Alligator Scallopini With Caper Mushroom Sauce Food

ALLIGATOR SCALLOPINI WITH CAPER MUSHROOM SAUCE

Steps:

• Slice the alligator/center cut pork meat into 1/2 inch slices.
• Pound thin between plastic wrap with a meat mallet.
• Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess.
• Heat the butter and oil in a large skillet over medium-high heat.
• Add alligator/pork meat and sauté quickly, 1-2 minute per side. Remove and keep warm.
• Add shallots to skillet and sauté 2 minutes.
• Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
• Stir in soup, and capers.
• Simmer over low heat until sauce is smooth and thick.
• Spoon caper mushroom sauce over alligator/pork fillets.

FRIED ALLIGATOR WITH A GARLIC AIOLI DIPPING SAUCE; MEDITERRANEAN ALLIGATOR WITH A TOMATO AND CAPER SAUCE; ALLIGATOR PICATTA

Steps:

• Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.
• In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.
• Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.
• Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.

CHICKEN SCALLOPINI

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

MUSHROOM PORK SCALLOPINI

Steps:

• Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.

CHICKEN SCALLOPINI WITH MUSHROOM SAUCE

Steps:

• Chicken Scallopini:.
• Pound chicken breasts to 1/8" thick.
• Heat butter & olive oil in pan.
• Brown chicken breast in hot pan, about 4 - 5 minutes or till cooked through.
• Keep warm while preparing sauce.
• Mushroom Sauce:.
• Add butter & olive oil to pan chicken was cooked in, & saute mushrooms.
• Add wine & chicken broth, cook till reduced to half original amount.
• Make sure you scrape the bottom of the pan to get all the little browned bits in the sauce.
• Stir in cream, season with salt & pepper, heat through.
• Serve over chicken.

VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS

Steps:

• Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
• Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
• Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
• Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.