October 2018
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Chef's Corner: SouthFresh Farms Louisiana Alligator

Pick up or request a bag at your local Co-op.

SouthFresh recently added Louisiana farm-raised alligator meat to its branded seafood portfolio. Alligator meat has become a staple in many Southern- and Cajun-themed restaurants over the past years. Generally, these meats are served fried as an appetizer with a dipping sauce. As Southfresh alligator meat sales continued to grow with an established loyal customer base it was time to create SouthFresh Alligator bag. The eye-catching, bright green background with blue lettering features an image of an alligator seemingly walking across the bag. SouthFresh alligator can be requested for purchase at your local Co-op.

 

FRIED ALLIGATOR

Yield: 4- 4oz servings
1 lb SouthFresh Alligator Meat
8 oz Fish Fry, such as Zatarains
Oil for frying

Preheat oil to 350o. Prepare alligator by cutting into 1-1½ inch pieces. Place pieces and fish fry in a gallon zip bag and shake well to coat. Dust off excess breading and fry, a few pieces at a time, until golden brown and floating, about 3 minutes. Drain on paper-towel-lined plate.

 

 

FRIED ALLIGATOR PO BOY

Yield: 4 sandwiches
1 recipe Fried SouthFresh Alligator
1 loaf of French bread, cut into four equal portions and split
6 oz lettuce, shredded
2 tomatoes, sliced
4 oz dill pickle
2 oz mayonnaise (tartar, horseradish, etc. are great too!)
Sliced red onion, to taste

Toast French bread and coat with your favorite sauce. Layer other ingredients, topping off with hot, fried alligator.

 

 

 

BLACKENED ALLIGATOR QUESADILLAS

Yield: 4 – 8" servings
1 lb SouthFresh Alligator
3 oz blackening spice, such as Blackened Redfish Magic
1 ea – red, yellow and green bell pepper, sliced thin
4 oz red onion, sliced thin
1 ea Jalapeno, diced, if desired (removing the membrane and seeds takes away most of the heat)
8 ea 8" flour Tortillas
8 oz pepperjack or cheddar/jack cheese
Pan spray or butter for toasting.

Cut alligator into 1-2 inch pieces and coat well with blackening spice. In a hot pan, sear until the outside has a nice crust and interior is cooked through, roughly 2 minutes per side, remove from pan and reserve. Add onion and peppers to the same pan and cook until softened, stirring often, about 3 minutes. Remove from pan. Assemble quesadillas by laying out four tortillas, make a layer using half of the cheese, layer peppers and onions, 4 oz of alligator on each and finish with remaining cheese. Place a tortilla on top and toast in buttered pan or griddle until golden brown on the outside and all cheese is melted, around 4 minutes on a medium low heat.

 

ALLIGATOR KABOBS

Yield: 6 – 6" skewers (approximately, you can bulk up the veggies to stretch it)
1 lb SouthFresh Alligator, cut into 1½" pieces
1 lb of your favorite veggies (peppers, onions, squash, tomatoes, mushrooms, etc.) cut into 1½" pieces
6-8 skewers, soaked in water for at least an hour
8 oz marinade (recipe follows)

Alternately place alligator and veggies on skewer. When complete, marinate in refrigerator at least one hour, no more than 24 hours. When ready to cook, remove kabobs and let them come to room temperature. Preheat broiler to 425o or grill to a medium high heat. Cook for approximately 10 minutes, or until alligator is cooked through.

 

KABOB MARINADE

Yield: 8 oz
4 oz olive oil
2 lemons, juice and zest
1 oz fresh herb of your choice (basil, thyme, oregano, etc.) dry herbs are fine, but cut amount to 1 T total.
1 T Dijon Mustard
1 T honey

Combine well.

 

Brian Taylor CEC, CCE is the corporate executive chef for SouthFresh Farms.