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    Frog: Frog Legs Sauce Piquante


    Source of Recipe


    Essence of Emeril

    List of Ingredients




    1 tb Olive oil
    12 Frog legs (about 1 pound)
    1 tb Flour
    1 c Chopped onions
    2 tb Chopped green bell peppers
    2 tb Chopped red bell peppers
    1/4 c Chopped celery
    1 t Salt
    1/2 ts Cayenne
    1 Bay leaf
    1/2 ts Dried leaf thyme
    1 tb Minced garlic
    3 c Chopped tomatoes, peeled and Seeded
    1 t Tabasco
    Juice of one lemon
    2 tb Chopped parsley
    2 c Steamed rice, hot

    Garnish:
    2 tb Chopped green onions
    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 lightly on both sides, about 2 to 3 minutes. Remove the frog legs. Add the flour to the oil. Stir for 2 to 3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes up to a boil, reduce to a simmer. Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon juice and add the parsley. Spoon the mixture over steamed rice. Garnish with the green onions and peppers.


 

 

 


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