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And they taste just like... chicken?

10/11/2010

7 Comments

 
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     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.
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(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. 
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                  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
• Salt
• 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.

                                            Garlic Butter

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/8 cup finely chopped garlic
• Salt
• 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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7 Comments
Kate
10/11/2010 01:11:52 am

Great looking legs!! On the frogs and Pipi ;?)
When are the frogs legs added to the dish?

Reply
Eileen
10/11/2010 01:20:23 am

Kate- Thanks for pointing that out. Minor detail, right?

Reply
Stacey Caron link
10/11/2010 03:12:20 am

I love that sweet Pipi!

Reply
Tom @ Tall Clover link
10/14/2010 01:40:47 am

Eileen, I sprayed my coffee out when I was scrolling down and came upon the pic of Pipi. What a sweet sweet Frenchie in a frog costume, something I wasn't quite expecting.

I'll to have to try this -- chicken thighs may be substituted (no frog legs around these parts ma'am).

Reply
Margo link
10/15/2010 12:59:50 am

Even though the picture of the raw ingredients took me back to one of Mr. Howell's biology classes, the dish sounds delicious. Pipi is too cute!

Reply
Eileen
10/15/2010 01:04:13 am

Margo,

Oh... Mr. Howell's science classes! Is that why I was having so much trouble handling and cutting apart the frog legs?

Reply
Kristi
3/27/2012 05:40:31 am

I just realized after staring at this picture why I do not like frog legs. They look like human legs laying there like that! LOL!! :0)

Reply



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