I'll be visiting the Everglades National Park for the first time, checking out this place: http://www.gatorpark.com/ (every other time I've been to Florida with someone they're always afraid of the Gators, so I'm doing it solo)

Naturally, besides the boat ride and the gator show I'm really looking forward to some unique cusine... and I can't wait to try some gator tails and frogs legs for the first time.

I've had fried gator some time ago down in florida but honestly I couldn't really tell a difference between it and chicken fingers... so I'm really looking forward to this.

Any suggestions... I'll be sure to give my report next week.

--Russ

Two wholly uninteresting foods in my limited experience. (I am all for trying new things, of course, but have just about given up on these.)

The couple of times I had fried alligator in New Orleans, it has reminded me of fried fat or cartilage. Sort of like a chicken finger, but more fatty.

Frog legs, which I've had a few times fried or sauteed, remind me of chicken wings, but with much less meat (!).

I hope you have a better experience.

Alligator is tough. It's nothing great, IMHO, but fun to say you've had it.

Fried gator bites are good, a bit chewier and stringier than chicken

MMMMM----- Meal-Master Recipe

TITLE: Alligator Sauce Piquante
Categories: Reptile
Yield: 4 servings

1 lb alligator cutlets
2 C buttermilk or soured milk
1/2 C cornmeal
1/2 t thyme
Salt & Pepper
fat for frying
10 oz can Milder Ro-Tel Chopped
- Tomatoes
1 bay leaf, optional
1/2 t thyme
1/2 t marjoram or oregano
1/2 t garlic powder
1/2 t Cajun seasoning (Emeril's
- or other)
1 cl garlic mashed
Tabasco sauce, tt (UDD
- would use Trappey's)

Soak alligator cutlets in milk for at least 4 hr. Drain and
dredge in cornmeal that has been seasoned with thyme, salt,
and pepper.

Heat fat and fry cutlets until done and crisp on both sides.

Meanwhile, bring Ro-Tel tomatoes and bay leaf to a boil.
Add remaining ingredients. Reduce by about 1/3, and season
with Tabasco to taste.

Drain cutlets on paper towels and then put on a platter.
Cover with sauce and serve.

It was dark when I cooked this, so the identities and
amounts of herbs are open to some question.

Michael's (approximately), Echo Picnic 1998

Format by Dave Drum - 17 August 98

MMMMM

Fried gator is good but Gator in Sauce Piquante is great.

Grill it, put in foil with the sauce, close and let it cook in.

Had alligator at a New Orleans Jazz Fest and it was decent enough. But I suspect a critique of fried alligator on a stick isn't quite fair.

The one time I ordered frogs legs was to prove that there was no way they tasted like chicken. I don't know how they raised those Kentucky frogs but they were enormous! And wouldn't you know it, tasted like chicken. Hmf.

well, I was not disappointed.

as desribed above fried gator is tougher than chicken and has a uniquely different taste.

frogs legs on the other hand looked like fish meat but tasted different.

I arrived in time for the last show and since I had 40 mins to kill I had the dinner before the show... I started pondering if it was a good idea to eat fried gator before touching one during the show but all went well... I was surprised also how soft real gators are to the touch.

all in all, $16 bux for the show and airboat ride and another $16 for the meal wasn't so bad... its the $20 Mojito on Deco Drive in South Beach that kinda stung a little but you gotta experience it at least once in a lifetime to see what everyone's talking about when they bring up South Florida.


--Russ