Happy Monday folks! Are you enjoying the new look of the site? Chances are we’re still working out a few of the kinks and we appreciate your patience and feedback. This past weekend marked the last one (for a while) that Jules and I had to stick around the house and relax in the kitchen. We’ve been hard at work lining up cooking demos, book signings and all sorts of fun stuff for our calendar in the coming few months. Needless to say, this weekend did allow for me to do a bit more writing and also play around with a few fun recipes. I was able to reflect on some of our recent experiences (look for this post later) and came up with a dandy delight for our dinner table. It also gave me a bit of time to get through Jimmy Moore’s book- Cholesterol Clarity. Jimmy’s done a great job of laying things out in a fairly clear manner. I like that he gathered opinions and works from so many experts to help legitimize what we all in this community have known for some time. It’s a great book…so good in fact that I sent my father a copy to read. I’m not sure I can endorse something any more than that.

Paul and his eleven foot gator!

Paul and his eleven foot gator!

We are so lucky to have some amazing members at our gym (you’ve heard this from me before). In the last twelve months, we’ve been the lucky recipient of everything from quail, pheasant and wild boar to our most recent present….alligator. Jessica (our member) bought her husband a birthday gift that rivals most. She gave him a 3 day hunt in South Florida for trophy gator and swamp boar (Julie…are you reading this?). Needless to say, Paul was fortunate enough to bag a few monsters and also win the complete and utter envy of yours truly. They were kind enough to share the spoils of his hunt and I got to cook gator for the first time ever. What does one do with such an opportunity? I have to admit, I played the country boy card on this one and decided to fry me up some goodness.

Nothing "boaring" about hog hunting!

Nothing “boaring” about hog hunting!



Now, I understand that the slant of our new book is ‘quick & easy’. I decided to double bread these bites in such a way that took a little more time. Feel free to just combine everything together all at once and just bread them once. Hope you like it.



  • 2 pounds alligator meat, cut into chunks
  • 4 ounces pork rinds
  • 1/2 cup plantain flour,divided
  • 1/2 cup tapioca flour, divided
  • 2 tbs. creole seasoning
  • 2 tsp. onion powder
  • 3 large eggs
  • 1 cup coconut oil


  1. Pulse pork rinds in food processor into a fine powder and set aside.
  2. Combine 1/4 cup plantain flour, 1/4 cup tapioca flour, creole seasoning & onion powder in large bowl.
  3. Roll gator meat in flour mixture to coat and place on plate.
  4. Combine remaining flour mixture with pork rinds.
  5. Whisk eggs in medium bowl.
  6. Dip floured bites in egg and roll in remaining dry mixture, placing finished bites on a plate.
  7. Heat coconut oil in large stainless steel or cast iron skillet to about 400 degrees.
  8. Pan fry bites for approximately 2 minutes per side.




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