Recipes
Andouille Crusted Frog Legs
Serves 4 as an entrée, 8 as an appetizer
Corn & Okra Macque Choux
8 ears - Fresh corn
½ C - Rendered bacon fat
1 C - Red onion, diced
2 C - Okra
¼ C - Garlic, minced
½ C - Green bell peppers, diced
½ C - Red bell peppers, diced
1 C - Green onions, chopped
2 C - Chicken stock
¼ C - Fresh thyme
Creole seasoning to taste
Pre-heat rendered bacon fat in a 6-8 qt. cast iron pot. Remove kernels from the cobb and scrap cobb to reserve the corn milk. Sauté corn, corn milk, okra, red onion, garlic, bell peppers and garlic until the onion becomes translucent. Season the sautéed mixture with fresh thyme and Creole seasoning. Next, add chicken stock and cook down until almost all of the liquid has evaporated. Finish with the green onion.
Creole Beurre Blanc
1 lb - Cold butter, cubed
1 C - Dry white whine
2 ea - Tomatoes, seeded and quartered
1 T - Tomato paste
¼ C - Onion, diced
¼ C - Celery, diced
¼ C - Green bell peppers, diced
2 T - Garlic
¼ C - Heavy cream
½ C - Fresh herbs - parsley, thyme & basil
Creole seasoning to taste
Roast tomatoes in 350˚ pre-heated oven for 20 minutes or until tender (approximately 20 minutes). Remove the skin, roughly chop and set aside. In a medium sized pan, sauté onion, bell pepper, celery & garlic, until the onions become translucent. Season sautéed vegetables with Creole seasoning and deglaze with white wine and add cream, reduce. Next, add roasted tomato and tomato paste and incorporate into sauce. Mount in cold butter and finish with fresh herbs.
Frog Legs
12 ea - Frog legs
2 C - Crystal hot sauce
2 C - Buttermilk
1 lb - Andouille sausage, coarsely chopped
3 C - Bread crumbs
2 T - Vegetable oil
Flour
Egg wash
Oil for frying
Split the frog legs and marinate in buttermilk and Crystal Hot Sauce overnight. In a frialator or heavy bottomed pot, heat oil to 350˚. Combine the chopped andouille, bread crumbs and vegetable oil in a medium sized mixing bowl. Remove frog legs from the marinade and cover with flour, then egg wash, and lastly the andouille mixture. Fry frog legs until golden brown (approximately 6-7 minutes).
Serving Instructions
On an appetizer plate, prop four frog legs around a generous portion of macque choux. Drape frog legs with sauce and garnish with scallions. Serve immediately.