A French/Louisiana kind of meal
Growing up, the idea of eating frog legs seemed gross. But back then the only place in NY to get frog legs at a restaurant was one of those fancy places that cost an arm and a leg, or cajun place might have them from time to time. Still it seemed weird to me, but like with most foods our pallet changes as we get older.
The first time I had them was at a spot in New Orleans, but truth be told I was a little to drunk to appreciate them, and I think I ordered them on a dare. The next time would be while traveling through Paris. a little cafe had them in this white wine sauce, and it was amazing. This is my version of that.
Ingredients:
- 4-6 frog legs (bigger is always better)
- 1 cup white wine (I am using Blue Nun)
- 1/2 cup white or Bella mushrooms
- 2 tbsp. flour
- 1 chopped shallot
- 1/2 chopped white onion
- 1/2 chopped bell pepper
- 3 cloves garlic smashed
- 1 tbsp. fresh ginger
- 1/2 stick salted butter
- 2 tbsp. grape-seed oil
- Salt, pepper, paprika, adobo, chili powder to taste
Season the frog legs and let them sit in the fridge for 10-15 min
In a large pan (I am using my Smithey No 12) heat the grape-seed oil and butter. Be sure not to burn them. Toss in your garlic and ginger and sauté till golden brown. Add in the frog legs and sear on each side, about 2-3 min.
Remove frog legs from pan and set aside covered. Add your onion, bell pepper, shallot and sauté till translucent. Add in mushrooms and let cook for about 5 min, stirring so they don’t burn. Sprinkle flour to create a rue, then add white wine to make your gravy. If the sauce gets too thick you can add a little broth or more white wine to reduce thickness.
Place legs on top and place in a 375 degree oven for 30 min, or until the legs are golden brown. The meat should fall right off.
This is a great starter dish to any meal, or can be served with a nice garlic butter pasta.
Cooking with a Veteran 