by pierino
View
my 94 other recipes »
pierino's Notes:
Expand
1 pound
frog legs
Ask the
hotline about
this ingredient!
1 tablespoon
capers packed in salt
Ask the
hotline about
this ingredient!
1/3 cup
clarified butter or ghee
Ask the
hotline about
this ingredient!
1/4 cup
superfine flour (Wondra)
Ask the
hotline about
this ingredient!
12
basil leaves
Ask the
hotline about
this ingredient!
4
meyer lemons, cut into wedges
Ask the
hotline about
this ingredient!
Begin by soaking the capers in cold water to rinse the salt off. Set aside
Ask the hotline about this step!Using 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 the hotline about this step!In a pie pan spread out your flour and add some sea salt. Give the legs a good dusting of flour
Ask the hotline about this step!Heat the butter in a saute pan (this would be a good time to drain the capers)
Ask the hotline about this step!Working in batches saute the legs in the butter until cooked through, set aside
Ask the hotline about this step!Roll up the basil leaves into cigarette shapes and quickly chiffonade them
Ask the hotline about this step!Add the capers and the basil to the butter in the pan and give it all a quick toss
Ask the hotline about this step!Spoon the butter onto individual serving plates and arrange the leg pieces
Ask the hotline about this step!Serve with lemon wedges
Ask the hotline about this step!My 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.
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
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?