'Gator Tail Recipe

Deputy Amy Donovan puts her life on the line every day as a law enforcement officer, then she realizes that the danger is coming from within the ranks. Gulf shrimp fishermen, a bunch of their do-gooding wives, and the members of a religious cult add spice to a mystery set in a sleepy Florida town.

Gator Tail Picadillo

• 2 pounds ground Gator tail meat
• 1/4 cup olive oil
• 1 large white onion, chopped
• 6 garlic cloves, minced
• 6 bay leaves
• 1 cup chicken stock
• 2 14 1/2-ounce can diced tomatoes in juice
• 1 cup golden raisins
• 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
• 1/4 cup tomato paste
• 1 1/2 teaspoons red wine vinegar
• 2 cinnamon sticks
• 1 teaspoon chopped fresh oregano
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 3 cups cooked white rice

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion are soft, about 5 minutes. Add tomato paste stir to incorporate an cook for two minutes. Add gator meat; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and cinnamon stick. Serve picadillo warm on top of white rice. Makes 6 servings