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| Topic: Fried Lizard | |
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I found this recipe in the archives of "Gourmet" It shows how things change over time.
Begin Quote: After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender. This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure. |
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Would you ever eat fried Lizard?
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Of course. I have eaten things all over the world that are not normally eaten here. The strange thing is that this was a "Gourmet" recipe here a long time ago.
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Huh, who knew? Actually, I'd bet lizard's pretty good, probably similar to alligator. Or perhaps that's a great, big, huge leap of logic
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Would you ever eat fried Lizard? yum yum what alligator is a reptile isn't it |
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Now metalwigs gettin' exotic on us
lizard, goat, dolphin, snake, 
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Now metalwigs gettin' exotic on us lizard, goat, dolphin, snake, Actually goat is a staple around here and one of my favorites. It is called "Cabrito" 
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Now metalwigs gettin' exotic on us lizard, goat, dolphin, snake, Actually goat is a staple around here and one of my favorites. It is called "Cabrito" |
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Now metalwigs gettin' exotic on us lizard, goat, dolphin, snake, Actually goat is a staple around here and one of my favorites. It is called "Cabrito" Goat's not really exotic, people all over the world eat it, though I suppose to some it might be. I used to love goat, assume I still do though it's been years since I've had it. |
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I had curried goat when I was twelve... in Rhode Island. How exotic can it be?
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What's funny is that most of it tastes like chicken.
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Actually I find more of it tastes like duck, fattier and gamey-er than chicken.
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I had curried goat when I was twelve... in Rhode Island. How exotic can it be? Curried goat is common in Houston too. It is served at many middle eastern restaurants. However, the cabrito, served at Papasitos sometimes on the weekends "off the menu" is roasted until very tender with a dark demiglaze and is to die for! You can also get it at the Cadallic Bar and Grill and other places but it isn't as good.
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Actually I find more of it tastes like duck, fattier and gamey-er than chicken. |
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I found this recipe in the archives of "Gourmet" It shows how things change over time. Begin Quote: After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender. This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure. In Belize, Central America they still eat Lizzard...and yes, it's much like alligator. |
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I found this recipe in the archives of "Gourmet" It shows how things change over time. Begin Quote: After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender. This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure. In Belize, Central America they still eat Lizzard...and yes, it's much like alligator. Yes it is. I've been down there several times and had several meals that would seem "odd" at best here in the states. (((Don't let that South Texas heat cook you like a lizard!))) 
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I found this recipe in the archives of "Gourmet" It shows how things change over time. Begin Quote: After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender. This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure. I'm gonna try it sometime
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I found this recipe in the archives of "Gourmet" It shows how things change over time. Begin Quote: After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender. This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure. In Belize, Central America they still eat Lizzard...and yes, it's much like alligator. Yes it is. I've been down there several times and had several meals that would seem "odd" at best here in the states. (((Don't let that South Texas heat cook you like a lizard!))) LOL...I hang pretty close to the AC!!! Ever eat Conch down there? When I lived there, Conch and rice was a staple for me. |
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I found this recipe in the archives of "Gourmet" It shows how things change over time. Begin Quote: After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender. This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure. In Belize, Central America they still eat Lizzard...and yes, it's much like alligator. Yes it is. I've been down there several times and had several meals that would seem "odd" at best here in the states. (((Don't let that South Texas heat cook you like a lizard!))) LOL...I hang pretty close to the AC!!! Ever eat Conch down there? When I lived there, Conch and rice was a staple for me. I've have conch down there many ways. Conch fritters are my favorite. Conch chowder is next but the meat has to be tender, not rubbery. Next would be fried conch steak, and conch steak slow cooked with tomatoes and garlic like Spanish Octopus. I also like it raw in ceviche but I do not like to eat the mucus right out of the shell. I think the locals do that just to gross out the tourists. |
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I found this recipe in the archives of "Gourmet" It shows how things change over time. Begin Quote: After skinning the lizard, dress and cut up the meat. Marinate it in sour orange juice, or in sweet orange juice acidulated with lemon juice. Add 1 teaspoon whole peppers and a dash nutmeg. After 3 hours, drain and wipe the meat dry. Season with salt, dip in beaten egg and in fine bread crumbs, and fry in deep, hot fat. Or it may be sautéed butter until it is brown and tender. This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure. In Belize, Central America they still eat Lizzard...and yes, it's much like alligator. Yes it is. I've been down there several times and had several meals that would seem "odd" at best here in the states. (((Don't let that South Texas heat cook you like a lizard!))) LOL...I hang pretty close to the AC!!! Ever eat Conch down there? When I lived there, Conch and rice was a staple for me. I've have conch down there many ways. Conch fritters are my favorite. Conch chowder is next but the meat has to be tender, not rubbery. Next would be fried conch steak, and conch steak slow cooked with tomatoes and garlic like Spanish Octopus. I also like it raw in ceviche but I do not like to eat the mucus right out of the shell. I think the locals do that just to gross out the tourists. Well it certainly grossed me out...! Chowder is my favorite, but fried is ok too.. |
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