Marinade Ideas

Alligator Chili
PREP TIME: 1 1/2 Hours
SERVES: 6
COMMENT:
Although alligator is served only as an appetizer in sausage form at Lafitte’s Landing, I see it served in
many ways around the state. The dish seems to have found renewed popularity over the past few years.
Here is an old camp recipe.
INGREDIENTS:
3 pounds alligator meat, diced
1/2 cup oil
2 cups diced onions
1 cup diced celery
1 cup diced bell pepper
2 tbsps diced garlic
2 tbsps diced jalapenos
1 (16-ounce) can pinto beans
3 (8-ounce) cans tomato sauce
1 cup chicken stock
1 tbsps chili powder
1 tsp cumin
salt and cracked black pepper to taste

METHOD:
In a heavy dutch oven, heat oil over medium high heat. Add alligator and sauté twenty minutes to render
juices. Add onions, celery, bell pepper, garlic and jalapenos. Sauté until vegetables are wilted,
approximately three to five minutes. Add pinto beans, tomato sauce and chicken stock, bring to a low
boil and reduce to simmer. Add chili powder and cumin, stir well into mixture and allow to cook one
hour, stirring occasionally. Once alligator is tender, season to taste using salt and black pepper. This dish
is always served at hunting camp dinners over spaghetti.
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alligator marinade
Ingredients:
1/2 Cup Of Kikkoman Regular Soy Sauce
1 Tablespoon Of McCormick Bayou Cajun Seasoning
1 Cup Of Heinz Worcestershire Sauce
1 Cup Of Extra Virgin Olive Oil
1 Tablespoon Of Garlic Powder
2 Large Dried Bay Leaves
3 Tablespoons Of Freshly Squeezed Lime Juice
1/2 Teaspoon Of Coarse Ground Black Pepper
1/2 Teaspoon Of Table Salt
1 Tablespoon Of White Granulated Sugar
Information:
Serving Size 6
149 Calories Per Serving
7 Grams Of Fat
Preparation Instructions:
This alligator tail steak marinade recipe is for you exotic meat lovers. To get this bayou style recipe
started, first you will want to take out a medium size mixing bowl. For step one, add into the bowl the
soy sauce, Worcestershire sauce, extra virgin olive oil, garlic powder, Cajun seasoning, dried bay leaves,
freshly squeezed lime juice, coarse ground black pepper, table salt, and white granulated sugar. For step
two, please take out a metal whisk or wooden spoon, and then vigorously stir the marinade together.
Once the marinade is even, and all the sugar and salt has fully dissolved, place a lid on the bowl. For step
three you will want to let the marinade sit in the refrigerator for one hour or more, as this will help
unlock many of the flavors. Your marinade is now ready to use. Let your alligator tail steak soak in the
sauce for about four to six hours, as this will really get the meat flavorful.
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Indian Marinade
Make a marinade by whisking together 1 cup of plain yogurt, 1 tsp. each cumin, garam masala, turmeric
and chili powder. Add in 2 tsp. each fresh grated ginger and fresh coriander (also called cilantro), and one
clove of minced garlic. Mix in 2 tsp. each lime juice and canola oil.
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How to Make Tacos Al Pastor
Instructions
Things You'll Need
Ten pasilla chilies
Ten guajillo chilies
1/2 garlic bulb
1/4 liter white vinegar
1/4 tsp. cumin powder
Five cloves
Salt
One can pineapple
2 lbs. thinly sliced pork

