Need a good recipe!

[Guest GatorsRule1976]

I am wondering if any of you might have a good recipe for turtle soup. My grandfather used to make this when I was little, and I haven't had any since he passed in the early 90's. I've had plenty of people tell me to just make a vegetable soup and add the turtle, but I'm looking for someone that might have an "old fashioned" recipe lingering around in their kitchen! I will be using the meat from the inside of the shell (it's kinda like a backstap). I also have some legs and a neck to fry up as well!

[titan14]

Gators....

[Guest m&pc9]

ALLIGATOR, FRIED

Fried Alligator Recipe

2 lb. Florida alligator meat, cut into bite-sized pieces

Garlic, salt and pepper

3 Florida eggs

3/4 cup Florida milk

3/4 cup flour

Season alligator cubes with garlic, salt and pepper to your taste.

Combine eggs, milk and mix well.

Roll each piece of alligator in flour.

Deep fry at 325 until golden brown.

OOOOF you said turtle, sorry

[Garufa]

Soak turtle in whiskey until well seasoned.

Removed turtle and drink whiskey!

[ShaunM]

I have fried turtle before, do it just like you would fish. I use Zatarain's. If you can cook fish then you can cook turtle. I really don't know any other recipe's

[TripleDigitRide]

My Grandfather lives in the swamps of Louisiana, and he's been nice enough to give me fresh turtle on more than one occasion.

I generally use recipes from the net, and these are the best two that I've found.

Ingredients

• 4 tablespoons unsalted butter

• 1 1/2 pounds turtle meat, trimmed of all sinew and cut into 1/4-inch cubes

• 8 cloves garlic, minced

• 2 medium-size onions, chopped fine

• 4 stalks celery, chopped fine

• 2 medium-size green sweet peppers, chopped fine

• 1 1/2 tablespoons kosher salt, plus to taste

• 1 teaspoon freshly ground black pepper

• 2 medium-size Creole* tomatoes, seeded and chopped fine

• 3/4 cup all-purpose flour

• 3 quarts beef stock

• 1 cup Worcestershire sauce

• 2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce

• 2 tablespoons finely chopped Italian (flat-leaf) parsley leaves

• 2 tablespoons finely chopped fresh thyme leaves

• 5 large eggs, hard-boiled, chopped fine

• 6 ounces fresh spinach, washed, stemmed and leaves sliced flne

• zest from 3 lemons, chopped fine

• 1/3 cup fresh lemon juice

• 1/2 cup good-quality pale sherry

Directions

1. Over medium-high heat, melt the butter in a heavy 7-quart saucepan.

2. Add the turtle meat and garlic. Cook until the meat is no longer pink, about five minutes, stirring occasionally.

3. Stir in the onions, celery, sweet peppers, kosher salt, and pepper. Cook until the vegetables start to become translucent, about 10 minutes.

4. Add the tomatoes and cook about five minutes, stirring often so the bottom of the pan does not scorch. Reduce the heat to medium.

5. Dust the vegetables with the flour and cook five minutes, stirring constantly and scraping the pan bottom clean so the flour does not burn.

6. Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup.

7. Stir in the Worcestershire, pepper sauce, parsley and thyme. Simmer 30 minutes.

8. Add the eggs, spinach, lemon zest, lemon juice and sherry. Continue simmering 10 minutes more.

Serving Suggestion: Taste for salt and serve warm in heated cups or bowls.

-----------------------------------------------------------------------

INGREDIENTS

2 Pounds of Turtle Meat (cubed)

3 Bay leaves

2 Sticks Butter (unsalted)

1/2 Tsp. Oregano

Cup All Purpose Flour

1/2 Tsp. Thyme

1 Cup Celery (diced)

1 Tsp. Course Black Pepper

2 Cups Yellow Onions (diced)

1 Shot Dry Sherry

1 1/2 Cups Tomato Puree

3 Tbs. Minced Parsley

1 Quart Beef Stock

Juice of One Lemon

6 Hard Boiled Eggs (chopped fine)

Salt and Pepper to Taste

INSTRUCTIONS

In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

Edited May 10, 2009 by TripleDigitRide

[titan14]

My Grandfather lives in the swamps of Louisiana, and he's been nice enough to give me fresh turtle on more than one occasion.

I generally use recipes from the net, and these are the best two that I've found.

Ingredients

• 4 tablespoons unsalted butter

• 1 1/2 pounds turtle meat, trimmed of all sinew and cut into 1/4-inch cubes

• 8 cloves garlic, minced

• 2 medium-size onions, chopped fine

• 4 stalks celery, chopped fine

• 2 medium-size green sweet peppers, chopped fine

• 1 1/2 tablespoons kosher salt, plus to taste

• 1 teaspoon freshly ground black pepper

• 2 medium-size Creole* tomatoes, seeded and chopped fine

• 3/4 cup all-purpose flour

• 3 quarts beef stock

• 1 cup Worcestershire sauce

• 2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce

• 2 tablespoons finely chopped Italian (flat-leaf) parsley leaves

• 2 tablespoons finely chopped fresh thyme leaves

• 5 large eggs, hard-boiled, chopped fine

• 6 ounces fresh spinach, washed, stemmed and leaves sliced flne

• zest from 3 lemons, chopped fine

• 1/3 cup fresh lemon juice

• 1/2 cup good-quality pale sherry

Directions

1. Over medium-high heat, melt the butter in a heavy 7-quart saucepan.

2. Add the turtle meat and garlic. Cook until the meat is no longer pink, about five minutes, stirring occasionally.

3. Stir in the onions, celery, sweet peppers, kosher salt, and pepper. Cook until the vegetables start to become translucent, about 10 minutes.

4. Add the tomatoes and cook about five minutes, stirring often so the bottom of the pan does not scorch. Reduce the heat to medium.

5. Dust the vegetables with the flour and cook five minutes, stirring constantly and scraping the pan bottom clean so the flour does not burn.

6. Slowly add the stock, stirring and scraping the pan bottom constantly to prevent dough balls from forming in the soup.

7. Stir in the Worcestershire, pepper sauce, parsley and thyme. Simmer 30 minutes.

8. Add the eggs, spinach, lemon zest, lemon juice and sherry. Continue simmering 10 minutes more.

Serving Suggestion: Taste for salt and serve warm in heated cups or bowls.

-----------------------------------------------------------------------

INGREDIENTS

2 Pounds of Turtle Meat (cubed)

3 Bay leaves

2 Sticks Butter (unsalted)

1/2 Tsp. Oregano

Cup All Purpose Flour

1/2 Tsp. Thyme

1 Cup Celery (diced)

1 Tsp. Course Black Pepper

2 Cups Yellow Onions (diced)

1 Shot Dry Sherry

1 1/2 Cups Tomato Puree

3 Tbs. Minced Parsley

1 Quart Beef Stock

Juice of One Lemon

6 Hard Boiled Eggs (chopped fine)

Salt and Pepper to Taste

INSTRUCTIONS

In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

If you have to put THAT many ingredients in a recipe....throw the main ingredient AWAY....geeezzzzzzz

[Guest GatorsRule1976]

ALLIGATOR, FRIED

Fried Alligator Recipe

OOOOF you said turtle, sorry

Actually, we do love gator tail...it's one of our favorites!

[Guest GatorsRule1976]

Thanks for the recipes titan, i believe i saw those on the net too.