Frog Legs Sauce Piquante (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Ingredients:
1 tablespoon olive oil |
12 frog legs (about 1 pound) |
1 tablespoon flour |
1 cup chopped onions |
2 tablespoons chopped green bell peppers |
2 tablespoons chopped red bell peppers |
1/4 cup chopped celery |
1 teaspoon salt |
1/2 teaspoon cayenne |
1 bay leaf |
1/2 teaspoon dried leaf thyme |
1 tablespoon minced garlic |
3 cups chopped tomatoes, peeled and seeded |
1 teaspoon tabasco |
juice of one lemon |
2 tablespoons chopped parsley |
2 cups steamed rice, hot |
2 tablespoons chopped green onions |
2 tablespoons brunoise red peppers |
2 tablespoons brunoise yellow peppers |
Directions:
1. In a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown lightly on both sides, about 2 to 3 minutes. Remove the frog legs. Add the flour to the oil. Stir for 2 to 3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes up to a boil, reduce to a simmer. Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon juice and add the parsley. Spoon the mixture over steamed rice. Garnish with the green onions and peppers.
|
|