Things I love about “The South”

[EasTexRIII]

Garlic Frog Legs Recipe From Willie Robertson
Try something different and uniquely Louisiana from the experts in Duck Dynasty.

Willie's Garlic Frog Legs Photo: Louisiana Kitchen and Culture Magazine, Susan Ford. ©Louisiana Kitchen and Culture, Susan Ford


Ready to try a unique recipe? How about this Garlic Frog Legs recipe from Willie Robertson, star of the Bravo TV show, Duck Dynasty. Willie knows his way around the kitchen and this simple yet delicious recipe highlights the tender frog leg meat.

October 2013’s Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.

Ingredients:

• 1 bulb garlic
• Mushrooms (fresh)
• Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
• Butter
• Grapeseed oil
• Flour
• Beer
• White wine
• Seasoning
• More seasoning

Method of Preparation:

1. Soak frog legs in beer for an hour or so.
2. Season: I used our Duck Commander’s Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour, then set aside.
3. In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
4. When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they splatter.
5. Set browned frog legs to side. Now, with what’s left in the pan (which is the best of, what’s left), add white wine, garlic (whole pods, peeled), and mushrooms, and cook for a few minutes.
6. Add all your frog legs back in on top of this, put lid on, and cook in oven for about 30 minutes at 300ºF, according to how big the legs are (these tonight were huge) so they didn’t cook fully in the browning process. If they are small, then cook less.
7. Meat will be falling off the bone. You will know it’s done—believe me!

 

[sijtwin]

Garlic Frog Legs Recipe From Willie Robertson
Try something different and uniquely Louisiana from the experts in Duck Dynasty.

Willie's Garlic Frog Legs Photo: Louisiana Kitchen and Culture Magazine, Susan Ford. ©Louisiana Kitchen and Culture, Susan Ford


Ready to try a unique recipe? How about this Garlic Frog Legs recipe from Willie Robertson, star of the Bravo TV show, Duck Dynasty. Willie knows his way around the kitchen and this simple yet delicious recipe highlights the tender frog leg meat.

October 2013’s Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.

Ingredients:

• 1 bulb garlic
• Mushrooms (fresh)
• Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
• Butter
• Grapeseed oil
• Flour
• Beer
• White wine
• Seasoning
• More seasoning

Method of Preparation:

1. Soak frog legs in beer for an hour or so.
2. Season: I used our Duck Commander’s Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour, then set aside.
3. In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
4. When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they splatter.
5. Set browned frog legs to side. Now, with what’s left in the pan (which is the best of, what’s left), add white wine, garlic (whole pods, peeled), and mushrooms, and cook for a few minutes.
6. Add all your frog legs back in on top of this, put lid on, and cook in oven for about 30 minutes at 300ºF, according to how big the legs are (these tonight were huge) so they didn’t cook fully in the browning process. If they are small, then cook less.
7. Meat will be falling off the bone. You will know it’s done—believe me!

I’m getting worried - is an iPad dribble proof? I’ll copy the recipes into a safe place for future use - have to admit I’ve not eaten frog, but then I’ve not had a 2.3 l bike before either..

 

[Steel]

Frog Leg Sauce Piquante

Yields: 4 Servings

Ingredients

• 2 tablespoons canola oil
• 4 pairs large frog legs
• 2 tablespoons all-purpose flour
• 1 cup diced onion
• ¼ cup diced green bell pepper
• ¼ cup diced celery
• 2 cloves garlic, minced
• 1 teaspoon salt
• ¼ to ½ teaspoon cayenne pepper (I use a full tablespoon)
• 1 (28-ounce) can crushed tomatoes, with liquid
• 2 cups seafood stock
• 1 teaspoon hot sauce
• ½ teaspoon dried thyme
• 1 fresh bay leaf
• 1 tablespoon chopped fresh parsley
• 1 teaspoon fresh lemon juice
• Hot cooked rice
• Garnish: chopped fresh parsley

Instructions

1. In a large skillet, heat oil over medium-high heat. Add frog legs, and lightly brown on both sides, about 10 minutes. Transfer frog legs to a platter, and set aside.
2. Add flour to skillet, and cook, stirring constantly, until a tan roux forms, 4 to 5 minutes.
3. Add onion, bell pepper, celery, garlic, salt, and cayenne to skillet; cook until wilted, 3 to 4 minutes.
4. Add tomato, stock, 
hot sauce, thyme, and 
bay leaf. When mixture begins 
to simmer, reduce heat to medium. Simmer, uncovered, until sauce reduces by a third, 25 to 30 minutes, stirring occasionally.
5. Lay frog legs in sauce, and cook for 8 to 10 minutes, basting with sauce. Taste, and adjust seasoning, if needed. Stir in parsley and lemon juice. Remove bay leaf, and serve over rice. Garnish with parsley, if desired.

 

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