Well Happy December Great Cuties!!!!!!!!!!!!!
My smoked alligator from some weeks back was so damn terrific that I just whipped it up again today and am IN LOVE!!!!!
May this be the best month so far of 2013 and for all; and may 2014 be even better!!!!!!!!!
Cheers! - Leah
As a minimalist, I used just 6 ingredients, from start to finish, for this great dish: Grapeseed Oil, Alligator Meat, Chopped Green Onion, Gluten-Free Spaghetti (made of brown rice & flax seed), Pumpkin Seed Oil (which cuts through cholesterol like a knife by the way), and Smoked Chardonnay Sea Salt.
I mopped the alligator meat through grapeseed oil (which is very "HIGH HEAT FRIENDLY" and healthy too) and boiled the spaghetti with a splash of grapeseed oil and some shakes of the Chardonnay Smoked Sea Salt added to the water. The alligator meat went onto a grill grate then, atop my mini gas smoker, with some Hickory chips, and for 25 minutes at about 400 degrees...
I sliced the meat, tossed the pasta with the chopped green onion, doused it with pumpkin seed oil and added the Smoked Chardonnay Sea Salt... (Pairing with a Rhone wine from France)...
This was AMAZING!!!!!!!!!
The edges were crispy, and the middles soft and exploding with juices upon the first cut! It was like a VERY GREAT version of chicken things, albeit with far more flavor! WON-DER-FUL!!!!!!!!!!!!!!!
My smoked alligator from some weeks back was so damn terrific that I just whipped it up again today and am IN LOVE!!!!!
May this be the best month so far of 2013 and for all; and may 2014 be even better!!!!!!!!!
Cheers! - Leah
As a minimalist, I used just 6 ingredients, from start to finish, for this great dish: Grapeseed Oil, Alligator Meat, Chopped Green Onion, Gluten-Free Spaghetti (made of brown rice & flax seed), Pumpkin Seed Oil (which cuts through cholesterol like a knife by the way), and Smoked Chardonnay Sea Salt.
I mopped the alligator meat through grapeseed oil (which is very "HIGH HEAT FRIENDLY" and healthy too) and boiled the spaghetti with a splash of grapeseed oil and some shakes of the Chardonnay Smoked Sea Salt added to the water. The alligator meat went onto a grill grate then, atop my mini gas smoker, with some Hickory chips, and for 25 minutes at about 400 degrees...
I sliced the meat, tossed the pasta with the chopped green onion, doused it with pumpkin seed oil and added the Smoked Chardonnay Sea Salt... (Pairing with a Rhone wine from France)...
This was AMAZING!!!!!!!!!
The edges were crispy, and the middles soft and exploding with juices upon the first cut! It was like a VERY GREAT version of chicken things, albeit with far more flavor! WON-DER-FUL!!!!!!!!!!!!!!!