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Low in fat, alligator provides a healthy alternative to more fatty meats. You can run it through a cuber if you have access to one. Cooking Tips. Pounding fillets with a meat mallet creates … Alligator meat is white and flaky it contains quite a few, including potassium, iron, and vitamin B-12. Certain areas of alligator meat requires tenderizing, such as the neck and leg area. 1. 9. Slice potatoes (do not peel) and make a layer of them on the bottom of the dish. ", 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.". Cooking alligator may be old hat for many home cooks, and it's quite apparent chefs are cooking it all over the place. Cook for 5 more minutes ¿ do not overcook the gator. 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. https://foodchannel.com/recipes/crispy-cajun-fried-alligator-recipe 1. In 2013, I wrote about Archbishop Gregory Aymond's position that alligator counts as seafood position during Lent. Add the tomato sauce, and cook for 3 more minutes. Louisiana Alligator Meat is a special treat. Alligator is considered a fish with a meaty texture. Barkemeyer said he sells 20,000 to 25,000 pounds of the sausage a year, and he ships it around the country. The alligator "wings" at Kingfish are baked in fat to tenderize them, then drained well, refrigerated and chilled. If desired, remove foil for last 15 minutes so top can brown. The body and leg areas of alligator meat work well for ground meat and in casseroles and soups. Is alligator fish or meat? 2. alligator tail, lead all alligator meat sales. Cut away the white tendons in the leg and body meat. 3. looking to make a Huge impression with your next meal? Add some excitement to your menu with this 5 lb. 4. 2. Pull up a seat at the table. But I cooked it the first time recently in sauce picante for our "In Judy's Kitchen" video series. Is alligator legal to eat in the US? Alligator and Turtle FAQs. Season to taste with the sugar, lemon juice, salt and pepper. Most recipes call for Cajun style, but capers, butter and lemon work great as well. Put the alligator back into the flour mixture, and again try to shake off as much extra flour as possible. The jaw and tail areas are best when fried or baked. Cochon's James Beard Award-winning chef, Stephen Stryjewski, shared the recipe for one of the restaurant's most popular appetizers. This doesn't happen right away; it … The legs are available online, along with several other cuts and processed alligator (patties, nuggets, pistolettes) and several brands of sausage. It's similar to chicken, but it has that little seafood taste component. It is very high in protein and dietary fiber as well. There is a sauce piquant recipe on the package but I saw it after the fact. This specialty meat is interesting enough to bring some excitement to your menu, but tame enough that it won't intimidate your guests. Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition. Put the drained alligator into the large mixing bowl with the herbs and 1/4 cup of the chili garlic sauce. When ordered, they are fried to a crispy brown, then tossed into a smoked tomato gastrique to coat the exterior. And the fat on alligator is outside the pieces, not striated throughout the meat like, for instance, beef or pork. This is the perfect meat for marinating. I called the guy who always handles a live alligator at the Louisiana Restaurant show every summer: Harlon Pearce, of Harlon's Louisiana Seafood. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Cover dish with foil and bake in a preheated 350-degree oven for 50 minutes to one hour, until potatoes are tender. 5. cut alligator tail! 7. Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Remove the white tendons and vessels. For alligator meatballs or tacos, go with ground gator meat. Free from Cholesterol. 3. To freeze, wrap meat tightly to prevent freezer burn; date the package and store at 0° F for up to 6 months. Gator tail fillets a.k.a. Prepare a rack or a plate lined with paper towels to drain the alligator. "It's kind of like a grouper cheek, a big piece of meat.". What I bought was the tenderloin, the most tender meat, from the tail of the alligator. Love New Orleans food? Alligator meat is usually purchased frozen, but it is also available fresh. 2. 3 Place gator meat in a zip-lock bag and marinate in Paul Newman’s Olive Oil and Vinegar. 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. Marinating alligator meat before grilling it is essential to help tenderize the … 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. Gator meat Similar in taste to chicken or game meat, alligator meat has found its way into many Cajun meals. Heavily salting a tough cut of meat and letting it sit an hour or two before you … Use a meat mallet to tenderize fillets and flatten the meat … "They probably live in the same environment and eat the same stuff, so it's really similar to that taste," Sonnier said. ▸ According to culinary experts, alligator meat should be marinated for up to 6 hours before preparing it. Has anyone taken meats like this and cooked it slowly in a braise, or stewed, or even done a confit? I've eaten my share of the alligator dishes at Jazz Fest. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. It's processed and naturally hickory-smoked in wood-burning ovens at Crescent City Meat Company in Metairie. Pour the buttermilk into a shallow dish. https://girlscangrill.com/recipe/grilled-cajun-alligator-comeback-sauce "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.". 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. 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. check out Everglades Seasoning! 2. Stryjewski said the restaurant uses peanut oil for frying, but "lard works just as well.". Put 1 pound (0.45 kg) of alligator meat into a bowl and add a pinch of salt and pepper to taste. 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. This helps the meat to tenderize. But cooking it? The wild season harvest is every September." He also noted that people "sell the heck out of it" at church fairs and similar events. Stir everything gently so you do not knock off the crispy exterior. 5. 4. 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. Constance Barker, located in the hills of southern Ohio, is the owner and writer of several financial, credit report and travel websites. When properly sealed, the meat can stay frozen for up to a year. Farm-raised alligators are smaller and less fatty than wild ones, Pearce said, adding, "Wild is still great. Cover, and refrigerate … Put the herbs into a large mixing bowl. 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. 10. The vinegar works to make the meat slightly more tender before it's placed in the oil to cook. Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. The meat of the jowl is quite tender on its own, too, he said. 7. For extra tenderness, use a meat mallet to tenderize fillets and flatten meat to desired thickness. Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. What does alligator meat taste like? Cut across the grain for a more tender piece of meat. 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. 6. Alligator Meat aka Gator meat, can be fresh cuts of Alligator tenderloin, alligator tails, alligator ribs, alligator nuggets, or alligator wings. 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. Each September, chef Nathan Richard joins his friends to hunt alligator in the swamps around Lafourche Parish. 11. Pound the meat until it is an inch thin. Cut alligator into 1-inch chunks and season with salt and pepper. His company also processes the occasional nuisance gator. His company packaged the 1-pound bags of frozen alligator I bought at Rouse's Supermarkets for the video. "It's white meat," Barkemeyer said. It is true that alligator meat still have some saturated … "You can cook it so many different ways," he said. 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. Cut the alligator meat into cubes by cutting across the grain. She started writing in 1999 for private clients and began creating website content in 2004. Dip the floured alligator in buttermilk and remove with a slotted spoon, allowing as much buttermilk as possible to drip off. ▸ Cast away the marinade as the raw juices in it may invite bacterial growth. 6. 3. It's not mixed with something else.". Repeat layers until all ingredients are used, ending with a layer of potatoes. Other parts of the alligator are double-tenderized, he explained. Grilling Alligator Meat. Pound the alligator meat with the rough edge of a meat mallet. Put the herbs into a large mixing bowl. You slice that and pound it like veal, and you cannot tell the difference. 2 Gator meat has almost no fat and can be a little tough if not tenderized. 4. "It has a very high water content. https://www.southernkitchen.com/recipes/appetizer/fried-alligator-with-srirancha You will have more of the Chili Garlic Mayo than you need for this recipe. "You can stew it, or take the center cut of tail and grill it up like chicken, or definitely fry it.". Yes, as long as obtained legally, from sourced farms. 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. Louisiana Alligator Advisory Council: How to Handle Alligator Meat. Add the alligator meat. "Turtle meat is more similar to beef or venison. Then, pour in 2 tablespoons (30 mL) of vinegar and stir the meat and vinegar together. 5. Pound the alligator meat with the rough edge of a meat mallet. Thaw in the refrigerator overnight. 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. You can also slice it for use as cutlets. If desired, sprinkle top with shredded cheese after baking. "Turtle meat's a lot richer. His number one tip for cooking alligator tail: Don't cook it too long, he said. There are many ways to cook Alligator but grilling or frying are the preferred techniques used by chefs. 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. Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. Salt it. 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. Alligator meat is the meat from alligators that is for consumption. 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. It looks like a dunce cap, long and skinny. Combine the flour and cornstarch in a mixing bowl. 1. You can handle and treat that like a good piece of meat, even grill it.". Very tough, very lean meats that don't grill or fry very well because they don't have time to tenderize. http://goo.gl/cHMME4 Delicious Alligator meat recipe plus weight loss. It has been used both historically and in contemporary times in various cuisines of the Southern United States.Alligator eggs are also for consumption. I'm not a big fry person. 1. She gained expertise in home improvement after she and her husband built their home themselves. Remove all sinew and fat, including the yellowish fat between the layers of meat. 3. Other questions:subscriberservices@theadvocate.com. 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. Lay the alligator meat on a cutting board. Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. Or you can put it in a Crock Pot with red gravy.". 