http://goo.gl/cHMME4 Delicious Alligator meat recipe plus weight loss. Fry a few pieces at a time until the alligator just begins to float and is golden brown, 5 to 7 minutes. You will have more of the Chili Garlic Mayo than you need for this recipe. Use a meat mallet to tenderize fillets and flatten the meat … ", At the restaurant, Sonnier cooks Louisiana alligator bone-in legs, brand name Country Boy Gator, labeled a Certified Cajun product and subtitled "Cajun Swamp Chicken.". alligator tail, lead all alligator meat sales. You can handle and treat that like a good piece of meat, even grill it.". I called the guy who always handles a live alligator at the Louisiana Restaurant show every summer: Harlon Pearce, of Harlon's Louisiana Seafood. Pour the buttermilk into a shallow dish. This is the perfect meat for marinating. Cut alligator into 1-inch chunks and season with salt and pepper. Lightly dust the alligator with the flour mixture by dropping it into the bowl, then remove it and shake it in your hands to remove as much flour as possible. Like most hunters, they deliver…. 11. 2. His company packaged the 1-pound bags of frozen alligator I bought at Rouse's Supermarkets for the video. Yes, as long as obtained legally, from sourced farms. 1. Cover with a layer of diced onions and sprinkle with garlic and parsley. The most tender part of the animal, alligator tail has a uniquely delicious taste that stands somewhere between fish and chicken with a texture similar to pork. You can also marinate the meat in pureed kiwi, pineapple, or papaya for at least 24 hours to tenderize it. "Turtle meat's a lot richer. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. For tastier alligator meat, remove the fat and tenderize it properly. If you don't have a mallet, use a knife to make shallow cuts going against the grain of the meat, which will loosen the fibers so the meat is more tender. 2. For extra tenderness, use a meat mallet to tenderize fillets and flatten meat to desired thickness. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy It's similar to chicken, but it has that little seafood taste component. You could classify it as a lighter meat. Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. 6. See recipe, cuts, tips and tricks, sauce picante for our "In Judy's Kitchen" video, Archbishop Gregory Aymond's position that alligator counts as seafood position, How to wrestle alligator meat into beef, pork, chicken, turtle recipes, 3-course interview: cooking alligator with Chef Nathan Richard, How to butcher an alligator: Kingfish chef demonstrates, 1/4 cup packed chopped mint and Italian parsley leaves, 1 canned chipotle pepper in adobo sauce, minced, 1 tablespoon Heavenly Chef brand chili garlic sauce. 5. 3. The legs are available online, along with several other cuts and processed alligator (patties, nuggets, pistolettes) and several brands of sausage. "You can use it in jambalaya, gumbo, or any kind of stew, any place you would use smoked sausage, such as red beans and rice.". 1. Cubing the meat creates extra tenderness. 4. Each September, chef Nathan Richard joins his friends to hunt alligator in the swamps around Lafourche Parish. In 2013, I wrote about Archbishop Gregory Aymond's position that alligator counts as seafood position during Lent. Lay the alligator meat on a cutting board. "It has a very high water content. Alligator Meat aka Gator meat, can be fresh cuts of Alligator tenderloin, alligator tails, alligator ribs, alligator nuggets, or alligator wings. When ordered, they are fried to a crispy brown, then tossed into a smoked tomato gastrique to coat the exterior. Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition. "It's white meat," Barkemeyer said. Cooking Tips. Combine the flour and cornstarch in a mixing bowl. She started writing in 1999 for private clients and began creating website content in 2004. You can also slice it for use as cutlets. 8. I'm not a big fry person. Then, pour in 2 tablespoons (30 mL) of vinegar and stir the meat and vinegar together. check out Everglades Seasoning! 2. Dip the floured alligator in buttermilk and remove with a slotted spoon, allowing as much buttermilk as possible to drip off. If desired, remove foil for last 15 minutes so top can brown. If desired, sprinkle top with shredded cheese after baking. 10. cut alligator tail! Alligator and Turtle FAQs. At French Quarter restaurant Kingfish (337 Chartres St., 504-598-5005; www.kingfishneworleans.com), chef Nathan Richard pulls from his Cajun u…. There are many ways to cook Alligator but grilling or frying are the preferred techniques used by chefs. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Alligator meat is white and flaky it contains quite a few, including potassium, iron, and vitamin B-12. One day last week he shipped 100 pounds to a woman in Vancouver, Wash., who serves the link on a bun for $8 or $10 with onions. This doesn't happen right away; it … https://foodchannel.com/recipes/crispy-cajun-fried-alligator-recipe Sonnier has made many alligator dishes in his career. Add some excitement to your menu with this 5 lb. It's not mixed with something else.". Serve in large soup bowls. Gator tail fillets a.k.a. What part of the animal is this? Yes, you heard it right. https://girlscangrill.com/recipe/grilled-cajun-alligator-comeback-sauce Stir everything gently so you do not knock off the crispy exterior. Cook for 5 more minutes ¿ do not overcook the gator. ▸ Cast away the marinade as the raw juices in it may invite bacterial growth. The legs, which chef Greg Sonnier smokes