Gator Meat At The SOBE Food & Wine Fest

For the first time in the eight years of the South Beach Food and Wine Festival, alligator meat was introduced to it's patrons. Alligator meat is considered a delicacy. The delicate and delicious bites were prepared by Florida's Chef Justin Timineri, Culinary Ambassador for the Florida Department of Agriculture and Consumer Services, and Chef Josh Butler, the Florida Governor’s chef. Patrons sampled their signature recipes in the Whole Foods Market Grand Tasting Village.

In case you missed it, here are the alligator recipes that were featured in the Grand Tasting Village.

Gator Bites Sampler

canola oil for frying
2 cups self-rising flour
4 tablespoons hot Everglades seasoning (or seafood seasoning to taste)
2 pounds Florida alligator nuggets
1/3 cup bottled jerk sauce
1/3 cup bottled teriyaki sauce
1/3 cup bottled sweet and sour sauce

Heat the oil in deep fryer to 360 degrees F. In a large bowl, combine the dry ingredients; mixing well. Add a small amount of alligator nuggets to the flour mixture; coat well. Remove and toss in a colander to remove excess flour. Deep fry the nuggets in small batches for 3 minutes until golden brown; remove from hot oil and drain on absorbent paper. Divide cooked bites into three bowls; add one flavored sauce to each bowl. Toss to coat evenly. Yield: 8 servings as an appetizer.

Nutritional Value Per Serving: Calories 426, Calories From Fat 46, Total Fat 5g, Saturated Fat 0g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates 37g, Protein 55g, Omega 3 Fatty Acid 0.01g

Gator Tail Picadillo

1/4 cup olive oil
1 large Florida white onion, chopped
6 Florida garlic cloves, minced
6 bay leaves
2 pounds ground Florida alligator tail meat
1/2 cup chicken stock
1 14 1/2-ounce can diced tomatoes, undrained
3/4 cup raisins
3/4 cup pimiento-stuffed green olives, sliced and drained
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 cinnamon stick
1 teaspoon fresh Florida oregano, chopped
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper, to taste
3 cups cooked white rice

In a large soup pot, heat oil over medium-high heat. Add onion, garlic, and bay leaves; saute 5 minutes until onions are soft. Add gator meat and sauté until cooked through. Add remaining ingredients except salt, pepper and rice; simmer until picadillo thickens, stirring occasionally. Season with the salt and pepper to taste. Discard bay leaves and cinnamon stick. Serve picadillo warm on top of white rice. Yield: 6 servings.

Nutritional Value Per Serving: Calories 660, Calories From Fat 162, Total Fat 19g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 1mg, Total Carbohydrates 49g, Protein 74g, Omega 3 Fatty Acid 0.01g

For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us