Louisiana Chefs Share Recipe For Alligator And Mirliton

MINNEAPOLIS (WCCO) – The National Sheriff's Association Annual Conference and Exhibition continues Monday morning in Minneapolis.

And Tuesday night, more than 3,000 deputies are getting a special dinner cooked by Chefs Cody and Samantha Caroll.

Travel & Leisure voted their restaurant the best farm-to-table restaurant in Louisiana.

Cody and Samantha joined WCCO This Morning to share their recipe for alligator and mirliton.

Louisiana Fried Alligator

Hand-mashed Mirliton, White Remoulade, Pickled Mustard Seed

Sac-a-Lait

Ingredients
Servings: 4

For the alligator:

1 lb. alligator meat, pounded flat and tenderized
2 cups buttermilk

Breading:

4 cups Flour
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
2 cups dehydrated honey
1 tsp. salt
1 tsp. black pepper
1 cup vegetable oil, for frying

For the Hand-Mashed Mirliton:

4 mirliton, peeled
4 Tbsp. butter
1/2 cup heavy cream
1 tsp. salt
1 tsp. pepper

For the White Remoulade:

3 green onions, minced
3 sprigs parsley, minced
2 ribs celery, minced
4 Tbsp. olive oil
1 Tbsp. lemon juice
3/4 tsp. paprika
Salt and pepper to taste

For pickled Mustard Seed:

2 Tbsp. dried mustard seeds
1/2 cup of water
1/2 cup white vinegar
1 tsp. sugar
1 tsp. kosher salt
1 bay leaf
1 tsp. granulated garlic

Directions

Procedure:

In a medium sauce pot, boil peeled mirlitons for 20 minutes, drain and return to sauce pot. Add cream, butter, salt and pepper then mash.

For the Remoulade: in bowl, whisk all ingredients until smooth.

To pickle Mustard Seeds:

Boil all ingredients and strain mixture before pouring over mustard seeds. Soak mustard seeds for one hour then drain excess liquid.

For alligator:

Dredge the thinly pounded alligator in buttermilk then dredge in seasoned flour. Heat oil in fry pan to 350 degrees. Fry alligator for one minute on each side until crispy.

Serve alligator over mashed milliton, top with remoulade and finish with pickled mustard seeds.