SLOW COOKER LEMON-HERB ALLIGATOR STEW
Provided by snoleppard42
Time 5h
Yield 8
Number Of Ingredients 18
Steps:
- In a 3-quart or larger electric slow cooker, combine leek, garlic, tarragon, lemon peel, thyme, white pepper, and sage. Coat alligator cubes with flour, then add to cooker and pour in wine and lemon juice. Cover and cook at low setting until alligator is very tender when pierced (7 1/2 to 8 hours). In a small bowl, mix cornstarch and cream; blend into stew. Increase cooker heat setting to high; cover and cook, stirring 2 to 3 minutes, until sauce is thickened (about 15 more minutes). Season to taste with salt. Garnish servings with tarragon springs and lemon slices.
ALLIGATOR ETOUFFéE (ETOUFéE)
If you haven't had alligator before, it's been described as tasting like a combination of chicken and calamari. The texture is similar to rabbit or chicken. If you happen to kill yourself a gator, you can fry it, make a sauce piquant or make an smother it in an etouffée.
Provided by James B.
Categories Main Dishes
Number Of Ingredients 10
Steps:
- Sauté onions, garlic and celery (bell pepper optional) in the butter until soft. Add the tomatoes and simmer for twenty minutes in a covered iron pot.
- Add the alligator meat and cook over a low heat until tender for about one hour. If the gravy thickens too much while cooking or at the end, add water. Add the onion tops and parsley in the last 10 minutes of cooking.
- Serve over rice, especially yummy with jasmine scented rice, a fresh tomato and lettuce salad and a thick slice of French bread for mopping your plate clean.
SLOW-COOKER ITALIAN MEATBALLS
These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
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