A nice salad with a red wine vinaigrette with French herbs and maybe a few apple or pear slices would make a good side. Plate with a teaspoonful or so of butter sauce on each leg, and serve, with the optional lemon wedge. When the butter starts bubbling, stir and mix with a spatula, then reduce heat to a bare simmer, which it can stay at until your frog legs are ready. Meanwhile, while the legs are cooking, use a small sauce skillet or pan to melt the butter, add in the parsley and garlic (and perhaps a touch more salt and pepper should you wish). Pan fry on one side for 8-10 minutes, then when the bottom starch is turning light brown, flip them individually and cook for another 8-10 minutes, or until light brown. Melt the ghee in a skillet large enough to hold all the legs, at medium/medium high.Īdd the mushrooms, and stir them around 3 – 5 minutes, until they are nearly done.Īdd the legs to the skillet, and use a splatter guard to cover. Soaking the legs: Since they weren’t completely covered, I moved them around every 20 minutes or so.Ĭoat the legs in a fine layer of the seasoned starch, set aside. Laid out the potato starch in a dish for coating (mixed in the thyme, salt and pepper), chopped up the parsley, peeled and chopped the garlic, and put the rest of the mise en place (mess in place?) in place. Soak them for a while in the milk or buttermilk in the fridge - I used milk and waited only an hour and a half, and towards the end of that time I finished up the rest of the prep. You can cut off the paw tips, but I wasn’t being fancy, and there could be a little meat down there. You’ll want to cut the two legs from each pair apart from each other (scissors or knife). I am assuming the frog legs are skinned and cleaned up. OPTIONAL, a wedge of lemon for each person, as a garnish on the side at the end.2 tablespoons ghee (or other high-smoke point oil or fat).1/2 teaspoon dried thyme (a couple sprigs if you have fresh thyme).Around 6 medium-sized white mushrooms (if you have porcini or chanterelles or even baby bellas, go ahead and use those, an equivalent amount), sliced.Prep time: Maybe 10 minutes (+ 1.5 hours of frog legs marinating in the milk)Ĭook time: 16-20 minutes + 5 additional for the mushrooms
![cajun french froq cajun french froq](https://i.pinimg.com/originals/06/ed/c8/06edc8a57872f564435593e1c4a1cce5.jpg)
By the way, you can also prepare your escargot this way (usually without the mushrooms), just omit the flour or potato starch, and cook them less amount of time. I went with French - simple and quick to do. Sunday night I decided to have a go at them.įrog legs can be made a variety of styles: Cajun, Chinese, or the very popular: French, especially Provencal.
#Cajun french froq free
MG feel free to re-assign it!Ī while ago, perhaps five or six months ago, I purchased three pairs of frog legs, and stored them in the freezer. "Courville and McGee Waltz" - Sady Courville & Den.Not sure if this should be here, or under Meats, Poultry and Game - but I ended up putting this here as there are a lot less threads under this topic - and they do live a good portion of their lives in water."The Old Ice Man" - Leroy "Happy Fats" Leblanc."Saut Crapaud (Jump, Frog)" - Columbus Fruge.Oh, crapaud, Qui q'as fait ton gilet? C'est Rose Martin, La fille à maman. Saute crapaud! Ta queue va brûler! Mettre chère Pauline, Une tasse de café. Saute crapaud! Ta queue va brûler! Mais, prends courage, Elle va repousser. Upon his return, Columbus' wife, who according to Robin did not understand money, stared in awe at the wad of cash, believing the sum to be an enormous fortune. The accordionist earned $100 for his services, and specifically asked for his fee to be paid in $1 bills. As he sat playing the accordion he began stomping on the board with his feet in a kind of musical cadence which kept time with his accordion music and singing. This done, he placed the piece of wood on the floor in front of this chair. Anyway, Columbus asked me to get Ralph Peer to bring him a heavy board of lumber. He had chosen the old time Cajun tune, "Saute Crapaud". We stood on the sidelines listening to the lilting music of Steel's orchestra, and finally it became Fruge's turn to begin his recording. While in the studio, they trio along with sponsor Frank Dietlein met Jimmie Rodgers and Victor A&R representative Ralph Peer who was recording the Blue Steel orchestra. 1įruge recorded four sides, including a solo performance of the popular folk song "Saut Crapaud (Jump, Frog)" (#22184). The three musicians traveled to Victor's Memphis, TN field session with the promise of $50 per record.
![cajun french froq cajun french froq](https://i.pinimg.com/originals/39/44/f7/3944f779365b6cfc7e7ddf4fd4676a8f.jpg)
In September 1929, Moise Robin and Leo Soileau left the prairies of Cajun country to record again, this time with accordionist Columbus "Boy" Fruge in tow.