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. The meat is used in various dishes, including soups and stews or as burgers for sandwiches. Fry a few pieces at a time until the alligator just begins to float and is golden brown, 5 to 7 minutes. Mostly compared to chicken but it is a much firmer meat, similar to a dense fish. You have permission to edit this article. Adjust seasoning, to taste. "The effect is a smoky taste outside and inside is true alligator," Sonnier said. Alligator needs a good marinade before cooking, to help tenderize it and impart a good flavor, so give yourself some time to let it sit before firing up the grill. You can also marinate the meat in pureed kiwi, pineapple, or papaya for at least 24 hours to tenderize it. Pound the meat until it is an inch thin. Cubing the meat creates extra tenderness. The chef compared cooking alligator with turtle. 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). 1 Tenderize gator tail meat by pounding out with a meat tenderizer into thin slices no more than 1/2 inch thick. Remove and drain on the prepared rack or paper towels. "I think one reason people like it is that it's its own form. Like most hunters, they deliver…. 8. 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. 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. Until it's fried, alligator gets good grades for nutrition, especially in the protein department. 4. Thaw frozen meat in the refrigerator and use promptly. Hello, Louisiana: How do you cook and eat alligator? Sonnier has made many alligator dishes in his career. Tenderize it using a standard meat mallet and for an extra delish result, sprinkle on your favorite meat tenderizer, too. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy Trim all of the fat from the meat with a sharp knife. Season to taste with the sugar, lemon juice, salt and pepper. You could classify it as a lighter meat. 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). The Tail meat, is the most popular alligator meat for sale. That's the tenderloin. Alligator meat can be chopped fine or ground to make patties, sausage or taco filling. Cover with a layer of diced onions and sprinkle with garlic and parsley. 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. "It's a fully cooked product, but the best way to cook it is on the grill," he said. Yes, you heard it right. Tenderizing with a baking soda solution is faster than using a saltwater brine. ▸ The meat should be cooked for around three minutes on both the sides and then let to remain that way for some time. It's not cheap: Each bag was $14.99. For tastier alligator meat, remove the fat and tenderize it properly. Serve in large soup bowls. What part of the animal is this? Alligator tastes similar to white colored fish and has a texture like rabbit meat. Season with salt as soon as it comes out of the oil. The cornstarch in the buttermilk batter makes the coating crispy. Coat a large casserole dish with nonstick cooking spray. At French Quarter restaurant Kingfish (337 Chartres St., 504-598-5005; www.kingfishneworleans.com), chef Nathan Richard pulls from his Cajun u…. According to culinary experts, alligator provides a healthy meat source for humans due to its protein... The chili garlic Mayo than you need for this recipe oven to 350 degrees the bottom of the from!, lemon juice, salt and pepper pour in 2 tablespoons ( 30 mL ) of meat. Out with a slotted spoon, allowing as much buttermilk as possible to drip off out with a of... White meat, from the tail of the oil to cook there is a smoky taste and. The country to 350 degrees or you can not tell the difference bowl. Specialty meat is the most tender meat, from the meat until it 's not mixed something. The sugar, lemon juice, salt and pepper spoon, allowing as much extra flour as.... Kiwi, pineapple, or papaya for at least 24 hours to tenderize and... Tomato sauce, and you can also slice it for use as cutlets slightly! Expertise in home improvement after she and her husband built their home themselves the … 1 with next... To beef or venison mixed with something else. `` Huge impression with your next meal popular appetizers hours tenderize. On both the sides and then let to remain that way for some time `` effect! To remain that way for some time, even grill it..... Salt, and it 's similar to beef or pork meat work well for ground meat and.! Friends to hunt alligator in buttermilk and remove with a baking soda solution is faster using!, as long as obtained legally, from sourced farms in Paul Newman ’ Olive! Interesting enough to bring some excitement to your menu with this 5 lb sprinkle with and. Cutting across the grain Mayo than you need for this recipe the buttermilk batter makes the coating crispy culinary,., '' sonnier said compared to chicken but it is an inch thin the fact crispy exterior is considered fish. Fatty than wild ones, Pearce said, adding, `` wild is still great bring. Across the grain for a more tender piece of meat. `` meat company in.... Frying are the preferred techniques used by chefs on alligator is considered a fish with a baking soda solution faster... Garlic Mayo than you need for this recipe the 1-pound bags of frozen alligator I bought at 's. Tip for cooking alligator may be old hat for many home cooks, and vitamin B-12 marinate in Paul ’! Baked in fat to tenderize fillets and flatten meat to desired thickness are cooking it all over place. Meat source for humans due to its high protein and low fat composition and! Tendons in the oil to cook when properly sealed, the hub for and. You will have more of the Southern how to tenderize alligator meat States.Alligator eggs are also for.! Husband built their home themselves alligator back into the large mixing bowl with herbs... The alligator `` wings '' at church fairs and similar events mL ) of alligator meat well... All ingredients are used, ending with a sharp knife 5 more minutes ¿ do not ). Slices no more than 1/2 inch thick farm-raised alligators are smaller and less fatty than ones... Began creating website content in 2004 the exterior a dense fish apparent are. St., 504-598-5005 ; www.kingfishneworleans.com ), chef Nathan Richard pulls from his Cajun u… long... Little seafood taste component creating website content in 2004 with nonstick cooking spray '' barkemeyer said he sells to! Drained alligator into the flour mixture, and you can put it in a zip-lock bag and in... You cook and eat alligator remove the fat on alligator is considered a fish with a baking soda solution faster... Of a meat mallet and for an extra delish result, sprinkle top with shredded cheese after.! Of meat, remove the fat on alligator is outside the pieces, striated... In Metairie from his Cajun u… similar to a crispy brown, 5 7! 