Thursday, November 13, 2008

Depression recipes: cooked iguana ... by gimleteye

Hard times. A friend sent me this recipe our readers should keep in their clip file as you never know what might come in handy. Send us your own Depression recipes along with food tips and advice to: gimleteyemiami@yahoo.com

Iguana Stew
Yield: 4 Servings

Ingredients: 1 iguana, 1 large onion, 2 cloves garlic, 3 tomatoes, 2 green
peppers, 4 teaspoons achiote oil, 1 pinch pepper, salt to taste

Instructions: Cook iguana in salted water until the meat is tender (take
care not to let it get too soft). Cut in portions. Season with all the above
ingredients and cook with 1 cup water until almost dry.

Iguanas are not easy to catch. Some are quite a bit larger than you can fit in a pasta pot. In places like Key Biscayne they are regarded as an exotic pest. I've always wondered why public works departments don't harvest them on the morning after a hard winter freeze when they fall out the trees; lying hard a rock until the sun warms them up. Next up, for our Coconut Grove readers; peacock pesto?

Type the rest of the post here

9 comments:

Anonymous said...

only the tails are worth bothering with unless you are making stew.]]

Eaten more than a few close relatives in a different lifetime.

Anonymous said...

Celebrate eating local
Learn about raised bed vegetable gardening
&
a history of Victory Gardens on Miami Beach,
Tour the Miami Beach Victory Garden


Saturday, November 15
10AM to Noon

at the Joseph Valleri Victory Garden
226 Collins Avenue, Miami Beach

Guest speaker: Historian Jeff Donnelly

On site at the Victory Garden, historian Jeff Donnelly will lecture on the history of War II in Miami Beach with Victory Gardens and urban vegetable growing. There will be a tour of the modern Victory Garden plots, and demonstration of raised bed vegetable gardening.

Free & Open to the Public
Herbs, tomatoes, peppers and other vegetable seedlings for sale

Anonymous said...

Generally speaking, if there is a hard freeze, there is no need to round up the iguanas-except for sanitary purposes-because they will already be dead.
I worked at a place that was crawling in iguanas in the late 80's when we had a cold winter.Picked up 50+ cold dead iguanas one morning and heard that Crandon park had so many that they used a backhoe to move the pile.
On another note, I've often recommended that people with infestations of iguanas try to find a local central american landscaping crew and offer them a bounty for each iguana (and they get to keep the meat to boot).It worked well in Palm Beach.Happy landscapers,happy homeowners!

Anonymous said...

Does anyone have a recipe for land crabs?

Genius of Despair said...

Ick!

Anonymous said...

This is a horrible recipe, it is missing soy sauce. And mustard, what is an iquana without mustard.

Genius of Despair said...

Throughout Mexico, ancient manuscripts have revealed that iguana has been a source of food for several thousand years. Although tough yet tasty when grilled on the fire, sauteed in tomato, onion and chili is the most traditional.

Anonymous said...

Your forgot something: The Method

Kill the iguana by cutting off its head.

Open the belly lengthwise and remove all the entrails and the rectum.

Adam said...

I am going to kill these big devils if they come into my garden once more. Do you recommend the medium green ones or the big grey and red ones?