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    Frog: Frog Legs Marinated in Beer w/ Pine nuts and Lemon

    Source of Recipe

    exoticmeats.com

    List of Ingredients

    * 8 to 12 pairs large Frog legs (2 to 3 pairs per serving)*
    * 3 cups dark beer
    * 2 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme
    * salt and freshly ground black pepper to taste
    * flour for dredging
    * 4 tablespoons unsalted butter
    * 2/3 cup pine nuts
    * 2 tablespoons fresh lemon juice
    * 2 tablespoons slivered garlic
    * 1/4 cup minced fresh parsley
    * 1/4 cup loosely packed fresh basil leaves, minced
    * 1/4 cup drained capers

    Recipe

    1. Combine beer and thyme in a bowl, add frog legs, and marinate for 1 hour at room temperature.
    2. Remove frog legs from marinade and pat dry with paper towels. Season with salt and pepper and dredge in flour.
    3. Heat oil in a sauté pan and sauté legs until golden brown and tender, about 10 to 12 minutes.* Remove to paper towels to drain; keep warm.
    4. Sauté: In a separate sauté pan, melt butter and sauté pine nuts until lightly golden. Add lemon juice, garlic, parsley, basil, and capers and cook for 2 minutes.
    5. Arrange frog legs on individual warm serving plates and pour sauce over them. Serve immediately.

    For small legs, 24 pairs (6 to 8 pair serving size). Sauté about 8 minutes.

 

 

 


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