3 ways to cook alligator: fried, poached and grilled
Recipes of the week: Alligator recipes
A few weeks ago, Nancy from Napoleon, Mich., wrote in looking for recipes using alligator.
Linda from Hudson, Mich., was born and raised in Louisiana. She sent in a great recipe for fried gator.
Loren from Syracuse sent in his recipe for poached alligator. Valerie from Lambertville, Mich., says her recipe for grilled gator ribs beats spareribs any day.
- RELATED: Loren Shaum recently started his own blog on Flavor 574, Lake Country Escapades. Check out his first post: Westmain Tavern is a true hidden gem in Lake Country.
For more recipes, please stop by my blog, Food, Fun & More.
Recipe request of the week:
I’d love to have some gluten free recipes. I was recently diagnosed with Celiac disease, and it is so hard to find good food!
— Mandy from Coldwater
- RELATED: Pro Tips: 5 questions with a gluten-free expert, March 11, 2015
Send your own recipes and requests to The Recipe Exchange, PO Box 16, Addison, MI 49220 or by email.
LINDA’S FRIED GATOR
- Alligator meat
- White vinegar or lemon
- Salt juice
- Red pepper
- 2 cups corn meal
- ½ cup flour
- Thinly slice gater into 4 inch strips, ¼ inch thick. Remove all white fatty tissue.
- Place gator slices in a glass bowl and cover with vinegar or lemon juice, salt and red pepper. Soak for half an hour (no more).
- Roll slices in cornmeal and flour seasoned with red pepper. Fry in hot oil in an iron pot or deep fryer until golden brown, about 5 minutes. Eat while warm.
LOREN’S POACHED ALLIGATOR
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled and chopped
- 1 tsp. Old Bay Seasoning
- Pinch of salt and pepper
- ⅛ cup sherry
- 2 cups dry white wine
- 2 cups clam juice or fish stock
- Juice from half a lemon
- 2 lbs. alligator tail, grizzle and fat removed
- In a pot, add butter and oil over medium-high heat. When butter melts, add shallot and cook for two minutes then add garlic and cook a minute.
- Add remaining ingredients except alligator chunks. Bring to a boil, add alligator chunks, reduce heat to medium-low and poach alligator for three minutes or until the outside turns a whitish-pink color.
- Remove alligator with a slotted spoon to paper towels. Reserve cooking liquid for soup or other use.
VALERIE’S GRILLED GATOR RIBS
- 2 lbs. gator ribs
- 1 cup tangerine juice
- ⅓ cup key lime juice
- ⅓ cup lemon juice
- 2 tbsp. olive oil
- 5 cloves garlic, minced
- ½ tsp. thyme
- ½ tsp. oregano
- 1 tsp. cumin
- 1 tbsp. orange zest
- 1 tbsp. salt
- ½ tsp. pepper
- 1 cup orange juice
- 4 tsp. lemon juice
- 1 cup orange marmalade
- ⅛ tsp. salt and pepper
- ½ cup butter
- Place ribs in a large zip-style bag. Mix all ingredients (not including the glaze) and add to ribs. Marinade ribs for 3 hours.
- Remove ribs, saving ½ cup of marinade for basting. Grill over medium coals for about 45 minutes or until tender, basting frequently.
- Glaze: Cook all ingredients in a saucepan for about 15 minutes.
- Remove ribs from grill and baste with warm glaze just before serving.