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Grilled Frog Legs

Source of Recipe

From "A Southerly Course" by Martha Hall Foose


Recipe Introduction

"Frog legs aren't so much an acquired taste (the taste is great�I've never met anyone who did not like them once they tried them) as they just require some getting used to the idea of eating frogs. Cold beer is the thing to drink with frog legs, but it is also a great marinade to flavor and tenderize the meat."

List of Ingredients

◦ 12 frog legs (6 saddles or pairs)
◦ 2 (12-ounce) bottles dark beer
◦ � cup chopped onion
◦ 2 cloves garlic, minced
◦ � cup olive oil
◦ � cup white vinegar
◦ 1 tablespoon Worcestershire sauce
◦ 1 teaspoon salt
◦ � teaspoon cayenne pepper


Recipe

Put the frog legs and beer in a large bowl and refrigerate for 1 hour.

Drain the frog legs and pat them dry. Combine the onion, garlic, oil, vinegar, Worcestershire sauce, salt, and cayenne in a bowl and add the frog legs. Cover and refrigerate for 30 minutes.

Heat the grill to medium.
Remove the frog legs from the marinade; discard the marinade. Put the frog legs on the grill, close the top, and grill for 3 minutes. Turn and cook for 3 more minutes or until the meat is opaque at the bone.

Serves 2





❧ Notes:

� A bunch of frogs is called an army.

� We have a two-hour CD recorded out at Pluto of the frogs singing their love songs on a hot, humid night. It is a remarkable symphony of summer.