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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