Gator Bait Recipes

ALLIGATOR ALLEMOND

Steps:

• Place the alligator meat into a large bowl and add the granulated garlic, salt, black pepper and cayenne pepper. Toss the meat with the seasoning and allow to marinate for up to 45 minutes in the refrigerator.
• In a medium cast-iron pan over medium heat, add 1 cup of the oil and heat through. Whisk in the flour and cook the roux slowly until it reaches a deep chocolate-brown color, 40 to 45 minutes. Remove the roux from the heat and pour into a separate heatproof container to stop the cooking process. Use immediately or cover and refrigerate until ready to use.
• In a cast-iron pot over medium heat, add the remaining 3 tablespoons of oil and heat until hot. Add the onions, garlic and bell peppers to the pot. Cook until the vegetables begin to soften, 8 to 10 minutes. Add the tomatoes with green chiles, the marinated alligator meat and 1 tablespoon of the roux. Let the meat begin to brown on all sides, about 10 minutes. Add 2 cups of water, bring to a simmer and cook until the meat is cooked through and the sauce thickens slightly, about 45 minutes. Serve over rice.

GATOR BAIT

Steps:

• Brown the ground beef and sausage in a 400° skillet, stirring until crumbly; drain well.
• Add the cheese.
• Heat until the cheese melts, stirring frequently.
• Sprinkle with the onion salt and Worcestershire sauce.
• Spread on the bread to serve.
• For OAMC: freeze in a single layer on a cookie sheet at this point.
• Once frozen, include in a Ziploc bag or container.
• To Reheat: place Gator Baits on a cookie sheet and place in a 375° oven until hot -- about 30 minutes.

FISH BAIT WITH GATOR HEADS

Steps:

• Bake seafood pieces according to package directions.
• Meanwhile, stir food coloring into tartar sauce in small serving bowl until desired shade is reached; set aside.
• When seafood pieces are cool enough to handle, thread 3 to 4 pieces onto each skewer.
• Place on serving platter and keep warm.
• Cut horizontal slit in each pickle for alligator's mouth.
• Insert strip of pepperoni to make tongue. Slice olives to make eyes and nostrils; attach to pickle with small amount of mustard. (Use a slice with pimento for eyes and the "puckered" bottoms for nostrils)
• Arrange alligators around fish skewers and serve with tartar sauce.