• 2/28 Nat Frog Legs Day 5

    From Dave Drum@1:18/200 to All on Sat Feb 26 12:25:40 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Frog's Legs
    Categories: Game, Dairy, Vegetables
    Yield: 4 Servings

    1/4 c Salt
    1/2 pt Buttermilk
    1/2 lb Butter
    2 tb Garlic; minced
    8 md Pairs frog legs
    1 1/2 qt Water

    Wash the frog legs well and place in a large bowl filled
    with the 1 1/2 quarts of water and 1/4 cup of salt. Allow
    to stand refrigerated for approximately one hour and drain
    and rinse the frog legs. Cover with the buttermilk in the
    same bowl and allow to stand for another hour refrigerated.

    Drain, lightly rinse and pat dry.

    In a large frying pan melt the butter and add the garlic.
    Saute over medium heat until the garlic is soft but not
    browned. Add the frog legs and saute until cooked and
    lightly browned. About 10 minutes. Do not over cook.

    NOTES: When cooking these for a large group like S.C.I.
    I will deep fry the frog legs and then make the garlic
    butter sauce and add it to them already cooked. Not as
    good but for a large group its acceptable. I would use
    legs as large as I could find. Most are very small. Be
    selective.

    I also cook these in a tomato-basil sauce instead of the
    butter. Do everything the same up to the cooking and then
    just substitute the tomato basil sauce.

    Recipe by: LeRoy Trnavsky S.C.I. 1998

    Posted to MasterCook Digest on Sep 8, 1998,

    Recipe makes: 4 Servings

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... 200 years ago you always used local, organic, seasonal ingredients.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to All on Sun Feb 26 12:22:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Frog's Legs
    Categories: Game, Dairy, Vegetables
    Yield: 4 Servings

    1/4 c Salt
    1/2 pt Buttermilk
    1/2 lb Butter
    2 tb Garlic; minced
    8 md Pairs frog legs
    1 1/2 qt Water

    Wash the frog legs well and place in a large bowl filled
    with the 1 1/2 quarts of water and 1/4 cup of salt. Allow
    to stand refrigerated for approximately one hour and drain
    and rinse the frog legs. Cover with the buttermilk in the
    same bowl and allow to stand for another hour refrigerated.

    Drain, lightly rinse and pat dry.

    In a large frying pan melt the butter and add the garlic.
    Saute over medium heat until the garlic is soft but not
    browned. Add the frog legs and saute until cooked and
    lightly browned. About 10 minutes. Do not over cook.

    NOTES: When cooking these for a large group like S.C.I.
    I will deep fry the frog legs and then make the garlic
    butter sauce and add it to them already cooked. Not as
    good but for a large group its acceptable. I would use
    legs as large as I could find. Most are very small. Be
    selective.

    I also cook these in a tomato-basil sauce instead of the
    butter. Do everything the same up to the cooking and then
    just substitute the tomato basil sauce.

    Recipe by: LeRoy Trnavsky S.C.I. 1998

    Posted to MasterCook Digest on Sep 8, 1998,

    Recipe makes: 4 Servings

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Adding sugar to grape juice is like adding caffeine to coffee
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)