Name: Frog Legs Sauce Picante
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

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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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