Text 14054, 83 rader
Skriven 2011-07-29 07:46:00 av Dave Drum (52830.cooking)
  Kommentar till text 14010 av Ruth Haffly (1:396/45.28)
Ärende: Frog's legs
===================
-=> Ruth Haffly wrote to hap newsom <=-

 hn> I've cooked frog legs with the
 hn> backs included..not a lot of meat
 hn> there, but some...and if you like frog
 hn> legs it's gooood meat!!

 RH> So do they taste like chicken as is the universal claim? If so, white
 RH> or dark chicken?

They taste fairly neutral - depending on the breading/coating used when
fried/sauteed. The texture is sort of a cross between very firm (think lobster
or monk-fish) seafood and chicken wings. The bones - in the ones I have had -
can be crunched or piled at the side of the plate. The flesh is white ... not
like dark meat chicken.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Frog Legs Sauce Picante
 Categories: Game, Emeril, Chilies, Vegetables, Rice
      Yield: 2 servings
 
      1 tb Olive oil
     12    Frog legs
      1 tb Flour
      1 c  Onions; chopped
      2 tb Green bell peppers; chopped
      2 tb Red bell peppers; chopped
    1/4 c  Celery; chopped
      1 ts Salt
    1/2 ts Cayenne
      1    Bay leaf
    1/2 ts Dried thyme
      1 tb Garlic; minced
      3 c  Tomatoes; peeled, seeded, 
           - chopped
      1 ts Tabasco; or Trappey's
           Juice of 1 lemon
      2 tb Parsley; chopped
      2 c  Steamed rice; hot

MMMMM---------------------GARNISH--------------------------
      2 tb Green onions; chopped
      2 tb Brunoise * red peppers
      2 tb Brunoise * yellow peppers

  * Brunoise is a culinary knife cut in which the food item is
  first julienned and then turned a quarter turn and diced
  again, producing cubes of a side length of about 3 mm or
  less on each side. 
 
  In a large saute pan, heat the olive oil.  When the
  pan is smoking hot, add the frog legs and brown
  slightly on both sides, about 2-3 minutes. Remove the
  frog legs. Add the flour to the oil. Stir to 2-3
  minutes to make a light brown roux.

  Add the onions, peppers, celery, salt and cayenne.
  Sauté the vegetables for 3-4 minutes or until wilted.
  Add the garlic and cook for 1 minute. Add the tomatoes
  and Tabasco.

  When the mixture comes to a boil, reduce to simmer.
  Simmer for 25-30 minutes. Lay the frogs legs in the
  sauce and cook for 3-4 minutes, basting with the
  sauce.  Spoon the mixture over steamed rice.

  Garnish with green onions and peppers.
  
  Source: Essence of Emeril; #2324, TVFN

  Formatted by Lisa Crawford, 4/29/96
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... I had a hangover so powerful I killed a squirrel just by glaring at it.
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