Calling Cajun Blake!!!!

[airehead]

If it is as good as the pig and NANNER puddin this could spell trouble

Ron

[Tubby]

All I can say is the lizard that was cooked up at 'Nanza was awesome!!!

[Bisch]

Dang I was in such a hurry earlier I left the pic of the Ragin Blaze chili out. Here it is and it is real good!!!!!



Bisch

[Cajun Blake]

i'm home now

picture from BNZA , kudos to Cody for the image

i think Hooper was guarding the pit when they were cooking

this was the jawl meat that was run thru a tenderizer and simply amazing with the mango habanero sauce

[Bisch]

Aleady got the recipe for the marinade off the Recipe Forum (and am gonna try this one for sure). Give me some other options if you don't mind.

Bisch

[Cajun Blake]

John Folse's recipe

Alligator Chili
PREP TIME: 1 ½ Hours
SERVES: 6

COMMENT:
Although alligator is served only as an appetizer in sausage form at Lafitte’s Landing, I see it served in many ways around the state. The dish seems to have found renewed popularity over the past few years. Here is an old camp recipe.

INGREDIENTS:

* 3 pounds alligator meat, diced
* ½ cup oil
* 2 cups diced onions
* 1 cup diced celery
* 1 cup diced bell pepper
* 2 tbsps diced garlic
* 2 tbsps diced jalapenos
* 1 16-ounce can pinto beans
* 3 8-ounce cans tomato sauce
* 1 cup chicken stock
* 1 tbsp chili powder
* 1 tsp cumin
* salt and cracked black pepper to taste

METHOD:
In a heavy dutch oven, heat oil over medium high heat. Add alligator and sauté twenty minutes to render juices. Add onions, celery, bell pepper, garlic and jalapenos. Sauté until vegetables are wilted, approximately three to five minutes. Add pinto beans, tomato sauce and chicken stock, bring to a low boil and reduce to simmer. Add chili powder and cumin, stir well into mixture and allow to cook one hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. This dish is always served at hunting camp dinners over spaghetti.


* to make it simpler, brown 2 lbs ground alligator, add vegetables, use Ragin Blaze chili mix, and cook

[Cajun Blake]

Alligator Stew (my recipe)


INGREDIENTS:

* 3 pounds alligator meat, diced in bite size chunks
* ½ cup canola oil
* 2 cups diced onions
* 1 cup diced bell pepper
* 4 tbsps minced garlic
* 1 packet of Ragin Blaze fajita mix
* 1/2 cup Dale's liquid seasoning
* 8 cups of water
* Ragin Blaze, salt and cracked black pepper to taste

(add sliced mushrooms, baby carrots , diced potatoes , etc... if you want other vegetables in your stew)

METHOD:
In a heavy dutch oven, heat oil over medium high heat. Add alligator and brown over med/high heat for 10 minutes , caramelize juices in bottom of pot. Add onions, bell pepper - Sauté until vegetables are wilted, approx. 5 minutes. Then add garlic , saute for 2-3 minutes. Add packet of Fajita seasoning and shake over meat & vegetables in pot. Then add water and Dales , stir well .

Bring to boil , cover and reduce heat to low/medium. Cook for 4 hours over light rumbling boil (low/med) . Basically your cooking a beef stew yet with alligator

slow and low is the key ... brown gravy will evaporate some as you can add more water to taste. Thicken gravy with water / corn starch mixture if desired

serve with rice, or homemade mashed potatoes

[Cajun Blake]

Alligator sauce piquante .... Emeril's recipe

Instructions

Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes,† cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Bring to a boil, then reduce the heat to medium-low.


Place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 2-inch strips.


Combine the remaining 1/2 cup flour and the Essence in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.


Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side. Transfer to a platter. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining alligator.


Add the meat to the sauce. Increase the heat under the sauce to medium-high and bring to a gentle rolling boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours. Remove and discard the bay leaves.


