Fishing

Here is our Alligator Recipes Thread. Try to use this thread with caution because it does have teeth. Don't forget to post a recipe or two if you have any.


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by daymere

5 lbs alligator meat, trim/cube 1 cup olive oil 3 cups flour, all-purpose 5 cups onions, chopped 2 cups green onions, chopped 1 cup bell pepper, chopped 1/2 cup celery, chopped 2 cups tomatoes, fresh/chopped 8 cups water, cold 2 tablespoons garlic, finely chopped 2 tablespoons Worcestershire sauce 1 lemon, juice of salt Tabasco sauce 2 cups white wine, dry 6 cups tomato sauce Make a dark roux with olive oil and flour. 2. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. 3. Add tomatoes and continue cooning for 10 min; stir often. 4. Add water and stir to make a thick liquid. 5. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. 6. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. 7. Bring to a boil, stirring frequently. 8. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. 9. Continue cooking for 3 to 4 hrs. 10. until meat is tender. 11. Serve over cooked rice or spaghetti with Parmesan cheese. 12. Freeze leftovers in serving size containers

.............DAYMERE TENNESSE MODERATOR Search From this site. Click Here

1 pound alligator meat
4 extra large eggs, beaten
1½ cups all purpose flour, seasoned with salt and pepper
½ cup drawn butter

Trim fat from alligator meat. Cut meat into small medallion- like pieces and tenderize with a meat mallet until very thin. Dredge the medallions in seasoned flour making sure the meat is completely coated. Dip each piece into beaten eggs. In a hot sauté pan, quickly sauté with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley.

Dijon Mustard Sauce
1 cup mayonnaise
1 teaspoon soy sauce
1 tablespoons Dijon mustard
1 teaspoon lemon juice
Combine all ingredients and mix well.


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2 pounds alligator meat, cut into bite-sized pieces 3 eggs ¾ cup milk ¾ cup flour
oil for frying
Garlic to taste
salt to taste
pepper to taste

Season alligator cubes with garlic, salt and pepper to your taste. Combine eggs, milk and mix well. Dip meat in egg mixture, then roll in flour. Deep fry at 325 until golden brown.


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10 to14 gator ribs 1 tablespoon salt 6 ounces barbecue sauce

1 tablespoon pepper
1 tablespoon garlic powder

Season ribs. Put ribs in crock pot. Pour barbecue sauce over ribs. Cover and cook until tender.


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1 onion, diced ¼ cup cooking oil 1 bell pepper, diced ½ cup celery, chopped fine 2 pounds alligator meat 1
bay leaf
1/4 teaspoon basil
salt to taste
pepper to taste
1/4 cup parsley, chopped fine
1/4 cup shallots, diced
Sauté onions in oil until golden brown. Add bell pepper and celery; sauté until tender. Add meat and seasonings; simmer for 40 minutes. Add parsley and shallots about 5 minutes before serving.


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1 lb chopped alligator meat
1 egg
1 Tbsp finely chopped onions
2 Tbsps. finely chopped celery
1 Tbsp finely chopped parsley
2 Tbsps finely chopped shallots
2 Tbsps lemon pepper
1/2 Tsp salt
1/4 cup breadcrumbs
1 cup cooking oil Flour to dredge
Combine all ingredients, form into 1-inch balls. Allow to set for one hour. Dredge with flour and fry until brown. Serve hot.


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6 alligator fillets
lemon juice
lemon slices
garlic powder
butter
chopped parsley
salt and pepper to taste
Arrange alligator fillets in an ovenware dish large enough to place in a single layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over fillets. Cut a generous amount of butter into squares and place over the fillets. Arrange lemon slices over the fillets and then sprinkle generously with parsley. Bake in a 375 F oven until fillets are cooked. Serve with french bread.


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2 lbs alligator fillets
1 Tbs. onion powder
1 Tbs. garlic salt
1 Tsp. butter for each fillet
Season fillets with onion and garlic. Place in an aluminum pan ( or wrap and seal in aluminum foil ) on grill. Dot each fillet with butter. Turn over half way through cooking. Cook over medium grill for 15 to 20 mins.


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5 lbs alligator meat, ground
2 onions minced
3 potatos diced small
3 bread slices diced small
Season with salt, pepper and garlic powder Mix all ingredients and form into patties. Pan fry until golden brown.


