Amount |
Ingredient |
| 8 |
ounces alligator meat |
| 4 |
ounces lean pork butt |
| 2 |
tablespoons olive oil, divided |
| 8 |
cups Florida spinach |
| 3 |
cloves garlic, sliced into slivers |
| 1 |
cup onion, diced fine |
| 2 |
tablespoons celery, diced fine |
| 2 |
tablespoons carrots, diced fine |
| 1/4 |
cup Parmesan cheese |
| 1 |
egg |
| 1/4 |
cup bread crumbs |
| 3 |
ounces heavy cream |
| 1 |
tablespoon parsley, minced |
| 1 |
tablespoon oregano, minced |
| 1 |
teaspoon Dijon mustard |
| 1 |
tablespoon ketchup |
| 1 |
teaspoon salt |
| |
parchment paper |
| |
vegetable oil spray |
| |
Preparation
Dice alligator and pork butt into medium size pieces. Grind each separately in a meat grinder; then grind together once into a small stainless mixing bowl. Heat 1 tablespoon of olive oil in large saute pan; add spinach and garlic slivers and cook until spinach is soft. Drain well and set aside. In a small saute pan, heat remaining olive oil over medium heat; add onion, celery and carrots cooking until tender. Cool and add to alligator meat mixture. Fold in remaining ingredients. Roll out meatloaf mixture onto an 8x8-inch square on a large piece of plastic wrap. Spread spinach mixture evenly over meatloaf layer. Gently lift plastic wrap to roll meatloaf into a log shape roll (roulade). Wrap roll with parchment paper, spray with vegetable oil and bake at 375 degrees F for 25 minutes.
Yield
4 to 6 servings
|
Roasted Tomato Vincotto Demi Glace |
|
|
| Ingredients |
|
| Amount |
Ingredient |
| 1 |
tablespoon butter |
| 1 |
teaspoon yellow onion, diced |
| 2 |
prepared demi glace or concentrated beef stock |
| 1 |
cups Beefsteak tomato |
| 1/2 |
cup Vincotto vinegar |
| 3 1/2 |
cups chicken stock |
| 1 |
tablespoon oregano, diced |
| 1 |
tablespoon parsley, diced |
| |
salt and pepper to taste |
| |
Preparation
In a small sauteuse pan, melt butter and sauté onion until transparent. Add demi glace and bring to a simmer; reduce heat and let simmer. Core the tomato and cut in half. Heat stove top grill over high heat and roast tomato halves for 5 to 6 minutes until skin is browned. Remove from heat and pull the skin off. Chop roasted tomato and add to the demi glace. Stir in the Vincotto vinegar. Simmer for 2 minutes then carefully pour demi glace into blender; blend until smooth. Return to the sauteuse pan. Add oregano, parsley, salt and pepper and bring to a simmer. Keep warm until ready to serve with roulade.
|
Barley Risotto |
|
|
| Ingredients |
|
| Amount |
Ingredient |
| 1 |
cup barley |
| 3 1/2 |
cups chicken stock |
| 1/2 |
cup onion, diced |
| 1/2 |
cup celery, diced |
| 1/2 |
cup carrots, diced |
| 1/2 |
cup parsnips, diced |
| 1/2 |
cup Parmesan cheese |
| 1 |
cup heavy cream |
| 1 |
tablespoon chicken consommé powder |
| 1 |
tablespoon parsley, minced |
| 1 |
tablespoon oregano, minced |
| 1 |
tablespoon cold butter |
| 2 |
tablespoons olive oil |
| |
salt and pepper to taste |
| |
Preparation
In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce heat to low and keep warm. In a large deep skillet, heat olive oil over medium heat. Add the onion, celery, carrots and parsnip; cook for about 6 minutes. Add the barley and cook for additional 2 minutes. Stir in the warm stock until nearly absorbed. Add heavy cream and cook for 35 minutes until barley is al dente and sauce is thick and creamy. Stir in the Parmesan cheese, parsley, oregano, butter, salt and pepper.
Yield
4 servings
|
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