Gatorama

Patty's Famous Alligator Recipes


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Patty Register CookingOn this page we hope to offer many of Patty Register's family favorites and share any recipes that you might want to share with us. Alligator is delicious and healthy for you and is easily substituted for fish, chicken or veal in recipes for an out-of-the-ordinary twist on an ordinary meal.

Our Gatorama farm-raised meat is always consistent in flavor and texture since it is harvested from young farm gators, never trapped or wild alligator. There is no need to soak or tenderize the meat and you can enjoy our alligator meat without further processing.

ALL NATURAL - we do not add hormones, preservatives or fillers! 

It really is perfect tail every time!


Fried Gator Bites

Cut alligator into small finger-size pieces. Heat oil to 375 degrees. Combine flour and meal in bag. Shake gator in mixture. Deep fry for 3-5 minutes. Drain on paper towels. Season with Everglades Season. Yum!


Blackened Gator

Cut alligator meat crosswise in half. (You want a fillet about 1/2 inch thick). Dip fillet in butter or dressing to coat. Sprinkle both sides evenly with mix and cook on white hot skillet until done; approx. 2-3 minutess each side until crispy. Serve with lemon or butter if desired.


Gator Ribs

These are to die for! Begin by washing the ribs and trim any excessive fat. Cut ribs into 1 rib sections. Season with Everglades Seasoning. Roll in flour. Fry 6-8 minutes or until brown over high heat. Roll or brush with hot sauce.


Gator on the Grill

Cut gator into 1" by 2" cubes. Marinate meat for at least fifteen minutes. Put gator on skewers and grill for 10 minutes. Brush with marinade while grilling. Meat is done when it is white all the way through.

Gator Piquante

  • 1 1/2 pounds Farm raised alligator
  • 3/4 cup celery
  • 1/2 cup green onion
  • 1/2 cup bell pepper
  • 16 oz. can of tomatoes
  • 1/4 tsp. Salt
  • 1/8 tsp. White pepper
  • 1/8 tsp. Red pepper

This recipe takes a bit more work but it's soooo worth it. First cut the alligator meat into 1-inch cubes. Chop vegetables. Cook meat in non-stick skillet over medium Heat until all natural juices have evaporated. Add vegetables, sauté until tender. Add tomatoes, salt, pepper and red pepper. Simmer until meat is tender. Serve with rice if desired.


Sauteed Alligator with Garlic & Cilantro sauce

  • 2 1/2 lbs Gator Tail
  • 1/2 cup lime juice plus a little more to your taste
  • 1 Tbls of olive oil 2 Tbls of butter
  • 5 Tbls crushed garlic 1/2 cup white wine
  • 3 Tbls all purpose flour 4 Tbls chopped fresh cilantro
  • Salt and pepper to taste

Rinse and pat dry alligator fillets. Place in a glass dish. Sprinkle with lime juice, cover with plastic wrap and refrigerate for at least an hour. In skillet or frying pan, combine oil and butter and heat over med heat. Add garlic and sauté lightly. Remove garlic - set aside. Remove gator from chilling and save lime juice, dry on paper towels. Dust gator with flour, heat same skillet back up over med-high heat, fry gator 2-3 minutes per side until brown and crisp. Remove gator and place on warming dish. Reheat garlic, add in lime juice, wine, cilantro and salt and pepper. Heat just until cilantro begins to wilt. Pour over fillets and serve with rice or pasta. Serves four.


Gator Tail Picadillo - Recipe by Joshua Butler
Voted Best Picadillo at South Beach Food & Wine Festival

  • 2 pounds ground Gator tail meat
  • 1/4 cup olive oil
  • 1 large white onion, chopped
  • 6 garlic cloves, minced
  • 6 bay leaves
  • 1 cup chicken stock
  • 2 14 1/2-ounce can diced tomatoes in juice
  • 1 cup golden raisins
  • 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons red wine vinegar
  • 2 cinnamon sticks
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked white rice

Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion are soft, about 5 minutes. Add tomato paste stir to incorporate an cook for two minutes. Add gator meat; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and cinnamon stick. Serve picadillo warm on top of white rice. Makes 6 servings


Lip Smackin' Grilled Citrus Gator Ribs
Thanks to our friend and Executive Chef at Florida's Governors Mansion, Josh Butle.

