2 1/2 pounds rattle snake, dead |
1 cup buttermilk |
1 cup cornmeal |
1 cup flour |
1 tablespoon salt |
1 tablespoon chile powder |
1 tablespoon garlic powder |
1 tablespoon paprika |
1 teaspoon cayenne pepper |
1 teaspoon ground cumin |
1 cup vegetable oil |
cactus-corn succotash, recipe follows |
2 tablespoons olive oil |
1 cactus pad, thorns scraped off, cut into small dice |
2 ears corn, shucked |
1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice |
1 bunch scallions, grilled and chopped |
1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice |
1 tablespoon minced garlic |
2 tablespoons minced jalapeno |
1/2 cup diced red bell pepper |
4 tablespoons butter |
1 cup chicken stock |
1 cup diced, peeled and seeded tomatoes |
1/2 cup chopped cilantro |
salt and pepper |