Cajun Frog Fry
15 large frog legs
1 cup shortening
1 cup flour
3 cups milk
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic juice
1 teaspoon ground cayenne pepper
1 teaspoon fresh ground black pepper
1 dash white pepper
1 dash oregano
1 dash rosemary
salt to taste
Skin, clean and rinse frog legs well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt.
Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the frog legs and fry until golden brown.
Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent compliment for this entree.
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Stuffed Frogs
6 lg Edible frogs, skinned, whole
1 c Finely chopped pork
1/2 Head garlic, chopped fine
1/4 Vinegar
1 Heaping teaspoon brown sugar
Salt and pepper to taste
And just when you all thought it was safe to go back into the water... The infamous clothesline-dried frog recipe! Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned frogs. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until frogs are a golden brown.
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Italian Bake Frog Legs
Ingredients:
18 frog legs
1/2 cup salted butter
1 egg
3/4 cup Parmesan cheese, fresh grated
1/4 white onion, fine chopped
1 teaspoon garlic, minced
1 1/2 cups soft bread crumbs
pinch of ground cumin, rosemary, tarragon
salt to taste
Preheat oven to 350 degrees. In a mixing bowl, combine parmesan cheese, egg, butter, onion, garlic, cumin, rosemary, and tarragon, mix well. Dip each leg into mixture to coat well, roll into bread crumbs and place in a greased baking dish. Spoon remaining mixture over the top of the frog legs. Bake uncovered for 1 hour. Add salt to taste, serve! Scalloped potatoes, fried okra, and fresh oven baked rolls compliment this dish well.
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Mousseline of Frog Legs with Fresh Pasta
7 tb Butter 4 oz Fish, fillet of sole
2 lg Shallots, chopped 1 lg Egg
3 lb Frog legs 1/2 ea Lemon
14 oz Wine, white, dry 1 tb Oil, olive
Salt 1/2 lb Pasta, fresh
Pepper 1 bunch Chives
3 c Cream, heavy
Frog Leg Sauce:
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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 ently 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 400 F.
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.
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Stewed Alligator In Creole Sauce
2 Tablespoons Olive oil
1 Cup Chopped onions
1/2 Cup Chopped bell peppers
2 Tablespoons Minced garlic
3 Cups Peeled, seeded, chopped tomatoes
1/4 Cup Chopped fresh basil
2 Tablespoons Chopped fresh oregano
2 Teaspoons Chopped fresh thyme
Salt to taste
Cayenne pepper to taste
Freshly-ground black pepper to taste
2 Teaspoons Worcestershire sauce
3 Cups Chicken stock
1 1/2 Cups Chopped green onions
1 Pound Alligator cut into 1" pieces
8 Tablespoons Butter at room temperature
1 Crusty loaf of French bread
2 Tablespoons Finely-chopped parsley
In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes.
Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread.
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ALLIGATOR STEWED IN SAUCE PIQUANT
2 tablespoons olive oil
1 pound Alligator meat, cut into 2-inch strips
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
2 tablespoons minced seeded jalapeno peppers
1 1/2 tablespoons minced garlic
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
2 bay leaves
2 1/2 cups peeled, seeded and chopped tomatoes
3 cups chicken stock
Pinch of cayenne
Salt and black pepper
2 tablespoons unsalted butter
2 cups cooked white rice
2 tablespoons chopped green onions
In a saucepan, heat the olive oil. When the oil is hot, sear the alligator meat. Add the onions, green onions, celery, bell peppers, jalapenos, and garlic. Sauté for 2 minutes. Add the herbs and continue sautéing for 1 minute. Stir in the tomatoes and stock. Season with cayenne, salt and pepper. Simmer the sauce for about 30 minutes or until the alligator meat is tender. Stir in the butter. Remove remove 2 cups of the sauce and puree until smooth. This is a sauce for the roasted chicken. Spoon the alligator sauce piquant over white rice in a shallow bowl. Garnish with green onions and Essence. Spoon the pureed sauce in the center of plate. Arrange the carved chicken and dressing in the center of the sauce. Garnish with long chives and chopped chives.
