Spicy Middle Eastern Alligator With Rice Pilaf And Tabbouleh Salad Food

MIDDLE EASTERN RICE (MEJADRA)

Steps:

• Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
• Repeat with remaining onions, in two batches.
• Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
• Cook for a couple of minutes until the spices are fragrant.
• Add the rice and stir to coat with the oil and spices.
• Add the water and lentils.
• While it comes to boil, add all the other spices, salt and pepper.
• When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
• Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
• Fluff rice with a fork and adjust the seasoning with more salt if you wish.
• Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

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.

TOMATOES STUFFED WITH TABBOULEH SALAD

Steps:

• In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.
• To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.

SPICY TABBOULEH WITH CUMIN AND BACON TARATOUR SAUCE

Steps:

• For the tabbouleh: Place the bulghur wheat in a bowl and cover with water. Stir in the salt and soak for 40 minutes, or until the a bulghur is softened but still a bit crunchy. When ready, drain the water from the bulghur wheat, squeezing out as much moisture as possible with your hands.
• Place the bulghur wheat in a large bowl and add the tomatoes, the parsley, the bacon and the cumin. Mix well. Add the lemon juice, the olive oil and the harissa. Mix well and taste for seasoning. Cover. Reserve in the refrigerator until ready to serve. Just before serving, moisten with a bit of olive oil.
• For the taratour sauce: Combine all ingredients in a bowl. Beat in 1/2 cup plus 2 tablespoons cold water in a stream.
• Wine: 1986 Domaines Ott Bandol Rose

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Steps:

• In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
• Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
• Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

TABBOULEH

Steps:

• Mix the bulgur and boiling water in a large mixing bowl and allow to soak at room temperature for 30 minutes, stirring occasionally. Refrigerate until completely cool. Then, add mango, green onion, and almonds. Tabbouleh is ready to serve.

LEBANESE POUSSIN WITH SPICED AUBERGINE PILAF

Steps:

• Heat oven to 200C/180C fan/gas 4. Toss the aubergine in 1 tbsp of the oil until well coated. Pour into a large roasting tin, then push to the sides of the tin to make a space for the poussins. Rub some oil onto the skin of the poussins, sprinkle with the pinches of allspice, salt and lots of black pepper, pop a bay leaf inside each bird, then roast for 35 mins. (Leave to cook for about 10 mins before you start the pilaf so they are ready at the same time.)
• To make the pilaf, heat the remaining 1 tbsp oil in a medium pan and fry the onion for 5-8 mins until golden. Tip in the rice and pine nuts, stir for about 1 min, then add the spices, including the ¼ tsp allspice. Pour in the stock, stir in the currants, then cover the pan and cook for 7 mins.
• Take the lid off the pan, add the tomato, mint and dill, then cover and cook 2-3 mins more until the stock has been absorbed and the rice is tender. Set aside, covered, to keep warm.
• Meanwhile, once the poussins have had their 35 mins, drizzle the pomegranate molasses over them and return them to the oven for 10 mins more until they and the aubergines are tender.
• Set the poussins aside to rest for a few mins while you toss the aubergine into the pilaf. Serve the poussins whole, or portion and serve on top of the pilaf. Scatter with the dill and mint leaves, and sprinkle with a little sumac, if you like.