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2 lbs alligator
2 egg yolks
1/2 bell pepper oil
2 stalks celery
salt and pepper to taste
milk
3 sllices of bread
2 onions
1 cup water
Grind together with the alligator, onions, celery, and bell pepper. Soak bread in milk and press out. Add to ground mixture. Add egg yolks and season to taste. Spoon into hot oil and brown. Remove and in another pot add the water and bring to a boil. Put in the broulettes in the water and steam on low heat for 35 minutes with a cover on.


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1 lb alligator
flour
Trim meat and cut into finger sized pieces. Soak pieces in beer overnight. Drain. Deep fat fry until golden brown.


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3 lbs alligator meat
3-6 oz cans of tomato paste
4 Tsps salt
1 cup minced bell pepper
3/4 cup chopped parsley
2 cups minced onion
1/2 cup worchestershire sauce
1 lb mushroom stems and pieces
3 cans (2 lbs, 3 oz each) tomatoes
4 Tsps oregano
3 cloves minced garlic
2 Tbsps sweet basil
1/2 lb sliced bacon, diced
1-1/2 cups water
1/4 tsp tabasco
In a 4-6 quart pot, fry the bacon until crisp. Remove the bacon and all but 3 tbsp bacon grease. Add alligator meat which has been cut into 1 inch cubes and brown. (If using smoked alligator meat, omit this stage) Remove meat when brown and set aside. Sauté onions, drained mushrooms, bell pepper and garlic for 10 minutes. Stir in the tomatoes, tomato paste, water, worcestershire sauce, parsley, basil, oregano, salt and tabasco. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 3 hours or longer. Add reserved alligator meat and simmer until meat is tender. Serve over spaghetti with parmesan cheese. Sauce yield is approximately 5 quarts.


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4 alligator steaks - 1 inch thick
1 egg
1 cup milk
1/2 cup butter
Trim all fat from steaks. Cut and pound steaks until 1" thin. Beat egg and add milk. Dip each piece into egg mixture. In a skillet, heat butter. Saute steaks on each side 2 to 4 minutes. Serve 'scallop sauce' over alligator steaks.


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2 lbs alligator meat, cubed
2 tbsps oil
1 cup roux
1 cup onion, chopped
1 cup celery, chopped
2/3 cup bell pepper, chopped
1 lb can whole tomatoes in juice
1 lemon sliced across
1 tbsp salt
1 tsp garlic powder
1 tsp red pepper
1 tsp black pepper
2- inch cut basil sprigs
2 quarts water
4 tbsps parsley
Heat oil. Add roux, tomatoes and juice, onion, celery, bell peppers, lemon, seasonings and herbs. Stir well. Add water. Bring to a boil. Cover and simmer 2-1/2 hours or until meat is tender. Add parsley and simmer a few minutes more. Add dry sherry if desired when serving


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5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil -- +1 tsp.
1 1/4 lb Smoked andouille sausage -- diced
1 cn Tomato Sauce -- 10oz.
1/3 c Margarine
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 ts Cayenne Pepper
2 tb Jalapeno Pepper -- diced
1 ts Sugar
2 tb Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional

Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. Sauté andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stirring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear. Return alligator and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice. Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator. Regular smoked sausage may be substituted for the andouille.


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2 lb Alligator meat
2 tb Flour
1 Ham, small piece
1 Lemon, piece
Onion, chopped
Cloves
Garlic
Bay leaf
Thyme
Parsley
Salt & pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.


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1 lb Alligator meat - cut in thin strips
1/2 lb Butter (2 sticks)
1/2 c Green onions - chopped
1/4 c Parsley - chopped
2 Garlic cloves - minced
4 Celery stalks - chopped
1 cn Tomatoes
-salt, cayenne and black
-pepper

Saute onions, garlic and celery in butter until soft. Add tomatoes and simmer for 20 minutes in covered iron pot. Add alligator meat and allow to cook over low heat until tender (approximately 1 hour). If gravy is too thick, add a little hot water. Serve over rice.


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1 lb Marinated alligator fillet cut into small pieces
1 lb Hot sausage (Italian) cut into chunks
3 tb Oil
2/3 c Bell peppers chopped
2 cl Garlic crushed
3/4 c Parsley
1 c Chopped fresh parsley
1 c Chopped celery
2 cn Tomatoes (16 oz each)
2 c Chicken stock (2 pkg chicken cube mix + water also works)
1 c Green onion
2 ts Oregano
2 ds Red hot sauce (optional)
Cajun spices (blackened or Cajun king herbed spice excellent) to taste
Salt to taste
2 c Raw white rice

In deep frying pan (cast iron preferably) sauté the bell pepper, garlic, parsley and celery. While this is cooking, add tomatoes & their liquid, the chicken stock &, green onion to a pot that can cook on the stove and in the oven (Corning ware ) Stir in spices, sautéed vegetables raw rice, sausage and alligator fillet pieces. Cook on medium-high heat until liquid is absorbed (stir occasionally to make sure rice doesn't burn on bottom) and then bake covered in the oven for 25 minutes.

