STUFFED ALLIGATOR BARBECUE

CRAWFISH/ANDOUILLE CORNBREAD STUFFING

1 Large Sweet Onion
1 Large Green Bell Pepper
3 Stalks of Celery
4 Carrots
1 lb Cleaned Crawfish Tails
1/2 lb Cajun Andouille Sausage
Your favorite Cornbread Stuffing (Pepperidge Farm)
Cajun/Creole Seasonings to Taste
Louisiana Crawfish Co. Hot Sauce – AS MUCH AS YOU CAN STAND!!!!
2 Oz. of your Favorite Bourbon (Jim Beams Devil’s Cut)

FRIED OYSTER DUST
Dust them Oysters up real Guuud and Deep Fry!!
2 Cups All Purpose Flour
2 Cups Semolina Flour
1/2 Cup Cajun/Creole Seasoning

CRAWFISH POPCORN BATTER
Dredge the Crawfish up real Guuud and Deep Fry!!
2 Cups All Purpose Flour
2 Cups Semolina Flour
1/2 Cup Cajun/Creole Seasoning
Louisiana Crawfish Co. Hot Sauce – AS MUCH AS YOU LIKE!!
2 Cans of Beer

Hot Spicy Thai Pork Burgers

Chilli sauce 

6 large fresh red chillis, half the seeds discarded, flesh chopped roughly
2.5cm (1in) piece fresh ginger, peeled and roughly chopped
grated zest of 3 limes and juice of 2
12 cloves garlic, peeled
1 large bunch fresh coriander
300g (10½oz) granulated sugar
125ml (4fl oz) white-wine vinegar
50ml (2fl oz) fish sauce

For the slaw 

3 tbsp groundnut oil
juice of 3 limes
1½ tbsp rice vinegar
4½ tbsp soft light-brown sugar
1½ tbsp fish sauce
1 medium red, white or savoy cabbage
1 large carrot
15g (½oz) coriander leaves
20 mint leaves, shredded
4 spring onions, chopped
1 tbsp peanuts or cashew nuts, roughly chopped
1 red chilli, deseeded and finely sliced
2 cloves garlic, very finely chopped
2.5cm (1in) piece fresh ginger, grated

For the burgers

600g (1lb 4oz) pork mince
1 egg, beaten
3 cloves garlic, crushed
grated zest of 1 lime and juice of ½
4 spring onions, finely chopped
1 red chilli, halved, deseeded and finely chopped
2 tbsp coriander, finely chopped
2.5cm (1in) piece fresh ginger, grated
25g (1oz) breadcrumbs
2-3 tbsp groundnut or sunflower oil
sesame-seed buns, to serve

To make the sauce put the chilli, ginger, lime juice and zest, garlic and coriander leaves into a food processor and purée to a coarse paste. Put the sugar into a heavy-bottomed pan with 6 tbsp water and place on a medium heat until the sugar dissolves. Turn up the heat and boil until it becomes a caramel colour. Stir in the paste, vinegar and fish sauce and simmer for two minutes. Leave to cool.

Make the dressing for the slaw by mixing the oil, lime, vinegar, sugar and fish sauce. Stir until the sugar dissolves. Quarter and core the cabbage then shred finely. Cut the carrot into slim matchsticks. Mix with all the other ingredients and toss with the dressing.
Put all the burger ingredients except the oil and buns into a bowl with some seasoning and mix well. Shape into six patties. Heat the oil in a frying-pan and cook over a high heat to get a good colour on both sides, then turn down and continue until cooked through – three to four minutes each side.
Serve in a toasted sesame-seed bun. Drizzle with the chilli sauce and serve with the slaw.

Burger Thai

INGREDIENTS

1 pound Ground Beef
1 cup shredded Napa cabbage
2 tablespoons fresh lime juice, divided
1/2 cup chopped green onions
1 teaspoon ground ginger
1 teaspoon hot chili sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
Salt and pepper
4 whole wheat or white hamburger buns, split


INSTRUCTIONS

Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
Combine Ground Beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired.
Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.