Louisianna Gator - - Hills Foods Ltd.

Suggested Beer Pairing: Lager, Pale Ale, Dark Lager/Stout, Flavoured Ale

Examples: Red Truck Lager - Red Truck Beer Company, Central City Premium Lager - Central City Brewing, Whistler Special Export Lager, Natureland Organic Lager - Pacific Western Brewing, Piper's Pale Ale - Vancouver Island Brewing, Scottish Highland Ale - Storm Brewing, Dead Frog Pale Ale - Dead Frog Brewing, Rickard's Pale Ale, The Griz Pale Ale - Fernie Brewing, OK Spring Pale Ale, Hermann's Dark Lager - Vancouver Island Brewing, Black Plague Stout - Storm Brewing, Lemon Ale - Russell Brewing Company, Raspberry Wheat Ale - Central City Brewing

Comments: The Alligator takes on the flavour of the spices and for this reason there are almost unlimited pairings that will work. For this recipe, simple lagers and pale ales will let you taste the spices and the alligator. Dark lagers and stouts will cool the tongue and also work magic with the blackened flavours. The flavoured ales will work well anytime a squeeze of fresh lemon is suggested with the dish.

Blackened Alligator Satay Appetizer

•  Two pounds of gator tail meat or sirloin meat.
• 3 T. butter, melted
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• ½ tsp freshly ground black pepper
• ½ tsp freshly ground white pepper
• ½ tsp dried thyme
• ½ tsp oregano
• ½ tsp dried chives
• 1 tsp garlic powder

Cut gator into thin strips to zigzag on wooden skewers. Brush strips of gator with 2 T. of melted butter ( retain 1 T. for skillet). In a small bowl combine all remaining ingredients and mix thoroughly. Dip buttered alligator strips in dry mixture. Place a dry, heavy, cast iron skillet over high heat for 5 to 7 minutes. Place the steaks in the pan and sear for 2 minutes, turn, and brush with the remaining T of butter and cook for 1 to 2 minutes further. Until the meat is white and firm to the touch. Serve with lemon wedges to squeeze over before enjoying.

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