GATOR CAKES W/SEASONAL VEGGIES & KEY LIME BUTTER SAUCE
 

 
 

INGREDIENTS

For Gator Cakes

12 oz.

2 oz.

2 oz.

1 oz.

1

2

1 oz.

1 oz.

Gator Tail Meat

Green Onion, Chopped

Basil, Chopped

Shallot, Minced

Whole Roasted Red Pepper

Eggs

Mayonnaise

Mustard

Olive Oil as Needed

Salt and Pepper as Needed

Breadcrumbs

For Marinade

8 oz.

Buttermilk

For Mashed Potato and Boniato

1

1

 

2 oz.

2 oz.

1.5 oz.

Yukon Gold Potato

Boniato, Peeled, and Diced

Butter to Taste

Cream

Boursin Cheese

Chives

Salt and Pepper as Needed
 

INGREDIENTS

For Vegetables

1

1

1

12

2

2.5 oz.

4

 

6 oz.

 

 

½ oz.

Zucchini

Yellow Squash

Carrot

Fresh Green Beans

Beets

Arugula

Pearl Onions

Duck Fat as Needed

Shitake Mushrooms, Sliced

Olive Oil as Needed

Salt and Pepper as Needed

Parsley, Chopped

For Key Lime Sauce

3 oz.

4 oz.

3 oz.

3 oz. Key Lime Juice

4 oz. Butter

3 oz. Vegetable Stock

Salt and Pepper as Needed

Flour as Needed

For Tricorn

1.5 oz.

1 oz.

1 oz.

1.5 oz. Gator Trimmings

1 oz. Sun Dried Tomatoes

1 oz. Parmesan Cheese

Clarified, Unsalted Butter as Needed

Salt and Pepper as Needed
     
             

For Gator Cake:

  1. Marinade gator meat in buttermilk overnight.

  2. Remove from marinade and pat dry.

  3. Coarsely chop gator meat and add remaining ingredients.

  4. Mix thoroughly and chill in the refrigerator.

  5. After cooling, form mixture into four patties.

  6. Sautee in olive oil until golden brown

For Tricorn:

  1. Season and sautee reserved trimmings.

  2. Combine with tomatoes and parmesan cheese.

  3. Place phyllo sheet on table and brush with butter. Repeat for four layers.

  4. Cut phyllo into 2" strips, fill with mixture, and fold into triangles.

  5. Place on baking sheet and bake at 350°F for 15 minutes or until golden brown. Reserve, keeping warm.

For Potato/Boniato:

  1. Cook potato and boniato, peel, drain, and reserve.

  2. Add cream and mash until mixture is appropriate texture.

  3. Combine Boursin cheese, butter, salt and pepper to taste.

For Vegetables:

  1. Boil beets to appropriate tenderness and set aside.

  2. Lightly blanch green beans and set aside.

  3. Blanch carrot.

  4. Combine beets, beans, and carrot with zucchini, squash and sautee using duck fat and seasoning as needed.

  5. Add arugula last.

  6. Separately sautee shitake mushrooms adding seasoning as needed and top with chopped parsley.

  7. Set aside keeping warm.

For Key Lime Sauce:

  1. In sauce pan, gently heat butter, stock, and key lime juice adding seasoning as needed.

For Plate-Up:

  1. On hot plate, pipe mashed potato mixture on right side.

  2. Lay vegetables on left side.

  3. Place arugula in center of plate.

  4. Ladle sauce around arugula.

  5. Add shitake mushrooms on top of sauce.

  6. Add gator cake on top of arugula and garnish with compound butter.

  7. Place tricorn to the side of the gator cake.