I bought a case of Frog Legs in Nebraska. I would like recipes to try and cook them differently. For example, grilled, sauteed in garlic and butter, fried, etc. Please share your recipes. Thank you.
By SweetCali40 from NV
Growing up this was a special treat. Mom fixed it just like fried chicken.
When I was a little girl my dad would always have me try new food items but would not tell me what it was until after I tried it :-) I remember trying the frog legs and telling him they were mini chicken wings ;-) LOL !!!
Anyway, the first thought that came to mind is, "I'll bet Emeril Lagasse would have a great recipe for these!" so I Googled it and he indeed does ;-) Here's the recipe and also the recipe for his special seasoning :-)
Sauteed Frog Legs With Tomato Garlic Butter
1 pound large frog legs
1 cup all-purpose flour
1 tablespoon Essence, recipe follows
1/4 cup unsalted butter
1/4 cup minced shallots
1 tablespoon minced garlic
1/2 cup chopped fresh tomatoes, peeled and seeded
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup dry white wine
1 tablespoon finely chopped fresh parsley leaves
Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve.
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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