• 2/28 Nat Frog Legs Day 1

    From Dave Drum@1:18/200 to All on Sat Feb 26 12:22:55 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Frog Legs Sauce Picante
    Categories: Cajun, Emeril, Chilies, Rice
    Yield: 2 Servings

    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 c Celery; chopped
    1 ts Salt
    1/2 ts Cayenne
    1 Bay leaf
    1/2 ts Dried thyme
    1 tb Garlic; minced
    3 c Tomatoes; peeled, seeded and
    -chopped
    1 ts Hot pepper sauce
    Juice of 1 lemon
    2 tb Parsley; chopped
    2 c Steamed rice; hot

    MMMMM--------------------------GARNISH-------------------------------
    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 hot sauce. 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 min,
    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

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Eating is an agricultural act." -- Wendell Berry
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to All on Sun Feb 26 12:20:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Frog Legs Sauce Picante
    Categories: Cajun, Emeril, Chilies, Rice
    Yield: 2 Servings

    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 c Celery; chopped
    1 ts Salt
    1/2 ts Cayenne
    1 Bay leaf
    1/2 ts Dried thyme
    1 tb Garlic; minced
    3 c Tomatoes; peeled, seeded and
    -chopped
    1 ts Hot pepper sauce
    Juice of 1 lemon
    2 tb Parsley; chopped
    2 c Steamed rice; hot

    MMMMM--------------------------GARNISH-------------------------------
    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 hot sauce. 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 min,
    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

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I am no wine expert but even I have no trouble identifying rat piss
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)