Our dog has chased iguana into the pool yesterday and I was wondering, how would you cook it? I heard from South Americans that they are delicious but never tried one.

http://winetalk.com/gallery/serge/iguana/

Wouldn't eating an iguana constitute cannibalism in this case?

cooking iguana:

Do you prefer the green meat or the blue meat?

iguana carpaccio is my favorite

yes, board-o, but how do you get the crusty skin off the varmint?

Do you think iguana goes with S. African Pinotage? (Nothing else does)

I heard from my Asian friends that your dog would make a tasty stir fry.....

PH

quote:

Originally posted by Serge Birbrair:
Our dog has chased iguana into the pool yesterday and I was wondering, how would you cook it? I heard from South Americans that they are delicious but never tried one.

Should be prepared simply. Just throw it into the cauldron with all the other ingredients, you know--

Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and howlet's wing,--
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

Make sure you're naked and dancing around the fire under the light of the full moon while you're preparing it, or you won't be able to coax all the delicate flavours out of it.

Hey, how come James Suckling hasn't replied yet??

quote:

Our dog has chased iguana into the pool yesterday

Serge has it all wrong. True, I had been hangin' on his patio. Dudes, that guy can ramble!

To make a long story short, I couldn't take it any more. Plunging to certain death in lightly chlorinated H20 started lookin' real attractive.

If you ask me, Fido wasn't after me as much as he (too) was hoping to get away from the garrulous one. He survived. I feel for him.

lol

quote:

Originally posted by Seaquam:


Should be prepared simply. Just throw it into the cauldron with all the other ingredients, you know--

Eye of newt, and toe of frog,
Wool of bat, and tongue of dog,
Adder's fork, and blind-worm's sting,
Lizard's leg, and howlet's wing,--
For a charm of powerful trouble,
Like a hell-broth boil and bubble.

Make sure you're naked and dancing around the fire under the light of the full moon while you're preparing it, or you won't be able to coax all the delicate flavours out of it.

ahhhh...I have no choice but go to Japan to try the real McCoy
http://www.babblog.com/Aug_04/080904_M_TV.htm

Pictures coming in April. Bon appetite.

FWIW: On Anthony Bordain's show on the Food Network (A Cook's Tour), there was an episode where he was served iguana in Mexico. I fell to the floor laughing at his desciptions (many of which were bleeped out) of just how vile, disgusting and incredibly horrid this meat was. And this coming from a guy who will basically eat anything.

I prefer to order my iguana at restaurants.

I prefer not to eat iguanas.

Do people really eat iguanas? Well, if the French got us started on snails and the Vietnamese can eat dogs, I guess anything's possible, but I thought this was a joke, however I don't think Tim Fish jokes.

Halibut: chicken of the sea

Iguana: chicken of the tree

Hey, how come the weird stuff always tastes like chicken?

quote:

Originally posted by Board-O:
Do people really eat iguanas? Well, if the French got us started on snails and the Vietnamese can eat dogs, I guess anything's possible, but I thought this was a joke, however I don't think Tim Fish jokes.

did you ever see "night of the iguana"? highly recommended if not.

Sopi Di Yuwana (Iguana Soup)
1 Iguana
1 1/2 quarts of iguana broth (or chicken broth)
2 Chicken bouillon cubes
1 Clove of garlic
1 Leek
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/4 small Cabbage
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli
Kill, clean, skin and cut the Iguana into serving pieces.

Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside.

Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).

Yield: 6 servings



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

Iguana Stew
Yield: 4 Servings

Ingredients
1 iguana
1 lg onion
2 cloves garlic
3 tomatoes
2 green peppers
4 ts achiote oil
1 pn pepper
1 salt -- to taste

Instructions
Make the achiote oil by frying the achiote slowly until the oil is red. Cook Iguana in salted water until the meat is tender (take care not to let it get too soft). 4. cut in portions. 5. Season with all the above ingredients and cook with about 1 cup water, until almost dry.

For the soup. I have a few questions:

Can I substitute a dog for the iguana?

Is collie better than daschund?

Can I use Cream of Mushroom soup instead of iguana broth or chicken broth?

How do you stud an onion with cloves?

What are cloves?

Is it OK if I just cut the pepper into halves?

How much is a dash?

What kind of bread should I serve with this soup?

Should I toast the bread?

Should I slice the bread?

How thick should the slices be?

Can I substitute pork rinds for the bread?

What color bowl should I serve this in?

How much should I put in the bowl?

Should I use a spoon or just drink it out of the bowl?

What should I do with the bones?

I'm changing the recipe because you don't really know what you're doing.

Board-O that was pretty close to being Bellaesque(SP?) You did not state that you were changing the recipe because I did not really know what I was doing.

Yes I did!

Nice edit there Board-O.

hey Mr. Iguana....if your so smart why did you not try and drown Serge?

took the easy selfish way out huh

quote:

but I thought this was a joke,

thanks God somebody here has a sence of humor


Real men don't eat iguanas, they only eat gunea pigs, like Spaniards after Columbus.