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
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into ancient history, in fact as far as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to food historians are a few clay tablets in the Sumerian language 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 wonderful. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs used a good variety of herbs and spices, including many that are still in use today like basil, rue and dill. Later on, there were two books which date from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that is served today, but instead descriptions of the types of meals on the menus of the nobility of the time. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an explosion in recipe manuscripts, the majority of which are kept safe in private collections. For the centuries that followed, the rich and powerful families of the West strove to lay on the most exotic banquets, and consequentially the best chefs and their recipes could command a high salary. Even so, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books were starting to become popular mostly due to better eduction, people having increased spare time and having more money to spend. |
We hope you enjoy this Alligator Cacciatora Banquet recipe.
