TEXAS RATTLESNAKE CHILI
I made this for friends & they were shocked when I told them it was rattle snake (can be hard to find)
Provided by Jill Davidson @jillg24
Categories Chili
Number Of Ingredients 13
Steps:
- In a 5 qt sauce pan, heat oil & cook onion, green pepper, & garlic till tender
- Add meat cook till done.
- Stir in seasoning, tomatoes, & tomato paste
- Heat to boiling, reduce heat & simmer for 2 hours.
- Before serving add water & return chili to boiling.
- Stir in uncooked pasta, continue boiling 10-15 minutes until pasta is tender, stiring frequently
GULF COAST ALLIGATOR CHILI
Steps:
- Soak alligator in buttermilk in a container, refrigerated, overnight.
- Transfer alligator to a colander and rinse all the buttermilk off the meat. Let it completely drain or pat dry with a paper towel.
- Saute the alligator and ground pork together with the vegetable oil in a large stockpot on medium heat until the meats start to brown and release liquid, 6 to 8 minutes. Remove the cooked meat to a bowl to separate it from the liquid fat. Keeping the fat on medium heat, add the onions, celery, bell pepper and garlic, followed by the chipotles, jalapenos and serranos. Sweat this mixture down until onions turn clear.
- Add diced tomatoes. At this point, you will have a bit of liquid from all the fats and vegetables. Stir in 1/2 cup flour (or more, if desired) to thicken up the liquid and absorb the fats. Stir in the chicken stock, followed by the tomato sauce. Add the drained ranch beans, although this step is optional, depending on whether you want beans in
- your chili (hint: we always do). Cook, stirring regularly, until the pot hits a low boil. Add the alligator and pork mixture, along with half the beer. Stir in the cayenne, chili powder, cumin, turmeric, paprika, black pepper and salt. Reduce the heat to very low, then cover pot and simmer, stirring every 10 minutes or so to keep the chili from sticking to the bottom, 1 to 1 1/2 hours.
- Though you could actually serve this dish now, as it will taste great, we truly feel that refrigerating and reheating it again adds to "the leftover effect" which allows the flavors to really marinate and come out to a noticeable degree. Remove pot from heat and set to the side until chili hits room temperature. Refrigerate overnight. When ready to serve, just reheat slowly (up to a low boil), stirring in the remaining beer to loosen up the dish. Garnish with green onions, Cheddar, sour cream and hot sauce. We always garnish the chili with our signature Dixie Fried Blue Crab and Corn Hush Puppies.
RATTLESNAKE PASTA
Make and share this Rattlesnake Pasta recipe from Food.com.
Provided by E-man
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil Pasta.
- In a Large skillet heat olive oil & add garlic, onion and chicken, cook 3 minute Add red pepper and Creole seasoning. When Chicken is done add butter, shrimp and garlic powder. cook 1 minute Add Alfredo sauce and cayenne pepper, cook on low for 5 minute Add pasta and serve.
- Add crushed red pepper flakes for more heat.
- NOTE: Can substitute or add sliced Italian sausage.
Nutrition Facts : Calories 446.8, Fat 14.7, SaturatedFat 5, Cholesterol 145.9, Sodium 178.9, Carbohydrate 49.6, Fiber 7.2, Sugar 1.8, Protein 29.6
RATTLESNAKE PASTA
A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.
Provided by ZLATKO MUMINOVIC
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
- Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 69.1 g, Cholesterol 73.8 mg, Fat 36.8 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 14.8 g, Sodium 605.1 mg, Sugar 4.1 g
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