at Kingfish as gator "wings" with a tomato gastrique, are red meat and not as tender, Pearce said. The cornstarch in the buttermilk batter makes the coating crispy. Season to taste with the sugar, lemon juice, salt and pepper. Cooking alligator may be old hat for many home cooks, and it's quite apparent chefs are cooking it all over the place. Marinating alligator meat before grilling it is essential to help tenderize the … Remove all sinew and fat, including the yellowish fat between the layers of meat. Is alligator fish or meat? Louisiana Alligator Advisory Council: How to Handle Alligator Meat. I've been cooking it for a very long time with just butter, lemon and garlic, baking it at 350 degrees for maybe half an hour, covered. Remove and drain on the prepared rack or paper towels. Donald Buckemeyer grills his alligator sausage at an LSU tailgate, Cochon's Fried Alligator with Chili Garlic Sauce (Photo by Chris Granger for Link Restaurant Group). Put the herbs into a large mixing bowl. Cut across the grain for a more tender piece of meat. 1. 3. The alligator "wings" at Kingfish are baked in fat to tenderize them, then drained well, refrigerated and chilled. Alligator meat is the meat from alligators that is for consumption. 3. Pound the meat until it is an inch thin. You slice that and pound it like veal, and you cannot tell the difference. 6. I used tail meat, which is often considered the most nutritional part of the alligator, but steak from the body and feat are also very lean and high in protein. Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. I imagine snake meat and armadillo would be about the same as alligator, an I can't imagine that high heat, quick cooking is the best way to go. I've eaten my share of the alligator dishes at Jazz Fest. The Tail meat, is the most popular alligator meat for sale. The body and leg areas of alligator meat work well for ground meat and in casseroles and soups. 3. Until it's fried, alligator gets good grades for nutrition, especially in the protein department. Other questions:subscriberservices@theadvocate.com. Farm-raised alligators are smaller and less fatty than wild ones, Pearce said, adding, "Wild is still great. Remove the white tendons and vessels. Pounding fillets with a meat mallet creates … Cut away the white tendons in the leg and body meat. 2. But I cooked it the first time recently in sauce picante for our "In Judy's Kitchen" video series. What I bought was the tenderloin, the most tender meat, from the tail of the alligator. "You can cook it so many different ways," he said. It is very high in protein and dietary fiber as well. Tenderizing with a baking soda solution is faster than using a saltwater brine. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. Tenderize Meat With Heat Meat with a lot of connective tissue can be tenderized by cooking it until the collagen melts away, which starts to happen between 160 and 200 F. When the connective tissue melts, it turns into gelatin, which is soft and jiggly rather than tough and chewy. Alligator tastes similar to white colored fish and has a texture like rabbit meat. How to Cook Alligator Meat Like most meats, it can be cooked in a variety of ways, though there are some general rules of thumb to follow to get the best results. Cochon's James Beard Award-winning chef, Stephen Stryjewski, shared the recipe for one of the restaurant's most popular appetizers. 5. Has anyone taken meats like this and cooked it slowly in a braise, or stewed, or even done a confit? Other parts of the alligator are double-tenderized, he explained. It has been used both historically and in contemporary times in various cuisines of the Southern United States.Alligator eggs are also for consumption. Thaw frozen meat in the refrigerator and use promptly. Pound the alligator meat with the rough edge of a meat mallet. Slice potatoes (do not peel) and make a layer of them on the bottom of the dish. 7. Pull up a seat at the table. Love New Orleans food? Pound the meat until it is an inch thin. Alligator meat can be chopped fine or ground to make patties, sausage or taco filling. Cover dish with foil and bake in a preheated 350-degree oven for 50 minutes to one hour, until potatoes are tender. Salt it. The jaw and tail areas are best when fried or baked. "It's a fully cooked product, but the best way to cook it is on the grill," he said. To freeze, wrap meat tightly to prevent freezer burn; date the package and store at 0° F for up to 6 months. Louisiana Alligator Meat is a special treat. There is a sauce piquant recipe on the package but I saw it after the fact. Adjust seasoning, to taste. Put the herbs into a large mixing bowl. Or you can put it in a Crock Pot with red gravy.". It's not cheap: Each bag was $14.99. "They probably live in the same environment and eat the same stuff, so it's really similar to that taste," Sonnier said. The vinegar works to make the meat slightly more tender before it's placed in the oil to cook. Grilling Alligator Meat. Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. Season to taste with the sugar, lemon juice, salt and pepper. 7. ▸ According to culinary experts, alligator meat should be marinated for up to 6 hours before preparing it. Low in fat, alligator provides a healthy alternative to more fatty meats. Heavily salting a tough cut of meat and letting it sit an hour or two before you … "It's kind of like a grouper cheek, a big piece of meat.". But cooking it? Tenderize it using a standard meat mallet and for an extra delish result, sprinkle on your favorite meat tenderizer, too. The meat is used in various dishes, including soups and stews or as burgers for sandwiches. 