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Grilled Gator
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Alligator, an exotic Florida meat, is favored in cuisines around the world. The American alligator is not an endangered species. Successful management by farmers and regulators resulted in its removal from the endangered list in 1987.
Mild-flavored alligator meat is versatile and can be easily substituted in most recipes for chicken, veal or fish. Alligator, a lean meat, is low in fat and cholesterol and high in protein. It is available in a variety of cuts, including tail meat fillets, ribs, nuggets and wings. Tail meat, the choicest cut, is a mild-flavored white meat and has a texture similar to veal. The ribs, nuggets and wings are darker meat with a stronger taste and texture similar to pork shoulder. Alligator meat is commonly purchased frozen but can be obtained fresh.
GRILLED GATOR KABOBS
1⁄2 cup Florida orange juice concentrate
1⁄4 cup Florida orange juice
2 tablespoons light soy sauce
2 tablespoons brown sugar
1 teaspoon cumin
1⁄4 teaspoon cayenne
1 pound Florida alligator meat, cut into cubes
1-inch cubes assorted Florida vegetables or fruit, cubed
For the marinade, combine orange concentrate, orange juice, soy sauce, sugar and spices in a medium glass bowl. Reserve half for basting. Add alligator cubes; stir to coat well. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for increased flavor. Soak wooden skewers in water for 10 minutes to prevent them from burning. Thread marinated alligator cubes onto skewers, alternating with vegetable or fruit cubes. Heat the grill to high heat and grill kabobs for 6-8 minutes; turning once. Brush with extra marinade for the first 5 minutes. Discard any leftover marinade.
CITRUS GLAZED GATOR RIBS
1 cup Florida orange juice
1⁄3 cup Florida key lime juice
1⁄3 cup Florida lemon juice
2 tablespoons olive oil
5 Florida garlic cloves,
chopped fine
4 fresh Florida thyme
leaves, chopped
4 fresh Florida oregano
leaves, chopped
1 teaspoon ground cumin
1 tablespoon orange zest
1 teaspoon kosher salt
1⁄2 teaspoon black pepper
2 pounds Florida
alligator ribs
CITRUS GLAZE:
1 cup Florida orange juice
4 teaspoons Florida
lemon juice
1 cup orange marmalade
Salt and pepper, to taste
1⁄2 cup sweet butter
Prepare a citrus marinade by combining all ingredients
except alligator ribs in a glass bowl; blend thoroughly. Set
aside 1⁄2 cup marinade for basting. Pour remaining marinade
over ribs and thoroughly coat all pieces; refrigerate in covered
bowl or sealed zipper-type bag for 1 to 3 hours. Remove ribs
from marinade and discard used marinade. Heat stove top
grill or gas grill to medium heat. Grill ribs for 45 minutes or
until tender, basting frequently with reserved 1⁄2 cup of marinade.
Prepare citrus glaze while ribs are grilling. Combine all glaze
ingredients, except butter, and simmer for 15 minutes or until
thickened. Add butter in small pieces; heat until butter is melted.
Keep warm at low heat until ready to serve. Remove ribs from
grill and baste with citrus glaze.
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