Yield: 4 appetizer servings
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Alligator Roast
1 alligator tail (large piece)
1 bunch green onion
1 pound shrimp small
1 pound crab meat
2 tbls butter
First you fillet out the tail by starting your cut at one edge of the tail and slowly cutting into the meat until you get one piece of alligator meat about 1/2 inch thick and 1/2 to 3/4 of a foot wide and long. Season well and put aside for now. Now, sautee your green onions, shrimp, and crab meat in a
large pan until warm and soft. Take out tail and spred mixture of meat and onion on tail. Roll tail up around meat mixture, pin with big tootpicks or kabob skewers, wrap in aluminum foil and put on b-b-que pit for about 2 1/2 hrs or until roll is firm in middle. Slice into pieces and call your padna's. Serve with your favorite fixin's and lots of beer.
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Alligator Boullettes
5 pounds alligator meat
2 onions
2 bell peppers
3 stalks celery
3 teaspoons garlic salt
6 eggs
2 cans evaporated milk
6 cups bread crumbs
Cut alligator meat into thin strips. Place in large pot and cover with water. Let water come to a boil and add garlic salt. Cover pot and let boil for two hours or until tender. Add vegetables. Keep adding water as needed. Add remaining seasoning and cook until onions are tender. Let cool completely and add eggs, milk, and bread crumbs. Roll into 1-1/2 inch balls.
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Reptile Pot Pie
Reptile Ingredients
4 oz Boneless Rattlesnake
4 oz Jumbo Frog Legs
4 oz Snapping Turtle meat
4 oz Alligator Loin meat
Thai Curry Ingredients
1 pt Coconut milk
2 tb Thai curry paste (below)
2 tb Thai Fish Sauce
Thai Curry Paste Ingredients
1/2 c Dried minced onions
2 tb Garlic, minced
1/2 c Water
1/4 c Curry powder
2 tb Turmeric
2 tb Red pepper flakes
2 tb Fresh Coriander
2 tb Kaffir lime peel
2 tb Soy oil
Salt and Pepper to taste
Garnish Ingredients
Asst. Baby cooked vegetable - Thai hot Sauce - Black sesame seeds - Cucumber salad - Julienne of red pepper
PASTE PREPARATION: Soften onion in water, than place all ingredients plus the onion in food processor and puree until smooth paste forms. Reserve Excess in refrigerator.
SAUCE PREPARATION: Combine all three ingredients in saucepan. Over low flame, shisk until fully incorporated.
REPTILE PREPARATION: Place all ingredients in water and poach, check every 15 minutes. When almost done, remove and set aside. Then take the poached reptile meat and place in curry sauce and finish cooking over low heat. Divide the curry sauce with the reptile meat into 4 bowls, add baby vegetables and cilantro. Garnish. Serve the Thai hot sauce and cucumber salad on the side.
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Crawdad Gumbo
Ingredients
1 pound crawdads, cooked & cleaned
8oz. salt pork, cubed small
1/2 pound fresh okra "frozen if you have to"
1 med brown onion
1 can whole tomatoes
8oz frozen corn
1 teaspoon parsley flakes
1/2 teaspoon cayenne pepper
1 pint half & half
2 cups water
salt to taste
pepper to taste
In a large skillet, fry salt pork until browned. Add onion, cook until tender, stirring often. Add water, okra, corn, tomatoes, and all seasonings, simmer for 15-20 minutes. Add half & half, and crawdads, simmer for 10 minutes. ENJOY!
Add lima beans and cut beans, simmer for another 30 minutes. Adjust consistency with flour or water, serve.
Serve with wild rice, scallop potatoes, and sliced pickled beets.
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Crawdad Chowder
Ingredients:
2 lbs. crawdad tails, peeled & de-veined
6 medium potatoes, peeled & cubed
1/4 cup salted butter
1 cup water
4 large onions, sliced
6 cups skim milk
8 oz. sharp cheddar cheese, shredded
salt and pepper to taste
In a large pot, melt butter, add onions and saute' for 5 minutes. Add water, potatoes, and season with salt and pepper. Cook over medium flame for 10 minutes. Add crawdad tails, cook another 5 minutes.
In a saucepan, heat milk and cheese over low heat. stirring until cheese is melted. Add sauce to pot, stir, simmer for 2 minutes. Serve. Serves 8
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