Alligator Claws Avocado Fritters With Chipotle Lime Dip Food

ALLIGATOR FRITTERS

Steps:

• Cook gator in olive oil in a pan until cooked through; chill meat thoroughly.
• Add egg, mustard, scallions, garlic, Garlic Butter, red pepper and baking powder to gator in a mixing bowl. Add the flour a little at a time, adjusting until the mixture is a little looser than that of a meatball (you may not need to add the whole amount). Form into 3-inch ovals.
• Saute in some oil in a skillet until golden, 2 minutes on the first side and 1 minute on the second side.
• Place the butter in a large stand mixer and beat on low speed for 3 minutes. Add chopped garlic, shallots and granulated garlic. Beat for 2 minutes on medium speed. Turn back to low speed and add the wine and lemon juice. Beat on high speed for 2 minutes. Turn to low speed and add the parsley; beat 30 seconds and turn off mixer.
• Mix together mayo, dill, white pepper, cayenne and lemon juice in a bowl.

CHIPOTLE AVOCADO DIP

Steps:

• In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables.

CREAMY AVOCADO LIME DIP

Steps:

• Peel, dice and de-pit avocado and place in a food processor.
• Add lime juice, hot pepper sauce and garlic.
• Process until smooth and then season with salt and pepper.
• Transfer to a bowl and cover by placing plastic wrap DIRECTLY onto the surface of avocado mixture.
• Refrigerate until serving.
• To serve, you can serve it as is or add some of the optional toppings and serve with tortilla chips or crackers.

SPICY BAJAN RUM SAUCE

Steps:

• Put the chiles in a sterilized jar and pour the rum over.
• Steep for at least 2 weeks. The longer it steeps, the hotter the rum will be.
• Use on food or in cocktails.

PINK LEMONADE-LIME DIP

Steps:

• Add ingredients to a small bowl, stir until well blended.
• Cover and chill 4 hours.
• Serve with fresh fruit for dipping or sugar/butter cookies for dipping.

TRIPLE GINGER COOKIES

Steps:

• Preheat oven to 350°F Line cookie sheet with parchment paper or silicone liner. Place decorating sugar in small bowl and set aside.
• In a large bowl whisk together flour, soda, star anise, ground ginger and salt.
• Melt butter and stir in molasses, sugar and fresh ginger. Mixture should be warm, but not hot. Let cool if too hot. Whisk in the egg. Pour this over flour mixture, add crystallized ginger and lemon zest. Stir until just combined.
• Scoop out dough into small balls (I used small melon baller) and roll in decorating suger to coat. Place on cookie sheets and bake 7 - 10 minutes or until cookies puff up, darken a little, get fragrant and crack.
• Note: I "minced" crystallized ginger in food processor as mine was hard, it took awhile, but was very finely minced. I don't know if this would work if it's too soft. Ginger needs to be extremely finely minced.
• I also ground the star anise in my spice grinder and then sifted out the larger pieces. Original recipe called for unsulphured molasses; I used cane syrup for a little milder flavor.

CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE

Steps:

• Prepare the avocado just before you want to cook the cakes, as it discolours if it sits too long. Halve and stone the avocados and scoop out the flesh. Mash with all the other ingredients until smooth. Taste for seasoning (you may want to add a little more vinegar). Cover and set aside.
• For the fritters, put the cornmeal, flour, half the sweetcorn, the eggs, milk, butter and baking powder in a food processor and, using the pulse button, blitz together. Season and stir in the rest of the corn, the chipotle paste, chilli, spring onions and the prawns by hand.
• Heat some oil in a large frying pan and, once it is hot but not smoking, spoon dollops of the corn-cake batter into the pan. You are aiming to make cakes about 10cm in diameter. If you use a large pan, you should be able to cook four fritters at the same time. When each cake has set underneath and you can see bubbles on the surface, flip it over and cook until golden. Lift each cake out onto a double layer of kitchen paper. You can keep the cakes warm on a baking sheet (in a single layer) in a low oven while you cook the rest. Add more oil as you need it. Serve the cakes with the avocado purée, some soured cream and wedges of lime.

CHIPOTLE LIME AVOCADO SALAD

Steps:

• In a small bowl, whisk lime juice, maple syrup, chipotle pepper and, if desired, cayenne until blended. In another bowl, combine avocados, cucumber and chives. Drizzle with dressing; toss gently to coat. Serve over tomatoes.

KEY LIME DIP

Steps:

• In a bowl, mix together the sweetened condensed milk and lime juice until blended; set aside.
• Beat egg whites at high speed until just foamy.
• Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar is dissolved.
• Fold egg white mixture into lime mixture.
• Pour into a 9-inch pie plate.
• Bake at 325 degrees for 25 minutes.
• Take out of the oven and stir well.
• Place in a serving bowl and cover; chill in the refrigerator for 4 hours.
• Serve with graham crackers.