YIELD: 8 (4 oz.) servings For the remoulade: 1 cup mayonnaise ¼ cup Sriracha 2 Tbsps. whole grain mustard 2 Tbsps. olive oil 1 Tbsp. Frank’s Red Hot sauce 2 Tbsps. fresh lemon juice 1 tsp. Worcestershire sauce 5 green onions 3 Tbsps. chopped parsley 2 Tbsps. chopped green olive 2 Tbsp. small-dice celery 2 Tbsps. capers 2 cloves minced garlic 1 tsp. chili powder 1 tsp. kosher salt ½ tsp. fresh black pepper For the alligator: 2 lbs. alligator meat 2 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.