by pierino
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pierino's Notes:
Expand1 pound frog legs Ask a question about this ingredient
1 tablespoon capers packed in salt Ask a question about this ingredient
1/3 cup clarified butter or ghee Ask a question about this ingredient
1/4 cup superfine flour (Wondra) Ask a question about this ingredient
12 basil leaves Ask a question about this ingredient
4 meyer lemons, cut into wedges Ask a question about this ingredient
Begin by soaking the capers in cold water to rinse the salt off. Set aside
Ask a question about this stepUsing a sharp paring knife or utility knife cut through the tendons of each frog leg and scrape down the bone to completely clean them. I'd like to say "save the scraps for another use" but I can't think of one. This will leave you a knob of flesh at the top
Ask a question about this stepIn a pie pan spread out your flour and add some sea salt. Give the legs a good dusting of flour
Ask a question about this stepHeat the butter in a saute pan (this would be a good time to drain the capers)
Ask a question about this stepWorking in batches saute the legs in the butter until cooked through, set aside
Ask a question about this stepRoll up the basil leaves into cigarette shapes and quickly chiffonade them
Ask a question about this stepAdd the capers and the basil to the butter in the pan and give it all a quick toss
Ask a question about this stepSpoon the butter onto individual serving plates and arrange the leg pieces
Ask a question about this stepServe with lemon wedges
Ask a question about this stepMy credibility gap has to do with the fact that I groove on some astral plane and get caught up in ideas I think are wonderful. This one wasn't my own, I just tried to get it right. Frenching a frog leg? What a brilliant idea. And delicious too.
But I promise I that I will never offer a "sous vide" recipe. I don't need to justify the expense of an immersion circulator.
OK seriously - I think you win for the name alone! Ha! And hoe DO you know about frog kissing????
These do sound tasty by the way - and for those of us without frog legs handy - would it work on chicken drumettes? That little top of the wing drumstick looking thing?
I'm not sure that the technique will work with drumettes but go ahead and try it. It does work with lamb shank.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
I love the recipe but will pass the frog legs. Will find something to use with this recipe. Anyway, the name is fabulous, I didn't know frog legs balooned. What's the matter with your credibility, am I missing something here?