rhodeje
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Post by rhodeje on Mar 24, 2012 18:40:36 GMT -6
Just got back from Memphis and Had to Cook. Grab some Chicken and Dusted it down. Stopped at a meat place today and they had Gator meat. Almost bought it but really don't know how to cook it and the meat place didn't know either. There were just two girls that just wrap the meat. They told me they don't even know how to cook. ;D
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Post by jimz on Mar 25, 2012 7:55:24 GMT -6
Looks like a nice quick and easy yum din din Rhodeje. How to cook gator. Put some butter milk in a bowl, add some Zatarain's mustard about a tbs, and some goodle amount of Tabasco dashes. Cut you gator meat up in small cubes(chicken McNugget size). Add to the marinate and let soak over night in the icebox. you want enough butter milk so the meat is covered. Next day take out the marinade and coat with you favorite coating. I like a mix of corn flour and corn meal. Let set for a while then deep fry. -JimZ
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Post by Cajunate on Mar 25, 2012 8:37:33 GMT -6
rhodeje, here's another recipe for alagator. Ir really is pretty good but it doesn't have a unique taste. Very much like chicken. I like it! Get some and give this recipe a try but, keep in mind you can substitute the gator for other meats like crawfish, chicken, shrimp(not too much with red meats though).
John Folse's ALLIGATOR SAUCE PIQUANTE
Prep Time: 2 Hours Yields: 6 Servings
Comment: Alligator has become extremely popular in Louisiana cooking lately. However, it has been a main ingredient for soups and stews since the founding of Louisiana. Sauce Piquante, translated “spicy sauce,” gets its name from the use of chile peppers or jalapeños in the recipe. When making this spicy stew, I recommend using the tenderloin meat, which is the snow-white tail meat of the alligator.
Ingredients: 2½ pounds alligator meat, cut into 1-inch cubes 1 cup vegetable oil 1 cup flour 2 cups diced onions 2 cups diced celery 1 cup diced bell peppers ¼ cup minced garlic ¼ cup diced jalapeño peppers, peeled and seeded 1 (28-ounce) can diced tomatoes, with juice 2 quarts fish or shellfish stock (see recipe)use chicken stock if you do it with a non seafood. 2 cups sliced button mushrooms 3 bay leaves 1 tbsp thyme leaves 2 tbsps chopped basil salt and cracked black pepper to taste granulated garlic to taste ⅛ tsp red pepper flakes ¼ cup chopped parsley ½ cup sliced green onions
Method: In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add alligator and sauté 10–12 minutes. Stir in onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until vegetables are wilted. Stir in jalapeños and cook an additional 2 minutes. Add diced tomatoes with juice, stock, mushrooms, bay leaves, thyme and basil. Blend well then season lightly with salt, pepper, granulated garlic and red pepper flakes. Bring mixture to a rolling boil, reduce heat to simmer and cook 1 hour or until meat is tender, stirring occasionally. Additional water or stock may be added during cooking to retain stew-like consistency. Add parsley and green onions and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice.
BTW, nice job with that chicken. Looks great!
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rhodeje
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Post by rhodeje on Mar 25, 2012 17:53:20 GMT -6
I'm going to go back and get that gator. I have to give it a try. Both of them sound good. I think on the one I'm going to use sausage and chicken instead of fish. Pictures to follow but it might be later into the month.
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