Needed: Sauce Piquant recipe

>>Thanks to all. Steve, what sauce would you suggest for alligator?

Sauce Piquante? :shrug:

just kidding. I actually live in the Sauce Piquante Capital of the World (Raceland). It really depends on what it is you are doing with it. Assuming the tail meat is high quality, then you can do anything with it. So by that, again, it depends on the preparation. Btw mamasaint, I didn't realize this was you (thought it was Mommy Saint).

The best way I've ever had alligator was pounded and panneed at Cafe Vermilionville in Lafayette, LA. They pound it into very thin filets, bread them, and then batter and fry. Despite it's relative toughness (which you beat out of it), alligator is a pretty subtle flavor that takes on the flavors of what you cook it in. A nice meneure sauce would go well with fried/panneed cutlets, a marchands de vin would work, probably a hollandaise or even a bechemel would go pretty well. If you were going to smoke it, a more bbqy type sauce (such as piquant) is probably best or any other favorite savory-type sauce. You can put it in jambalaya, you can stew it, you can even grind it up and make meatballs out of it. Think of alligator (de-toughened of course) like you would a chicken breast or piece of veal. Whatever you do with them you can do with the alligator.

Hope that helps get those cooking juices flowing.

TPS