AI6YR Ben
@ai6yr@m.ai6yr.org  ·  activity timestamp 4 days ago
According to Dr. Bill Kern, associate professor, En- tomology and Nematology Department, Ft. Lauder- dale Research and Education Center, UF/IFAS FLREC, iguana meat is mild flavored and usually not tough. Most of the meat is on the legs, along the spine and on the tail. Rib meat is usually not worth the ef- fort. De-boned iguana meat is very well suited to cur- ries, soups, stews, gumbo, and etouffée. The imma- ture eggs from females can be saved and added to soup and stews. Small animals are usually cut into pieces and boiled, then cooled enough to pick off the meat. The meat is then returned to the pot for soups and stews. Large animals (over 4 ft.) can be de- boned and the dorsal meat filleted. The raw de- boned meat then must be thor- oughly cooked in any way you would prepare diced or sliced raw chicken. DO NOT TRY TO MAKE IGUANA CERVICHE, because there is no evidence that the acid kills all possible parasites or pathogens.
According to Dr. Bill Kern, associate professor, En- tomology and Nematology Department, Ft. Lauder- dale Research and Education Center, UF/IFAS FLREC, iguana meat is mild flavored and usually not tough. Most of the meat is on the legs, along the spine and on the tail. Rib meat is usually not worth the ef- fort. De-boned iguana meat is very well suited to cur- ries, soups, stews, gumbo, and etouffée. The imma- ture eggs from females can be saved and added to soup and stews. Small animals are usually cut into pieces and boiled, then cooled enough to pick off the meat. The meat is then returned to the pot for soups and stews. Large animals (over 4 ft.) can be de- boned and the dorsal meat filleted. The raw de- boned meat then must be thor- oughly cooked in any way you would prepare diced or sliced raw chicken. DO NOT TRY TO MAKE IGUANA CERVICHE, because there is no evidence that the acid kills all possible parasites or pathogens.
According to Dr. Bill Kern, associate professor, En- tomology and Nematology Department, Ft. Lauder- dale Research and Education Center, UF/IFAS FLREC, iguana meat is mild flavored and usually not tough. Most of the meat is on the legs, along the spine and on the tail. Rib meat is usually not worth the ef- fort. De-boned iguana meat is very well suited to cur- ries, soups, stews, gumbo, and etouffée. The imma- ture eggs from females can be saved and added to soup and stews. Small animals are usually cut into pieces and boiled, then cooled enough to pick off the meat. The meat is then returned to the pot for soups and stews. Large animals (over 4 ft.) can be de- boned and the dorsal meat filleted. The raw de- boned meat then must be thor- oughly cooked in any way you would prepare diced or sliced raw chicken. DO NOT TRY TO MAKE IGUANA CERVICHE, because there is no evidence that the acid kills all possible parasites or pathogens.
There is a lot of discussion about iguanas in the South Florida landscape. This exotic species is not native to FL but has been in the state for a while. These crea- tures are a unique part of our Broward environment. Like it or not, we are forced to share our living space with them. Some say they look like alligators or mini -dinosaurs and others say they look good for dinner! I have been receiving a few calls in the office on how to prepare and cook iguana. It has been called the “chicken-of-the-mountain” or “chicken of the trees”. It is an economical source of protein. Think about food safety when preparing any type of reptile meat.
There is a lot of discussion about iguanas in the South Florida landscape. This exotic species is not native to FL but has been in the state for a while. These crea- tures are a unique part of our Broward environment. Like it or not, we are forced to share our living space with them. Some say they look like alligators or mini -dinosaurs and others say they look good for dinner! I have been receiving a few calls in the office on how to prepare and cook iguana. It has been called the “chicken-of-the-mountain” or “chicken of the trees”. It is an economical source of protein. Think about food safety when preparing any type of reptile meat.
There is a lot of discussion about iguanas in the South Florida landscape. This exotic species is not native to FL but has been in the state for a while. These crea- tures are a unique part of our Broward environment. Like it or not, we are forced to share our living space with them. Some say they look like alligators or mini -dinosaurs and others say they look good for dinner! I have been receiving a few calls in the office on how to prepare and cook iguana. It has been called the “chicken-of-the-mountain” or “chicken of the trees”. It is an economical source of protein. Think about food safety when preparing any type of reptile meat.
AI6YR Ben
@ai6yr@m.ai6yr.org  ·  activity timestamp 4 days ago
Iguana Hominy Stew Ingredients: 2 medium iguanas *5 cups of hominy 10 cloves of garlic 1 onion, sliced 1 slice of cabbage, diced 1 bay leaf Oregano, to taste Cilantro, to taste Salt and pepper, to taste * Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali. Directions: 1. Skin, wash and cut the iguana in pieces. 2. Wash, salt and **blanch in boiling water for 15 to 20 minutes in a large pot. 3. Simmer the hominy/corn, garlic, onion, a bay leaf, and salt together in a large pot. 4. After 10 minutes, add the iguana meat. Cook for another 15 to 20 minutes. 5. Serve with sliced cabbage, onion slices, cilantro, oregano, and pepper to taste.
