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Alligator Meat Cooking advice sought
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cssmd27
Posts: 345
A friend gave me a package of frozen alligator meat. It's in chunks, probably about 1.5 lbs.
Any thoughts on cooking it? I'm not deep frying it (not worth the effort of deep frying anything at my house), so that's out.
Any thoughts on cooking it? I'm not deep frying it (not worth the effort of deep frying anything at my house), so that's out.
Dallas (University Park), Texas
Comments
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maybe skewer it into kabobs. have only had it fried
fukahwee maineyou can lead a fish to water but you can not make him drink it -
My brother-in-law loves the stuff. Smells like fish, tastes like chicken. I'll eat it if it's fried (and free), but I wouldn't go out my way for it. Definitely didn't enjoy it non-fried.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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cssmd27 said:A friend gave me a package of frozen alligator meat. It's in chunks, probably about 1.5 lbs.
Any thoughts on cooking it? I'm not deep frying it (not worth the effort of deep frying anything at my house), so that's out.
https://www.louisianaseafood.com/recipe/alligator-sauce-piquante
NOLA -
I would crush a plate of that!buzd504 said:cssmd27 said:A friend gave me a package of frozen alligator meat. It's in chunks, probably about 1.5 lbs.
Any thoughts on cooking it? I'm not deep frying it (not worth the effort of deep frying anything at my house), so that's out.
https://www.louisianaseafood.com/recipe/alligator-sauce-piquanteClinton, Iowa -
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Alligator meat - For those who like chicken, but feel it smells too good.SonVolt said:My brother-in-law loves the stuff. Smells like fish, tastes like chicken. I'll eat it if it's fried (and free), but I wouldn't go out my way for it. Definitely didn't enjoy it non-fried.Kidding. I’d give it a go. I like the above jambalaya idea.
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I have never seen it in a restaurant where it was not fried. That may say something about the best way to cook it.cssmd27 said:I'm not deep frying it (not worth the effort of deep frying anything at my house), so that's out.Raleigh, NC -
Just speculating here, but I wonder if replacing the chicken in a Sichuan chicken with peanut cook in a wok, with a couple tablespoons of oil, would be good. Kenji has an excellent recipe.
Somewhere on the Colorado Front Range -
Cook it whole for the presentation 😳😳😳
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Thanks for the link! I love cajun food!buzd504 said: -
@buzd504
Just found this link via bourbon club on FB: www.tonyseafood.com
Looks like they have some pretty good stuff -
I think I would try soaking it in buttermilk before I did anything.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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If I recall this was smoked 6 hours indirect, 275° at last Year's eggfest.
Fort Wayne Indiana -
JohnfromKentucky said:@buzd504
Just found this link via bourbon club on FB: www.tonyseafood.com
Looks like they have some pretty good stuff
Interesting. That's in Baton Rouge. I have not been there.
NOLA
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