3 each adult alligators
15 lb zucchini sliced
3 can black pitted olives sliced
1 cup black pepper
4 cup oregano
1 package bay leaves (small box)
4 cup vegetable oil
50 lb canned whole tomatoes
10 lb sliced onions
1 cup salt
1/2 cup crushed red pepper
4 cup diced fresh parsley
20 lb assorted green & red
1 each whole bulb of garlic
Directions
peppers Alligators... Discard head, feet and tail. Wash and cut into
individual portions. (so how much do 3 adult alligators weigh anyway?)
Borrow, beg or steal huge cooking pot. Use medium heat for oil and
garlic. Add alligator portions, turning often. Add tomatoes, bring to
boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and
parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add
onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with
salad topped with favorite Italian dressing and crisp bread. "New
Orleans Cooks The Italian Way" Locovozzi & Mollicone (note: this is a
real recipe and there is a whole Italian area of New Orleans which as
you can see is spicy like cajun, but truely Italian. I have though of
ways to make this with some other meat, because we just don't have
alligators in Milwaukee! Maybe buffalo?)
Courtesy of Shareware RECIPE CLIPPER 1.2
Servings: 100 servings
Alligator Cacciatora Banquet Recipe brought to you by Recipe Ideas
Categories: Cajun; Italian; Meat
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The truth of the matter is, the most ancient recipe discovered, according to experts are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Later, we have some interesting books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of meals prepared by the chefs of the upper classes. During the following few hundred years, the rich families of the West strove to offer the most extravagent banquests, and consequentially cooks and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing popular recipes of the day. By the time we get to the 1900s, cooking publications were greatly in demand as a result of better eduction, people having more free time and disposable income. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Alligator Cacciatora Banquet recipe.
