Alligator

The processing plants that cut and package alligator meat are licensed and inspected by the Florida Department of Agriculture and Consumer Services. The white meat has a fine, light-grained texture that many people compare favorably to pork and chicken. However, alligator has its own unique flavor that is easily enhanced with seasonings and sauces. Many of your favorite recipes for veal, chicken and seafood can be successfully prepared with alligator.

Alligator is usually purchased frozen. Handle the meat as you would any other frozen product; mark the package with the date you purchased it and make sure it is tightly wrapped to prevent freezer burn. Thaw the meat in your refrigerator and use promptly. Do not refreeze once thawed.

If you are lucky enough to be able to buy fresh meat, here are several preparation tips. Remove all excess fat on the outside of the cut and between the meat layers. For extra tenderness, use a meat mallet or a cuber and then cut across the grain of the meat to yield meal-sized portions. For freezer storage, wrap tightly with cellophane and freezer paper to prevent freezer burn. A University of Florida study found that four months of frozen storage had no measurable effect on meat quality.

Alligator for Dinner

When compared to other meats, such as beef, chicken and fish, farm-raised alligator is low in fat and calories and high in protein.

Not only is alligator meat low in fat, but it is also low in saturated fatty acids and high in monounsaturated fatty acids. This is good news,

since saturated fatty acids are generally recognized as a cause of increased cholesterol levels in the body and monounsaturated fatty acids are credited with decreasing cholesterol levels. This mix of fat types represents a correct balance from a dietary standpoint.

Gator Tacos

Roast the corn briefly over an open flame and slice the kernels from the ears. Chop the corn coarsely in a food processor. Mix the cornmeal, flour, crushed garlic, 1/2 cup of water and the corn to make a thick paste. Roll out the tortilla dough into thin 3' rounds on parchment paper or between sheets of plastic wrap, and fry in a hot skillet for about 45 seconds on each side.

Chop the alligator tenderloin into 1/2' cubes. Marinate for an hour in the juice of the key limes and the crushed garlic. Mix the cumin, toasted cornmeal and 1/3 cup of flour. Dredge the gator cubes in the mixture. Bring the oil to 350 degrees and fry quickly in a skillet, turning once.

Roast the tomato briefly over an open flame and chop into tiny cubes. Chop the avocado into cubes of the same size. Mix the fire-roasted corn, tomato and avocado with the juice of 2 key limes to make the salsa.

Serve with sour cream, fresh crisp lettuce and shredded Mexican queso cheese.

Jerked Gator

Ingredients:
1 cup allspice
3 scotch bonnets or habeneros, seeded and chopped
1 to 2 chipotle (smoked) pepper, diced
10 scallions, chopped
1/2 cup onion, chopped
4 cloves garlic, chopped
4 bay leaves, crushed
3-inch piece ginger, peeled and chopped
1/3 cup thyme
1 teaspoon fresh ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 Tablespoon ground black pepper
1/4 cup olive oil
1/4 cup key lime juice
Water

Blend these ingredients over medium heat. Use the water to vary the thickness for clingingness. Get some gator and rub it on and refrigerate overnight. Tomorrow, invite some friends over and throw the gator on the grill.

Green Iguana

Sopi Di Yuwana (Iguana Soup)

Kill, clean, skin and cut the Iguana into serving pieces.

Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside.

Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).

Yield: 6 servings

Iguana Stew

Recipe By : Diana D. de peralta

Braised Key Deer Ribs

Heat oil in large heavy pot. Brown meat slowly on all sides; add remaining ingredients with the exception of flour and water. Cover and simmer, or bake in a 300 degree oven for 1 1/2 hours. Transfer meat to a hot platter. Mix flour and water and add to juices in pot, stirring constantly until mixture thickens. Pour sauce over ribs and serve. Serves four.

Manatee

Regardless of what cut of manatee meat you are using, all fat and sinew must be removed before freezing or preparing. Even the yellowish fat between the layers should be removed. When using flipper or body meat, we recommend removing the white tendons and vessels as well.

Manatee meat has been successfully frozen for over a year. This was done by removing all fat, wrapping well in cellophane and then again in freezer paper. Manatee meat can be tenderized in several different ways. Some restaurants run each piece of meat through a cubing machine. Other restauranteurs recommend pounding each peice of manatee with a meat mallet until thin, usually about one inch. All restaurants recommend cutting manatee meat across the grain for a more tender piece of meat.

Body and flipper meat cuts are excellent choices for burgers, casseroles, ground meat, soups and stews. Peduncle and tail meat work well for roasts, steaks and barbecue.

Regardless of which cut of meat you use, you will find manatee to be a very delicious and versatile meat. It is also low in fat, making it a great item for the calorie conscious person.

Baked Manatee

Arrange manatee steaks in an ovenware dish large enough to place in a single layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over steaks. Cut a generous amount of butter into squares and place over the steaks. Arrange lemon slices over the steaks and then sprinkle generously with parsley. Bake in a 375 F oven until steaks are cooked. Serve with french bread.

Soup Du Manatee

Heat oil. Add roux, tomatoes and juice, onion, celery, bell peppers, lemon, seasonings and herbs. Stir well. Add water. Bring to a boil. Cover and simmer 2-1/2 hours or until meat is tender. Add parsley and simmer a few minutes more. Add dry sherry if desired when serving.