Beef Stew

Alligator in Hot Mustard Sauce

1 pound Florida alligator meat

4 eggs, beaten

1 1/2 cups flour seasoned with

1/2 cup melted butter

salt & pepper

Trim all of the fat off the meat and cut it into small medallions. Then tenderize with a meat mallet until very thin. Flour the medallions and submerge them in the beaten eggs. Then quickly sauté them in the butter until light brown on both sides, at which point they are to be drained. Serve with Dijon mustard, lemon wedges and parsley.

Hot Mustard Sauce:

1 cup mayonnaise

1 teaspoon soy sauce

1 tablespoon hot mustard

1 teaspoon lemon juice

Combine ingredients and mix well.

Stewed Alligator

2 onions chopped

1 cup butter

2 cloves garlic, chopped

salt and pepper to taste

4 stalks celery, chopped

1/2 cup green onions, chopped

1 can tomatoes

1/4 cup parsley, minced

1 pound alligator meat, cut in thin strips

Red pepper to taste

Sauté the onions, garlic and celery in the butter until soft, then add tomatoes and let simmer for 20 minutes with the cover on. Add the alligator meat and cook over low heat for about one hour until tender. Add salt, pepper, parsley and red pepper. Serve over cooked rice garnished with green onion.

Gator in Hot Sauce

2 pounds alligator meat, cubed

2 tablespoons Worcestershire sauce

2 cups chopped onions

1/4 teaspoon basil

1/3 cup cooking oil

1 bay leaf

1/2 cup chopped fresh red pepper

6-ounce can sliced mushrooms

1/2 cup chopped celery

1/4 cup chopped shallots

16 ounces can tomato sauce

1/4 cup chopped parsley

16 ounces can tomatoes

1/4 teaspoon oregano

Salt and pepper to taste

Brown the onions in oil, then add the red peppers and celery and sauté till tender. Add tomatoes and sauce, oregano, Worcestershire sauce, basil and bay leaf. Let simmer for 10 minutes and add mushrooms and drained alligator meat. Cover the pan and simmer for about 40 minutes, then add shallots and parsley and cook uncovered for a further 10 minutes. Serve over rice.

Marinate the alligator meat in wine for one hour (optional) before adding the sauce.

David Russo, VMD, PhD

Veterinary Scientist, Gourmet Lover and Amateur Cook

GOURMET MEATS AND SEAFOOD [http://www.high-net-worth-gourmet.com]

CONTACT US

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Preparation time: 20 minutes + 2 hours marinating
Total cooking time: 15 minutes
Serves 4

Ingredients for Beef and Spinach recipe:

500 g (1lb) rump or sirloin steak, cut
into thin strips
1/4 cup (60ml/2 fl oz.) sweet chilli sauce
2 tablespoons soy sauce
1 clove garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon sherry oil, for cooking
2 onions, cut into wedges
500 g (1lb) English spinach leaves, shredded

Directions for Beef and Spinach recipe:

1. If you would like to start cooking the beef and spinach recipe, you should first combine the steak with the sweet chilli sauce, soy sauce, garlic, ginger and sherry. Cover and refrigerate for at least 2 hours, or overnight.

2. Drain the meat. Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side. Stir-fry the meat in batches over high heat until it is well browned, adding more oil when necessary. Remove from the wok and set aside.

3. Reheat the wok, add 1 tablespoon of the oil and stir-fry the onion wedges for 4 minutes, or until tender. Return the meat to the wok.

4. Before serving, toss the English spinach through the beef mixture until the spinach is just wilted. Serve immediately.

Nutritional Value for Beef and Spinach recipe:

Protein 35 g;
Fat 15 g;
Carbohydrate 6.5 g;

Dietary Fibre 5 g;
Cholesterol 85mg;
Energy 1200kJ(285cal)

Hints for Beef and Spinach recipe:

1. Carefully slice the rump or sirloin steak into thin strips across the grain.
2. Drain all the liquid from the marinated meat, using a sieve.
3. Toss the English spinach the stir-fry until the spinach is just silted.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe [http://rotisseriechickenrecipe.info/] and others similar as well. For more informations you can visit: [http://rotisseriechickenrecipe.info/]

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

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Exotic Foods Abound in Colombia

Although "exotic" foods abound in Colombia, the most succulent, flavorful offerings are its locally-made soups. One of the many pleasures of living and teaching English as a foreign language abroad is the opportunity to sample and savor a unique plethora of foods. From chilly Bogotá, Colombia's mountain-located capitol city, through aromatic seafood soups from the Pacific coast to the steaming goodness of Cali, Salsa music capitol of Colombia, here are some of the country's best soups.

