Crispy Frog Legs
5 lb's small frog legs
~ 3/4 cup lemon juice or vinegar
~ crushed ice
~ 1 cup milk
~ 6 eggs, separated
~ 2 tbsp olive or vegetable oil
~ 1/4 tsp salt
~ salt and pepper
~ 1 1/2 cups all purpose flour
~ vegetable oil
Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.
Combine the milk, egg yolks, olive oil and 1/4 tsp salt.
Beat the egg whites until stiff. Fold into the batter.
Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.
Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.
Frog and Shrimp Gumbo
5 lbs. frogs, skinned and cleaned
~ 3 lbs. medium shrimp, peeled and deveined
~ Zatarainâs Liquid Crab Boil seasoning
~ 1/2 cup oil
~ 1/2 cup flour
~ 3 medium onions, chopped
~ 1 green bell pepper, chopped
~ 3 stalks celery, chopped
~ 1 tsp minced garlic
~ 1 can diced Rotel tomatoes
~ 3 qts water
~ 2 tsp salt
~ 1 tsp black pepper
~ 1 tsp red pepper
~ dash all spice
~ dash ground cloves
~ 1/4 tsp ground thyme
~ 1/2 tsp ground basil
~ 1/2 tsp ground oregano
~ 1 tsp chili powder
~ 2 bay leaves
~ 1 1/2 lbs frozen okra
~ 1/2 cup chopped green onion tops
~ 1/2 cup chopped parsley 6 pairs frog legs
~ 1 stick butter, melted, may need more than 1 stick
~ 3 tbsp butter
~ black pepper
~ salt
~ 2 cloves garlic, minced
~ 1/4 cup white wine
Grill the legs over medium-low heat until browned while brushing with the melted butter. Remove from grill.
Melt 3 tbsp butter in a large skillet. Add the frog legs.
Season to taste with salt and pepper.
Add the garlic and wine.
Cover and simmer for 30 minutes. Add more wine or a little water if needed.
Wild Edible Snails in Garlic Butter
Ingredients
•Three handfuls of wild garden snails etc.
•Oatmeal
•4 cloves of garlic (crushed)
•Butter
•Long sewing needle
Suggested Instructions
1.Before cooking your snails you first need to purge them of ---- and grit. To do this sprinkle fine oatmeal onto the bottom of a large ice cream box and add your washed snails. Make sure the lid has lots of holes and is well ventilated, because you donât want your snails to get too hot. Feed them on oatmeal for about 3-4 days, then fast (starve) them for a further two days.
2.Bring a pan of salted water to the boil and drop your snails into it. Bring it back to the boil and simmer for 15 minutes. When done, get a long sewing needle and hike the snails out of their shells.
3.Melt lots of butter and gently sautee the crushed garlic until transparent, then throw in the snail meat and gently fry for 3 minutes.
4.Serve with crusty bread and salad
