February 16, 2009
Florida Gator Goes Glam at South Beach Wine and Food Event
Florida alligator meat producers are taking their exotic Florida alligator meat to the glamorous and glitzy Food Network South Beach Food and Wine Festival on Miami’s South Beach, February 19-22, 2009. Florida Chef Justin Timineri, Culinary Ambassador for the Florida Department of Agriculture and Consumer Services, and Chef Josh Butler, the Florida Governor’s chef, will be preparing signature alligator recipes in the star-studded Whole Foods Market Grand Tasting Village for this four-day event that attracts thousands of culinary aficionados each year.
Florida alligator, considered an “exotic meat,” will be making its first appearance at this nationally renowned culinary event. Beneath crisp white tents on the soft white sand of South Beach, Chef Justin and Chef Josh will be showcasing their Florida Gator Bites and Florida Gator Tail Picadillo recipes alongside a diverse, global community of the world’s most renowned winemakers, spirits producers, chefs and culinary personalities. They will be preparing up to 2,500 tasting samples per day for the parade of attendees during the festival.
The Food Network South Beach Wine and Food Festival, presented by Food & Wine magazine, is now in its eighth year. Hosted by Southern Wine and Spirits of Florida and Florida International University (FIU), the festival benefits the Teaching Restaurant and the Southern Wine and Spirits Beverage Management Center, both located at FIU. It is one of the largest and most well-known festivals of its kind in the country with international appeal set against the backdrop of America’s Riviera, South Beach.
Here are the alligator recipes that will be featured in the Grand Tasting Village.
Gator Bites Sampler
canola oil for frying
2 cups self-rising flour
4 tablespoons hot Everglades seasoning (or seafood seasoning to taste)
2 pounds Florida alligator nuggets
1/3 cup bottled jerk sauce
1/3 cup bottled teriyaki sauce
1/3 cup bottled sweet and sour sauce
Heat the oil in deep fryer to 360 degrees F. In a large bowl, combine the dry ingredients; mixing well. Add a small amount of alligator nuggets to the flour mixture; coat well. Remove and toss in a colander to remove excess flour. Deep fry the nuggets in small batches for 3 minutes until golden brown; remove from hot oil and drain on absorbent paper. Divide cooked bites into three bowls; add one flavored sauce to each bowl. Toss to coat evenly. Yield: 8 servings as an appetizer.
Nutritional Value Per Serving: Calories 426, Calories From Fat 46, Total Fat 5g, Saturated Fat 0g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates 37g, Protein 55g, Omega 3 Fatty Acid 0.01g
Gator Tail Picadillo
1/4 cup olive oil
1 large Florida white onion, chopped
6 Florida garlic cloves, minced
6 bay leaves
2 pounds ground Florida alligator tail meat
1/2 cup chicken stock
1 14 1/2-ounce can diced tomatoes, undrained
3/4 cup raisins
3/4 cup pimiento-stuffed green olives, sliced and drained
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 cinnamon stick
1 teaspoon fresh Florida oregano, chopped
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper, to taste
3 cups cooked white rice
In a large soup pot, heat oil over medium-high heat. Add onion, garlic, and bay leaves; saute 5 minutes until onions are soft. Add gator meat and sauté until cooked through. Add remaining ingredients except salt, pepper and rice; simmer until picadillo thickens, stirring occasionally. Season with the salt and pepper to taste. Discard bay leaves and cinnamon stick. Serve picadillo warm on top of white rice. Yield: 6 servings.
Nutritional Value Per Serving: Calories 660, Calories From Fat 162, Total Fat 19g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 1mg, Total Carbohydrates 49g, Protein 74g, Omega 3 Fatty Acid 0.01g
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
