How To make Alligator Eggs
36 lg Jalapeno chilies, roasted
-and peeled 1/2 lb Cooked, peeled and deveined
-shrimp, minced 2 ts Mayonnaise
2 ts Prepared chilli sauce
2 ts Minced capers
2 ts Minced green onions
2 ts Minced fresh parsley
1/2 ts Dijon mustard
1/2 ts Horseradish
1/4 ts Paprika
-salt & fresh ground pepper -peanut oil 1 3/4 c All purpose flour
3/4 c Beer, room temp
2 Eggs, room temp
3 tb Minced green onions
2 tb Vegetable oil
1 1/2 tb Catsup
2 ts Worcestershire sauce
1 1/2 ts Fresh lemon juice
1 1/2 ts Baking powder
1 1/2 ts Salt
1 ts Cayenne pepper
Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on towels. Mix next 9 ingredients. Season filling with salt and pepper. Spoon about 1 t into each chili (do not overstuff; chili should close). Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees. Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec '86. Makes 36 From: TERRI ST.LOUIS Date: 05-10-93 (23:42)
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Recently, government officials were concerned about the damage that nutria were doing to ditches and fields. The nutria is an invasive species. Boudreaux overheard them talking and suggested that they publicize that the nutria were good to eat. The cajuns would quickly take care of the problem. We cajuns have been known to eat a great variety of stuff- we certainly don't have a problem with starvation. I don't know who the first person it was who decided to eat escargo. It was probably a cajun.
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The taste are just like ordinary chicken egg. If you have the opportunity to get this kind of egg just give it a try.
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