Anyone have some tips for cooking frog legs? I’m going to give it a try this weekend hopefully but need a good recipe. I had them a while back at Peninsula Grill and really got a hankering to cook some myself. I think they lightly pan fried them - the meat was sweet and tender. The only place in town I can find that has them is Newton Farms (a fancy Piggly Wiggly) out on Kiawah. If anyone knows of a closer location to town I would appreciate hearing about it. Thanks.
fry em like southern fried chicken.
jan
Trying to avoid a deep-frying scenario just to keep things in the realm of healthy, but thanks anyways. I might just grill them like really small chicken legs.
Lightly flour Them
Saute in butter, EVOO,garlic and something green, fresh basil, or fresh oregeno
Chives and Scallions…deglaze with a little white wine
finish with more butter to make a sauce
I am drooling as I type
Serve with a clasic risotto
Brian
Woodfloats?
was out eating frog legs in a resturant the other night and here comes a bunch of little frogs in little tiny wheel chairs with pi#*ed off looks on their little faces. almost felt sorry for them. LOL LOL
That sounds about perfect, BSB98. Risotto is a lot of work but I can see it working as a nice compliment. thanks.
harris teeter in florence had frog legs a few weeks ago. might pick some up and us bsb98’s recipe. That sounds GREAT!
Yankee sand flea on a Southern beach.
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If you ever run through Grover ( on hwy 15 between Walterboro and St. George), Alegretto’s Meat Market sells them. Last time I was there he had a large variety of “specialty” foods.
The pond in front of my house seems to have an unlimited supply! Had them twice this week in fact; Cheap too! I think I paid about 3 minutes a lb.
20’ mako
200 'rude
“CHASIN TAILS 2”
the vegetable stand in Summerville sells frozen legs.
Harbor View Pig.
S 34
507 sq. ft.
I still bet the pond here is cheaper!
20’ mako
200 'rude
“CHASIN TAILS 2”
Glad you have plenty wizard, I stocked some bass in mine a few years ago and haven’t seen or heard many frogs the last couple of years. It’s either the bass, the stupid big grey birds or the kids I caught sneeking in?
Season well with salt and peppet
Lightly dredge in flour
In a pan large enough to hold all of the legs, heat enough Conola oil to lightly cover the bottom.
When hot (white smoke) add the legs and a knobb of butter.
Brown on one side. Turn over. When browned on the other side, hit it with Garlic, Shallots, White wine, and more butter.
Reduce to a nice sauce. Finish wiht very finely chooped chives.
Serve over a bed o wilted spinach and some nice Garlic Toasted bread.
16 mitzi 40 Merc
240 0utrage 250 verado
Thanks, Seamus. That recipe has me drooling. The downtown Harris Teeter said they carry them seasonally, more often in the fall. I’ll have to keep looking.
Fred67, those stupid big grey birds are probably Great Blue Herons. Not sure if I’d group them in the “stupid” category.
Teds Butcher Shop has them in the freezer. Most are frozen unless you order them online from Florida. The shipping cost will make them taste a lot less sweet.
16 mitzi 40 Merc
240 0utrage 250 verado
Sorry didn’t read your post sooner RK…
I have an excellent recipe for them jumpers. I usually go to the swamps and wade around all night. I have brought in as many as 400 frogs in 1 summer, so I have a lot of experience with cooking these things. Whatever you do DO NOT FRY THEM!! The meat is kind of stringy, so it has a tendency to absorb a lot of the oil. make sure you wash them good before cooking too. Frog legs have a high chance of having salmonilla. Here’s the best way to cook them things:
1st-Marinade them for at least an hour in Lawrey’s marinade w/lime juice (better if overnight).
2nd-In a sauce pan mince up 1/2 onion and saute them w/1 tsp olive oil (just brown). Add 1/2 stick butter, 1/2 tsp lemon pepper, 1/2 tsp cajun seasoning, and if you want a little more heat add 1/4 tsp cayenne pepper.
3rd-Get that grill hot,throw those legs on (also put the sauce pan on the side to keep warm), when they get white on that side w/grill marks, flip them once and cook till the calf muscle starts to separate from the bone. Brush that sauce on both sides and let heat up a minute.
If anyone has only eaten these things fried…try this and I promise you will never eat em’ any other way.
Key West 196;150 Yammie
Life Is Good…Gotta Love It!!!
quote:
Originally posted by bwulmerSorry didn’t read your post sooner RK…
I have an excellent recipe for them jumpers. I usually go to the swamps and wade around all night. I have brought in as many as 400 frogs in 1 summer, so I have a lot of experience with cooking these things. Whatever you do DO NOT FRY THEM!! The meat is kind of stringy, so it has a tendency to absorb a lot of the oil. make sure you wash them good before cooking too. Frog legs have a high chance of having salmonilla. Here’s the best way to cook them things:1st-Marinade them for at least an hour in Lawrey’s marinade w/lime juice (better if overnight).
2nd-In a sauce pan mince up 1/2 onion and saute them w/1 tsp olive oil (just brown). Add 1/2 stick butter, 1/2 tsp lemon pepper, 1/2 tsp cajun seasoning, and if you want a little more heat add 1/4 tsp cayenne pepper.
3rd-Get that grill hot,throw those legs on (also put the sauce pan on the side to keep warm), when they get white on that side w/grill marks, flip them once and cook till the calf muscle starts to separate from the bone. Brush that sauce on both sides and let heat up a minute.
If anyone has only eaten these things fried…try this and I promise you will never eat em’ any other way.Key West 196;150 Yammie
Life Is Good…Gotta Love It!!!
You wade around in the swamps at night? You’ve got a bigger pair than me! I’d be a nervous wreck…
You just got to keep in mind that as long as you can see it it can’t hurt you. I have a lot of respect for poisonous snakes, gators make me nervous, and I can’t stand spiders…so I carry a good light (& a compass!). I’ve probably waded swamps, ditches and paddled a little boat in small ponds dozens of times to get frogs. I guess you get use to it, no big deal. I have seen a lot of interesting things, but that could end up a long story.
I even tried to get a permit from DHEC to market these legs and there was just too much involved, and too slack of a market, to bother with. You know everyone in the food market is so into farm raised everything that someone like me doesn’t have a chance to be able to unload a commodity with a good available resource. Such is life!
Key West 196;150 Yammie
Life Is Good…Gotta Love It!!!