Monday, February 18, 2013

'Gator Tail Recipe

Deputy Amy Donovan puts her life on the line every day as a law enforcement officer, then she realizes that the danger is coming from within the ranks. Gulf shrimp fishermen, a bunch of their do-gooding wives, and the members of a religious cult add spice to a mystery set in a sleepy Florida town.

Gator Tail Picadillo

  • 2 pounds ground Gator tail meat
  • 1/4 cup olive oil
  • 1 large white onion, chopped
  • 6 garlic cloves, minced
  • 6 bay leaves
  • 1 cup chicken stock
  • 2 14 1/2-ounce can diced tomatoes in juice
  • 1 cup golden raisins
  • 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons red wine vinegar
  • 2 cinnamon sticks
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked white rice
Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion are soft, about 5 minutes. Add tomato paste stir to incorporate an cook for two minutes. Add gator meat; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and cinnamon stick. Serve picadillo warm on top of white rice. Makes 6 servings

1 comment:

  1. I was going to try this, but the 'gater wouldn't hold still long enough for me to snip off his tail. In fact, he almost got mine!