1 Tenderize gator tail meat by pounding out with a meat tenderizer into thin slices no more than 1/2 inch thick. Certain areas of alligator meat requires tenderizing, such as the neck and leg area. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working. 3 Place gator meat in a zip-lock bag and marinate in Paul Newman’s Olive Oil and Vinegar. Free from Cholesterol. Put the drained alligator into the large mixing bowl with the herbs and 1/4 cup of the chili garlic sauce. Add the tomato sauce, and cook for 3 more minutes. What does alligator meat taste like? Put 1 pound (0.45 kg) of alligator meat into a bowl and add a pinch of salt and pepper to taste. He also noted that people "sell the heck out of it" at church fairs and similar events. Most recipes call for Cajun style, but capers, butter and lemon work great as well. Cover, and refrigerate … 1. ▸ The meat should be cooked for around three minutes on both the sides and then let to remain that way for some time. "The effect is a smoky taste outside and inside is true alligator," Sonnier said. Hello, Louisiana: How do you cook and eat alligator? 4. Prepare a rack or a plate lined with paper towels to drain the alligator. You can run it through a cuber if you have access to one. However, you will come up with lots of ideas for using the extra sauce (and of course, you can always eat it with a spoon right out of the bowl). He shared the recipe for his favorite way to cook his alligator sausage indoors, which can be a main or side dish, for brunch or dinner or pot lucks. Cut the alligator meat into cubes by cutting across the grain. Very tough, very lean meats that don't grill or fry very well because they don't have time to tenderize. She gained expertise in home improvement after she and her husband built their home themselves. Pound the alligator meat with the rough edge of a meat mallet. Donald Barkemeyer's alligator sausage, brand name Louisiana Cajun Grill Sausage, $6.99 a pound, is sold in Winn-Dixie stores in the New Orleans region and Gulf South. Barkemeyer, also known as "Chef Bucks," said his product is 65 percent Louisiana farm-raised alligator tail meat and 35 percent fresh boneless pork butt. His company also processes the occasional nuisance gator. Season with salt as soon as it comes out of the oil. Mostly compared to chicken but it is a much firmer meat, similar to a dense fish. This helps the meat to tenderize. It's processed and naturally hickory-smoked in wood-burning ovens at Crescent City Meat Company in Metairie. That's the tenderloin. 2 Gator meat has almost no fat and can be a little tough if not tenderized. Alligator is considered a fish with a meaty texture. Is alligator legal to eat in the US? Barkemeyer said he sells 20,000 to 25,000 pounds of the sausage a year, and he ships it around the country. 4. Alligator meat is usually purchased frozen, but it is also available fresh. "I think one reason people like it is that it's its own form. Stryjewski said the restaurant uses peanut oil for frying, but "lard works just as well.". The chef compared cooking alligator with turtle. Thaw in the refrigerator overnight. You have permission to edit this article. Trim all of the fat from the meat with a sharp knife. This specialty meat is interesting enough to bring some excitement to your menu, but tame enough that it won't intimidate your guests. Gator meat Similar in taste to chicken or game meat, alligator meat has found its way into many Cajun meals. 5. Add the alligator meat. Alligator red meat, including the legs and other tougher parts of muscle, are better if braised in a sauce, Pearce said, such as alligator sauce picante or another long-cooked dish. Constance Barker, located in the hills of southern Ohio, is the owner and writer of several financial, credit report and travel websites. "Turtle meat is more similar to beef or venison. https://www.southernkitchen.com/recipes/appetizer/fried-alligator-with-srirancha Coat a large casserole dish with nonstick cooking spray. And the fat on alligator is outside the pieces, not striated throughout the meat like, for instance, beef or pork. Put the alligator back into the flour mixture, and again try to shake off as much extra flour as possible. looking to make a Huge impression with your next meal? A four-ounce serving has 110 calories (20 from fat), 2 grams total fat, .5 grams saturated fat, 55 milligrams cholesterol, 55 milligrams sodium, no carbohydrates and 24 grams of protein. It looks like a dunce cap, long and skinny. For alligator meatballs or tacos, go with ground gator meat. A curious wooden structure tucked away in a slender courtyard off the dining room of Kingfish Kitchen & Cocktails in the French Quarter se…, The tail, Pearce explained, "has four cylindrical tubes of muscle, four lobes, like tuna. Meat looked like it included slightly darker and lighter pieces but they were nice chunks of meat and the Alligator sauce piquant turned out excellent. Repeat layers until all ingredients are used, ending with a layer of potatoes. His number one tip for cooking alligator tail: Don't cook it too long, he said. Introduce your family or friends to something utterly new and intriguing by exploring our selection of alligator sausage, pistolettes, tenderized fillets, authentic boudin, and much more. 9. When properly sealed, the meat can stay frozen for up to a year. 4. The wild season harvest is every September." 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