Chef Ming Tsai rides on an air boat near Orlando, Fla., while searching for alligators.

Yield: 4 servings

Ingredients:

1 lb. cleaned alligator meat, 1/2-inch dice
2 Tbs. minced garlic
1 Tbs. minced ginger
8 kumquats, 1/8-inch slices (may sub with 2 zested and sectioned oranges or tangerines)
1/2-cup rice vinegar
1/4-cup naturally brewed soy sauce
2 Tbs. sugar
2 cups snap peas, blanched
peanut oil to cook
salt and freshly ground black pepper to taste

Directions:

1. In a large sauté pan on high heat, coat well with oil and add alligator.
   
2. Season and quickly brown meat, 2-3 minutes.
   
3. Remove and set aside on paper towels.
   
4. Wipe out pan and coat lightly with oil.
   
5. Sauté e the garlic and ginger for 2 minutes.
   
6. Add the kumquats and stir.
   
7. In a small bowl, mix together the vinegar, soy and sugar until dissolved.
   
8. Deglaze with mixture and reduce by 50 percent.
   
9. Add back the alligator and snap peas, check for seasoning.

Spicy Peanut Rice

Ingredients:

1 cup whole roasted peanuts, unsalted
5 Thai bird chilies chopped
1 small yellow onion minced
4 cups cooked Chinese rice (or other long grain)
1 Tbs. naturally brewed soy sauce
peanut oil for cooking
salt and freshly ground black pepper to taste

Directions:

1. In a small wok or sauté pan, coat lightly with oil and sauté the peanuts, chilies and onions for 3-4 minutes or until onions start to take on color.
   
2. Add the rice and stir until hot.
   
3. Add soy sauce and check for seasoning.

Plating: On a large round plate, place a small mound of rice in the middle and top the rice with alligator. Ladle a little sauce on top.

Beverage: Very chilly beer like Foster's or Corona with a lime.

Copyright, 2000, Ming Tsai, All Rights Reserved