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Categories:
legs flour garlic butter shallots fresh tomatoes salt freshly ground black pepper white wine parsley paprika salt garlic black pepper onion powder cayenne pepper oregano thyme butter garlic salt freshly ground white pepper
Viewed: 65 - Published at: 5 years agoIngredients
- 1 pound of large frog legs
- Essence, recipe follows
- 1 cup flour
- 1/4 cup Garlic Butter, recipe follows
- 1/4 cup minced shallots
- 1/2 cup chopped fresh tomatoes, peeled and seeded
- Salt
- Freshly ground black pepper
- 1/2 cup dry white wine
- 1 tablespoon finely chopped fresh parsley leaves
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 sticks of unsalted butter, at room temperature
- 1/4 cup finely chopped garlic
- Salt
- Freshly ground white pepper
Method
- 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.
- Add the frog legs and saute until golden, about 6 to 8 minutes.
- Add the shallots and saute for 1 minute.
- Add the tomatoes and season with salt and pepper.
- Continue to saute for 1 minute.
- Add the wine.
- Continue to simmer for 2 minutes.
- Stir in the parsley.
- Remove from the heat and serve.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- In a mixing bowl, combine all of the ingredients together.
- Mix well.
- Season with salt and pepper.
- Store the butter in either ramekins or form into a log and wrap in plastic wrap until ready to use.
- The butter can be used in various combinations for meat, fish or vegetables.
- Yield: 1/2 pound
