Best 2 Frogs Legs Recipes
**Indulge in the Delicacy of Frog Legs: A Culinary Journey Around the Globe**
From the vibrant streets of Paris to the bustling markets of Southeast Asia, the culinary world is filled with a diverse array of dishes that tantalize the taste buds and transport us to different cultures. Among these culinary gems, frog legs stand out as a unique and delectable delicacy, enjoyed by adventurous eaters worldwide.
This article presents a comprehensive guide to preparing frog legs, offering a collection of recipes that cater to various preferences and skill levels. Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking to try something new, you'll find inspiration and practical guidance within these pages.
Our culinary journey begins with a classic French recipe that showcases the delicate flavors of frog legs sautéed in butter and garlic. For those who prefer a more robust taste, we venture into the vibrant flavors of Asia with a Thai-inspired stir-fry that combines the piquant heat of chili peppers with the aromatic notes of lemongrass and ginger.
For those seeking a healthier option, we present a baked version that retains the succulent texture of frog legs while reducing the fat content. And for those who enjoy the convenience of one-pot meals, we offer a delectable frog legs risotto that combines the richness of Arborio rice with the briny sweetness of the frog legs.
No matter your culinary preferences or skill level, this article provides a comprehensive guide to preparing frog legs, ensuring a delicious and memorable dining experience. So, gather your ingredients, don your apron, and embark on this culinary adventure into the world of frog legs. Let your taste buds be amazed as you explore the diverse flavors and textures that this unique delicacy has to offer.
FROGS LEGS
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.
FROGS' LEGS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 6
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.
Tips:
- To choose the freshest frog legs, look for ones that are plump and have a light, creamy color. Avoid any that are slimy or have a strong odor.
- Before cooking, soak the frog legs in cold water for at least 30 minutes to remove any impurities.
- To remove the skin from the frog legs, simply use a sharp knife to make a small incision down the back of each leg. Then, gently pull the skin off.
- Frog legs can be cooked in a variety of ways, including frying, grilling, baking, and sautéing. Be sure to cook them thoroughly, until they are opaque and cooked through.
- Frog legs can be served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or lemon butter.
Conclusion:
Frog legs are a delicious and versatile food that can be enjoyed in a variety of ways. Whether you are frying them up for a quick snack or serving them as a main course, frog legs are sure to please everyone at the table. So next time you are looking for something new to try, give frog legs a chance. You might just be surprised at how much you enjoy them!
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