How To make Alligator Chili
3 pounds alligator meat
diced
1 can pinto beans :
(16 ounce)
1/2 cup oil
3 cans tomato sauce -- (8 ounce)
2 cups diced onions
1 cup chicken stock
1 cup diced celery
1 tablespoon chili powder
1 cup diced bell pepper
1 teaspoon cumin
2 tablespoons diced garlic
salt and cracked black pepper to taste 2 tablespoons diced jalapenos
METHOD: In a heavy dutch oven, heat oil over medium high heat. Add alligator and saute twenty minutes to render juices. Add onions, celery, bell pepper, garlic and jalapenos. Saute 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.
PREP TIME: 1 Hour
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.
Per serving (excluding unknown items): 1910 Calories; 114g Fat (52% calories from fat); 53g Protein; 185g Carbohydrate; 0mg Cholesterol; 6785mg Sodium
By Patty Pulliam <designwest@ameritech.net> on Oct 23, 1998.
How To make Alligator Chili's Videos
Louisiana Seafood Boil Seafood (Cajun)
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Ingredients
1 lb shell-on shrimp
1 lb crawfish
1 lb Manila clams
1lb mussels
1 lemon
For sauce
2 sticks unsalted butter
2 heads garlic
2 tbsp Louisiana hot sauce
2 tbsp paprika
1 tbsp cayenne pepper
11 tbsp black pepper
2 1/2 tbsp sugar
4 tbsp Old Bay seasoning
OLD BAY Seasoning recipe (4 tbsp)
3/4 tbsp salt
1 tbsp celery seed
2 tsp sweet paprika
1 tsp ground dry mustard
1 tsp ground ginger
5 bay leaves
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp crushed red pepper flakes
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/8 tsp ground allspice
1/8 tsp ground cinnamon
1/16 tsp ground cloves
#shorts #seafood #cajun #delish #foodie #foodvideo
Fried ALLIGATOR Nuggets w/ Sweet Chili Sauce
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Main Recipe Ingredients:
1 - 2 lbs of alligator sirloin
Sweet Chili Sauce Ingredients:
1 teaspoon of red pepper flakes
1 cup rice vinegar
1 /2 cups of white sugar
2 tablespoons of dark rice wine
2 tablespoons of Gochujang
2 1/2 teaspoons of garlic paste
2 teaspoons of ginger paste
2 teaspoons of tamari sauce
Marinade Ingredients:
1 egg
1 1/2 cups of coconut cream
Alligator Breading:
1 cup of corn flour
1 cup of cornflake crumbs
2 teaspoons of fresh basil (plus some extra for garnish)
Other Items:
Cornstarch and water mixture (we want a glue-like consistency. Add as much as you like to make it your desired thickness. I would add small amounts at a time.
Canola oil
Ranch dipping sauce (pairs VERY well with the sweet chili sauce-coated alligator)
Recipe Instructions:
1. Marinate your alligator in the coconut cream and egg mixture for 3 hours.
2. While the alligator is marinating, make your sweet chili sauce by combining all of the sauce ingredients except for the cornstarch mixture into a saucepan and bring to a boil on medium/high heat. If there is too much of a vinegar taste for your liking, add just a sprinkle of baking soda to level it out, as well as adding more sugar or honey.
3. Once the sugar is dissolved, add the cornstarch and cook until your desired thickness. Turn the stove off and let your sauce cool.
4. After your alligator is done marinating, dip the nuggets in the flour mixture and fry in canola oil until they are golden brown and float to the top of the oil.
5. Serve immediately with your sweet chili sauce and some ranch! I recommend covering your nuggets completely with the chili sauce and using the ranch as a dipping sauce!
Enjoy!
#alligator #cooking #food #foodie #tasty #easyrecipe #delicious #recipe #quickrecipe #howto#chef #yummy #best #dinner #louisiana
The steak accordion (I did something bad)
The steak accordion (I did something bad)
Maximizing the crust on a steak is always a priority. The most effective method I’ve found is to dry brine. Salt the steak several hours or ideally a day before cooking and place on a rack in the fridge - the salt will fully absorb leaving the exterior completely dry. With less moisture on the surface of the steak, the crust becomes stronger and more flavorful.
Another way to maximize the crust is to increase the surface area. It’s the same reason why I strongly prefer regular French fries to thick potato wedges. Fries have more surface area per volume, leading to more crunch and seasoning per bite.
This is what I was going for in this video. The surface area of the steak exposed to the grill is significantly higher, which means more seasoning and crust per bite. There is however a major drawback.
The accordion shape leads to a steak that has become “thinner” and thus cooks faster. This means less time on the grill. So despite the greater surface area, it has less time for the crust to develop. I found that dry brining and an extremely hot grill will help. Whether you consider it to be practical or not, it’s definitely a fun process to try!
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FILMED BY
Sophia Greb
MUSIC
Pavor [Hip Hop] - Instrumental - Cuarta Pared Studio
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Recipe Alligator Chili
Recipe - Alligator Chili
INGREDIENTS:
-1 tablespoon olive oil
●1 green bell pepper, diced
●1 sweet onion, diced
●2 pounds ground alligator meat
●1 (28 ounce) can crushed tomatoes
●1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8)
●1 (15 ounce) can black beans, rinsed and drained
●1 (15 ounce) can kidney beans, rinsed and drained
●1 tablespoon chipotle chile in adobo sauce, chopped
●1 tablespoon chili powder
●1 teaspoon ground cumin
●1 teaspoon ground cinnamon
●1 teaspoon smoked paprika
●1 teaspoon celery salt
●1/2 teaspoon ground ginger
●salt and pepper to taste
●1 dash hot sauce, or to taste
Wild Game Cooking: Alligator Ancho Relleno
Chef Jeff Martinez from El Chile Cafe y Cantina in Austin shows a south-of-the-border twist on cooking Alligator. Chef Martinez prepares an Alligator Ancho Chile Relleno. For recipe details, wildlife information, and places to hunt, see
ALLIGATOR PEPPER || HOW I USE IT
Please let me know what you do with alligator peppers? #alligatorpepper #westafrican #grainsofparadise