Frog: Frog Legs Sauce Picante
Source of Recipe
Essence of Emeril
List of Ingredients
1 tb Olive oil
12 Frog legs
1 tb Flour
1 c Onions chopped
2 tb Green bell peppers chopped
2 tb Red bell peppers chopped
1/4 c Clery chopped
1 t Salt
1/2 ts Cayenne
1 Bay leaf
1/2 ts Dried thyme
1 tb Garlic minced
3 c Tomatoes peeled, seeded and -chopped
1 t Tabasco
Juice of 1 lemon
2 tb Parsley chopped
2 c Steamed rice hot
-----GARNISH-----
2 tb Green onions chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers =Recipe
in a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown slightly on both sides, about 2-3 minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. SAute the vegetables for 3-4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes to a boil, reduce to simmer. Simmer for 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4 minutes, basting with the sauce. Spoon the mixture over steamed rice.
Garnish with green onions and peppers.
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