Field to Feast: Gator & Grits
Leslie Charleville is a Louisiana artist enjoying every moment working with her God given talents. She practices the art of Gyotaku, which is a traditional form of Japanese art that began more than 100 years ago. For fishermen, it was a way to keep a record of the fish they caught. They would apply sumi ink to one side of the fish, cover the fish with rice paper and rub to create an exact image of the fish.
We had the privilege of watching Leslie work her magic with a small alligator. She applied white paint to all of the creases and crevices and covered the gator with a black sheet. Then she delicately used her fingers to feel every bump and groove and make a perfect replica of the alligator on the table. It was beautiful to watch this connection of the senses.
Leslie is determined to use this gift from God to help others see the uniqueness of His creation.
After watching Leslie work, we headed over to our good friend’s house, Chef Yvette Bonanno, to watch her also work magic with her hands. She made us a delicious dish of Gator & Grits. My son, Huck, got the leftovers and said it was the best meal of his life! I guess we know what to make him for his 11th birthday dinner.
Thanks for watching and please enjoy the recipe below. Bon appetit!
Jenn Finn
Gator & Grits
1# bag alligator meat, rinse, drain & cut into same size pieces
3 tbsp olive oil
1 tbsp blackening seasoning
1 cup stoneground grits (Bonnacaze)
2 1/2 cups water
2 tbsp butter
1 tsp kosher salt
1/8 tsp fresh ground black pepper
3 oz heavy cream
4 strips of bacon, diced
8 oz fresh mushrooms, sliced
3 tbsp sweet yellow onion, diced
salt/pepper to taste
2 oz white wine
4 oz grated cheddar cheese
2 tbsp chopped parsley (reserve 1 tbsp for final topping)
1 tbsp chopped green onions
After cutting the alligator meat into 1”x1” cubes, place on paper towel to remove excess moisture. Heat a cast iron pan over high heat, season gator with blackening spice. Turn on your hood! Add oil to the pan and then add gator. Allow to cook on one side for 1-2 minutes and flip to cook on the other side until cooked through. Don’t over cook.
In a pot, bring water to boil and whisk in grits, butter, salt, and pepper. Lower heat and allow to cook for 18 minutes. Add the cream and cook for 2-3 additional minutes. Remove from the heat and add cheese. Set aside.
In a skillet, add bacon over medium/high heat. Allow to cook and render all its fat. Once crispy, remove bacon and reserve. To the bacon fat, add mushrooms and onions, season with salt and pepper and allow to sauté for 4-5 minutes. Deglaze with wine, add parsley and green onions. Remove from heat. Add bacon to the skillet and combine.
To assemble - place grits in the bowl, top with bacon mushroom mixture and sprinkle gator on top. Finish with chopped parsley and serve. ENJOY !!!
Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.
