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Started By
Message
Cooking Blackened Alligator
Posted on 4/25/13 at 3:04 pm
Posted on 4/25/13 at 3:04 pm
Last time I was in Louisiana I picked up a pound of Alligator at Rouses. I want to blacken it, in the style of the Chimes, so I am planning on cutting it into short strips, dipping it in melted butter, dusting it with blackening spices (I got Louisiana Brand Blackening Spice up here in DC), then searing it for 1-2 minutes a side on a hotter then hell cast iron skillet. Am I doin it right?
Also, I would like to make a dipping sauce for it, I love the white sauce they serve with it at Chimes. Any suggestions?
Thanks!
Also, I would like to make a dipping sauce for it, I love the white sauce they serve with it at Chimes. Any suggestions?
Thanks!
4
Posted on 4/25/13 at 4:30 pm to SM6
Bump for help!
Posted on 4/25/13 at 4:39 pm to SM6
Cant help with the sauce, but the Louisiana Brand Remoulade sauce is pretty good, sold by any local grocer.
For the blackening,
I never have used butter, the seasoning sticks well to the gator. Cover one side of gator strips with blackening, get hotter than hell black iron, spray with pam, and drop gator, seasoned side down to skillet. Do not move or stir. Let it stick to skillet, it will release itself within minutes. Season top side, flip, let it stick on that side. When it releases, its done. You pretty much had it right, except for the sticking and releasing part. Had a Robichaux lady show me this, as I had been doing it wrong for years.
For the blackening,
I never have used butter, the seasoning sticks well to the gator. Cover one side of gator strips with blackening, get hotter than hell black iron, spray with pam, and drop gator, seasoned side down to skillet. Do not move or stir. Let it stick to skillet, it will release itself within minutes. Season top side, flip, let it stick on that side. When it releases, its done. You pretty much had it right, except for the sticking and releasing part. Had a Robichaux lady show me this, as I had been doing it wrong for years.
Posted on 4/25/13 at 5:55 pm to Outdoor Chef
Great call I'll avoid the butter stay healthy and let the skillet tell me when it's ready
Posted on 4/29/13 at 1:43 am to SM6
Don't dip in butter; however, use whole butter to saute. You can cut it with a little canola oil or cottonseed oil to raise the smoke point. The browning of the whole butter incorporates a huge amount of flavor. Other than that, you are on the right track.
Posted on 4/29/13 at 1:51 am to SM6
I have always used clarified butter (equal parts unsalted butter and margerine, cooked down and boiled out for 20 minutes.
I season my meat, then dip it in the clarified butter, and sear it in the cast iron skillet. This gives you a great crust and no sticking. I picked up this method working at Copeland's back in college and have stuck with it.
For a white sauce just make a simple white remoulade.
I season my meat, then dip it in the clarified butter, and sear it in the cast iron skillet. This gives you a great crust and no sticking. I picked up this method working at Copeland's back in college and have stuck with it.
For a white sauce just make a simple white remoulade.
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