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Started By
Message
1
Posted on 10/10/09 at 12:44 am to LSUCreole
just cleaned, chopped, and seasoned the gator (LA hot sauce and slap ya momma)...in ziplocs in the fridge.
Man, i want to start cooking it now.
Man, i want to start cooking it now.
Posted on 10/10/09 at 1:56 am to TreeDawg
good job treedawg..... 
Posted on 10/10/09 at 2:21 pm to TreeDawg
simmering away. just tasted and it's money so far.
mods i made....it's NOT a knock on the recipe, this is best gator sauce piquante i have tasted. I just tweaked a few things b/c i'm cooking in a different setup than the 5 gallon pot recipe.
1. only used enough butter to brown the gator and get a good color. Didn't want it boiling in butter. Browned in batches to not over crowd.
2. cleared out a little well in the pot of sauteed veggie and got a little color on the tomato paste.
3. went heavier on the wine b/c the gator was a little gamey, i'm in cali not Louisiana. Needed the acids/booze to break it down more. In La, the gator is much fresher of course.
4. adding some fresh chopped flat leaf parsley towards the end.
5. using the balance of the butter stirred in at the end....give it a smooth shine. I don't trust myself to not break the butter if i let it simmer for hours like TreeDawg. He has this one down to a science already, i don't.
eta: and i let it simmer in the oven at about 325. didn't want to have to stir to avoid scorching the sugars.
mods i made....it's NOT a knock on the recipe, this is best gator sauce piquante i have tasted. I just tweaked a few things b/c i'm cooking in a different setup than the 5 gallon pot recipe.
1. only used enough butter to brown the gator and get a good color. Didn't want it boiling in butter. Browned in batches to not over crowd.
2. cleared out a little well in the pot of sauteed veggie and got a little color on the tomato paste.
3. went heavier on the wine b/c the gator was a little gamey, i'm in cali not Louisiana. Needed the acids/booze to break it down more. In La, the gator is much fresher of course.
4. adding some fresh chopped flat leaf parsley towards the end.
5. using the balance of the butter stirred in at the end....give it a smooth shine. I don't trust myself to not break the butter if i let it simmer for hours like TreeDawg. He has this one down to a science already, i don't.
eta: and i let it simmer in the oven at about 325. didn't want to have to stir to avoid scorching the sugars.
This post was edited on 10/10/09 at 2:34 pm
Posted on 10/10/09 at 3:08 pm to el tigre
[quote]el tigre[/quote Who's coming over to eat? Converting some Californians and/or yankees to LSU fans tonight? 
Posted on 10/10/09 at 3:14 pm to OTIS2
bringing it to the Los Angeles LSU alumni bar for the game. Prob convert a few barworkers.
Posted on 10/10/09 at 3:22 pm to el tigre
Posted on 10/11/09 at 8:22 am to TreeDawg
Thanks for the recipe Treedawg, I reduced it down to 3 pounds of gator meat and it still came out great. I used tasso instead of sausage, extra hot rotel with habanero peppers, and lard instead of cooking oil. The gator also started to fall apart because I was simmering it too hard so I cut the cooking time down by about an hour.
ETA: I also cut up some jalapenos and banana peppers with the rest of the veggies.
ETA: I also cut up some jalapenos and banana peppers with the rest of the veggies.
This post was edited on 10/11/09 at 8:25 am
Posted on 10/12/09 at 10:10 am to yellowfin
The ENTIRE pot was gone at our tailgate in less than 20 minutes...
Posted on 10/12/09 at 10:53 am to Golfer
Probably had less than 5 gallons left over.
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