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