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Galante ``Shut My Mouth" Alligator (or Chicken)

Jack Galante, owner of Galante Vineyard is a great friend and bon vivant. We've cooked together many times.  I developed this recipe for him back in 1986

2 pounds alligator meat (chicken breast may be substituted)
1 celery stalk
3 medium green bell peppers
3 medium yellow onions
1/8 cup shallots
3 tablespoons chopped garlic
1 tablespoon Maison Louisianne Creole Spices
2 tablespoons butter
2 cups flour
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1/2 tablespoon cayenne pepper
1/2 cup Galante Cabernet Sauvignon
salt to taste

Step I: To Make The Holy Trinity

Put the bell pepper, celery, onion (aka "Holy Trinity") into a deep Dutch oven or large heavy pot, and simmer. 

Add Galante wine, garlic, shallots, butter. 

Cook down until tender, about 15 minutes. 

At the end of cooking, add the three peppers, the Maison Louisianne Creole Spices, and salt to taste.

Step II:  To Prepare the Alligator (or Chicken)

Slightly pound the alligator fillets, then salt and pepper each fillet, then pat in flour. 

Sauté in skillet until golden brown using peanut oil, rice oil or butter. 

Set cooked fillets aside on a platter.

Step III:  To Assemble

When the ``Holy Trinity" is ready, place the alligator fillets on top of the mixture. 

Let this simmer (low) for 20 minutes covered.  The alligator will absorb the flavor of the mixture.

Step IV:  Presentation

Place the Galante ``Holy Trinity" mixture on a large platter. 

Place the alligator fillets on top of the mixture. 

Put a circle of Mardi Gras Mashed Potatoes (purple potatoes, horseradish, garlic, butter, cream and white pepper) outside the mixture.

Garnish with rosemary sprigs. 

This is the real ``Tongue Tingling Taste Treat", spicy, and it serves six.