Charred Gator With Parsnips And Cherry Port Recipe

Name: Charred Gator With Parsnips And Cherry Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7lbs. Fresh Gator tail; 1 bushell of fresh cheeries; 2 cups of Merlot or Pinot Noir; 3lbs. Parsnips{cleaned}; 1tsp. Kosher salt; 1/2tsp.White pepper{if you don't have use black pepper}; Garlic Powder; Onion Powder; Cajun or Creloe seasoning{Optional being that they are both salty}; 10 leaves of sweet basil

Servings: persons

1
Cut your gator into 8oz.portions and drillzle some EVO or Canola oil,then season with kosher salt,garlic,white pepper on both sides. Start your grill or lite your grill, once heated move charcoal to one side for indirect heat. If your using a gas grill jst heat one side at Med HI.Now put your cherries and wine in a sauce pot and reduce by half and stir and keep thick.Rough cut Parsnips and boil like mashed potatoes.Fine chop the basil{REAL FINE}.Put your gator on, try not flip and move to much, about 7-10 mins per side grills vary.Once the gator is off the grill tent them,take boiled parsnips and mash fold in the basil and season to taste.Plate the gator then use an ice cream scoop to plate the parsnips, it will need two scoops atop of each other.Spoon ladle the cherry port sauce over the gator. Enjoy!!! You also could pan sauted leafy greens and really transend this meal.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7lbs. Fresh Gator tail, 1 bushell of fresh cheeries, 2 cups of Merlot or Pinot Noir, 3lbs. Parsnips{cleaned}, and more.

Yes, Charred Gator With Parsnips And Cherry Port falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Charred Gator With Parsnips And Cherry Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions