Garlic Frogs Legs Food

DELICIOUS FROG LEGS RECIPE IN GARLIC BUTTER

Steps:

• 1. Let the frog legs soak in the milk in the fridge for an hour (optional).
• 2. Rinse the legs and pat them dry with kitchen paper.
• 3. Add the olive oil and half of the garlic butter to a large wok or frying pan. Place it over high heat until the butter starts to foam. Don't let it burn.
• 4. Add the frog legs to the pan. Pan fry them for about 10 minutes until they are golden brown on both sides. Turn the over regularly.
• 5. Add the rest of the garlic butter right in the end together with the freshly chopped parsley. Season with a pinch of pepper and salt to taste.
• 6. Divide the frog legs over plates. Serve with grilled bread and a green salad.

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.

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).

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.

STIR-FRIED GARLIC FROG'S LEGS

Steps:

• Marinate frog legs with dark soy sauce.
• Heat oil in a pan.
• Add garlic and ginger.
• Stir-fry till fragrant.
• Add frog legs.
• Stir-fry til golden brown.
• Add in basil, chicken stock, oyster sauce, rice wine, light soy sauce and sugar.
• Stir well.
• When it starts to boil, add in the cornstarch solution to thicken the gravy.
• Remove and serve.

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.

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.

FROGS' LEGS

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.

SIMMERED FROG'S LEGS

Steps:

• Marinate the 4 pairs of frog legs in buttermilk for 1 hour (may add your favorite seasoning eg chilli flakes or dried herbs) In the meantime, prepare stock: Combine other parts of the frog with 3 cups of water, garlic, onions, ginger, salt and black pepper in a pot, cover, let boil and simmer for about 15minutes Heat olive oil in wok and pan-fry the marinated legs until lightly browned.
• Add sesame oil.
• Add stock (about 1 1/2 cup, discard extra), cover and simmer legs for 20-30 minutes until tender Combine cornstarch with 1 to 2 tablespoon of cold water, stir until dissolve and use it to thicken the stock if required Serve with rice and stir-fried vegetables for a complete Chinese meal.

FROG'S LEGS (FRENCH STYLE)

Steps:

• Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
• Dry frog legs and lightly flour.
• Pour brandy into a sauce pan and warm on low.
• Gently fry frog legs in clarified butter.
• Add the garlic and continue to saute, turn after two minutes.
• Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
• Shake pan to mix, then add white wine.
• Reduce the heat, cover and cook for another 4 minutes.
• Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
• Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.
• Serve second batch, and keep the bread and wine flowing.