Reptile Recipes

My wife has been away for a few days so I did some experiments with reptile (she is not a fan of reptile :-) Here is a quick summary of my recipes:

Experiment 1: Crocodile egg and cheese sandwich (See Picture)
This morning I sauteed a thin slice of South American Crocodile, fried an egg, and made a crocodile-egg-cheese breakfast sandwich. The ingredients are:

• 3 ounces of South American crocodile
• 1 ounce of sliced Derby with cheese sage
• 1 whole wheat bun
• 1 fried egg over easy

Experiment 2: Open face crocodile sandwiches (See Picture)

Carmelize about 1/2 of a small onion
saute some thin slices of crocodile under medium high heat, but don't overcook; add some salt and pepper and a touch of Emeril's Essence.
Slice several pieces of sharp cheddar cheese
Heat some marina sauce

Put the cheddar cheese on each piece of rye bread and toast until the cheese is melted. Place the carmelized onions over the cheese toast and then add the sauteed crocodile. On the second piece of toast do the same thing, but add some hot marinara sauce.

Experiment 3: Breaded frog legs

This was simple. I just coated some frog legs with egg and then dipped the legs into breadcrumbs. I broiled the frog legs (turning once) and they crumbs were nicely brown.

Experiment 4: Frog legs with chopped spam and tomato sauce over spinach

I sauteed about 6 frog legs and some chopped spam. I heated some frozen spinach, drained the water, and spread the spinach across a plate. Then I spread the chopped spam over the spinach, put the frog legs over the spinach and poured warm tomato sauce over the meaty portion of the frog legs.

Crawfish Salad

I purchased some frozen crawfish awhile ago and decided to make crawfish salad (similar to chicken salad). Since my wife is recovering from an ulcer, I opted for a mild mixture that would let the flavor of the crawfish come through - nothing hot here.

Ingredients:
1 pound of crawfish meat, thawed and drained thoroughly
1 small shallot finely chopped
1 stalk of celery finely chopped
1/2 cup of light Mayonnaise
Salt and pepper to taste
1 tablespoon of Dijon mustard
Juice from 1/2 squeezed lemon

First, I thawed the crawfish in the refrigerator and then washed and drained them several times. The crawfish seem to retain water after being washed so I put them in some paper towels and pressed gently to remove as much water as possible. I put the thawed and drained crawfish aside.

Put the chopped shallot and celery in a medium mixing bowel. add the mayonnaise and mustard and mix thoroughly. Mix in the drained crawfish and gentley mix the ingredients. Add the salt and paper and lemon juice and mix a bit more. Taste and add the salt, pepper, and lemon to until it has the right amount of seasoning and fresh lemon flavor.

Lightly toast some small finger rolls (don't let them get too brown) and then add the crawfish salad. Don't overpack the rolls.