MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Frogs' Legs
Categories: Oriental, Exotics, Herbs, Curry, Chilies
Yield: 4 Servings

4 Pairs of jumbo frog's legs;
- (abt 1 pound), trimmed
1 Stalk fresh lemon grass
+=OR=+
1 tb Dried lemon grass
2 Fresh red chilies; seeded,
- sliced
2 Shallots; sliced
2 cl Garlic; crushed
1 1/2 ts Sugar
1 ts Curry paste
2 ts Curry powder
1/4 ts Salt
2 tb Nuoc mam; (fish sauce)
2 oz Cellophane (bean thread)
- noodles
2 tb Vegetable oil
1 sm Onion; chopped
1 c Chicken broth or water
1/2 c Coconut milk or heavy cream
1 ts Cornstarch
Fresh ground black pepper
Coriander sprigs; garnish

This delicious lemon grass and coconut-laced curry
comes from southern Vietnam. If you prefer a very hot
curry, simply use more chile peppers.

Cut the frogs' legs into bite-size pieces. Rinse
with cold water to remove any chipped bones. Pat dry
and refrigerate.

If you are using fresh lemon grass, discard the
outer leaves and upper half of the stalk. Cut into
thin slices and finely chop. If you are using dried
lemon grass, soak it in warm water for 1 hour. Drain
and finely chop.

In a blender, combine the lemon grass with the
chilies, shallots, garlic, sugar, curry paste, curry
powder, salt and 1 tablespoon of the fish sauce.
Process to a very fine paste. Rub the paste over the
frogs' legs. Cover and refrigerate for 30 minutes.

Meanwhile, soak the cellophane noodles in warm
water for 30 minutes. Drain. Cut into 2" sections.

Heat the oil in a saucepan over moderate heat. Add
the onion and saute until translucent. Add the frogs'
legs and brown well on all sides, about 3 minutes. Add
the chicken broth and bring to a boil. Reduce the
heat, cover and simmer for 15 minutes.

Uncover the pan and add the coconut milk, the corn
starch diluted in 1 tablespoon of cold water and
the remaining 1 table- spoon fish sauce. Cook,
stirring, until the sauce thickens, about 15 minutes.

Add the cellophane noodles and bring the mixture
to a boil. Remove from the heat.

Sprinkle with black pepper and garnish with
coriander sprigs.

Serve immediately with rice, French bread or over
rice noodles.

Note: Instead of discarding the upper half of the
lemon grass, crush it and cook it with the frogs' legs
for extra flavor. Remove the stalk before serving.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mousseline of Frog's Legs w/Fresh Pasta
Categories: Seafood, Exotics, Citrus, Wine, Pasta
Yield: 4 Servings

7 tb Butter
2 lg Shallots; chopped
3 lb Frog'd legs
14 oz Dry white wine
Salt & pepper
3 c Heavy cream
4 oz Filet of sole
1 lg Egg
1/2 Lemon
1 tb Olive oil
1/2 lb Fresh pasta
1 bn Chives

Frog Leg Sauce: In a saute pan, heat 2 tablespoons of
butter. Saute the chopped shallots in butter until they're
golden brown.

Add 1 1/2 pounds of frog legs, white wine, salt and pepper.
Cover and cook slowly for 10 minutes.

Strain the liquids from the mixture back into the saute pan.
Reserve the legs.

Replace strained stock in saute pan, add 1 cup of cream and
reduce by half. Set aside but keep warm.

Frog Legs: Debone the frog legs. Place the meat in a meat
grinder or food processor with the filet of sole and grind
thoroughly.

Add egg, salt and pepper, and 1 cup of cream (adjust to
consistency and taste.) Process the mousseline and reserve.

Pasta: Boil salted water, add olive oil and pasta. When
pasta is al dente, strain and cool under running water. Set
aside.

Mousseline: Butter four ramekins or molds.

Put the mousseline into a pastry bag and squeeze it into the
molds, leaving a hole in the center of each mold.

Fill center with frog leg meat and top with mousseline. Tamp
gently to remove trapped air bubbles.

Place the molds onto a pan or tray in which you've poured
about an inch of water. On top of each mold, place a layer
of buttered parchment, (butter side down), then a layer of
foil. Bake for 15 minutes at 400ºF/205ºC.

To Assemble: To serve, saute pasta in 3 tablespoons of
butter, adjust seasoning, then layer on serving plates.

Remove mousseline from molds and place on pasta.

Bring the sauce to a boil, and add heavy cream to adjust
consistency if necessary. If sauce is too thick, thin with
white wine.

Add butter, lemon juice, salt and pepper.

Pour sauce over mousseline and sprinkle with chopped chives.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

From: http://www.recipesource.com

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