BOISE, Idaho — INGREDIENTS
1/3 C shallots, chopped
1 Tbsp garlic, minced
1/2 C diced tomatoes (fresh preferred)
1/2 C croutons, plain
8 pairs of frog legs (sm-med size is best)
1/4 C chopped parsley
2 strips bacon, cut into bits and pan-fried
1 tsp Herbes de Provence
splash lemon juice
splash white wine
brandy for flambe
salt & pepper
olive oil & butter for pan
PREPARATION
Start by thawing and drying to frog legs well with paper towels to ensure nice browning. Heat butter and oil in saute pan on medium-high heat. Add frog legs to hot pan and season with salt and pepper. Cook for 1 1/2 minutes and flip, cover and press with another pan to ensure they lay flat for even browning. Add shallots, tomatoes, Herbes de Provence, bacon, and garlic. Cook 2-3 minutes, dependent on size of frog legs. If you're experienced, add brandy and flambe to cook-off the alcohol. Add a squeeze of lemon juice and a splash of white wine. Finish with parsley and croutons.
Serves two.
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