  • 2 pounds Alligator Ribs
  • 1 cup freshly squeezed tangerine juice
  • 1/3 cup key lime juice
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 5 garlic cloves, chopped fine
  • 2 sprigs fresh thyme, leaves pulled off stem
  • 2 sprigs fresh oregano, leaves pulled off stem then chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon orange zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon season black pepper

Marmalade Glaze:

  • 1 Cup orange juice
  • 4 Teaspoons lemon juice
  • 1 Cup orange marmalade
  • pinch of salt
  • pinch of white pepper
  • 1 stick unsalted butter

Place ribs in a shallow glass dish or large resealable plastic food storage bag. Reserve 1/2 cup marinade for basting. Mix the citrus and the rest of the ingredients together in a non-reactive bowl, stir till blended thoroughly. Pour marinade over ribs; toss to thoroughly coat all pieces well. Cover dish or close bag; marinate in citrus marinade for up to 3 hours in the refrigerator.
Remove ribs from marinade; discard marinade. Grill over medium coals about 45 minutes or until ribs are tender, basting frequently with 1/2 cup marinade.

After the ribs are taken off the grill, baste with Marmalade glaze, then serve.

For the Glaze: Cook all ingredients except butter together in a saucepan and simmer for 15 minutes. Add the butter and keep warm at low heat until ready to serve.


Everglades Cane Juice Grilled Gator Tostada with Mango Vinaigrette.

  • 1 pound-four gator cutlets
  • 4 blue, white, or yellow corn tortilla tostadas (find in Spanish foods section at local store)
  • 4 single handfuls of mixed green salad
  • 1 mango, peeled seeded and diced (reserve in a bowl)
  • 1 avocado, seeded and sliced
  • 1 pint grape tomatoes

Marinade

  • 1/4 cup Sugar Cane Molasses
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon lime juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Creole mustard
  • 1/4 cup ketchup
  • 1 small garlic clove, finely minced
  • 1/2 Habanero chile, seeded and minced
  • 1 teaspoon grated, minced ginger
  • 1/4 teaspoon orange zest
  • 3 sprigs fresh thyme
  • Pinch of allspice

Vinaigrette

  • 1 ripe mango, peeled, seeded and chopped
  • 1/4 cup sherry vinegar or red vinegar
  • 3/4 cup extra-virgin olive oil
  • Salt and pepper to taste

To prepare the vinaigrette: In a blender or food processor add the mango and vinegar and process till smooth, with the machine running slowly add the oil until incorporated, then season with salt and pepper. Put in a small container and reserve for later.

To prepare the gator: Mix all of the marinade ingredients in a bowl. Add the Gator cutlets and marinate overnight. Prepare the grill or cast iron grill pan. Remove the gator cutlets from the marinade, and transfer the marinade to a saucepan. Reduce over medium heat until thickened, and strain into a bowl. Grill the gator for about 7-10 minutes or until done through, turning occasionally. When finished allow to cool on a platter. Slice the gator into 1/4 inch strips and drizzle the reduced marinade onto the gator strips.

To Finish: Place corn tostada on the plate, top with grilled gator strips. Dress the lettuce with mango vinaigrette and place a small handful on top of the gator. Top with diced mango, avocado slices and grape tomatoes for garnish.


Florida Wet-Jerked Gator Ribs

  • 1/3 cup thyme
  • 3 scotch bonnets or habeneros, seeded and chopped
  • 1 to 2 chipotle (smoked) pepper, diced
  • 10 scallions, chopped
  • 1/2 cup onion, chopped
  • 4 cloves garlic, chopped
  • 4 bay leaves, crushed
  • 3-inch piece ginger, peeled and chopped
  • 3 tablespoons fresh ground all-spice
  • 1 teaspoon fresh ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 Tablespoon ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup key lime juice
  • Water

Blend these ingredients in a food processor or blender do not over process. Use the water to adjust the thickness. Rub the mixture on the ribs and let stand overnight. Fire up the grill and/or smoker then grill until done about 30-45 minutes.



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