STIR-FRIED GARLIC FROG'S LEGS
Frog legs are very tender meat. If you prefer, the frog legs can also be substituted with chicken meat.
Provided by Kim Ong
Categories Chinese
Time 20m
Yield 3 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 177.9, Fat 9.7, SaturatedFat 1.3, Cholesterol 33.9, Sodium 680.8, Carbohydrate 8.1, Fiber 0.6, Sugar 1.3, Protein 13.3
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.
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.
FRIED FROG LEGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Preheat a fryer to 350 degrees F.
- Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly.
- Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly.
- Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture.
- Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes.
- Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl.
SAUTEED FROG'S LEGS WITH GARLIC AND SHALLOTS
Make and share this Sauteed Frog's Legs With Garlic and Shallots recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 201, Fat 17.4, SaturatedFat 11, Cholesterol 45.8, Sodium 128.8, Carbohydrate 10.4, Fiber 0.5, Sugar 0.1, Protein 1.8
BUTTER FRAGRANCED FROG LEGS
This is a very popular dish in most Asian seafood restaurants. The crispy breaded frog legs blend very well with the melted garlic butter sauce. I serve mine on a platter garnished with lettuce leaves, sliced tomatoes, and lime wedges. Enjoy!
Provided by L.N
Categories World Cuisine Recipes Asian
Time 55m
Yield 3
Number Of Ingredients 16
Steps:
- Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
- Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
- Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
- While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
- When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
- To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.
Nutrition Facts : Calories 432.6 calories, Carbohydrate 37.3 g, Cholesterol 158.1 mg, Fat 18 g, Fiber 0.6 g, Protein 28.8 g, SaturatedFat 6.4 g, Sodium 2773.8 mg, Sugar 4.8 g
FROG'S LEGS (FRENCH STYLE)
This is not just a meal, it's an evening event to be savored over several hours with family and friends. While stationed in Germany near the French border, we used to drive across to a little mom and pop place that served only frog legs. They were small, served in a shallow soup bowl, covered with sauce, and a plate of sliced French bread for dipping. They would bring 1/2 your order at a time, so the sauce would not get cold before you finished. No eating utensils were provided; just bowls of warm water with lemon slices for dipping fingers in. We would spend the entire evening eating, dipping, and sipping. I couldn't get the old man to give me his recipe, this is as close as I can get. Note: if you can't find the Calvados, use any good French brandy.
Provided by Pokey in San Antonio
Categories Wild Game
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 29
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.
Nutrition Facts : Calories 1223.2, Fat 37.2, SaturatedFat 20, Cholesterol 73.7, Sodium 1923.4, Carbohydrate 185.6, Fiber 12.1, Sugar 5, Protein 30.2
FRIED FROG LEGS WITH CREAMY ONION-MUSHROOM GRAVY
The delicate flavor of frog legs, enhanced with savory spices and sauteed until crispy, then served with a delicious, creamy onion gravy. Mouth wateringly delicious! The gravy can be served over rice or potatoes, or you can put the frog legs back into it to serve them smothered in gravy.
Provided by NCwriter
Categories Everyday Cooking
Time 1h30m
Yield 4
Number Of Ingredients 26
Steps:
- Rinse frog legs and pat dry. Separate the legs at the joint if desired. Set aside. In a medium bowl, mix together 1 cup milk, half of the beaten egg (about 1 tablespoon), garlic powder, and onion powder. Place the frog legs into the mixture, cover and refrigerate for about one hour, stirring occasionally.
- In a large bowl, stir together 1 cup flour, bread crumbs, cornmeal, baking powder, 2 teaspoons salt, 1 teaspoon pepper, cayenne, paprika, oregano, thyme, cumin and parsley. Mix well and set aside.
- Heat the olive oil and butter in a large skillet or electric skillet set to medium heat. For an electric skillet, set to 325 degrees F (165 degrees C). Dip each frog leg portion into the flour and spice mixture, packing on as much of the dry mixture as you can. Place the coated frog legs into the pan so they are close but not touching. Cook for about 15 minutes, until browned and crispy, turning often to prevent burning. Take care, they will become more fragile as they cook. Remove from pan, and place on paper towels to drain.
- Add the chopped onion and mushrooms to the skillet, and sprinkle them with chicken bouillon. Cook, stirring frequently until onions and vegetables are soft. Sprinkle the last 2 tablespoons of flour into the skillet, and stir to blend in. Cook, stirring constantly until the flour is browned. Mix together the remaining 1 cup milk, evaporated milk, and the other half of the beaten egg. Gradually mix into the skillet. Whisk or stir constantly until the gravy is thick and bubbly. Season to taste with salt and pepper. Add the frog legs, and serve them smothered with gravy.
Nutrition Facts : Calories 789.1 calories, Carbohydrate 52.2 g, Cholesterol 162.8 mg, Fat 46 g, Fiber 2.8 g, Protein 41.5 g, SaturatedFat 14.4 g, Sodium 1641.3 mg, Sugar 14.5 g
SIMMERED FROG'S LEGS
something different, instead of the usual chicken/pork/beef. You may substitute it with other meat, although frog legs are certainly more tender than others. i love the ginger-y taste of the gravy. Prep time includes marinating.
Provided by WaterMelon
Categories Chinese
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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FROG LEGS RECIPE - CHINESE STIR FRIED FROG LEGS | HANK SHAW
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 320 per serving
- Start by pouring boiling water over the dried wood ear mushrooms to rehydrate them. Cut the frog legs into segments at the joints; if you are really averse to bones, you can debone them as best you can.
- Whisk the marinade ingredients together and marinate the frog legs in this while you chop the other vegetables and get the oil hot.
- Pour the frying oil into a wok or large, heavy pot and get it to 350 degrees Fahrenheit. Get some chopsticks ready, as well as a baking sheet. If you don't have chopsticks, a fork will do.
- Add one-third of the frog legs into the wok and use the chopstick to separate them as soon as they hit the hot oil. Fry until golden brown, about 3 to 5 minutes. Remove to the baking sheet and repeat with the rest of the frog legs, one-third at a time.
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5/5 (1)Estimated Reading Time 2 minsServings 4Total Time 20 mins
- In a bowl, combine sugar, salt, garlic powder and pepper. Toss frog legs in mixture to fully coat and marinate for about 30 minutes.
- Dip frog legs in beaten egg then toss in corn starch until completely coated, shaking off excess.
- In a skillet, heat about 1 inch of oil over medium heat. Fry frog legs, turning once or twice, for about 4 to 6 minutes or until golden brown and cooked through. Remove from pan and drain on paper towels. To serve, pour garlic butter sauce over frog legs.
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