You knew this would be coming; it was inevitable. You may have seen this first course of Sautéed Frog Legs with Tomato Garlic Butter written on my kitchen chalkboard; part of the menu for my recent fall dinner.
(Pipi will be a frog prince(ess) for Halloween this year. What are the chances of that ?!)
The fact that these frog legs reminded me of the hind quarters of my French Bulldog, Pipi, did not deter me. I took a deep breath and forged ahead. Actually... these frog legs were excellent; the result of a great recipe, I'm certain. The fact that every one of the 6 people seated at the dinner table cleaned their plates, strongly confirms this.
And, I was still able to use summer heirloom tomatoes for this dish!
÷ Sautéed Frog Legs with Tomato Garlic Butter÷
adapted from a recipe by Emerille Lagasse
• 1 pound of large frog legs
• Essence, recipe follows
• 1 cup flour
• 1/4 cup of Garlic Butter, recipe follows
• 1/4 cup minced shallots
• 1/2 cup chopped fresh tomatoes, peeled and seeded
• Freshly ground black pepper
• 1/2 cup dry white wine
• 1 tablespoon finely chopped fresh parsley leaves
1. Cut the frog legs in half. Season the frog legs and flour with Essense (I didn't use quite all of the Essence. It's your call on whether or not you want to use all of the seasoning). Coat the frog legs with the flour, shaking off any excess. In a large saucepan, over medium heat, melt the garlic butter. Add the frog legs and sauté until golden, about 6 to 8 minutes. Add the shallots and sauté for 1 minute. Add the tomatoes and season with salt and pepper. Continue to sauté for 1 minute. Add the wine and continue to simmer for 2 minutes. Stir in the parsley. Remove from the heat and serve.
Essence (Also known as Bayou Blast)
• 1 1/4 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1/2 tablespoon black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried thyme
1. Combine all of the ingredients.
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/8 cup finely chopped garlic
• Freshly ground pepper
1. In a mixing bowl, combine the butter and garlic until smooth. Season with salt and pepper. Transfer the garlic butter to a ramekin and refrigerate until needed.
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