Honey Island Swamp Frog Leg Skewers Recipes

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MANGO ISLAND MARGARITA



Mango Island Margarita image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 6

Ice
2 ounces blanco tequila
1-ounce Cointreau or Triple Sec
1 lime, juiced, plus a lime wedge, for garnish
1 cup fresh mango chunks, plus a mango slice, for garnish
2 ounces sweet and sour mix

Steps:

  • Preparation: Made in 2 parts, half frozen and half on the rocks.
  • In a shaker tin combine ice, 1-ounce tequilla, 1/2-ounce Cointreau or Triple Sec, juice of 1/2 lime, and 1-ounce sweet and sour mix. Shake ingredients and strain over ice into a pint glass.
  • For the second part, add the remaining ingredients, plus 1 cup of ice to a blender. Blend all the ingredients until smooth. Pour the frozen mango margarita into the pint glass with the margarita, to create a floating island and garnish with a mango slice and a lime wedge.

SEARED FROGS' LEGS CASSEROLE



Seared Frogs' Legs Casserole image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 12

1/2 cup vegetable oil
2 pounds frogs legs, cleaned and skinned
3 large onions, diced
2/3 cup (approximately 10 ounces) tomato paste
1 quart chicken broth
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh chives
2 bay leaves
3 tablespoons Irvine Spices Caribbean Jerk Seasoning
2 cups white wine
Salt and freshly ground black pepper

Steps:

  • Heat oil in a large saute pan and brown frogs legs, then remove to a utility platter or dish. In same pan, brown onions, then add tomato paste, chicken broth, parsley, thyme, chives, bay leaves, jerk seasoning, wine, and salt and pepper. Simmer for 20 minutes. Add frogs legs back to sauce, and serve.

FROGS' LEGS



Frogs' Legs image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

14 ounces (400 grams) garlic
2 ounces (100 grams) flat leaf parsley
1 1/2 ounces (60 grams) unsalted butter
2 1/4 pounds (1 kilogram) fresh frogs legs
A bowl of plain flour mixed with salt and ground black pepper
2 1/8 cups (500 milliliters) goose fat

Steps:

  • Garlic puree: Place the garlic cloves in a saucepan of boiling water. Bring to a boil, drain and repeat 3 times. Once fairly soft, you will find they peel very easily. Place cloves in the blender and blend until thick, smooth, and glossy. Set aside.
  • Parsley sauce: Wash the parsley. Pick the leaves off, place in boiling water, and simmer gently for 3 to 4 minutes. Run under cold water to stop further cooking. Place leaves in a blender and blend to a paste. Squeeze the puree through a sieve, place in a saucepan with a little water, enough to obtain the consistency of a coulis. Cook until it covers the back of a spoon smoothly and evenly. Set aside.
  • Frogs legs: Remove two muscles from the shin part of the leg. Roll the legs in the bowl of plain flour mixed with salt and ground black pepper. Fry gently in the goose fat and butter in a shallow saute pan. Cook the legs until crispy and slightly browned on the outside, about 3 to 5 minutes. Place on a kitchen towel to absorb the excess grease.
  • This dish is best served on a white plate, as it is so colorful. Place a layer of the parsley puree all over the plate. Create a small mound of garlic puree in the middle. Uniformly place the frogs' legs around the garlic in a circle. About 12 frogs' legs per person is recommended.

FROGS LEGS



Frogs Legs image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 pairs of frogs legs
All purpose flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers

Steps:

  • Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

DOT'S FROG LEGS



Dot's Frog Legs image

Provided by Food Network

Number Of Ingredients 10

Packaged yellow rice
Pinch paprika
Pinch black pepper
Pinch salt
1 egg, beaten with fork
1 pound frog legs
2 cups flour, or enough to coat
1/4 cup vegetable oil
1/2 cup white cooking wine
1 medium garlic clove, minced

Steps:

  • Prepare rice according to package directions. While rice cooks, add seasonings to egg. Cover frog legs in egg mixture, and then roll in flour.
  • Preheat vegetable oil in frying pan on a medium flame. Place coated frog legs in pan and brown, uncovered. When finished, pour off the extra oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover and simmer for 30 minutes.
  • Serve on top of rice with pan juices poured on top.

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