CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Meat/wild, Emeril, Ethnic, Am/la |
2 |
Servings |
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 |
ts |
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 |
ts |
Tabasco |
|
|
Juice of 1 lemon |
2 |
tb |
Parsley; chopped |
2 |
c |
Steamed rice; hot |
2 |
tb |
Green onions; chopped |
2 |
tb |
Brunoise red peppers |
2 |
tb |
Brunoise yellow peppers |
INSTRUCTIONS
GARNISH
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.
Source: Essence of Emeril, #2324, TVFN formatted by Lisa Crawford, 4/29/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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