A Pot & A Friend Gets You A Croc of ????

Michelle Beckham-Corbin Scheming.....Photo credit: Christiaan Todd Photography

I have said from the beginning that I truly believe in the power of people coming together in conversation.  Whether it is in-person or on-line, it is the start to the development of a relationship between the individuals.  A relationship that leads to a summation that is clearly greater than what can come from the individual parts. I have already written about a virtual friendship that went “live” with George Williams here.  Met on Twitter, moved to Facebook; and Skyped home tours all before meeting in person in trendy Northside.

Well, recently I came to be in possession of some frozen pounds of alligator meat.  I have had alligator a couple of times in my life, most recently in Sydney, Australia and at the Inner Harbor in Baltimore, Maryland. What does that have to do with Northside George?  Well, George is a recent transplant from New Orleans and I recalled that he had spoken of a fondness for alligator when we had our first tete-a-tete, so I tweeted my desperation recipe request to him.  In true George fashion, he responded with an authentic Cajun recipe from Louisiana where both of our families originate.  Wanted to share that with you here,  just in case you find yourself with some lagniappe from a friend.

Guess Who's Coming to Dinner??

Grilled Cajun Style Gator Tail Recipe

4 To 6 Lbs Gator Tail
Lemon wedges

Cajun Seasoning Mix:

12 T Paprika
6 T Garlic powder
3 T Salt
3 T 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.

This is from the CajunCooking.com Alligator recipes collection.

George Williams (holding coffee cup in the Pub) chatting it up with Roger Bora and friend. Pic credit: Beckham's Droid.

George is the genius behind the newest entree to our area:  CincyVoices.  Great stuff already in the works, and I have been invited to drop by and share some words with you there.  Be sure to check it out!  Also see Cincy Voices Photo Stream here.



4 thoughts on “A Pot & A Friend Gets You A Croc of ????”

  1. You know Michelle, you always make me smile.

    So stop keeping us in suspense, how did the ‘gator turn out? I’m probably thawing some out myself over the weekend (thanks be to Jungle Jim’s my culinary Mecca!).

    Can’t wait till you get a hole in your schedule so I can bring you on at CV, just got off the phone with ClassicGrrl and she’s in as well!

    George, reporting from CincyVoices World HQ, ‘Gator Grilling Division

  2. Love it!!! ‘Gator Grilling Division. I’m thinking this gator party really needs to happen. It is our mission to expand the palates of our comrades. Hey, I won’t make it to NOLA for Mardi Gras, but am planning to head out there in the spring.

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