Here Are Six Succulent Soups from Colombia

" Sancocho de Gallina

The national dish of Colombia, this hearty soup is made with a whole stewed chicken or rooster including the feet. Added in are yucca, yellow plantain, potatoes, carrots, onions, garlic, and seasonings. It's served with a bed of steaming white rice and fresh slices of locally-grown avocado.

" Mondongo

A truly hearty meal in which cubes of tripe are cooked until tender, then added into a stew of vegetables like yucca, yellow plantain, potatoes, carrots, onions, garlic, peas and seasonings. It's also often served with a bed of steaming white rice. A cold, locally-brewed beer goes well with this too.

" Ajiaco

As creamy a soup as they get, this specialty of Bogotá is made with tender chicken breast, two varieties of potatoes; small yellow potatoes and white potatoes, yucca and lots of fresh whole milk to give it its characteristic creamy texture and light color. It's served with Guasca (a green, leafy vegetable) and Alcaparras (capers) and is a taste sensation you'll likely never forget.

" Changua

Another milk-based soup commonly served in Bogotá and environs for breakfast. It is simple with beef broth, milk, and eggs as its main ingredients. Parsley is often sprinkled on top for added color and bouquet.

" Sancocho de Pescado

Along Colombia's Atlantic and Pacific coasts, this full version of the national dish is made with several types of seafood instead of chicken. Fried slices of yellow or green plantain accompany this dish as does white rice cooked in coconut milk instead of water. Sliced fresh avocado, tomato and fried fish are often piled on a platter next to the bowl of soup which is actually more like a stew.

" Caldo de Costillas

The third highest capitol city in the world, Bogotá can get quite chilly mornings and late evenings year-round. For a great chilly morning pick-me-up you can't do better than a bowl of this simple beef broth cooked with white potatoes and a healthy slab of meaty beef rib thrown in, always still on the bone. Bread or arepa (a thick flour tortilla-like bread) on the side help fuel you up for a busy day in Colombia's capitol city. Add a hot cup of Colombia's rich, mild coffee and you're good to go for the day.

Feeling Adventuresome?

If you're feeling adventuresome, then by all means try the "Hormigas Culonas" ants from Santander, the flaky smoked shark called "Tollo", or dip into a stew of Iguana meat. But for me, I'll savor the flavors of these wonderful broths and hearty meals served with rice, fried plantain or a flat, toasted "arepa". Any way you try them, they're all simply delicious. Whether it's "exotic" foods or one of the locally-made traditional soups, your taste buds are in for a treat when you come to Colombia.

Prof. Larry M. Lynch is an EFL Teacher Trainer, Intellectual Development Specialist, prolific writer, expert author and public speaker. He has written ESP, foreign language learning, English language teaching texts and hundreds of articles used in more than 120 countries. Get your FREE E-books, English language teaching and learning information at: http://bettereflteacher.blogspot.com Need a blogger or copywriter to promote your school, institution, service or business or an experienced writer and vibrant SEO content for your website, blog or newsletter? Contact the author at the above blog address for more information.

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Many people in other countries think German food is mostly about red meat, roasted or otherwise simply cooked. While it is true that Germany cuisine does include many beef, pork and game (wild board, rabbit and venison) dishes, as well as a vast variety of different sausages, there is also more to German food than red meat.

Some popular German dishes and recipes include:

* Schwenker - Pork steaks, grilled with onions and spices.

* Blood sausage (German: Blutwurst) - A sausage made from meat, blood and barley (similar to English "black pudding"). In the Rhineland it is traditionally made using horse meat. Pickled pig's tongue may also be added (this is known as "zungenwurst")

* Frankfurter sausage - A smoked pork sausage, similar but not identical to the American "frankfurter".

* Sauerkraut - Cabbage finely sliced and then fermented. It can be eaten hot or cold, and is also used as a relish and as an ingredient in other dishes.

* Spatzle - German noodles made from flour, eggs and salt. It is eaten as a side dish, and used as an ingredient in other dishes, such "Linsen, spätzle und saitenw¨rstle" (with lentils and frankfurter sausages), "Kässpätzle" (fried or baked with grated cheese and onions), or "Krautspätzle" (with sauerkraut, onions and butter).

* Gaisburger marsch - Beef and potato stew, containing spätzle, and topped with fried onions in butter.

* Hasenpfeffer - A rabbit stew flavored with vinegar or wine.

* Labskaus - Corned beef boiled in broth with potatoes, onions, beetroot and herring or ham, and then fried in lard. Labskaus is traditionally served with rollmaps (pickled herring fillets).

* Saumagen - Spiced beef or pork with carrots and onions, cooked in a pig's stomach (similar to Scottish haggis).

Discover more about German Recipes at http://www.recipesmaniac.com/cook_german.php - visit this site for more information, pictures and details of German cookbooks.

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