GATOR FRITTERS

Have you ever eaten alligator? It tastes like chicken - if the chicken had lived all its life in the water. This is "a tasty Florida recipe from Alligator Bob's Gourmet Alligator Cookbook" from Alligator Bob's in Plant City.

2 c. unbleached all-purpose flour
1 c. chopped onion
3 T. chopped fresh parsley
2 T. chopped chives or green onions
1 T. chopped jalapeno peppers
3 cloves garlic, chopped
2 t. chopped fresh thyme, or 1/2 t. dried thyme
1 t. distilled white vinegar
1/2 t. baking soda
1 c. milk
Alligator, any cut, chopped
Salt and pepper to taste
8 oz. vegetable oil
2 limes, cut into wedges

In a medium mixing bowl, combine the first 9 ingredients. Add milk and stir until mixture is smooth. Stir in alligator pieces and season generously with salt and pepper. Heat oil to 375 degrees in a deep iron skillet or heavy saucepan. Working in batches, scoop batter by heaping teaspoonfull and carefully push off spoon into hot oil. Fry for 3 minutes or until golden brown. Drain on paper towels. Serve with lime wedges.

MANGO SALAD
(Gourmet Magazine, January 2002)

2 t. balsamic vinegar
2 t. fresh lemon juice
1 t. sugar
1/2 t. salt
1/4 t. black pepper
3 T. extra-virgin olive oil
1 firm-ripe mango, peeled and cut into 1/2-inch cubes
1 large tomato, cut into 1/2-inch cubes
1 small red onion, halved lengthwise and thinly sliced crosswise
1/3 cup fresh cilantro leaves

Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

TROPICAL BLACK BEANS AND RICE

Courtesy of my Ozzy-loving friend Amy, who found it on a Weight Watchers site. THe site says, "These beans and rice are a flavorful, refreshing way to go vegetarian. If you're not a mango lover, substitute papaya in its place."

2 tsp olive oil
1/2 cup(s) red onion(s), chopped
1/2 cup(s) orange juice
1/3 cup(s) fresh lime juice
2 tbsp cilantro, fresh, chopped
1/2 tsp cayenne pepper
1/2 medium sweet red pepper(s), chopped (about 1/2 cup)
1/2 medium green pepper, chopped (about 1/2 cup)
1 medium mango(es), diced
2 medium garlic clove(s), minced
15 oz canned black beans, rinsed and drained
3 cup(s) cooked brown rice, kept hot

Coat a large nonstick skillet with cooking spray. Add oil and heat over medium heat until sizzling. Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes. Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.