- Sylvester (Crackers) Graham born (1794)
Gator Tail Picadillo
- 1/4 Cup olive oil
- 1 large white onion, chopped
- 6 cloves garlic, minced
- 6 bay leaves
- 1/4 Cup tomato paste
- 2 Pounds ground alligator tail meat
- 1 Cup chicken stock
- Two 14 1/2-ounce cans diced tomatoes
- 1 Cup golden raisins
- 3/4 Cups sliced, drained pimiento-stuffed green olives
- 1 1/2 Teaspoon red-wine vinegar
- 2 cinnamon sticks
- 1 Teaspoon chopped oregano
- 1 Teaspoon cumin
- 1/4 Teaspoon cayenne
- Salt and pepper, to taste
- 3 Cups cooked white rice, for serving
It's the meat that tastes like chicken (of course) and smells like fish, but you won't smell a thing because I cook ground gator meat in a mixture of herbs and spices, like cinnamon, cumin, and oregano. This is a great dish to try if you're in the mood to take a walk on the wild side.
Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and bay leaves and sauté until the onion is soft, about 5 minutes. Add the tomato paste, stir to incorporate, and cook for 2 minutes.
Add the alligator meat and sauté until cooked, breaking up with the back of a fork, about 7 minutes. Add the chicken stock, diced tomatoes, golden raisins, green olives, red-wine vinegar, cinnamon sticks, oregano, cumin, and cayenne. Simmer until the picadillo thickens, stirring occasionally, about 8 minutes.
Season with salt and pepper, to taste. Discard the bay leaves and cinnamon stick. Serve warm on top of white rice.