Alligator Hushpuppies Food

ALLIGATOR BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and spray with nonstick cooking spray.
• For the head: Cut off about a quarter (8 ounces) of the dough and form into a teardrop shape, pulling the narrower end out to form a long snout. Set aside.
• For the eyes and legs: Cut off another quarter (8 ounces) of the dough. Divide the rest of this piece of dough into 2 logs each about 9-inches-long. Lay the logs crosswise in the middle of the prepared baking sheet with about 3-inches in between.
• For the body and tail: Form an 11-inch-long log with the remaining dough (1 pound) with one end thicker than the other. Place the log on top of the legs (the dough for the legs should peek out from under the body). Pull the narrow end to a point and curve to the side to make a tail. Butt the head up against the thicker part of the body. Curve the legs forward slightly.
• Spray the alligator with cooking spray, cover with plastic wrap and let rise until puffed, about 30 to 45 minutes.
• Beat together the milk, egg and a pinch of salt in a small bowl. Brush the dough all over with the egg wash. Cut two small slits in the face on either side and press in dried cherries for eyes.
• With scissors, snip (without going all the way through) 4 small cuts in the front of the alligator's feet to make claws. Make 1-inch snips in horizontal rows all down the back of the alligator for scales. Press 2 toothpicks in the front of the snout (and leave them in during baking) to make the alligator's nostrils.
• Bake until the alligator has risen and is golden, 35 to 40 minutes. Remove to a cooling rack. Remove the toothpicks.
• While the alligator is still hot, use a serrated knife to slice open the head, crosswise, to make a mouth and gently pull it open. Insert slivered almonds in the top and bottom to make rows or jagged and crooked teeth. Insert a slivered almond in each nostril hole. Serve warm or at room temperature.

HUSHPUPPIES

Steps:

• Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking.
• When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter.

ALLIGATOR HUSH PUPPIES

Steps:

• Heat oil to 365 F in a deep fryer, or per manufacturer's instructions.
• In a skillet, sauté alligator meat until done. Set aside.
• In a medium mixing bowl, combine all other ingredients, mixing well. Add sautéed alligator and stir to blend. Let stand for 10 minutes.
• Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into the oil; rinse and dry the spoon as needed to keep the batter from sticking.
• Cook the hush puppies, 8 to 10 at a time, until golden brown.
• Remove from the oil with a slotted spoon and roll on paper towels to briefly drain. Serve hot with your favorite dipping sauce.

HUSHPUPPIES

Steps:

• Begin heating the shortening or oil in a deep-fryer or cast-iron skillet over medium heat.
• In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, chili powder, and cayenne. Stir in the grated onion. Stir in the buttermilk, eggs, and corn until combined. The mixture will have the consistency of wet sand.
• Heat the oil until it registers 375 degrees F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of cornmeal on the hot oil to see if it bubbles.) Scoop up rounded tablespoons of dough and carefully drop them into the fat (in batches, if necessary). Fry on one side until golden, 2 to 3 minutes. Turn and fry the other side until completely golden. Using a slotted spoon, transfer the cooked hushpuppies to several layers of paper towels to drain. Serve immediately.

HUSHPUPPIES

Steps:

• Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine.
• Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.

ALMOST-FAMOUS HUSHPUPPIES

Steps:

• Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.
• Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.