Blackened Alligator Louisiana Cookin
Place a large cast-iron skillet over high heat until very hot, about 7 minutes. Add canola oil to the skillet, and carefully add alligator in batches. Let cook until meat is blackened and releases easily, 2 to 3 minutes. When it releases, turn each piece, and cook 1 to 2 more minutes, until fully cooked through.
Blackened Alligator & Comeback Dipping Sauce How to Grill Gator Tail
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Add the corn cobs and cook for 5 minutes. Remove and let cool. 2. Fry the bacon in a skillet until mostly crispy. Pat the bacon dry with paper towels and save the bacon grease. 3. Cut the kernels off of the corn with a sharp knife and chop the bacon. 4. Add 1 tablespoon (15ml) bacon grease to a pan over medium heat.
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Flip and cook for 2 more minutes.Make sure you have your hood fan on and a window opened for this part. Let cool, and then chop the gator chunks into smaller pieces. Mix the remoulade ingredients in a bowl. To serve, warm up the tortillas, then stack them with blackened gator, the maque choux, and a big drizzle of remoulade sauce.
Finally getting the opportunity to work with alligator, I wanted to do
8 Kosher pickle chips. Directions. Mix Creole mustard with tartar sauce and hold under refrigeration until needed. Toss Louisiana Alligator with blackening seasoning. Place on hot grill, turning one time until cooked through. Toast cut sides of slider buns. Spread ¾ tsp. Creole tartar sauce on each cut side.
Blackened Gator Tail I love food, Food, Foodie
Place a large coast-iron skillet over high heat until very hot, about 7 minutes. In a large bowl, add alligator meat, and toss with blackened seasoning. Add canola oil to the skillet, and carefully add alligator in batches. Let cook until meat is blackened and releases easily, 2 to 3 minutes. When it releases, turn each piece, and cook 1 to 2.
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Place a large cast-iron skillet over high heat until very hot, about 7 minutes. In a large bowl, add alligator meat, and toss with Jay's Blackening Mix. Add canola oil to the skillet, and carefully add alligator in batches. Let cook until meat is . blackened and releases easily, 2 to 3 minutes. When it releases, turn each piece, and cook 1 to.
Silver Gator on Blackened Stainless
Preparation. Skewer 3 to 4 pieces of alligator meat on each skewer, season liberally with blackening season and set aside. Fill a medium pot with 2 cups water and 1 cup milk and heat over medium-high heat, add butter and salt and bring to a boil. Slowly whisk in grits, whisking constantly. Boil for 2 to 3 minutes, then reduce heat and simmer.
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Place a large cast-iron skillet over high heat until very hot, about 7 minutes. In a large bowl, add alligator meat, and toss with Jay's Blackening Mix. Add canola oil to the skillet, and carefully add alligator in batches. Let cook until meat is blackened and releases easily, 2 to 3 minutes. When it releases, turn each piece, and cook 1 to 2.
Florida Grits and Blackened Gator Florida food, Recipes, Tailgate food
Grilled Alligator Tail, or Blackened Gator as other folks call it, is easy to make and always a memorable dish for parties or dinner. Pair that with the Sout.
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2 tbsp. Mulate's Blackened Seasoning. 1 tbsp. oil. Rinse and dry alligator. Tenderize using a "hammered-style" tenderizing tool. Cut into bite-size pieces. Season meat with Cajun seasoning, then with blackened seasoning. Heat oil in a large nonstick skillet. Cook alligator over medium-heat, stirring frequently, for about 3-5 minutes.
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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. When cooked, drain.
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5 reviews. We found this place by accident passing through Mobile but its worth a special trip. If ypu want authentic Cajun seafood with an extensive menu then this is your place. We started with the blackened - gator bites over rice which were excellent. The gumbo is a nice brown roux-based dish. Also had the crawfish etouffee' which was one.
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201 Julia St, New Orleans, LA 70130, USA +1 504 522 1492. Visit website Directions. See any errors?
PSA Blackened Gator Tail r/Cooking
Blackened alligator bites are usually enjoyed with white rémoulade, a type of sour mayonnaise-based sauce. Paul Prudhomme, a renowned Louisiana chef, was the one who popularized the cooking technique of blackening that gives the protein a distinctive crust by first seasoning it with a mix of spices and seasonings, and then searing it in a very.
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Stir in the chicken broth, water, tomato paste, salt, pepper, and cayenne. Bring this mixture to a boil and immediately reduce the heat to a simmer. Step 4: Add the blackened alligator to the simmering Étouffée, cover, and allow the flavors to meld for about 20 minutes. Serve over cooked white rice and garnish with sliced green onion.
