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
When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking.
Provided by Chuck in Killbuck
Categories Wild Game
Time 1h20m
Yield 1 batch
Number Of Ingredients 6
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 LEGS
You'll be all over these breaded frog legs, simply sauteed in an herbed garlic butter. A squeeze of lemon right before digging in is the way to go.
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-high heat. Add the butter, garlic, and parsley and cook, stirring, until the butter has melted. Add the frog legs. Cook, turning frequently, until the frog legs are tender, about 10 minutes. Place the bread crumbs in a shallow dish. Dredge the sauteed legs in the crumbs and then serve immediately.
Nutrition Facts :
SAUTEED FROGS LEGS
Provided by world.food
Number Of Ingredients 0
Steps:
- MAKING 1) In a bowl, cover the frogs legs with milk and soak for 1 hour. 2) Remove from milk and sprinkle with Season-All or Bon Appetit, onion powder and pepper. 3) Dredge the frogs legs lightly but thoroughly with flour. 4) In a skillet, melt the butter until sizzling. 5) Saute the frogs legs for 7 minutes on each side, or until evenly golden brown. 6) Remove the frogs legs on a heated serving platter and spoon over the skillet butter SERVING 7) Serve the sauteed frogs legs, immediately as an appetizer.
Nutrition Facts :
SAUTéED FROGS' LEGS RECIPE ( CUISSES DE GRENOUILLE à LA PROVENçALE )
TRADITIONAL FRENCH RECIPE: Frog Legs are one of the better-known delicacies of French cuisine, but not everyone loves them. Not even in France. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.
Provided by Uncut Recipes
Categories Second Course
Time 30m
Yield 3 servings
Number Of Ingredients 9
Steps:
- 01 - Snip apart each pair of Frogs' Legs. 02 - Combine the Frogs' Legs and Milk in a bowl and refrigerate for 30 minutes. 03 - Transfer the Legs to paper towels and pat dry. 04 - Season the Legs generously with salt and pepper. 05 - Put the Flour on a plate and, working in batches, coat the Frogs' Legs with Flour. 06 - Heat 84gr / 3oz / 6 tablespoons of Butter in a medium skillet over high heat until sizzling. 07 - Add half of the Frogs' Legs and cook, flipping once, for 3 minutes or until golden brown. 08 - Transfer the Frogs' Legs to a plate and set aside. 09 - Wipe clean the skillet and repeat using the remaining 6 Frogs' Legs and 84gr / 3oz / 6 tablespoons of Butter. 10 - Clean the skillet one more time and pour in the remaining Butter and the Garlic. Cook, swirling constantly, until mixture is fragrant and the Garlic is lightly browned. 11 - Remove the skillet from the heat. Add Lemon Juice and season with Salt and Pepper. Mix to combine. 12 - Place the Frogs' Legs in the center of a serving plate, drizzle the Sauce around the edge of plate, and garnish with chopped Parsley.
Nutrition Facts : ServingSize 1 portion, Calories 280 cal, Fat 10 g
GARLIC FROG'S LEGS
Make and share this Garlic Frog's Legs recipe from Food.com.
Provided by mozarth622
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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:
- 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.
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- Soak the frog legs in the milk in the fridge for an hour. Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley.
- Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don't have a pan large enough, put a baking sheet in the oven and set a rack inside. Turn the oven to about 180°F. You'll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.
- Dredge the frog legs in the seasoned flour and shake off the excess. Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. Set on the rack to drain when the frog legs are done.
- Discard the butter in the pan and wipe it out with a paper towel. Set the pan back on the stove over medium-high heat. When the butter is hot, saute the garlic until it smells good, about 1 minute. Turn off the heat and swirl in the lemon juice. Arrange the frog legs on individual plates, and, right before you serve, mix the parsley into the sauce. Pour it over the frog legs and serve immediately.
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- Cut the frogs' legs at the joint. Use a pair of kitchen scissors to divide each frog leg in half at the knee joint. If you do not have a pair of scissors set aside for kitchen use, you could use a sharp knife, instead. Just be careful to avoid cutting your fingers while trying to cut through the joint.
- Marinate the legs in milk. Place the frog legs in a bowl and pour the milk on top. Cover the bowl loosely with plastic wrap and refrigerate for 30 minutes. Do not let the frog legs marinate at room temperature. The milk could spoil, and room temperature range is ideal for triggering bacterial growth in raw meat.
- Season with salt and pepper. After marinating the frog legs, let them drain on clean paper towels. Pat dry and sprinkle with salt and pepper. If you are not sure about how much salt and pepper to use, try using about 1/2 tsp (2.5 ml) of each.
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