See Ya Later…..

March 20, 2016

IMG_5037 Ben Franklin suggested the turkey as the American symbol, in place of the noble eagle.  In that vein I’d like to offer up alligator as the most thoroughly American meat.

 No, it doesn’t taste quite like chicken. There’s just an essence of frog, a subtle fresh-water saltiness, and when cooked properly, just enough tooth to remind you that you’re eating flesh.

IMG_5038I loved this Louisiana cookbook, which was published the year alligators edged off the endangered list and became literal fair game again. Here’s a serving suggestion: IMG_5036

 

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7 Comments

  • Lynn McBride says:

    I see these tough critters around in Charleston, but I can’t quite imagine chomping into one. Love the gatorade accompaniment, though!
    Lynn at Southern Fried French

  • Tom Steele says:

    When I saw the headline “See Ya Later,” I thought, for one horrifying moment, that you would stop writing this blog/column. I read you every day with the same glee with which I devoured all your books. Please keep it all coming!

  • Ok, remember when we were kids, my parent’s friend had a commercial fishing boat. We’d go up the everglades, and “pull a gator”. Kind of like “piggin’ in the glades”. If it was dark, you learned the gators had red eyes. You shot them right between the eyes and towed them into a marina, where they’d haul them up and cut the tail off. Only the tail was carved up for French fried gator meat. You can’t freeze it or the dreaded tenderizer is needed to try to reclaim the lost muscle meat. It gets stringer and tougher than shoe leather. Fresh it’s awesome, though.

  • Sandra says:

    Tom, I had the same thought! Keep writing Ruth – very interesting stories. We have gator on the menu here at seafood places in Ottawa. It’s usually battered, fried and served with dipping sauces. Not as fresh as Florida meat certainly which is likely why it’s treated this way.

  • Mark. says:

    I’m in northern south Florida (near Palm Beach) and, sadly, most alligator meat I see for sale here is from Louisiana farms and long-frozen. (Also, the Mayport shrimp readily available fresh near Jacksonville are unheard of here.) Still makes a nice change sometimes.

  • Chiebel says:

    Every year,right before Lent,our Catholic Bishop has to announce in the monthly bulletin that “yes,alligator is a fish,and thereby able to be consumed on Fridays.” He came to Alabama from Louisiana ,where it was common Lenten fare ,and common everyday food as well. Alligators beware, Alabama is gaining a taste for a ” new white meat.”

  • Debbie Quinn says:

    What’s the story Morning Glory? Tood-a-loo Kangaroo! I’m with Tom; you gave me a moment of pause! Keep writing!! xoxo

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