How do you prepare alligator in the state of Louisiana? Share your favorite cuts, cooking methods, and more.

Many home cooks may be familiar with preparing alligator, and it's clear that chefs everywhere are doing the same. For our cooking show, "In Judy's Kitchen," I recently prepared it for the first time in a spicy sauce.

In 2013, I discussed Archbishop Gregory Aymond's claim that alligator is acceptable as seafood in the context of Lent. In my time at Jazz Fest, I've sampled my fair share of alligator dishes. However, the process of cooking it What does this piece of the animal look like?

I reached out to Harlon Pearce, owner of Harlon's Louisiana Seafood, because he is the go-to guy every year at the Louisiana Restaurant Show for live alligators. The alligator I purchased from Rouse's Supermarkets in 1-pound bags was pre-packaged by his company for the video. Price per bag was $14, so it's not cheap. 99

The most tender part of the alligator was its tail, which I purchased.

Pearce elaborated on the tail's structure, saying that it "has four cylindrical tubes of muscle, four lobes, like tuna." The tenderloin can be found there. It's too long and too skinny to not be a dunce cap. To the untrained eye, it looks and tastes exactly like veal when sliced and pounded. That is a good piece of meat, and you can treat it as such. "

He also noted that the jowl's meat is quite tender when cooked separately.

"It's similar to a grouper cheek in that it's a large slab of meat." "

He went on to say that the alligator's other parts are double-tenderized. And unlike other meats like beef or pork, the fat on alligator is external to the cuts.

Alligator is a high-quality source of protein until it is fried, and it also has a lot of other health benefits. There are 110 calories (4 ounces), 2 grams of fat (0. There are 24 grams of protein, 0 grams of carbohydrates, and 5 grams of saturated fat in this dish.

Legs are red meat and not as tender as the breast or the thigh, so chef Greg Sonnier smokes them at Kingfish as gator "wings" with a tomato gastrique, as described by Pearce.

Pearce noted that farm-raised alligators are smaller and leaner than their wild counterparts, but he stressed that "Wild is still great." Every year, in September, harvesters gather their supplies for the coming year's wild season. His firm also deals with the occasional gator that causes a nuisance.

Pearce remarked that the tougher cuts of alligator red meat, such as the legs and thighs, are best when braised in a sauce, such as alligator sauce picante or another slow-cooked dish.

Throughout his career, Sonnier has cooked many dishes featuring alligator.

He remarked, "There are so many ways to prepare it." Stew it, remove the meaty part from the middle of the tail, and grill it like chicken, or fry it." "

At Kingfish, the alligator "wings" are baked in fat to tenderize them before being drained thoroughly, chilled, and served. After being deep-fried to a golden crisp, they are doused in a smoked tomato gastrique.

According to Sonnier, "the result is a smoky taste on the outside and the inside is true alligator." I think its uniqueness as a form is one of its appeals. It has not been combined with anything else. "

Alligator was like a turtle in the chef's eyes when it came to cooking.

According to Sonnier, "because they share the same habitat and diet, the flavor is strikingly similar." Compared to beef, turtle meat is much more nutritious." It's possible to think of it as a white meat. It's very much like chicken, but with a hint of seafood.

When compared to other meats, turtle is more like beef or venison. "

A Certified Cajun product with the subtitle "Cajun Swamp Chicken," Sonnier prepares bone-in legs of Louisiana alligator, brand name Country Boy Gator, at the restaurant. "

The legs, along with other cuts and processed alligator (patties, nuggets, pistolettes), and various sausage brands, can be purchased online.

Alligator sausage from Donald Barkemeyer, sold under the label Louisiana Cajun Grill Sausage, is available for . Winn-Dixie supermarkets in the New Orleans area and throughout the Gulf South sell it for $0.99 per pound. Chef Bucks" Barkemeyer claims that 65% of his product is alligator tail meat from a farm in Louisiana and 35% is fresh boneless pork butt. Crescent City Meat Company in Metairie processes it and naturally hickory-smoke it in their wood-burning ovens.

He said, "It's a fully cooked product, but the grill is the best way to cook it." Use it in red beans and rice, gumbo, jambalaya, or any stew that calls for smoked sausage. "

According to Barkemeyer, he sells 20,000 to 25,000 pounds of sausage annually and ships it all over the United States. A woman in Vancouver, Washington, received 100 pounds from him on a single day last week. , where you can get the link on a bun with onions for or $10 Further, he said that it "sells the heck out of it" at church fairs and other similar events.