To serve, spoon the rice into soup bowls, top with the meat and sauce, and garnish with the green onions and parsley.

Yield: 6 servings

[Cajun Blake]

Blackened Alligator

Total Time: 15 min
Prep: 10 min
Cook: 5 min

Yield: 4 servings ( 1 serving for me and Tubby )
Level: Easy


* 1 pound alligator loin meat
* 1 1/2 tablespoons blackening seasoning
* 1 tablespoon canola oil
* 2 Tblspn real butter

Directions - Pound alligator until slightly flattened. Season using the blackening seasoning. Cook in hot oil for approximately 4 to 5 minutes, turning constantly after the first minute. Add real butter to hot oil . When cooked, drain excess oil. Serve sliced.

[dbaio1]

Awesome suggestion Blake, Chef Folse's chili ROCKS ! I have taken down he stew recipe myself

Here is another recipe of John's that I like a lot.

Chef Folse's Alligator Sauce Piquante

Prep Time: 2 and 1/2 Hours|
Yields: 6 Servings

C

Ingredients:

3 pounds alligator, cut into 1-inch cubes (tail-meat preferred)
1 and 1/2 cups vegetable oil
1 and 1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
2 (10-ounce) cans ROTEL tomatoes
3 quarts water or beef stock (see recipe)
salt and cracked black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1/4 cup chopped parsley
1/2 cup sliced green onions

Method:

In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved (see roux recipes). Add alligator and saute 10 minutes or until well browned. Stir in onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until vegetables are wilted. Stir in tomatoes and water or stock. Blend well then season to taste with salt, pepper, granulated garlic and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water to retain volume if necessary. Add parsley and green onions and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed white rice.

[Cajun Blake]

An alligator recipe with lemon and white wine


Ingredients:
* 1 to 1 1/2 pounds alligator meat, cut in bite-size pieces
* Ragin Blaze , season meat
* 1/4 cup plain low-fat yogurt
* 1/4 cup flour
* 1/4 cup olive oil
* 2 cloves garlic, thinly sliced
* sprinkle of Old Bay Seasoning

Sauce:
* 1/4 cup seasoned liquid from boiled alligator
* 2 tablespoons + 2 teaspoons cornstarch
* 3/4 cup dry white wine
* juice of 1 large lemon, or about 4 tablespoons

Preparation:
Cut alligator meat into bite-size pieces; sprinkle with RB . Place alligator in a large saucepan, cover with water and add Old Bay Seasoning. Bring quickly to a boil; boil 2 to 3 minutes. Remove gator from liquid (reserve liquid), drain, and let meat cool. Dip meat in yogurt and then in flour.

Heat oil with garlic; remove garlic and lightly brown meat. Transfer meat to paper towels to drain; keep warm until sauce is done. Arrange meat on plate and serve with the sauce for dipping.

To make sauce: In a small saucepan, combine 1/4 cup reserved liquid and white wine; stir in cornstarch. Heat and stir until mixture starts to thicken. Add lemon juice and cook until thickened.

Alligator recipe serves 4 to 6.

[Tubby]

[Cajun Blake]

Sautéed Alligator Medallions in Dijon Mustard Sauce

Ingredients
1 pound alligator meat
1/2 cup drawn butter seasoned with salt and pepper

Preparation
Make sure meat is free of fat. Cut meat into small medallion-like pieces and tenderize with a meat mallet until very thin. Quickly saute‚ 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 tablespoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon lemon juice

Preparation
Combine all ingredients and mix well.

[Big Spec]

i'm home now

picture from BNZA , kudos to Cody for the image

i think Hooper was guarding the pit when they were cooking

this was the jawl meat that was run thru a tenderizer and simply amazing with the mango habanero sauce

Jerry this is what I was telling you about at double G's. This will make you slap yo mama and gain 50 lbs

[LaSouthpaw]

Just saw this post as I'm in Houma driving

You need to let me know when this happens!