Frog Legs Sauce Picante Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
12: Frog legs,
1 tbsp: Flour,
1 cup: Onions, chopped
2 tbsp: Green bell peppers, chopped
2 tbsp: Red bell peppers, chopped
1/4 cup: Clery, chopped
1 tsp: Salt,
1/2 tsp: Cayenne,
1: Bay leaf,
1/2 tsp: Dried thyme,
1 tbsp: Garlic, minced
3 cup: Tomatoes, peeled, seeded and chopped
1 tsp: Tabasco,
Juice of 1 lemon,
2 tbsp: Parsley, chopped
2 cup: Steamed rice, hot
GARNISH
2 tbsp: Green onions, chopped
2 tbsp: Brunoise red peppers,
2 tbsp: Brunoise yellow peppers,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp