Frog legs sauce picante
Categories: Am/la, Emeril, Ethnic, Meat/wild
Yield: 2 Servings
Ingredients:
1 tb Olive oil
12 Frog legs
1 tb Flour
1 c Onions; chopped
2 tb Green bell peppers; chopped
2 tb Red bell peppers; chopped
1/4 cup Celery; chopped
1 tsp Salt
1/2 tsp Cayenne
1 Bay leaf
1/2 ts Dried thyme
1 tb Garlic; minced
3 c Tomatoes; peeled, seeded and chopped
1 ts Tabasco
Juice of 1 lemon
2 tb Parsley; chopped
2 c Steamed rice; hot
2 tb Green onions; chopped
2 tb Brunoise red peppers
2 tb Brunoise yellow peppers
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
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