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Old 08-19-2012, 12:43 AM   #21
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Oh damn that looks good! Damn damn. Gator can be a little chewy... how was it? That pilsner looks good too!

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Old 08-19-2012, 12:46 AM   #22
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Not a bad looking alligator po boy for a northerner.
How'd it taste?

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Old 08-19-2012, 01:02 AM   #23
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Oh damn that looks good! Damn damn. Gator can be a little chewy... how was it? That pilsner looks good too!
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Not a bad looking alligator po boy for a northerner.
How'd it taste?
I fried the nuggets to perfection. I watched them like a hawk, and kept moving them in the oil til they were golden brown and delicious. I'm proud of myself, I suck at deep frying usually.

The only issue I have is that I have both Tony C and Zartaran's creole seasoning, and I used a little bit of both in the flour/cornmeal mixture. And it was too salty. I find that whenever I use either of those seasonings, or like this together, they just are too salty. I like the flavors of both of them, but they are too much for me. Is there something less salty out there? I know especially Tony C's is the definitive blend, but man....

Otherwise it was great. I made up a little creole mustard, and a little hot sauce, and it was heaven.

(The beer was Detroit Lager from the Detroit Brewing Company. Perfect with the sandwich.)
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Old 08-19-2012, 01:48 AM   #24
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The only issue I have is that I have both Tony C and Zartaran's creole seasoning, and I used a little bit of both in the flour/cornmeal mixture. And it was too salty. I find that whenever I use either of those seasonings, or like this together, they just are too salty. I like the flavors of both of them, but they are too much for me. Is there something less salty out there? I know especially Tony C's is the definitive blend, but man....
This is what I use for frying usually.


image-659979242.jpg

Otherwise I add garlic salt, pepper, paprika, and onion powder to my flour/cornmeal. Sorry no measurements, I just add by taste.
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Old 08-20-2012, 12:30 AM   #25
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Well, here it is. Ostrich cooked sous vide and seared, with a Lelenau cherry wine/Mexican coke reduction. Served with rosemary and garlic roasted potatoes and collard greens.



I made a marinate with Leelanau Cellars cherry wine, Mexican coke, garlic, soy sauce and rooster sauce. Then cooked it in my ghetto sous-vide setup for 3 hours at 55 degrees Celsius. Then I pan seared it to brown it, and deglazed the pan with more cherry wine and some of the marinade and reduced it as a pan sauce.

It has an interesting texture, very beefy, but not quite. The problem is, I couldn't tell which way the grain went (the color of the meat, the fact that there's very little visible connective tissue and that it is difficult to tell on the seared surface of the meat made it difficult to tell which way the grain was going,) so I'm pretty sure I cut it the wrong way. I thought by the shape of the piece that I could tell which way the grain went. Next time, if I can tell I'll lay it out opposite of how I would a steak and see if I got it.

Or maybe that is just the way the texture is.

It was tasty though. It really didn't seem to take the marinade that well, but the pan sauce made up for it.

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Old 08-20-2012, 01:15 AM   #26
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Johan, by the way, thanks for the Coke/Ruby Port suggestion, it's because of that that I went with using Mexican Coke and Michigan cherry wine.

I'm going to use that combination in the future for other things.

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Old 08-20-2012, 02:33 AM   #27
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I would assume ostrich would be lean, right? Or is it more like duck, that picture looks like duck breast

I like a duck breast recipe from Fat by Jennifer McLaggen that uses port to deglaze the pan with orange zest and blackberries.

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Old 08-20-2012, 03:42 AM   #28
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Quote:
Originally Posted by Revvy View Post
Well, here it is. Ostrich cooked sous vide and seared, with a Lelenau cherry wine/Mexican coke reduction. Served with rosemary and garlic roasted potatoes and collard greens.



I made a marinate with Leelanau Cellars cherry wine, Mexican coke, garlic, soy sauce and rooster sauce. Then cooked it in my ghetto sous-vide setup for 3 hours at 55 degrees Celsius. Then I pan seared it to brown it, and deglazed the pan with more cherry wine and some of the marinade and reduced it as a pan sauce.

It has an interesting texture, very beefy, but not quite. The problem is, I couldn't tell which way the grain went (the color of the meat, the fact that there's very little visible connective tissue and that it is difficult to tell on the seared surface of the meat made it difficult to tell which way the grain was going,) so I'm pretty sure I cut it the wrong way. I thought by the shape of the piece that I could tell which way the grain went. Next time, if I can tell I'll lay it out opposite of how I would a steak and see if I got it.

Or maybe that is just the way the texture is.

It was tasty though. It really didn't seem to take the marinade that well, but the pan sauce made up for it.
That really looks good.

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Johan, by the way, thanks for the Coke/Ruby Port suggestion, it's because of that that I went with using Mexican Coke and Michigan cherry wine.

I'm going to use that combination in the future for other things.

My pleasure.
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Old 10-05-2012, 05:53 PM   #29
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The one way I have really enjoyed ostrich was indeed on a burger with an avacado/jalapeno spread on top. Your recipe looks like a great marinade, Revvy... how about then cubing it and making kabobs over quinoa with a few dashes of Jamaican gravy?
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Old 10-05-2012, 05:58 PM   #30
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Yknow what I should do? Notice that there are 3 pages of posts instead of just one, and comment AFTER reading them all! Hehe.

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