October 08
Paul Hogan's Birthday

Paul Hogan was discovered on the Aussie TV amateur contest New Faces when he performed as a blindfolded, tap dancing knife thrower while he was a rigger on the Sydney Harbour Bridge. That appearance eventually led to the late-1970s weekly half hour TV series, The Paul Hogan Show. Paul took a big chunk of his TV earnings and produced, wrote, and starred in Crocodile Dundee (1986). To make sure that American audiences would be primed for this film, Hogan agreed to film a series of "visit Australia" ads for the Australian Tourist Commission at no salary resulting in the memorable "put another shrimp on the barbee" campaign.

The strategy worked: Crocodile Dundee opened big in the US in the fall of 1986, ultimately posting a worldwide gross of $375,000,000 and became the most successful Australian film to date. It won {Paul a Golden Globe Award for Best Actor - Motion Picture Musical or Comedy, as well as an Academy Award nomination for Best Original Screenplay.

There was considerable media attention to Paul's divorce after 28-years of marriage and his subsequent marriage to his Crocodile Dundee costar, Linda Kozlowski. Paul and Linda made three more films together-.Crocodile Dundee II (1988),. Almost An Angel in (1990), and Crocodile Dundee in Los Angeles (2001). However, these and Paul's subsequent films never captured the humor and comedic pitch of Crocodile Dundee.

So to celebrate Paul's birthday, we suggest making Crocodile Gumbo and watching the original Crocodile Dundee. While crocodile meat is relatively popular in Australia, it is difficult to buy fresh crocodile meat in the United States except at a few specialty markets, such as the Deluxe Food Market in Manhattan's Chinatown where crocodile meat is displayed with the claws attached. However, frozen crocodile meat (usually steaks) and crocodile jerky can be ordered from several US suppliers on the internet who import it from Australia, New Zealand and various African countries. Now that travel restrictions to Cuba are being relaxed, you may want to try some of the pickled crocodile meat served in a few of the bars. But for this recipe. we recommend ordering the crocodile steaks from 1 800-Steaks.Com.

Crocodile Gumbo

Instructions

1 cup all-purpose flour
1/2 cup vegetable oil
1 quart fish broth
3 cups finely chopped onion
2 finely chopped large green bell peppers
4 celery stalks, thinly sliced
4 garlic cloves, minced
2 large cans stewed tomatoes

2 TB Cajun seasoning
2 TB hot pepper sauce
1/2 tsp salt
1/2 tsp crushed red pepper
2 lbs frozen cut okra, thawed
2 lbs crocodile steak or leg meat cut in thin strips approx.
1"long x 1/4"thick
3 cups hot cooked long-grain white rice

Instructions

1. Simmer crocodile strips in 1 cup of broth for an hour. Remove cooked strips and set
     aside. Mix remaining broth with remaining fish stock
2. Make a roux by combining oil and and flour in a deep skillet or Dutch oven; cook over
     medium heat, stirring constantly, until roux is a medium brown (about 20 minutes).
     Gradually whisk 3 cups broth into the roux.
3. Add the onions, celery, and bell peppers and cook until the onions begin to become
     transparent, stirring constantly (about 10 minutes).
5. Add Cajun seasoning, hot pepper sauce, crushed red pepper, tomatoes, and okra;
     bring to a boil. Reduce heat, Add crocodile meat, cover, and simmer for 15 minutes
5, Remove from heat; serve gumbo over rice.

Serves 8