Porky Joes
Full Fledged Farker
Just curious if anyone knows any good recipies for frog legs?
Frog Legs
- Thread starter Porky Joes
- Start date
qman
Babbling Farker
Cowgirl, as usual is spot on.
Fried is by far the best. Just treat as you would any other seafood type. Batter or bread and fry in deep fat.
In the smoker, they will dry out real fast, and absorb smoke quickly too. The bacon wrap is the best way to do them.
No hard and fast rules, but when I have done them in my smoker, along with gator tail, I usually manage to get them done in about 30-40 minutes at about 225 or so degrees, maybe a little hotter.
Fried is by far the best. Just treat as you would any other seafood type. Batter or bread and fry in deep fat.
In the smoker, they will dry out real fast, and absorb smoke quickly too. The bacon wrap is the best way to do them.
No hard and fast rules, but when I have done them in my smoker, along with gator tail, I usually manage to get them done in about 30-40 minutes at about 225 or so degrees, maybe a little hotter.
bluetang
somebody shut me the fark up.
This works for me. I do use a spicy flour mix however. I got this from frogsvilleusa.com. It's good.
- [FONT=verdana, geneva, helvetica, ms sans serif][SIZE=-1]
- 2 to 2 1/2 pounds small frog legs
- 1/3 cup lemon juice
- crushed ice
- 1/3 cup milk
- 2 eggs -- separated
- 2 teaspoons vegetable oil
- salt and pepper
- 2 cups all-purpose flour
- vegetable oil for deep frying[/SIZE][/FONT]
OL' Timer
Knows what a fatty is.
Scampi them. Don't burn the garlic tho.
qman
Babbling Farker
Scampi, huh?
Nice Idea. I never thought of that with frog legs. Sounds good.
Thanks.
You are right about the garlic.
I put whole peeled garlic cloves in a pan with either olive oil or butter and heat real low for a while, then remove from heat and let steep for a while, then take out the garlic and do the dish.
Then I add the garlic, or at least some of it, chopped and smashed, back in just before serving.
Chef Jim
Babbling Farker
Cuisses de Grenoullles a la Dijonnaise
AKA Frog Legs in Mustard Sauce.
From my Cook Book, not smoked but delish!
• 2 lbs. frog legs or
chicken breast, if
using chicken
slice into long
slices to look like
a leg.
• 3 1/3 oz. of
ground nut oil,
(peanut maybe or
EVOO with some
sesame oil added)
• 3 1/2 oz. butter
• 3 1/2 oz. flour
• 2 tbsp. chopped
parsley
• 1 clove garlic,
chopped very fine.
• 2 tbsp. Dijon
mustard
• 2 cups heavy
cream (Forgive
me Graham.)
• salt & pepper
To Make:
Cover the frog legs with flour. Heat butter and oil
in a large frying pan and sauté for about five
minutes.
Remove the legs and discard the oil in the pan. In
the same pan sauté the garlic for a few seconds
and then add the heavy cream. Reduce this by
half, and add the legs back in.
When the sauce thickens, add mustard and
parsley. Stir and serve.
A really simple dish that sounds very exotic, and
is sure to impress.
AKA Frog Legs in Mustard Sauce.
From my Cook Book, not smoked but delish!
• 2 lbs. frog legs or
chicken breast, if
using chicken
slice into long
slices to look like
a leg.
• 3 1/3 oz. of
ground nut oil,
(peanut maybe or
EVOO with some
sesame oil added)
• 3 1/2 oz. butter
• 3 1/2 oz. flour
• 2 tbsp. chopped
parsley
• 1 clove garlic,
chopped very fine.
• 2 tbsp. Dijon
mustard
• 2 cups heavy
cream (Forgive
me Graham.)
• salt & pepper
To Make:
Cover the frog legs with flour. Heat butter and oil
in a large frying pan and sauté for about five
minutes.
Remove the legs and discard the oil in the pan. In
the same pan sauté the garlic for a few seconds
and then add the heavy cream. Reduce this by
half, and add the legs back in.
When the sauce thickens, add mustard and
parsley. Stir and serve.
A really simple dish that sounds very exotic, and
is sure to impress.
