Archive for August, 2014

Alligator Sauce Piquant

Alligator Sauce Piquant

Ingredients: 6 servings

1 ½ pounds alligator, cut into 1-inch cubes
1 cup vegetable oil
1 cup flour
2 cups onions, diced
2 cups celery, diced
1 cup bell pepper, diced
½ cup garlic, minced
2 (10.5-ounce) cans Ro-Tel tomatoes
2 quarts water or chicken stock
Salt and cracked black pepper, to taste
Granulated garlic, to taste
Louisiana hot sauce, to taste
¼ cup parsley, chopped
½ cup green onions, sliced


In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk 
in flour, stirring constantly until a dark brown roux is achieved.

Add alligator and sauté 10 minutes or until well browned. Stir in onions, 
celery, bell pepper and minced garlic; sauté 3-5 minutes or until 
vegetables are wilted. Stir in Ro-Tel tomatoes, add water or stock, blend 
well then season to taste with salt, pepper, granulated garlic and hot 

Return mixture to a rolling boil then reduce heat to medium. Simmer hours 
or until meat is tender, adding water to retain volume, if necessary. Add 
parsley and green onions and adjust seasonings to taste using salt, pepper 
and granulated garlic. Serve over hot steamed white rice.

Recipe by Chef John Folse!

Yellow Squash Medley Casserole


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


4 Cups of sliced and quartered yellow squash

1/2 cup chopped sweet onion

2 cloves of garlic minced

1/2 cup finely chopped colorful sweet peppers (red, yellow, orange)

1 small cleaned and minced Jalepeno (remove stem and seeds) Red or Green OPTIONAL

4 chopped spring onions

1 cup Panko or crushed buttery crackers

1 cup shredded cheddar

2 eggs beaten

3/4 cups milk or cream

1/4 cup butter melted



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place onions, Jalepeno, spring onion, garlic and sweet pepper mix in a large skillet over medium heat. Pour in a small amount of Extra Virgin Olive Oil. Saute until vegetable mixture is tender, about 5 minutes. Place squash in a small pot with little water, salt and pepper, cook about 5 minutes or until squash in tender, drain and set aside.
  3. In a medium bowl, mix together Panko or cracker crumbs and cheese.  In a small bowl, mix together eggs and milk, then combine all ingredients to squash in a 9×13 inch baking dish or round casserole dish. Stir in 1/4 cup melted butter, and season with salt and pepper. Sprinkle with remaining Panko or cracker mixture.
  4. Bake in preheated oven for 25 minutes, or until lightly browned and bubbly.



We like to use Panko and season it with orange peel, salt and pepper. Mix well and use in the casserole and on top! This version is not as sweet has the one with buttery crackers but both are our favorite!

Drunken Donuts

1 can of large refrigerated buttermilk biscuits
3 cups of vegetable oil for frying
¼ cup alcohol (we used Honey Bourbon Whiskey and Rum Chata)


Heat oil until 350 degrees
Lay out biscuits on a cutting board and cut a hole in the middle of
each biscuit.
When oil is hot, gently add the raw biscuits to the hot oil. When
browned (about 1 minute) flip to the other side and cook until browned
(another minute or so).
Remove doughnut from the oil and rest on a paper towel to drain.
(about 30 seconds).
Using a pastry brush, brush each hot doughnut with the Honey Bourbon Whiskey.
Optional: spoon on boozy doughnut glaze
Optional: dip in a boozy chocolate Ganache dipping sauce

Directions for Making the Boozy Doughnut Glaze
2 cups of powdered sugar
4-6 tbsp alcohol (recommended: bourbon, rum, rumchata)

1. In a bowl, add 2 cups of powdered sugar and add 3 tbsps of alcohol
and stir. You want the mixture to be thick enough so that it doesn’t
slide off of the doughnut. Add more alcohol is needed for desired

2. Spoon glaze over doughnuts and enjoy!

Directions for Making the Boozy Chocolate Dipping Sauce
2/3 cup of heavy cream
¼ cup of alcohol (bourbon, rum, Kahlua, Rum Chata are good)
1 1/2 cup of dark chocolate chips

Bring heavy cream to a near boil.
Remove cream from heat and pour into a bowl.
Gently stir in the chocolate until melted.
Add the alcohol, stir until combined.
Dip your favorite treats!

Recipe found at

Andouille Smoked Sausage Stuffed Bell Peppers


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

1 cup uncooked yellow rice (white  rice if you have Safron)

1 large red,  yellow, and orange bell peppers (more if you need it)

1 package 14 oz Andouille Smoked Sausage (use only 3 for 3 Bells or more as needed)

1 small sweet onion

1/2 cup shredded cheddar cheese

Salt and pepper to taste


Slice tops off bell peppers. Use all the pieces from the tops (not the stem) to chop up for the rice! Discards seeds and stems. Chop one small sweet onion.

Saute peppers and onions in olive oil.

Slice sausage and saute when onions start to turn transparent and pepper are softened.

Make your rice according to package directions. We prefer to add a little Safron rather than buying the prepared yellow rice mix.

Rinse Bell Peppers and wrap in paper towel.  Microwave for about 3 minutes. Allow to cool down. (This will give you a much more attractive Bell Pepper once stuffed) Plus, it will be tender!

Once Bell Peppers have cooled down. Stuff them with the rice, sausage and pepper mixture. Top with cheddar. Baker for about 20 minutes at about 350 degrees F., or until the cheese melts and the peppers warm through and through!

Garnish with Chives!





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Outdoor Cooking