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
Working the Yellowstone: ‘Gator-ing’ | Paramount Network
Be advised: Watching Gator cook on the set of Yellowstone WILL make you hungry. In this behind-the-scenes look, brought to you by ZipRecruiter, Gabriel “Gator” Guilbeau discusses his delicious role on the show. Yellowstone airs Sundays at 8/7c on Paramount Network.
#Yellowstone #ParamountNetwork
Yellowstone is a drama series that follows the Dutton family, led by patriarch John Dutton (Kevin Costner). The Duttons control the largest contiguous ranch in the U.S. and must contend with constant attacks by land developers, clashes with an Indian reservation and conflict with America's first national park.
Subscribe for More!
Follow Paramount Network
Website:
Facebook:
Instagram:
Twitter:
Alligator / LaBranche Hunting Club | A Taste of Louisiana with Chef John Folse & Company (2010)
This week, Chef Folse entices us with a variety of tasty dishes made from Alligator. He uses this delicately mild and delicious meat to create a sizzling hot Alligator Sauce Piquante. During a visit to LaBranche Hunting Club, he presents a platter of golden brown perfection, Cajun-Fried Alligator, then prepares one more tantalizing offering - a steaming pot of zesty Alligator Chili.
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from September 30, 2010, Chef John Folse discusses the alligator industry with alligator hunters Sydnie Mae Durand and Whitney Durand, alligator farmer Dawn Ledet, and alligator processor Dexter Guillory. In the studio kitchen, he cooks Alligator Sauce Piquante and continues to discuss alligator hunting with the Durands. Next, Chef Folse visits the LaBranche Hunting Club in St. Charles Parish, Louisiana, and prepares Deep Fried Alligator with Bob Lambert, the club’s owner. Back in the studio kitchen, he prepares Alligator Chili and discusses the hide business with Tab Pitre, a hide and fur dealer. Bobby Lonero and the New Orleans Express entertain the audience with live music throughout the show.
Three meat chili!!!!
Three meat chili!!!! #louisiana #cajuncooking #homemade #food #chili #foodyoutube
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!
—————
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Snapchat:
-Instagram:
-TikTok:
-Facebook:
-YouTube:
DISCOUNTS
WEBSITE
FILMED BY
Sophia Greb
MUSIC
Pavor [Hip Hop] - Instrumental - Cuarta Pared Studio
—————
#applewood #nystrip #steak #striploin #accordion #mediumrare #crispypotatoes #potatoes #grilling #foodart
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
ALLIGATOR PEPPER || HOW I USE IT
Please let me know what you do with alligator peppers? #alligatorpepper #westafrican #grainsofparadise