catalyst: i still had a bit of alligator left in my freezer, and like any legitimately broke beatnik, i was not about to let a $15 cut of swamp meat go to waste. after thinking through everything that had gastronomically gone wrong with the last time i tried to cook this vile creature, i made some adjustments and ended up with the best tasting gator of my life. i think the alcohol helped.
alligator in red wine reduction
1/2 lb alligator, cut into strips
3/4 cup pinot noir, or some other red wine
2 T balsamic vinegar
1 T sugar
2 T olive oil
salt and pepper to taste
heat the olive oil in a saucepan. saute the alligator until it is no longer translucent, about 3 minutes. add the pinot noir, balsamic vinegar, and sugar. mix well. simmer on high until most of the alcohol has boiled away, leaving about a T of sauce, about 10 minutes. salt and pepper to taste. serve over micro greens with the rest of your pinot noir, and revel in your mastery over natural predators.
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About Me
- carola rola
- I unofficially take photographs and charm people for a living. Officially, I received a B.F.A. from Cornell University, and am now on the West Coast making websites, planting gardens, and damning the man. Be my friend at carol[dot]why[dot]zou[at]gmail[dot]com.
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