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: firstname.lastname@example.org
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?
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