Cape Gazette


By PEPPERS | Jan 15, 2014
Caribbean Sensation Hickory Barbecue Seasoning
  • 2 pounds of Alligator Tail Meat, chopped
  • 2 Medium Onions, finely chopped
  • 1 Pound Mushrooms, sliced
  • 1 Tbsp. Chopped Garlic
  • 2 Tbsp. Butter
  • 1 Cup Red Wine
  • 1Tbsp. Caribbean Sensation Hickory Barbecue Seasoning (click to buy)
  • 1 Cup Water


Roux (see below)


1/2 Cup Sour Creme

In a saucepan saute the beef tips, onions, mushrooms and garlic in the butter until the beef is medium rare. Add the wine,  Caribbean Sensation Hickory Barbecue Seasoning and water. Thicken with 2-3 tbsp. Roux. Stir in sour creme. Serve over buttered noodles.


Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

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