Gator Tail Recipe

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  4 To 6 Lbs Gator Tail
Lemon wedges

Cajun Seasoning Mix:

12 T Paprika
  5T Garlic powder
3 T Salt
  4T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper

To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.Right out of the swamp!!!!!
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DEER POT ROAST

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Start to finish: 3 1/2 hours
Servings: 8

To make this hearty and comforting meal, a browning bag serves as a cooking receptacle for the deer roast. It’s important to pre-season and brown the roast in olive oil beforehand to guarantee that “caramelized” flavor. Surrounding the pre-browned roast with a multitude of flavors and vegetables will only further enhance the dish.

1 (4 1/2-pound) boneless venison chuck roast
salt and cracked black pepper to taste
granulated garlic to taste
1/2 cup flour
1/4 cup olive oil 3 cups chopped onions
1 cup chopped celery
6 cloves garlic, smashed
3 carrots, sliced
1 tablespoon chopped thyme
2 tablespoons chopped basil
1 (2-inch) sprig rosemary
1 (12-ounce) can Abita® or other local beer
1 quart venison or beef stock

Position rack in lower half of oven and preheat oven to 350 F.

Using a paring knife, cut 8 to 10 1-inch slits in the meat. Measure out approximately 1 1/2 tablespoons each of salt, pepper and granulated garlic and blend together well. Place an even amount of this mixture into each slit and rub any remaining seasoning over the roast. Depending on the size of the roast, additional salt, pepper and garlic may be needed. Dust venison lightly with flour, shake off excess and set aside.

In a large Dutch oven, heat olive oil over medium-high heat and brown roast thoroughly on all sides. Remove from pot and allow to cool slightly. Place roast in a large browning bag and surround with the remaining ingredients. Place browning bag in a large roasting pan and roast in oven for 2 to 3 hours or until fork tender.

Remove from oven and let rest for 5 minutes. Slice roast and serve with vegetables and juices from the cooking bag.Call your friends!!!!

Swamp Pie

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1 pound raspberries
1/3 cup vanilla sugar (or sugar blended with either the seeds of half a vanilla bean or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
1 large egg, separated
  3 tablespoons turbinado sugar
3/4 cups heavy cream

1. Place the sugar in the bowl of a food processor and puree until the sugar granules are fine. Add the flour, and pulse the mixture to blend.
   
2. Add the cubed butter, and pulse until the butter is reduced to the size of small peas. With the motor running, add the ice water through the feed tube, and stop the machine as soon as a mass begins forming. If you pinch a small piece of dough and it holds together, this means it’s ready.
   
3. Lay out two large squares of plastic wrap and divide the dough among them, making one lump slightly larger than the other. Use the plastic wrap to help you shape each mass into a disk, then wrap it up and chill for at least 1 hour.
   
4. Heat the oven to 375 degrees. On a lightly floured board (or between layers of lightly floured plastic wrap), roll out the larger disk of dough to a circle 1/8-inch thick, about 12 inches in diameter. Line a 9-inch pie plate with the dough. Chill the lined pie dough, while you roll out the other disk to a circle 1/8-inch thick.
   
5. In a mixing bowl, fold together the raspberries, vanilla sugar, and flour. In a small bowl, whisk the egg white until frothy.
   
6. Fill the lined pie plate with the raspberry mixture. Top with the second layer of dough. Trim the edges with scissors so there’s ¾-inch dough hanging from the edge of the pie plate. Roll this under to meet the edge of the plate and pat it down lightly to seal and flatten the edge. Brush the top of the pie with the egg white and sprinkle with the turbinado sugar. Cut a cross in the center of the pie and 4 vents around the rest of the pie.
   
7. Bake the pie for 40 minutes. Meanwhile, whisk together the cream and egg yolk in a measuring cup with a spout and leave out at room temperature. After 40 minutes, the pie top should be golden and there should be raspberry juices bubbling from the vents. Remove the pie from the oven.
   
8. Press a funnel with a narrow tip into the center pie vent and slowly begin pouring in the cream mixture. Pour the cream into each of the pie vents. Some of the cream will sneak under the crust and some will pool on top. Don’t worry about how it looks, but go slowly so you don’t completely drown the crust.
   
9. Set the pie back in the oven and bake until the cream just sets but is still a little wiggly in the center, about 10 minutes. Remove to a cooling rack and let the pie cool off before serving -- or it will be soupy.Come an get it!!!!

LOUISIANA CABBAGE

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3 hearts of palm
1/2 lb. bacon4 or 5 tsp. salt
3 tsp. pepper
1 tsp. garlic
3 tsp. sugar
Enough water to cover ingredients2 tbsp. Worcestershire sauce2 tbsp. soy sauce

Combine ingredients, taste for salt (add to taste). Cook in deep pot covered until soft. Serve hot. Cooking time at slow boil is approximately 3O minutes. Better flavor results with slow simmer over a little longer period of time.Come and get it!!!!

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