Latest news with #IguanaGuy
Yahoo
22-04-2025
- General
- Yahoo
Iguanas are eating Florida. Why not eat them back? We've got lizard recipes
So, you've bagged yourself an invasive iguana or two. What next? If you're a waste not/want not type, why not make use of your kill? And just to ease your mind, it's fine. Like all nonnative reptile species, green iguanas aren't protected in Florida except by anti-cruelty law and can be humanely killed on private property with landowner permission, according to the Florida Fish and Wildlife Conservation Commission and on 32 public lands in south Florida, including the Big Cypress, and parts of Fisheating Creek and Babcock (check here first) in Southwest Florida. Iguana is not by any means a huge part of Marco Island iguana hunter John Johnson's menu, but he's not against demonstrating its culinary potential. Known as The Iguana Guy, Johnson regularly supplies an FGCU class with meat for cultural studies and has demonstrated iguana egg breakfasts on camera as well. Meet The Iguana Guy Mini dragons have invaded Marco Island. One man's on a quest to stop them with an air gun The scrambled eggs are pretty standard, but for meat dishes, Johnson recommends an initial parboil, the way you'd poach chicken before making it into salad or casserole. Here are a couple of recipes to get you started, and there are more online resources as well. 1/2 pound skinned iguana meat. There's not a whole lot of muscle on iguanas except for the legs and the top of the tails, so that's generally the focus, Johnson says. If you don't have your own, will sell you a pound for $149.99 1 tablespoon lemon or lime juice About a tablespoon of powdered Fajita seasoning Oil for sauteeing Tortillas and garnishes, like tomatoes, avocado cilantro and salsa Bring a pot of water to a low boil. Add the meat and simmer about 20 minutes. Drain and sautee, then place in a bowl with juice and seasoning and allow to marinate for half an hour. Remove from marinade, heat oil and sautee. Cool and chop or shred to desired fineness before wrapping in tortillas and garnishing to taste. 10-12 eggs (will be joined together with membrane) Dash of milk Grated cheese 1 tablespoon butter Seasonings to taste Remove and rinse eggs. With a sharp knife, slit the eggs, then squeeze them into a bowl. Don't be alarmed at the lack of whites; iguana eggs are all yolk, Johnson says. Add the milk and whip until blended. Melt butter in a pan, add eggs and scramble until they're the desired consistency. Stir in the cheese and seasonings and serve. This article originally appeared on Palm Beach Post: Florida iguanas: How to eat, cook invasive lizard, recipes
Yahoo
11-04-2025
- General
- Yahoo
Evening up the scales: Iguanas are eating SW FL. Why not eat them back? We've got recipes
So, you've bagged yourself an invasive iguana or two. What next? If you're a waste not/want not type, why not make use of your kill? And just to ease your mind, it's fine. Like all nonnative reptile species, green iguanas aren't protected in Florida except by anti-cruelty law and can be humanely killed on private property with landowner permission, according to the Florida Fish and Wildlife Conservation Commission and on 32 public lands in south Florida, including the Big Cypress, and parts of Fisheating Creek and Babcock (check here first) in Southwest Florida. More: 'I ate iguana soup': Marco Island's invasive iguana hunter has social media buzzing Iguana is not by any means a huge part of Marco Island iguana hunter John Johnson's menu, but he's not against demonstrating its culinary potential. Known as The Iguana Guy, Johnson regularly supplies an FGCU class with meat for cultural studies and has demonstrated iguana egg breakfasts on camera as well. Meet The Iguana Guy Mini dragons have invaded Marco Island. One man's on a quest to stop them with an air gun The scrambled eggs are pretty standard, but for meat dishes, Johnson recommends an initial parboil, the way you'd poach chicken before making it into salad or casserole. Here are a couple of recipes to get you started, and there are more online resources as well. 1/2 pound skinned iguana meat. There's not a whole lot of muscle on iguanas except for the legs and the top of the tails, so that's generally the focus, Johnson says. If you don't have your own, will sell you a pound for $149.99 1 tablespoon lemon or lime juice About a tablespoon of powdered Fajita seasoning Oil for sauteeing Tortillas and garnishes, like tomatoes, avocado cilantro and salsa Bring a pot of water to a low boil. Add the meat and simmer about 20 minutes. Drain and sautee, then place in a bowl with juice and seasoning and allow to marinate for half an hour. Remove from marinade, heat oil and sautee. Cool and chop or shred to desired fineness before wrapping in tortillas and garnishing to taste. 10-12 eggs (will be joined together with membrane) Dash of milk Grated cheese 1 tablespoon butter Seasonings to taste Remove and rinse eggs. With a sharp knife, slit the eggs, then squeeze them into a bowl. Don't be alarmed at the lack of whites; iguana eggs are all yolk, Johnson says. Add the milk and whip until blended. Melt butter in a pan, add eggs and scramble until they're the desired consistency. Stir in the cheese and seasonings and serve. This article originally appeared on Naples Daily News: Up for a culinary adventure? How about trying some exotic iguana?
