Lets Make Fun Of The Clown Thread

  • 4 pairs of frogs legs
  • All purpose flour
  • Clarified butter
  • Salt, black pepper
  • 2 garlic cloves, finely smashed
  • 2 tablespoons parsley, roughly chopped
  • 1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
  • 1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
  • 1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
  • 1/4 cup Calvados, heated
  • 1/4 cup dry white wine, plus 2 tablespoons
  • Large Granny Smith apple
  • 2 tablespoons sour cream
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons capers
  • *If dried herbs are used tie these in a muslin bag
Directions
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.
 
Mitspa said:
  • 4 pairs of frogs legs
  • All purpose flour
  • Clarified butter
  • Salt, black pepper
  • 2 garlic cloves, finely smashed
  • 2 tablespoons parsley, roughly chopped
  • 1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
  • 1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
  • 1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
  • 1/4 cup Calvados, heated
  • 1/4 cup dry white wine, plus 2 tablespoons
  • Large Granny Smith apple
  • 2 tablespoons sour cream
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons capers
  • *If dried herbs are used tie these in a muslin bag
Directions
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.
Click to expand...

Trying to figure out where to get frog legs. I know of an asian market in my town that might have it. The last time I walked through there I remember they were selling turtle eggs, so if they have that, there is a good chance the frog legs will be there. I usually buy lumpia wraps there.
 
you got one of those burners for frying on your grill? Or do you Cali folks have all the high tech stuff we have down here yet?
 
Mitspa said:
you got one of those burners for frying on your grill? Or do you Cali folks have all the high tech stuff we have down here yet?
Click to expand...
Something like this?
Wilson-Solar-Grill-5-537x357.jpg
 
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