- Peanut oil, to cook
- 1 pound cleaned alligator meat, 1/2-inch dice
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 8 kumquats, 1/8 inch slices (may sub with 2 zested and sectioned oranges or tangerines)
- 1/2 cup rice vinegar
- 1/4 cup naturally brewed soy sauce
- 2 tablespoons sugar
- 2 cups snap peas, blanched
- Salt and freshly ground black peppe,r to taste
In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas, check for seasoning.
- SPICY PEANUT RICE
- Peanut oil, for cooking
- 1 cup whole roasted peanuts, unsalted
- 5 Thai bird chiles, chopped
- 1 small yellow onion, minced
- 4 cups cooked Chinese rice (or other long grain)
- 1 tablespoon naturally brewed soy sauce
- Salt and freshly ground black peppe, to taste
In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning.
PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy.
WINE: Very chilly beer like Foster's or Corona with a lime