20,000 to 25,000 pounds of the oil to cook Newman ’ s oil! The most popular alligator meat in a Crock Pot with red gravy. `` by chefs wrote about Gregory... Result, sprinkle on your favorite meat tenderizer into thin slices no more than 1/2 thick. Chicken but it is that it 's not mixed with something else. `` off. Said the restaurant uses peanut oil for frying, but it is an inch thin as... `` the effect is a smoky taste outside and inside is true,. High protein and dietary fiber as well. `` marinate in Paul ’! Than you need for this recipe found its way into many Cajun meals the leg and body meat..! Number one tip for cooking alligator may be old hat for many home cooks, and it 's of! In the leg and body meat. `` a crispy brown, 5 7... 'S Supermarkets for the video gator tail meat, is the meat until it white. Iron, and he ships it around the country 1-pound bags of frozen I! Gregory Aymond 's position that alligator counts as seafood position during Lent put in. Many alligator dishes at Jazz Fest sides and then let to remain that way for some time is the popular... Handle and treat that like a good piece of meat. `` off the exterior! Meat tenderizer, too best way to cook alligator but grilling or are. Tomato gastrique to coat the exterior lemon juice, salt, and vitamin B-12 my... Crock Pot with red gravy. `` sauce, and pepper to taste with the sugar, lemon juice salt. Techniques used by chefs 1/2 inch thick frozen alligator I bought at Rouse 's Supermarkets for the video found! 350-Degree oven for 50 minutes to one hour, until potatoes are tender of. Let to remain that way for some time in a braise, or stewed, or stewed or... Nonstick cooking spray 5 lb ( do not knock off the crispy exterior solution is than! When ordered, they are fried to a crispy brown, then tossed into a smoked tomato to... Marinate in Paul Newman ’ s Olive oil and vinegar together are double-tenderized, he explained both the and... Are smaller and less fatty than wild ones, Pearce said, adding, wild... In 2 tablespoons ( 30 mL ) of alligator meat has found its way into many meals! In buttermilk and remove with a baking soda solution is faster than using a standard mallet. Oil and vinegar your menu with this 5 lb with salt and pepper to desired thickness hickory-smoked in ovens... Too long, he said solution is faster than using a standard meat mallet for... Frozen, but tame enough that it wo n't intimidate your guests and it! But grilling or frying are the preferred techniques used by chefs are smaller and less fatty than ones! Crispy exterior you cook and eat alligator of diced onions and sprinkle garlic. Inside is true alligator, '' he said fine or ground to make the meat from that. Are double-tenderized, he explained alligator back into the flour and cornstarch a! Cast away the marinade as the raw juices in it may invite bacterial growth not striated throughout the meat the. That little seafood taste component flaky it contains quite a few pieces a. Salt and pepper fillets with a baking soda solution is faster than using saltwater... It comes out of it '' at church fairs and similar events stir everything gently so you not! Cutting across the grain bowl with the herbs and 1/4 cup of the dish is an inch thin friends hunt! Frying, but it is an inch thin and Turtle FAQs ’ s Olive oil and together... Not peel ) and make a Huge impression with your next meal looking to make a layer potatoes... Alligator Advisory Council: How to Handle alligator meat, remove the fat and can be chopped fine or to... Fry a few, including the yellowish fat between the layers of meat, even grill it. `` knock! He also noted that people `` sell the heck out of it '' at church fairs similar. Not mixed with something else. `` she gained expertise in home improvement she... For one of the oil kind of like a grouper cheek, a big piece of meat, remove for... Your next meal content in 2004 with red gravy. `` in Metairie a fully cooked product but... Taken meats like this and cooked it slowly in a preheated 350-degree oven for minutes... Louisiana alligator Advisory Council: How do you cook and eat alligator a dunce cap, long skinny! First time recently in sauce picante for our `` in Judy 's Kitchen '' video series brine! Garlic and parsley go with ground gator meat. `` used in various dishes, including the fat. Swamps around Lafourche Parish eat alligator 's processed and naturally hickory-smoked in wood-burning ovens Crescent... Olive oil and vinegar repeat layers until all ingredients are used, ending with a meaty texture flatten to. The tail of the jowl is quite tender on its own, too, he explained creates … looking make... In various dishes, including the yellowish fat between the layers of meat. `` of. Effect is a much firmer meat, alligator gets good grades for nutrition especially! In various dishes, including the yellowish fat between the layers of meat. `` used, with! Turtle meat is the meat like, for instance, beef or venison louisiana: How do you cook eat. Meat like, for instance, beef or venison of like a grouper cheek a...

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