It's not cheap: Each bag was $14.99. It's processed and naturally hickory-smoked in wood-burning ovens at Crescent City Meat Company in Metairie. Prepare a rack or a plate lined with paper towels to drain the alligator. Mostly compared to chicken but it is a much firmer meat, similar to a dense fish. Yes, as long as obtained legally, from sourced farms. 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). Cubing the meat creates extra tenderness. It's not mixed with something else.". 11. Lay the alligator meat on a cutting board. You can run it through a cuber if you have access to one. And the fat on alligator is outside the pieces, not striated throughout the meat like, for instance, beef or pork. You have permission to edit this article. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Farm-raised alligators are smaller and less fatty than wild ones, Pearce said, adding, "Wild is still great. Very tough, very lean meats that don't grill or fry very well because they don't have time to tenderize. "Turtle meat is more similar to beef or venison. The meat is used in various dishes, including soups and stews or as burgers for sandwiches. alligator tail, lead all alligator meat sales. Alligator meat is usually purchased frozen, but it is also available fresh. 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. I've eaten my share of the alligator dishes at Jazz Fest. 7. Louisiana Alligator Advisory Council: How to Handle Alligator Meat. 2. 7. Other parts of the alligator are double-tenderized, he explained. Stir everything gently so you do not knock off the crispy exterior. 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. 2 Gator meat has almost no fat and can be a little tough if not tenderized. 1 Tenderize gator tail meat by pounding out with a meat tenderizer into thin slices no more than 1/2 inch thick. The jaw and tail areas are best when fried or baked. Certain areas of alligator meat requires tenderizing, such as the neck and leg area. Then, pour in 2 tablespoons (30 mL) of vinegar and stir the meat and vinegar together. Each September, chef Nathan Richard joins his friends to hunt alligator in the swamps around Lafourche Parish. looking to make a Huge impression with your next meal? Slice potatoes (do not peel) and make a layer of them on the bottom of the dish. His company also processes the occasional nuisance gator. When properly sealed, the meat can stay frozen for up to a year. Stryjewski said the restaurant uses peanut oil for frying, but "lard works just as well.". "You can cook it so many different ways," he said. She gained expertise in home improvement after she and her husband built their home themselves. 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. Thaw in the refrigerator overnight. Pound the meat until it is an inch thin. 6. This helps the meat to tenderize. 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. Add the alligator meat. Gator meat Similar in taste to chicken or game meat, alligator meat has found its way into many Cajun meals. Put the herbs into a large mixing bowl. It is very high in protein and dietary fiber as well. Season to taste with the sugar, lemon juice, salt and pepper. 4. It is true that alligator meat still have some saturated … 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. 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. 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. ▸ The meat should be cooked for around three minutes on both the sides and then let to remain that way for some time. Salt it. Cochon's James Beard Award-winning chef, Stephen Stryjewski, shared the recipe for one of the restaurant's most popular appetizers. Marinating alligator meat before grilling it is essential to help tenderize the … 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. To freeze, wrap meat tightly to prevent freezer burn; date the package and store at 0° F for up to 6 months. You could classify it as a lighter meat. "I think one reason people like it is that it's its own form. 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. His number one tip for cooking alligator tail: Don't cook it too long, he said. You will have more of the Chili Garlic Mayo than you need for this recipe. http://goo.gl/cHMME4 Delicious Alligator meat recipe plus weight loss. What I bought was the tenderloin, the most tender meat, from the tail of the alligator. Alligator and Turtle FAQs. 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). Tenderize it using a standard meat mallet and for an extra delish result, sprinkle on your favorite meat tenderizer, too. Cover with a layer of diced onions and sprinkle with garlic and parsley. 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. Coat a large casserole dish with nonstick cooking spray. "It's kind of like a grouper cheek, a big piece of meat.". Cook for 5 more minutes ¿ do not overcook the gator. Cut alligator into 1-inch chunks and season with salt and pepper. Alligator Meat aka Gator meat, can be fresh cuts of Alligator tenderloin, alligator tails, alligator ribs, alligator nuggets, or alligator wings. Pound the alligator meat with the rough edge of a meat mallet. The meat of the jowl is quite tender on its own, too, he said. Hello, Louisiana: How do you cook and eat alligator? The Tail meat, is the most popular alligator meat for sale. Alligator meat can be chopped fine or ground to make patties, sausage or taco filling. Adjust seasoning, to taste. https://foodchannel.com/recipes/crispy-cajun-fried-alligator-recipe cut alligator tail! For tastier alligator meat, remove the fat and tenderize it properly. Is alligator fish or meat? Remove and drain on the prepared rack or paper towels. It looks like a dunce cap, long and skinny. Add the tomato sauce, and cook for 3 more minutes. Remove the white tendons and vessels. 9. Grilling Alligator Meat. "The effect is a smoky taste outside and inside is true alligator," Sonnier said. Low in fat, alligator provides a healthy alternative to more fatty meats. That's the tenderloin. Serve in large soup bowls. "You can stew it, or take the center cut of tail and grill it up like chicken, or definitely fry it.". ▸ Cast away the marinade as the raw juices in it may invite bacterial growth. It has been used both historically and in contemporary times in various cuisines of the Southern United States.Alligator eggs are also for consumption. The body and leg areas of alligator meat work well for ground meat and in casseroles and soups. Sonnier has made many alligator dishes in his career. I called the guy who always handles a live alligator at the Louisiana Restaurant show every summer: Harlon Pearce, of Harlon's Louisiana Seafood. If desired, remove foil for last 15 minutes so top can brown. Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. Use a meat mallet to tenderize fillets and flatten the meat … , or papaya for at least 24 hours to tenderize them, then tossed into bowl. 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