Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Bowspirit on May 30, 2007, 04:30:00 PM
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Okay, I love frog legs as much as anyone possibly can. But, I always wonder about the meat I'm wasting by only eating the legs, even if it isn't much. So, I was wondering if anyone has any good frog recipes besides the usual fried frog's legs...
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Olive Oil, fine chopped fresh Garlic, White wine, heavy cream, black pepper. Skin and cut 1/2 way behind shoulders, then split in two,you will have a leg with part of the back attached. Get olive oil hot, but not smoking, add frog, keep frog moving so outside gets lightly seared,add Garlic, be quick here from time of adding Garlic..20 seconds max... add white wine(cover about 1/2 way up legs), reduce by 1/2, add heavy cream, as it thickens up add pepper.(If you like salt add after cooking, tends to make meats tougher) Serve with egg noodles, wild rice,and the rest of that bottle of white wine. Bon Apitite.
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Wow that sounds good. I wish I could find some frogs to gig.
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Don't forget about the grill! Depending on the size of your grates you may need to make a foil pan, grill on medium heat and baste with garlic butter sprinkle with a little Tony Chachere's creole seasoning. yummy
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Arrange legs in baking dish, cover with butter and lots of chopped garlic, Sprinkle with salt and pepper. Bake or broil. Just before done,add parmesan cheese on top and return to oven for a few minutes. AWESOME!
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I know this was supposed to be a "more than just frog legs" recipe question, but I've got one you just gotta try. Frog en Brochette - Take your frog legs, and cut a big slit in what would be their hamstrings, from behind the knee all the way up. Inside this cut, you will place a long sliver of jalapeno (just cut the tops off your peppers, halve them longways, clean out the seeds and white runners, and then slice into wide toothpick like sections). Then wrap the top half of leg in bacon (1/2 slice should be plenty), and grill on both sides. These cook fast so watch them, and watch out for flare ups from the bacon grease. When done cooking, squeeze fresh lemon over them, and dip in melted butter. You can also sautee' them in lemon juice and butter if you want to cook inside.
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heres one using the whole frog. it's pretty good. from the phillipines.
Yield: 2 servings
6 lg Edible frogs, skinned, whole
1 c Finely chopped pork
1/2 Head garlic, chopped fine
1/4 Vinegar
1 Heaping teaspoon brown sugar
Salt and pepper to taste
And just when you all thought it was safe to go back into the
water... The infamous clothesline-dried frog recipe!
Mix pork with garlic, vinegar and seasonings. Stuff body cavities of
well cleaned frogs. Rub with seasoning and hang in the sun to dry.
Fry in deep, hot fat until frogs are a golden brown.