Iguana Hominy Stew Ingredients: 2 medium iguanas *5 cups of hominy 10 cloves of garlic 1 onion, sliced 1 slice of cabbage, diced 1 bay leaf Oregano, to taste Cilantro, to taste Salt and pepper, to taste * Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali. Directions: 1. Skin, wash and cut the iguana in pieces. 2. Wash, salt and **blanch in boiling water for 15 to 20 minutes in a large pot. 3. Simmer the hominy/corn, garlic, onion, a bay leaf, and salt together in a large pot. 4. After 10 minutes, add the iguana meat. Cook for another 15 to 20 minutes. 5. Serve with sliced cabbage, onion slices, cilantro, oregano, and pepper to taste.
Iguana Hominy Stew Ingredients: 2 medium iguanas *5 cups of hominy 10 cloves of garlic 1 onion, sliced 1 slice of cabbage, diced 1 bay leaf Oregano, to taste Cilantro, to taste Salt and pepper, to taste * Hominy is a food produced from dried maize (corn in the U.S.) kernels that have been treated with an alkali. Directions: 1. Skin, wash and cut the iguana in pieces. 2. Wash, salt and **blanch in boiling water for 15 to 20 minutes in a large pot. 3. Simmer the hominy/corn, garlic, onion, a bay leaf, and salt together in a large pot. 4. After 10 minutes, add the iguana meat. Cook for another 15 to 20 minutes. 5. Serve with sliced cabbage, onion slices, cilantro, oregano, and pepper to taste.
AI6YR Ben
@ai6yr@m.ai6yr.org  ·  activity timestamp 4 days ago
Iguana Tacos/Burritos For people who aren’t accustomed to cooking iguana, it is suggested that an easier route may be to make iguana tacos or burritos. Ingredients: Iguana meat (cooked and cut into small pieces) Onion Chives Avocado Lime Chili-lime seasoning Curry or taco seasoning Sour cream Salsa Flour tortillas Directions: 1. Wash the iguana meat thoroughly after removing the skin, organs and entrails, so that just the meat and cartilage remain. 2. Put the iguana meat in boiling water. Add onions to the water for flavor. Let cook for at least an hour or longer, until tender. 3. Remove the tender meat from the cartilage. Cut into small pieces, separating the white and dark meats, then season with whichever type of seasoning you enjoy in tacos/burritos. 4. Season the white meat with chili-lime seasoning, curry or any other type of taco-type spice. 5. Chop onions and chives, avocado, limes and other desired toppings. 6. Mix the onions and chives in with the meat. Then, sauté the mixture on medium-high heat until it is soft. 7. Place the meat in the center of a flour tortilla with avoca- do, sour cream, salsa and other toppings. 8. Wrap and enjoy. Reference: Sun Sentinel; Adapted from Brittany Peters recipe—July 201
Iguana Tacos/Burritos For people who aren’t accustomed to cooking iguana, it is suggested that an easier route may be to make iguana tacos or burritos. Ingredients: Iguana meat (cooked and cut into small pieces) Onion Chives Avocado Lime Chili-lime seasoning Curry or taco seasoning Sour cream Salsa Flour tortillas Directions: 1. Wash the iguana meat thoroughly after removing the skin, organs and entrails, so that just the meat and cartilage remain. 2. Put the iguana meat in boiling water. Add onions to the water for flavor. Let cook for at least an hour or longer, until tender. 3. Remove the tender meat from the cartilage. Cut into small pieces, separating the white and dark meats, then season with whichever type of seasoning you enjoy in tacos/burritos. 4. Season the white meat with chili-lime seasoning, curry or any other type of taco-type spice. 5. Chop onions and chives, avocado, limes and other desired toppings. 6. Mix the onions and chives in with the meat. Then, sauté the mixture on medium-high heat until it is soft. 7. Place the meat in the center of a flour tortilla with avoca- do, sour cream, salsa and other toppings. 8. Wrap and enjoy. Reference: Sun Sentinel; Adapted from Brittany Peters recipe—July 201
Iguana Tacos/Burritos For people who aren’t accustomed to cooking iguana, it is suggested that an easier route may be to make iguana tacos or burritos. Ingredients: Iguana meat (cooked and cut into small pieces) Onion Chives Avocado Lime Chili-lime seasoning Curry or taco seasoning Sour cream Salsa Flour tortillas Directions: 1. Wash the iguana meat thoroughly after removing the skin, organs and entrails, so that just the meat and cartilage remain. 2. Put the iguana meat in boiling water. Add onions to the water for flavor. Let cook for at least an hour or longer, until tender. 3. Remove the tender meat from the cartilage. Cut into small pieces, separating the white and dark meats, then season with whichever type of seasoning you enjoy in tacos/burritos. 4. Season the white meat with chili-lime seasoning, curry or any other type of taco-type spice. 5. Chop onions and chives, avocado, limes and other desired toppings. 6. Mix the onions and chives in with the meat. Then, sauté the mixture on medium-high heat until it is soft. 7. Place the meat in the center of a flour tortilla with avoca- do, sour cream, salsa and other toppings. 8. Wrap and enjoy. Reference: Sun Sentinel; Adapted from Brittany Peters recipe—July 201
AI6YR Ben
@ai6yr@m.ai6yr.org  ·  activity timestamp 4 days ago
Home Login