Frog Leg Roast Recipes

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FROGS LEGS



Frogs Legs image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 pairs of frogs legs
All purpose flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers

Steps:

  • Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

FROG LEG ROAST



Frog Leg Roast image

Spicy roasted frog legs (Thavala Kaal Roast)

Provided by TinaAlexander

Time 30m

Number Of Ingredients 21

6 nos Frog legs (cleaned)
For marination:
1/2 a Lemon juice
1/2 tsp Turmeric powder
1 tsp Pepper powder
Salt (As reqd)
Oil (For frying)
1 no Onion (large, finely sliced)
2-3 nos Green chilly
1 medium Ginger (finely chopped)
4-5 nos garlic (finely chopped)
1 tbsp Chilly powder
1 tsp Pepper powder
1/2 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Garam masala
1/2 tbsp Red chilly garlic sauce
1 tbsp Soy sauce
Salt (As reqd)
Coriander leaves (For garnishing)
Green Onion (For garnishing, finely chopped)

Steps:

  • Leave the frog legs as whole. Wash and drain well.
  • Marinate the cleaned frog legs with a mixture of salt, turmeric, pepper powder and lemon juice.
  • Leave it for 15 to 20 minutes in refrigerator.
  • Fry the frog legs in oil until done. Be careful not to rip the meat while frying as frog meat is very delicate. You can also use a grill to avoid oil. Keep the fried frog legs aside.
  • In the same pan, heat some more oil and saute onions, green chillies, ginger and garlic. When it starts turning brown, add chilly powder, pepper powder, turmeric powder, coriander powder and garam masala.
  • When this is getting done, add a tsp of chilly garlic sauce. Once the masala is done, add soya sauce and roast it for 1 more minute.
  • When done, add a little water just enough to make a thick gravy. Add salt as rrquired.
  • When the gravy starts boiling, add the fried frog legs and mix it together. Be careful while mixing as the legs would tear easily. Leave it for some time until water is gone and the gravy covers the frog legs. Remove from flame and add some coriander leaves and chopped green onions.

SIMPLE SAUTEED FROG'S LEGS



Simple Sauteed Frog's Legs image

When I was a kid my grandmother used to fix frog legs this way and I still fix them like this now. Nothing fancy, just simple old fashion cooking.

Provided by Chuck in Killbuck

Categories     Wild Game

Time 1h20m

Yield 1 batch

Number Of Ingredients 6

frog's leg (large or small)
milk (as needed)
salt
pepper
flour (as needed)
5 -6 tablespoons butter

Steps:

  • Soak frog legs in milk for 1 hour, turning every 15 minutes.
  • Remove from milk and salt and pepper them lightly, and coat them in flour.
  • In a skillet bring the butter to a sizzle and add frog legs.
  • Sauté legs uncovered until they're golden brown on both sides (turning as needed).

SEARED FROGS' LEGS CASSEROLE



Seared Frogs' Legs Casserole image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 12

1/2 cup vegetable oil
2 pounds frogs legs, cleaned and skinned
3 large onions, diced
2/3 cup (approximately 10 ounces) tomato paste
1 quart chicken broth
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh chives
2 bay leaves
3 tablespoons Irvine Spices Caribbean Jerk Seasoning
2 cups white wine
Salt and freshly ground black pepper

Steps:

  • Heat oil in a large saute pan and brown frogs legs, then remove to a utility platter or dish. In same pan, brown onions, then add tomato paste, chicken broth, parsley, thyme, chives, bay leaves, jerk seasoning, wine, and salt and pepper. Simmer for 20 minutes. Add frogs legs back to sauce, and serve.

TOURTE AUX CUISSES DE GRENOUILLES (FROG LEG PIE)



Tourte Aux Cuisses De Grenouilles (Frog Leg Pie) image

Yes, it is what the title says. This is good dish if you like frog's leg but don't really like having to eat it off the bone or if you wish to try them without having the yuck factor of being able to tell what it was.

Provided by Tea Girl

Categories     Pot Pie

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 rolls puff pastry
500 g deboned frog's legs
300 g fresh button mushrooms
1 onion, minced
2 shallots, minced
4 garlic cloves, minced
parsley, minced
200 g heavy cream
grated nutmeg
1 egg
butter
salt and pepper

Steps:

  • Preheat oven to 210 ° Celsius.
  • Dry the frog's legs with paper towels.
  • Fry the frog legs in butter, remove them when they are browned.
  • Put the pan in the remaining butter, onion, minced shallot, garlic, parsley, and mushrooms, add the thighs after onion is clear.
  • Season with salt, pepper and nutmeg.
  • Add the cream and let reduce for 5 minutes, remove from heat.
  • Beat the whole egg and brush the pastry with egg .
  • Put pastry dough in pan.
  • Prick the dough, pour in the frog leg mixture, cover with the second pastry, solder the edges with water, brush top with remaining egg,.
  • Make a couple of holes in the top in the center of the dough and bake for 50 minute.

