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Well yesterday I was headed over to a buddy's house for the Fla. Fla St. game. He is a big Gator fan and I'm a Noles fan, so I'm thinkin what could be better than bringing some smoked chopped gator for an appetizer.
So off I go the the seafood store to see if I can find some gator. Don't ya know...they had some.
@ $12 a pound.
So here we have the gator marinating in my (Dad's) smoked fish sauce.
Then we got it on the kettle smoker for about 2.5 hours. Like the tin foil baffle on the bottom.
After the 2.5 hours @225-250F
And on to the cutting board with the "Tartare" sauce.
Chopped up and into the sauce with the chopped celery and tomatoes last in, photo by Rich.
This was a huge hit, didn't hurt that we "smoked" the Gators on the field also.
* 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced Or anchovy paste ( I used paste)
* 2 teaspoons brined capers, drained and rinsed
* 3 teaspoons Dijon mustard
* 16 ounces smoked gator, cut into small dice (about 10oz, after smoking)
* 2 tablespoons finely chopped red onion
* 2 tablespoons finely chopped Italian parsley leaves
* 2 Compari tomatoes chopped fine (or 1 solid med.)
* 1 stalk celery chopped fine
* 4 teaspoons olive oil
* 3 dashes hot sauce (such as Tabasco)
* 4 dashes Worcestershire sauce
* 2 teaspoons chile powder
* 2 teaspoons smoked paprika
* 1 tablespoon cumin
INSTRUCTIONS
1. Combine anchovies or paste (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined.
2. Mix remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper.
Add the tomatoes and celery last to keep from smashing the maters. Serve with chips, scoops or toast triangles
So off I go the the seafood store to see if I can find some gator. Don't ya know...they had some.
@ $12 a pound.So here we have the gator marinating in my (Dad's) smoked fish sauce.
Then we got it on the kettle smoker for about 2.5 hours. Like the tin foil baffle on the bottom.
After the 2.5 hours @225-250F
And on to the cutting board with the "Tartare" sauce.
Chopped up and into the sauce with the chopped celery and tomatoes last in, photo by Rich.
This was a huge hit, didn't hurt that we "smoked" the Gators on the field also.
* 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced Or anchovy paste ( I used paste)
* 2 teaspoons brined capers, drained and rinsed
* 3 teaspoons Dijon mustard
* 16 ounces smoked gator, cut into small dice (about 10oz, after smoking)
* 2 tablespoons finely chopped red onion
* 2 tablespoons finely chopped Italian parsley leaves
* 2 Compari tomatoes chopped fine (or 1 solid med.)
* 1 stalk celery chopped fine
* 4 teaspoons olive oil
* 3 dashes hot sauce (such as Tabasco)
* 4 dashes Worcestershire sauce
* 2 teaspoons chile powder
* 2 teaspoons smoked paprika
* 1 tablespoon cumin
INSTRUCTIONS
1. Combine anchovies or paste (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined.
2. Mix remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper.
Add the tomatoes and celery last to keep from smashing the maters. Serve with chips, scoops or toast triangles
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