One onion
Cilantro
One lime
Corn tortillas
Mixing bowl or casserole tray for marinating
Plastic wrap or aluminum foil
Small pot
Tongs
Skillet
1 Remove the stems and seeds from the pasilla and guajillo chilies, and then slice the peppers
into thin vertical pieces. Add the vinegar, garlic, cloves and cumin to the chilies, and mash these
ingredients into a pulp. Avoid touching this mixture with your bare hands, since it will immediately burn
your skin.
2 Boil the mixture in a small pot until you make a soft paste. Stir constantly until you achieve a
smooth, albeit slightly chunky consistency. Allow the contents to cool before you apply the mixture to
the meat.
3 Dip each strip of pork in the marinade, using a pair of tongs to avoid contact with your skin.
You will need to marinate the strips of pork for at least 24 hours in advance. Remember to stack the pork
in the mixing bowl so that the marinade can coat each individual strip of meat.
4 Cover the bowl with plastic wrap or aluminum foil or plastic wrap, and place the bowl in your
refrigerator for at least 6 hours (overnight is better).
5 Removed the marinated meat from the refrigerator and allow it to return to room
temperature, which will take around an hour.
6 Chop up the onions and cilantro together and place in a small bowl when you make tacos al
pastor.
7 Fry the meat in a skillet until it is slightly crispy around the edges and the pork is fully cooked
throughout. Add the pineapple slices to the meat while it cooks.
8 Chop the meat into small pieces once you have removed it from the skillet. Serve with the
small corn tortillas, with the onion and cilantro mix on top. Slice up the limes and squeeze the juice all
over the tacos al pastor just before serving.
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rattlesnake chipotle marinade
*2 cans chipotle chiles in adobo
*3 tablespoons tequila or vodka
*2 tablespoons fresh lime juice
*1 tablespoon ketchup
*1 tablespoon adobo sauce, from chipotle can
*1 clove garlic, chopped
*2 teaspoons packed light brown sugar
*1/4 teaspoon salt
*1 tablespoon olive oil
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Carribean Marinade
1 tbl sp fresh lime juice
1 tea sp Carribean Jerk Seasoning
1 tea sp black pepper
1/3 cup sweet bbq sauce
1 onion chopped
2 red bell peppers (stemmed, seeded) finely chopped with juice
1 cup water
mix all ingredients in sauce pan and heat until onions begin to carmelize. let cool, add meat into mixture
and store in airtight container. add enough water to cover the meat well. stir occassionally, marinade 24
hours.
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Marinade Ideas

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Marinade Ideas

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Alligator Chili

PREP TIME: 1 1/2 Hours

3 pounds alligator meat, diced

1/2 cup oil

2 cups diced onions

1 cup diced celery

1 cup diced bell pepper

2 tbsps diced garlic

2 tbsps diced jalapenos

1 (16-ounce) can pinto beans

3 (8-ounce) cans tomato sauce

1 cup chicken stock

1 tbsps chili powder

salt and cracked black pepper to taste

1/2 Cup Of Kikkoman Regular Soy Sauce

1 Tablespoon Of McCormick Bayou Cajun Seasoning

1 Cup Of Heinz Worcestershire Sauce

1 Cup Of Extra Virgin Olive Oil

1 Tablespoon Of Garlic Powder

2 Large Dried Bay Leaves

3 Tablespoons Of Freshly Squeezed Lime Juice

1/2 Teaspoon Of Coarse Ground Black Pepper

1/2 Teaspoon Of Table Salt

1 Tablespoon Of White Granulated Sugar

149 Calories Per Serving

How to Make Tacos Al Pastor

Things You'll Need

Ten pasilla chilies

Ten guajillo chilies

1/2 garlic bulb

1/4 liter white vinegar

1/4 tsp. cumin powder

One can pineapple

2 lbs. thinly sliced pork

Mixing bowl or casserole tray for marinating

Plastic wrap or aluminum foil

rattlesnake chipotle marinade

*2 cans chipotle chiles in adobo

*3 tablespoons tequila or vodka

*2 tablespoons fresh lime juice

*1 tablespoon adobo sauce, from chipotle can

*1 clove garlic, chopped

*2 teaspoons packed light brown sugar

*1/4 teaspoon salt

*1 tablespoon olive oil

1 tbl sp fresh lime juice

1 tea sp Carribean Jerk Seasoning

1 tea sp black pepper

1/3 cup sweet bbq sauce

2 red bell peppers (stemmed, seeded) finely chopped with juice

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