Nutrition Facts : Calories 320.8, Fat 20.4, SaturatedFat 12.1, Cholesterol 177.5, Sodium 115.8, Carbohydrate 9.2, Fiber 1.3, Sugar 2.8, Protein 26.2

FROG'S LEGS (FRENCH STYLE)



Frog's Legs (French Style) image

This is not just a meal, it's an evening event to be savored over several hours with family and friends. While stationed in Germany near the French border, we used to drive across to a little mom and pop place that served only frog legs. They were small, served in a shallow soup bowl, covered with sauce, and a plate of sliced French bread for dipping. They would bring 1/2 your order at a time, so the sauce would not get cold before you finished. No eating utensils were provided; just bowls of warm water with lemon slices for dipping fingers in. We would spend the entire evening eating, dipping, and sipping. I couldn't get the old man to give me his recipe, this is as close as I can get. Note: if you can't find the Calvados, use any good French brandy.

Provided by Pokey in San Antonio

Categories     Wild Game

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 29

20 small frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
20 frog's legs
1 cup flour
4 tablespoons clarified butter
3 garlic cloves (minced)
4 tablespoons fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh chives (finely chopped)
2 tablespoons fresh tarragon (finely chopped)
1/2 cup calvados (apple brandy, warmed)
1/2 cup dry white wine
1/4 cup sour cream
1/4 cup Worcestershire sauce
4 teaspoons capers
4 cups warm water
2 lemons (sliced)
2 loaves French bread (sliced)

Steps:

  • Do one batch at a time. Cook both batches prior to the meal. Serve 1/2 at a time while keeping the second batch warm.
  • Dry frog legs and lightly flour.
  • Pour brandy into a sauce pan and warm on low.
  • Gently fry frog legs in clarified butter.
  • Add the garlic and continue to saute, turn after two minutes.
  • Add herbs. Remove from heat and add the warmed brandy. Return to heat to ignight.
  • Shake pan to mix, then add white wine.
  • Reduce the heat, cover and cook for another 4 minutes.
  • Season with salt and pepper. Add sour cream, Worcestershire sauce, capers, and another splash of white wine.
  • Serve in first batch shallow soup bowl with plenty of sauce. No eating utensils, but plenty of napkins and individual bowls of warm water with a slice of lemon in each for dipping fingers inches Have plenty of warm french bread for dipping, and wine for sipping.
  • Serve second batch, and keep the bread and wine flowing.

Nutrition Facts : Calories 1223.2, Fat 37.2, SaturatedFat 20, Cholesterol 73.7, Sodium 1923.4, Carbohydrate 185.6, Fiber 12.1, Sugar 5, Protein 30.2

FRIED FROG'S LEGS



Fried Frog's Legs image

Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.

Provided by AnimalWhiz

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 6

Number Of Ingredients 11

24 frog's legs, skin removed
1 (4 ounce) packet saltine crackers, crushed
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon minced onion
2 teaspoons salt
1 tablespoon ground black pepper
2 eggs
½ cup milk
2 cups vegetable oil for frying
1 cup peanut oil for frying

Steps:

  • Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
  • Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
  • Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.

Nutrition Facts : Calories 413 calories, Carbohydrate 42.9 g, Cholesterol 107.1 mg, Fat 16.3 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 1102 mg, Sugar 1.4 g

GARLIC FROG'S LEGS



Garlic Frog's Legs image

Make and share this Garlic Frog's Legs recipe from Food.com.

Provided by mozarth622

Categories     European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

16 large frog's legs or 32 small frog's legs
all-purpose flour
2 tablespoons butter
2 teaspoons corn oil
4 teaspoons garlic butter
salt
pepper
1 lemon, juice of
flat leaf parsley
lemon slice (to garnish dish)

Steps:

  • Clean legs under cold water and dry them.
  • With a small knife, make an incision between and bone of lower part of one leg and insert through the other (criss-cross).
  • Preheat oven to 400°F.
  • Salt and pepper each leg and cover them with flour.
  • In a saucepan add the butter and brown them 4 minutes each side.
  • In a small pot add the garlic butter, parsley, and lemon juice; simmer a few minutes.
  • Put the legs in an oven proof-baking dish; pour over the garlic sauce and bake for about 30 to 35 minutes.
  • Serve on preheated plates. Bon appetit.

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