GO OUT AND GET SOME TAIL!!!

Well, I am somewhat disappointed that no one sent in any recipes for gator to “chomp” down on before the game Saturday. I am assuming that my readers either are not cooks, or they were just too embarrassed to admit that they do occasionally slip up and eat the big “lizard” for a snack.  Since the only recipe my readers have so far is the “Stewed Gator” offering I printed this week, I have decided this evening to give you a couple of more recipe choices, in lieu of breaking down Saturday’s game, which will be done tomorrow evening.   Additionally, I have included a pretty entertaining and educating video from YouTube that introduces you to the art of  ‘grillin’ gator.’

 So, without further ado, I command ye to go hither and “get ye some tail” to either fry or char-grill as follows:

SOUTHERN FRIED GATOR TAIL

1 egg
Salt to taste
Garlic salt to taste
Oil, enough for frying
1/2 tsp. Accent
1/2 to 3/4 c. milk
Pepper to taste
Flour
Gator tail

Skin gator tail. Clean and wash meat. Cut meat into 4-inch pieces. Beat egg and milk together. Mix salt, pepper, garlic salt, Accent and flour together. Heat oil for frying. Dip gator tail into egg mixture and then into flour mixture and place into hot oil. Cook until golden brown. Don’t knock it until you’ve tried it.

GRILLED CAJUN STYLE GATOR TAIL

4 oz. gator tail (per serving)
Lemon wedges

SEASONING MIX:
12 tbsp. paprika
6 tbsp. garlic powder
3 tbsp. salt
3 tbsp. white pepper
3 tbsp. oregano, crushed
3 tbsp. black pepper
2 1/2 tbsp. thyme
1 tbsp. cayenne pepper

To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months.
When ready to cook, cut gator tail meat into 1/2″ cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges.
The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.
(source: Cooks.com Recipe search)

Bon appetit, Dawgies! Remember, this is just the appetizer. The main course shall come at 3:30 PM EST Saturday. In the immortal words of my hero, Hannibal Lechter, we shall eat the Florida Gator’s “liver with some fava beans and a nice chianti.” 🙂

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 LET THE BIG DAWG EAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

WHAT DO YOU THINK???????????????????

By: Dawgman1973 (Gary K.) Lead-Blogger “Dawn of the Dawg”