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4 To 6 Lbs Gator Tail
Lemon wedges

Cajun Seasoning Mix:

12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper

To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.


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3/4 cup all-purpose flour
3 teaspoons cornstarch
2 tablespoons garlic powder
1 teaspoon salt
1 1/4 cups cold water

2/3 cup cornmeal
2 Florida green onions, finely chopped
2 tablespoons coarse ground black pepper

2 pounds Florida alligator ( gator ) meat, cut in strips
vegetable oil for frying

Combine first 4 ingredients; slowly add water, mixing well. Set aside.
Combine cornmeal, onions and pepper in a small bowl or pie plate. Mix well and set aside. Dip alligator meat in flour mixture, let excess drain off then coat with cornmeal mixture and deep-fry in hot oil 375 degrees F for 3 to 4 minutes. Drain on absorbent paper.


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1 1/2 pounds prime cut Florida alligator meat
1 cup tomato sauce
1/2 cup chili sauce
1/2 cup chopped snow peas
1/2 cup finely chopped red bell pepper
1/2 cup chopped yellow squash
2 teaspoons ground thyme
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 cup vinegar
2 tablespoons all-purpose flour
1/2 cup chopped green onions
cooked rice

Chop alligator meat into small pieces. Combine alligator meat and next nine ingredients in a glass dish. Cover and microwave on high for 6 minutes, stirring after 3 minutes. Combine vinegar and flour; mix well. Stir into alligator mixture. Cover and microwave on high 4 additional minutes. Remove dish from microwave, and stir in green onions. Serve with rice.


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2 pounds alligator meat
1 tablespoon vegetable oil
1/2 cup chopped Florida pecans
3/4 teaspoon minced garlic
2 cups chopped potatoes, skin on, boiled
1 cup Caesar salad dressing
1 cup chopped red bell pepper
3/4 cup crumbled Feta cheese
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon black pepper

Cut alligator meat into bite-sized pieces.
Heat oil in skillet over medium heat; add meat and cook for 5 minutes, turning once.
Add pecans and garlic and cook an additional minute.
Remove mixture from skillet and let cool.
Combine the cooled meat with remaining ingredients; mix well.
Chill overnight.


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2 pounds Florida alligator ribs
1/4 cup cider vinegar
1/3 cup lemon juice
2 tablespoons vegetable oil
1 teaspoon season salt
1/2 teaspoon season black pepper

Place ribs in a shallow glass dish or large resealable plastic food storage bag.
Pour vinegar over ribs; toss to thoroughly coat all pieces well.
Cover dish or close bag; marinate in vinegar for 15 minutes in the refrigerator.
Combine juice, oil, salt, and pepper until well blended.
Reserve 1/8 cup marinade for basting.
Add remaining marinade to ribs.
Turn and coat well.
Marinate in the refrigerator for 45 minutes.
Remove ribs from marinade; discard marinade.
Grill over medium coals about 45 minutes or until ribs are tender, basting frequently with 1/8 cup marinade.


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2 eggs
1/4 cup + 2 tsps all-purpose flour
2 tsps milk
1 tsp salt
1 1/2 lbs alligator tail meat
4 cups vegetable oil
1 cup pineapple juice
1/3 cup firmly packed brown sugar
3 tsps cornstarch
1 8-ounce can tomato sauce
1/3 cup cider vinegar
1/3 cup light corn syrup
1/2 tsp garlic salt
1/4 tsp black pepper
1 8-ounce can unsweetened pineapple chunks
1 medium bell pepper, diced
2 stalks celery, diced
1/2 medium onion, diced
hot cooked rice
Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring to coat.

In 2-quart deep fryer, heat oil to 350 degrees. Deep-fry alligator a few pieces at a time until golden brown. Drain well.

In a 4-quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato sauce, vinegar, corn syrup, garlic salt and pepper. Stir well.

Cook over medium heat, stirring constantly, until thickened.

Stir in alligator chunks, pineapple, bell pepper, celery and onion. Cover and simmer ten minutes.

Serve over hot rice.



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