I wanted to prove that I have what it takes to be a TOP CHEF. So this week I am making Fried Alligator with a Garlic Aioli Dipping Sauce; Mediterranean Alligator with a Tomato and Caper Sauce; Alligator Picatta.

Ingredients
Bread crumbs, for dredging
Flour, for dredging
8 to 10 pieces alligator meat
Olive oil, for frying
Salt and freshly ground pepper
1 lemon, juiced
Garlic Aioli dipping sauce, recipe follows
Mediterranean Alligator with a Tomato and Caper Sauce, recipe follows
Alligator Picatta, recipe follows
Directions
Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Garlic Aioli dipping sauce:

1 clove garlic

1 green onion

1 white onion

4 egg yolks

1 lemon, juiced

1/2 cup vegetable oil

Salt and pepper

Hot taste pepper sauce, to taste

In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator.

Mediterranean Alligator:

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 shallot, finely diced

1 clove garlic, minced

8 to 10 pieces alligator meat

1 can whole peeled tomatoes

1/4 cup chopped fresh parsley leaves

1 lemon, juiced

Kalamata olives, chopped

Salt and pepper

Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste.

Alligator Picatta:

8 to 10 pieces alligator meat

2 tablespoons olive oil

4 tablespoons butter, plus an additional 1 to 2 tablespoons for thickening sauce

1 large shallot, chopped

1 cup chicken stock

2 tablespoons all-purpose flour

2 tablespoons capers

2 lemons, juiced, plus additional wedges for garnish

Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges.

Well first of all...thank you guys for bring me here to the top 4. So here is what i think is the best meat dish. Here is a Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce.

Ingredents

1/2 cup coarsely chopped prunes
1/4 cup currants
2 tablespoons creme de cassis liqueur   
1 1/2 tablespoons minced fresh rosemary
1 1/2 tablespoons minced fresh thyme
1/2 teaspoon ground coriander
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper   
1 (4 pound) boneless leg of lamb, rolled and tied
1/2 cup chopped roasted and salted almonds
2 tablespoons chopped fresh mint
3 cloves garlic, cut into thirds
2 tablespoons olive oil   
1/2 cup balsamic vinegar
5 tablespoons butter
3 tablespoons honey
1/3 cup thinly sliced, stemmed Calimyrna figs
5 teaspoons chopped fresh basil   
6 leaves mint
6 leaves basil

Directions:

1.Preheat oven to 400 degrees F (200 degrees C).
2.Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside.
3. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
4.Untie and unroll the lamb, lay it out flat on the work surface.
5. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape.
6. Sprinkle half of the herb mixture over the lamb.
7. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb.
8. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals.
9. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each.
10. Rub with olive oil, and sprinkle with the remaining herb mixture.
11.Place lamb seam-side up on a rack set in a roasting pan.
12. Roast in the preheated oven to desired doneness.
13. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C).
14. Remove lamb from the oven and cover with foil.
15. Allow to rest for 15 minutes while proceeding with the recipe.
16. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat.
17. Boil until the vinegar has reduced by half, 4 to 5 minutes.
18. Once reduced, stir in the butter, honey, and sliced figs.
19. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
20. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices.
21. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Enjoy the Lamb.

Korean Braised Short Rib with Edamame Scallion Puree and Hon Shimeji Mushrooms

Ingredients:

Short Ribs:
5 pounds beef short ribs, braising style, cut off bone into 1/2- inch x 2- inch rectangles
2 onions, peeled and diced
1/2 celery bunch, large dice
3 carrots peeled, large dice
10 garlic cloves, peeled
1 bottle red wine
2 1/2 ounces canned tomato paste
12 ounces Coca Cola
1/4 cup soy sauce
1- inch knob ginger, peeled
1 kiwi, peeled
1 apple, peeled
1 quart beef stock
1 tablespoon sesame oil
3 tablespoons sugar
2 tablespoons arrowroot
1/2 cup canola oil
Salt and pepper
2 Fresno chilies, sliced
1/4 cup water

Edamame-Horseradish-Scallion Puree:
2 cups frozen shelled edamame
4 tablespoons horseradish, grated on a microplane
1 1/2 bunches scallion, washed and sliced, green part only
1 cup vegetable stock
Salt, to taste
Olive oil, as needed
Honshemeji Mushrooms:
1 teaspoon rice wine vinegar
1 tablespoon soy
1 tablespoon mirin
1 teaspoon ginger, grated
1 teaspoon garlic, grated
1 tablespoon sesame oil
2 bunches honshemeji mushrooms, off root

Napa-Fresno Slaw:
4 Napa cabbage leaves
2 carrots
1 Fresno chili
1 cup sugar
1/2 cup rice wine vinegar
1/4 teaspoon salt
Gochujang Sauce:
1/4 cup gochujang
1/2 lemon, juiced
1/4 teaspoon sesame oil
1 teaspoon mirin
1 tablesppon rice vinegar syrup
Garnish:
1 carrot, small diced and blanched in braising liquid
1 stalk celery, small diced and blanched in braising liquid
Purple kohlrabi
Mustard micro greens.

Directions:

Short Ribs:

1. Salt and pepper short ribs. Get a flat top (or skillet) really hot and glaze with canola oil. Sear both sides to get nice and brown on both sides.

2. Get a rondeou nice and hot. Caramelize onions, carrots, celery, 5 garlic cloves, and Fresno chilies. Add tomato paste and caramelize. Add 1 bottle of red wine and reduce. Meanwhile, puree soy, ginger, rest of garlic, kiwi, apple, beef stock, sugar and sesame oil into a fine puree.

3. Add red wine mixture to a pressure cooker, add coke, the soy-apple puree, beef stock, ribs and cover put pressure cooker on high heat until you hear hissing. Then, lower flame and keep pressure cooking for 1 hour.

4. After 1 hour, take lid off and strain half of braising liquid into a pan. Reduce braising liquid to when the flavors are concentrated. Add sugar to balance saltiness and make a slurry of arrowroot and water. Add slurry to reduction to make a nappe consistency.

5. Before plating, take short ribs that have been chilling in its own juices to square off nicely for presentation purpose, salt and pepper again and sear in a hot pan with oil. Take braising liquid and let warm in braising liquid. Glaze with reduction.

Edamame-Horseradish-Scallion Puree:

1. Heat olive oil in a large sauté pan. Sauté scallions on high heat until bright green and chill on a plate.

2. Defrost edamame. Put edamame with vegetable stock and puree. Add scallions and horseradish, salt and pepper. Keep pureeing until completely smooth slowly emulsifying with olive oil and season with salt.

Honshemeji Mushrooms:

1. Sauté mushrooms in sesame oil. Add seasonings and stir.

Napa-Fresno Slaw:

1. Bring vinegar, sugar, salt, and chili to a boil and stir.

2. Slice Napa leaves in half horizontally and square off into 1- inch pieces. Julienne very finely. Finely julienne carrots. Toss with vinegar syrup.

Gochujang Sauce:

1. Combine ingredients and mix.

I went with something simple yet very tasty. I mead Smothered Pork Chops

Ingredients

    1 cup all-purpose flour
    2 tablespoons onion powder
    2 tablespoons garlic powder
    1 teaspoon cayenne
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 pork chops, 3/4-inch thick, bone-in
    1/4 cup olive oil
    1 cup chicken broth
    1/2 cup buttermilk
    Chopped fresh flat-leaf parsley, for garnish

Directions

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.