Swamp Bites (Aligator)
Posted: Sat Aug 16, 2008 9:58 pm
Heres what you'll Need:
1 pound- Aligator Tenderloin pieces
1/2 pound- Thick Cut Peppered Bacon
5-6 Roasted Green Chiles
Cajun Seasoning and Toothpicks
(A pair of rubber gloves to keep from burning yourself with the Chile juice.)
These are simple to make and real good!!
Cut the tenderloins into "Bite size" pieces, and cut the pound of bacon in 1/2 so all of the slices are 1/2 the original length. While wearing rubber gloves, clean the roasted Chiles being careful to take out the seeds. (The more seeds the HOTTER.) Cut them bad boys into silces. Then simply lay the bacon out in single slices, lay a Green Chile on it, put a piece og Gator on that and roll it up, be sure to make it tight and use a toothpick to hold it closed. Once thats all done simply sprinkle some of your favorite Cajun seasoning on them and refridgerate fo a couple of hours.
After they are GOOD and happy with spices, toss'em on the Grill until they are FIRM to the touch and the bacon looks done NOT BURNT.
(I normally use a Grill Rack I got at Wal- Mart for $10.00 to keep them contained then I can flip them all at once too.)
I get my Green Chiles from a friend at work who gets them from her Dad in New Mexico (Thanks Christine) but you can use the canned/ store bought if you like.
1 pound- Aligator Tenderloin pieces
1/2 pound- Thick Cut Peppered Bacon
5-6 Roasted Green Chiles
Cajun Seasoning and Toothpicks
(A pair of rubber gloves to keep from burning yourself with the Chile juice.)
These are simple to make and real good!!
Cut the tenderloins into "Bite size" pieces, and cut the pound of bacon in 1/2 so all of the slices are 1/2 the original length. While wearing rubber gloves, clean the roasted Chiles being careful to take out the seeds. (The more seeds the HOTTER.) Cut them bad boys into silces. Then simply lay the bacon out in single slices, lay a Green Chile on it, put a piece og Gator on that and roll it up, be sure to make it tight and use a toothpick to hold it closed. Once thats all done simply sprinkle some of your favorite Cajun seasoning on them and refridgerate fo a couple of hours.
After they are GOOD and happy with spices, toss'em on the Grill until they are FIRM to the touch and the bacon looks done NOT BURNT.
(I normally use a Grill Rack I got at Wal- Mart for $10.00 to keep them contained then I can flip them all at once too.)
I get my Green Chiles from a friend at work who gets them from her Dad in New Mexico (Thanks Christine) but you can use the canned/ store bought if you like.
