Grilled Alligator Meat

Ingredients
5 Pound(s) alligator tailmeat
lemon wedges
12 Tablespoon(s) paprika
6 Tablespoon(s) garlic powder
3 Tablespoon(s) salt
3 Tablespoon(s) white pepper
3 Tablespoon(s) oregano, crushed
3 Tablespoon(s) black pepper
2 1⁄2 Tablespoon(s) thyme
1 Tablespoon(s) cayenne pepper

Steps
To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme, and cayenne pepper in a jar with tight fitting lid
Shake well to combine
Mixture may be stored up to 3 months
When ready to cook, gut gator tailmeat into 1/2" cubes
Roll each cube in 1 tablespoon of the mixture
Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4-6 minutes, or until gator tailmeat is white and firm to the touch
The seasoning mixture will coat up to 24 (4oz.) servings of gator tail
Serve warm with lemon wedges

Thai pork burgers

Ingredients

For the Thai spice paste:
1 bunch coriander
3tbsp breadcrumbs
Half red onion
Zest and juice of 1 lime
1 lemon grass stalk, woody outer layer removed
1 large red chilli, deseeded
2 garlic cloves
20g creamed coconut
1tsp fish sauce
1tsp light soy sauce
For the burgers:
800g pork mince

Make Thai grilled vegetables to go with the burgers by marinating asparagus, spring onions, red peppers and sliced courgettes in a mix of coconut milk, peanut butter, Thai fish sauce and light soy sauce for 30 mins, then cooking under a medium grill.


Method

Put all the ingredients except the pork into a food processor and whizz to a paste.
In a large bowl, combine the pork and Thai paste together with your hands.
Divide into four balls, then shape into burger patties with the flats of your hands.
Heat a little oil in a frying pan and cook the burgers for around 12-15 mins, flipping every minute to ensure they are evenly cooked all the way through. Serve on ciabatta rolls.

Thai pork patties

Ingredients

250g minced pork
1 garlic clove, finely chopped
3 lemongrass stalks, outer layers removed and the bottom thirds of the stalks finely chopped
1 tbsp fish sauce
handful coriander, chopped
1 tbsp sesame oil
1 tsp sugar
100g fine rice noodle
4 spring onion
, chopped
sweet chilli dipping sauce, to serve


Method

Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.