One of his most important pieces of advice for cooking alligator tail was to not overcook it.

Barkemeyer described it as "white meat." "It contains a high percentage of water." For a long time, I've baked it at 350 degrees for about half an hour while seasoning it only with butter, lemon, and garlic, covered. Fries aren't really my thing. A third option is to slow-cook it with some gravy in a Crock Pot. "

He taught us how to make a delicious alligator sausage that can be served as an entrée or a side at any meal, from breakfast to dinner to parties.

Follow this link for the recipe.

These are Chef Buck's Alligator Potatoes.

Amounts to 8 servings.

THE ITEMS YOU'LL REQUIRE

• Potatoes, fresh, in a 3-pound bag
• 3.0 ounces of sliced alligator sausage
• 2 large diced onions
• 1 1/2 teaspoons of minced garlic
• Parsley, minced
• Cheese shreds (if desired).

WHAT TO DO

Start by spraying a large casserole dish with nonstick cooking spray.

2. Arrange a layer of sliced (but unpeeled) potatoes at the bottom of the dish.

Third, sprinkle with minced garlic and fresh parsley, and top with a layer of diced onions.

Fourth, finish with a layer of potatoes after using all other ingredients.

5. Place baking dish in an oven preheated to 350 degrees and bake, covered, for 50 minutes to 1 hour, or until potatoes are tender.

For the final 15 minutes of baking, if desired, remove the foil to allow the top to brown.

7. After baking, you can sprinkle shredded cheese on top if you like.

Stephen Stryjewski, the James Beard Award–winning chef at Cochon, divulged the secret to the restaurant's most ordered starter. Crispiness is achieved by adding cornstarch to a buttermilk batter. While peanut oil is used for frying at the restaurant, Stryjewski claims that "lard works just as well." "

The amount of Chili Garlic Mayonnaise called for in this dish is excessive. You can always just eat it with a spoon straight from the bowl, but I'm sure you'll come up with some creative ways to use the leftover sauce.

For the recipe, please click here.

Fried Alligator with Chili-Garlic Mayonnaise, served at Cochon.

A four-person serving.

INVENTORY REQUIREMENTS

• Alligator tenderloin, weighing 1 pound
• The seasonings of your choice
• Approximately 2 cups of flour
• Cornstarch, 1 cup
• 1.5 liters of milk
• One-fourth cup of chopped mint and Italian parsley leaves
• Frying in peanut oil.

AS A CHILI MAYONNAISE

• a single cup of mayonnaise
• Chipotle pepper, minced, one jar of adobo sauce, canned
• Use Heavenly Chef brand chili garlic sauce, 1 tbsp
• One Sichuan peppercorn
• A dash of salt
• Splash of lemon juice
• Add some seasonings

WHAT TO DO

Season the alligator with salt and pepper and cut it into 1-inch chunks.

Step 2: In a separate bowl, whisk together the flour and cornstarch.

Third, place the buttermilk in a pie plate.

4 Get ready to drain the alligator by setting up a rack or a plate lined with paper towels.

If you want to make some spicy garlic mayonnaise,

In a small bowl, combine the mayonnaise, chipotle pepper, chili garlic sauce, and siracha.

Sugar, lemon juice, salt, and pepper can be added to taste.

The third step is to preheat the oil to 350 degrees F in a large cast-iron skillet or Dutch oven.

Place the herbs in a large bowl.

5. Drop the alligator into the bowl, lightly coat it with the flour mixture, and then remove it, shaking off as much flour as you can.

Six, after the alligator has been floured, it is dipped in buttermilk and then removed with a slotted spoon so that as much of the buttermilk as possible can drain off.

Seven, return the alligator to the flour and try to remove as much of the excess flour as you can by shaking it.

8. Fry the alligator in batches until it floats and is golden brown, about 5 to 7 minutes.

9. Take out, and drain on the rack or paper towels you've set up. After removing from the oil, sprinkle with salt immediately.

Add the herbs and 1/4 cup of the chili garlic sauce to the large mixing bowl, then add the drained alligator.

11) Gently stir everything so you don't ruin the crunchy exterior.

12 - Serve right away