Sauteed Frogs Legs With Garlic And Shallots Recipes

SAUTEED FROG LEGS WITH TOMATO GARLIC BUTTER

Steps:

• 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.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY

Steps:

• Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
• In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
• Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
• Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.

SIMPLE SAUTEED FROG'S LEGS

Steps:

• Soak frog legs in milk for 1 hour, turning every 15 minutes.
• Remove from milk and salt and pepper them lightly, and coat them in flour.
• In a skillet bring the butter to a sizzle and add frog legs.
• Sauté legs uncovered until they're golden brown on both sides (turning as needed).

GARLIC FROG'S LEGS

Steps:

• Clean legs under cold water and dry them.
• With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
• Preheat oven to 400°F.
• Salt and pepper each leg and cover them with flour.
• In a saucepan add the butter and brown them 4 minutes each side.
• In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
• Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
• Serve on preheated plates. Bon appetit.

SAUTEED FROG'S LEGS WITH GARLIC AND SHALLOTS

Steps:

• If necessary, prepare the frog's legs by trimming the spines and tips of the feet; wash and dry them.
• Roll the legs in the seasoned flour and shake off the excess.
• Melt half of the butter in a large skillet over high heat (the frog legs will brown better if they are not crowded).
• When the butter stops sputtering, add half of the legs and saute until browned, 1-2 minutes.
• Turn and brown on the other side; the butter should be quite brown to add flavor.
• Remove the legs to a warmed plate, wipe out the skillet and saute the remaining legs with butter in the same way.
• Remove the legs to the plate with the first batch.
• Return the pan to the heat, add in the shallots, garlic, and parsley; saute, stirring, for 30 seconds until fragrant.
• Replace the frog legs and toss together over medium heat for another 30 seconds until very hot.
• The shallots should be slightly crunchy, in contrast to the tender frog legs.