Frog legs sauce piquante
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 12 | Frog legs (about 1 pound) | |
| 1 | tablespoon | Flour |
| 1 | cup | Chopped onions |
| 2 | tablespoons | Chopped green bell peppers |
| 2 | tablespoons | Chopped red bell peppers |
| ¼ | cup | Chopped celery |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cayenne |
| 1 | Bay leaf | |
| ½ | teaspoon | Dried leaf thyme |
| 1 | tablespoon | Minced garlic |
| 3 | cups | Chopped tomatoes, peeled and |
| Seeded | ||
| 1 | teaspoon | Tabasco |
| Juice of one lemon | ||
| 2 | tablespoons | Chopped parsley |
| 2 | cups | Steamed rice, hot |
| Garnish: | ||
| 2 | tablespoons | Chopped green onions |
| 2 | tablespoons | Brunoise red peppers |
| 2 | tablespoons | 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 lightly on both sides, about 2 to 3 minutes. Remove the frog legs. Add the flour to the oil. Stir for 2 to 3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes up to a boil, reduce to a simmer.
Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon juice and add the parsley. Spoon the mixture over steamed rice.
Garnish with the green onions and peppers.
Yield: 2 servings
ESSENCE OF EMERIL SHOW #EE2324