Alligator Eggs No, I didn't dig them up. They were on disp… Flickr
Place the bacon wrapped armadillo eggs directly on the grill grates of the preheated smoker. Close the lid, and smoke until the internal temperature reaches 165 degrees F. Sauce. For soft bacon, remove the armadillo eggs from the smoker, brush with Everything BBQ Sauce, and serve immediately. For crispier bacon, brush on the BBQ sauce, increase.
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Anatomy of an Alligator Egg. Size, Shape, and Texture: Alligator eggs, at first glance, might remind one of a large bird's egg. They are oval, averaging about 3 to 4 inches (7.5 to 10 cm) in length. Unlike the hard, brittle shells of bird eggs, alligator eggs possess a more leathery, flexible texture.
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Pour in the breadcrumbs and toss them to coat all the meat evenly. Place the lard into a hot skillet and allow it to melt completely before carefully frying the alligator for 1-2 minutes on each side. Drain the excess lard on paper towels and keep in a warm oven while you make the sauce. To make the sauce, combine ½ a cup of mayo, 2.
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Garlic Butter: Yield: 6 quarts. Place the butter in a large stand mixer and beat on low speed for 3 minutes. Add chopped garlic, shallots and granulated garlic. Beat for 2 minutes on medium speed.
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Cook on each side until golden brown, about 4-5 minutes per side, until cooked to 160-165°F. While the alligator cooks, toast the slider buns. Assemble the cooked alligator on the slider buns with shredded cabbage, remoulade, caramelized onions, and pickles, as desired. Use a toothpick to help keep it all together.
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Refrigerate. Heat ¾ inch peanut oil in heavy large skillet to 350℉ (180℃). Blend in remaining ingredients in large bowl. Dredge each chili in mixture, coating completely. Add chilies to skillet (in batches; do not crowd) and fry until golden brown, turning once, about five minutes. Drain on paper towels and serve. Makes 36.
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A stir-together rémoulade takes these easy grilled alligator bites over the top. Grilled Gator Bites Makes 4 to 6 Servings Ingredients ¼ cup mayonnaise* 2 tablespoons whole-grain mustard 1 tablespoon ketchup 1 tablespoon plus one 1½ teaspoons salt-free Creole seasoning, divided* 1 teaspoon Worcestershire sauce 1 teaspoon fresh lemon juice 1 teaspoon hot sauce ¼
Fried Alligator Bites Not Just Cajun! Foodgasm Recipes
Cut Alligator tenderloin into ¾" x ¾" cubes. Season with Blackened Seasoning and salt. Place flour, eggs, and breadcrumbs in separate bowls. Coat each tenderloin in flour, then beaten eggs, and finally in breadcrumbs. (Tip: You may prepare this ahead of time and refrigerate). Prepare Bang Bang Sauce by mixing all sauce ingredients in a.
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Step 5: Add the trinity of onion, bell peppers and celery and cook until translucent. Then add the garlic and cook another 2 mintues. Step 6: Add the chicken stock turn up to a medium-high heat and stir until well combined. Step 7: Add the seasonings then cover. Cook on a medium-low heat for one hour - stirring occasionally. Step 8: Drain the alligator meat and add to the pot.
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2. Heat the oil in a medium size saucepot and heat to 375°F. 3. Add the Breading/Batter Mix to a shallow bowl. Add the eggs and water to a separate shallow bowl. 4. Add the alligator tails to the egg mixture and toss to coat. Dredge each piece in the Breading/Batter Mix and add to the oil. Fry for 1 - 2 minutes or until crisp.
Pinyata.. alligator egg ) Alligator eggs, Animals, Lizard
Start by boiling diced potatoes until tender. Grind alligator meat, onions, green onions, parsley, celery, and potatoes and mix in eggs, savory, salt, and pepper. Shape the mixture into golf ball-sized balls, then coat with cracker meal. Deep fry in hot oil until golden and crispy, then drain on paper towels.
Alligator Steak
Heat oil in a Dutch oven or other deep pot to 350F degrees. Oil should be about 3 inches deep. Dip the alligator pieces in the flour mixture then gently place them in the oil. Cook for 5-8 minutes, until golden brown on the outside. **Cook in 3 batches to ensure each batch fries up crisp and non-greasy.
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Season: Rub with olive oil, Sea Dog Rub (or your favorite Cajun seasoning) and garlic powder. Let rest at room temperature for 30 minutes. Heat the grill to high. Make Sauce: While it's resting, combine the ingredients for the Comeback Sauce. Add as much hot sauce as you like for your taste.
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Stuffing Mix - In a blender add chopped Alligator Sausages (Two to three links). Add one pound Goat Cheese, two tablespoons dried thyme, salt and pepper, and Cajun spices to taste. Add all the remaining ingredients to processor. Remove to a bowl and add the two eggs and one cup bread crumbs. Take this mixture and fry or bake for 30 minutes.
Florassippi Girl Alligator Eggs (Cajun Pickled Eggs)
Season with salt and pepper. Spoon about 1 teaspoon into each chili (do not over stuff; chili should close). Arrange chilies on baking sheet and refrigerate. Heat three-quarters of an inch of peanut oil to 350 degrees F in a heavy large skillet. Blend in remaining ingredients in large bowl.
Hatching Alligator Eggs
Brush fresh peppers with olive oil and roast in oven or grill over medium coals till skin starts to blacken in places and blisters all over. Submerge in cold water and peel. Cut slit the length of chili, scrape out seeds (optional if you want to keep the heat). For the stuffing: Mix all and chill for 1 hour. Spoon or pipe in about 1 tablespoon.
