| Author | Message | ||
| Picou
Lunker Username: Picou Post Number: 1932 Registered: 8-2004  Rating: N/A |
I cooked one of my last 4 bags of alligator meat last night. I documented the process with photos because one of my dreams is to publish a cook book for wild game some day. Well, I am soliciting feedback for a name for this dish. I call it "Red Sauced Alligator" but would be open to some more creative suggestions. I am going to put together the recipe in full and put it on a link off the main page. I am amazed every month at how many hits I get per month from search engines for "cooking fish". Anyway, here is the finished product plated. It is missing the chives spread over it because I did not have any at home and was not going to make the drive to get some. I also like to have a green veggie with this type of dish like steamed asparugus, snow peas, fresh green beans, etc...    Thank you Lord for my family and the waters I get to fish
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| Dru
Bluegill Username: Dru Post Number: 249 Registered: 2-2005 Rating: N/A |
Mike that looks great. I think my creative bone was removed at birth so I can't help much on the name. How about Gator-Red BassZone.com | ||
| Bigun
Lunker Username: Bigun Post Number: 1026 Registered: 8-2004  Rating: N/A |
How about Alligator Sauce Piquant? Can't exactly tell what you did but that is what it looks like. Quit being a mad, little bald man! Remember that a lone amateur built the Ark. A large group of professionals built the Titanic. | ||
| Picou
Lunker Username: Picou Post Number: 1933 Registered: 8-2004 Rating: N/A |
I've looked at several sauce piquant recipes and this is not the same. This is not made with a roux and has far fewer ingrediants -- no flour, oil, etc... Also, aside from cutting up the meat and onions it takes maybe 20 minutes to cook. Sauce Piquant has you slow cook the alligator in the sauce and it is a lot more soupy if memory serves me correctly -- although I am sure there are several different variations. I suppose if you were to take it down to the two main ingrediants -- alligator & tomato, it is the same.  Maybe I should just call it Picou's Alligator Sauce Piquant... Short version: Cut up meat & onions (put in seperate containers). Add seasonings to meat in bowl and mix with hand. Sautee onions in olive oil till translucent. Add meat to pan and brown/sautee till almost done. Add tomato paste and 2 paste cans full of hot water to pan and blend. Bring to boil and remove from heat. Start rice (I use minute rice -- 5 minutes to cook) Thank you Lord for my family and the waters I get to fish
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| Bigun
Lunker Username: Bigun Post Number: 1027 Registered: 8-2004 Rating: N/A |
Now it Sounds like Picou's Alligator Courtboillon (sp?) then.... Quit being a mad, little bald man! Remember that a lone amateur built the Ark. A large group of professionals built the Titanic. | ||
| Picou
Lunker Username: Picou Post Number: 1935 Registered: 8-2004 Rating: N/A |
Looking at some of the Courtbouillon recipes, they too call for the making of a roux. Now, a long time ago mom told me how to make a Redfish Courtbouillon. My memory did not have making a roux and was more of just making a tomato paste sause and cooking the redfish over it and serving over rice. That is where I got the idea for all the stuff I cook in the red sauce -- deer, wild pig, and alligator. Except I cook the meat before putting the paste in and making the sauce. If you ever make it to the house again Wade, I will cook something for you in either my red sauce or brown sauce. My main thing is I want the recipes to be easy and other than cutting up the meat they need to cook in 20 - 30 minutes. I'll never hold a candle to your cookin but according to my family the food is pretty good... I'm cookin BBQ Pork Chops tonight with mac-n-cheese and creamed corn... Thank you Lord for my family and the waters I get to fish
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| Bigun
Lunker Username: Bigun Post Number: 1032 Registered: 8-2004 Rating: N/A |
Alright, I give up. You have a Picou roux-less Alligator Courtpiquante! I've never eaten a courtboillon with a roux but it may be a creole way of doing it.Quit being a mad, little bald man! Remember that a lone amateur built the Ark. A large group of professionals built the Titanic. | ||
| Picou
Lunker Username: Picou Post Number: 1937 Registered: 8-2004 Rating: N/A |
Probably is the creole spin to the original cajun method. I talked to grandma tonight and asked her how to cook a courtboillon (sounds like coobyon right?). She does not make a roux for hers either. So, it is probably just another version of a courtboillon with my twist to it. Either way... It tastes good to me... Thank you Lord for my family and the waters I get to fish
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| Will
Bluegill Username: Will Post Number: 271 Registered: 2-2005  Rating: N/A |
I think you should ship out meals to all of us so our taste buds might be able to come up with a name. Vegatarian: Indian Word for Bad Fisherman | ||
| Fishinaggie88
Crappie Username: Fishinaggie88 Post Number: 470 Registered: 8-2004  Rating: N/A |
What Will said!!!! Love to fish and hunt. | ||
| Picou
Lunker Username: Picou Post Number: 1939 Registered: 8-2004 Rating: N/A |
Great Idea Will...  Thank you Lord for my family and the waters I get to fish
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| Bigun
Lunker Username: Bigun Post Number: 1034 Registered: 8-2004 Rating: N/A |
A true courtboillon actually had the bones of the fish in it from my understanding. I put some fish recipes in for you. Never even realized you had a recipe section which is how observant I am. Your recipe sounds a lot like FishingNana's recipe in there. Quit being a mad, little bald man! Remember that a lone amateur built the Ark. A large group of professionals built the Titanic. | ||
| Dru
Bluegill Username: Dru Post Number: 251 Registered: 2-2005 Rating: N/A |
You guys need to take off your aprons and go fishing. lol If you can't grill it, fry it or stick it in the microwave, then it is not fit for my table. BassZone.com | ||
| Bigun
Lunker Username: Bigun Post Number: 1035 Registered: 8-2004 Rating: N/A |
Dru, I promise you you would change your mind if you spend a weekend down here! Quit being a mad, little bald man! Remember that a lone amateur built the Ark. A large group of professionals built the Titanic. | ||
| Dru
Bluegill Username: Dru Post Number: 253 Registered: 2-2005 Rating: N/A |
Wade, I'm just giving you guys a hard time. I am envious of your talents in the kitchen. Mike, put me down for a cookbook, I'll take one when they're ready. BassZone.com | ||
| Charles
Moderator Username: Charles Post Number: 662 Registered: 7-2004 Rating: N/A |
That looks good. |
