Blackened Gator Tail I love food, Food, Foodie

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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.

Blackened Gator Tail I love food, Food, Foodie

Blackened Alligator at Oceana Grill New Orleans, United States of America. Recommended by Erica Moore and 7 other food critics. 739 Conti St, New Orleans, LA 70130, USA +1 504 525 6002. Visit website Directions. See any errors? Recommendations. Erica Moore

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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.

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201 Julia St, New Orleans, LA 70130, USA +1 504 522 1492. Visit website Directions. See any errors?

Blackened Alligator Louisiana Cookin

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.

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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 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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Recommended by Thrillist and 7 other food critics. 3357 Highland Rd, Baton Rouge, LA 70802, USA +1 225 383 1754. Visit website Directions.

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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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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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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.

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This Blackened Alligator Recipe was a nice change from your typical seafood snack. The Cajun Black Blackened Seasoning was a great pairing with this Alligat.

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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.

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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.

Blackened Alligator & Comeback Dipping Sauce How to Grill Gator Tail

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.