Ohio State is known for its traditions. During Michigan Week, Buckeye fans plunge into the icy cold waters of Mirror Lake, and for the upcoming championship game, a great deal of fans will be chowing down on alligator meat. In anticipation of tonight’s big game, The Lantern wanted to provide recipes for fans to enjoy during tonight’s festivities. You can be a part of this tradition by visiting Columbus-area Meijer stores which is selling frozen alligator fillets for $6.99 a pound.
Spicy Gator Tacos1 pound gator meat3 tablespoons cumin2 tablespoons red pepper1 can of diced jalepeño tomatoes (drained)1/4 cup fresh cilantro1/3 cup hot sauce1 cup fresh lettuce (chopped)2 cups shredded cheese (any taco & nacho blend is great)12 taco shells (hard or soft)1 can of jalepenosfresh sour creamfresh salsa
In a skillet cook alligator meat, jalepeños and cilantro thoroughly. Drain completely. Add cumin, red pepper and hot sauce. Line tacos with meat. Top with tomatoes, lettuce, cheese, sour cream and salsa. Serves 4-6
-Gerrick Lewis
Gators & Tators2 pounds alligator meat1/2 cup of Italian dressing1 cup Italian breadcrumbsVegetable oil1 bag of seasoned french fries
Slice meat into finger-size strips. Soak alligator meat in Italian dressing. Prepare fries according to directions and heat vegetable oil. Drop strips into bag of Italian breadcrumbs. Shake until coated. Fry meat until golden brown. Serve with french fries and a variety of dipping sauces such as ranch dressing, ketchup, honey mustard and barbecue sauce.
-Gerrick Lewis
Gator Stew 2 quarts water or stock3 pounds alligator meat, cubed1 bay leaf1 tablespoon Worcestershire sauce or hot pepper sauce1 tablespoon salt1/4 teaspoon pepper3 cups skinned, quartered ripe tomatoes or 1 large can tomatoes1 cup rice or diced potatoes1 or 2 green bell peppers, diced1 large diced onion1 cup diced carrots1 cup diced okra1/2 cup diced celery
Put water or stock, meat, bay leaf, Worcestershire or hot pepper sauce, salt and pepper into a large pot. Bring to a boil; reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, and simmer for about 1 hour.
-Recipe courtesy of AAA cooking
Buckeye Gator Balls2 pounds gator meatpinch of salt and pepper1 egg2 tablespoons ketchup1/4 cup parmesan cheese1/2 cup chopped onion2 cans of tomato sauce
Pound gator meat vigorously until beaten into submission (which shouldn’t take long). Add a pinch of salt and pepper, one egg, 2 tablespoons of ketchup, 1/4 cup Parmesan cheese and 1/2 cup chopped onion. Then stir. Form mixture into small balls and broil, turning over after 4 minutes and broiling the other side for an additional 4 minutes. Then place in a pot of tomato sauce and simmer. Gator balls can be used to create spaghetti and gator balls or gator ball submarine sandwiches for enjoyment during the game. Take a bite whenever the Buckeyes take a bite out of the Gators.
-Lantern staff
