Frogleg recipes?
- Thread starter spitfire
- Start date
Help Support Muzzleloading Forum:
Lone Carabiner
40 Cal.
- Joined
- Jul 20, 2005
- Messages
- 319
- Reaction score
- 5
Thaw completely, soak in whole milk, dredge in flour, dip in beaten egg eith tablespoon of added milk, dredge in 50% complete pancake mix/corn meal mixture with seasoning added and fry,fry away. :thumbsup:
Dry the frog legs with a paper towel.
Sprinkle with a touch of paperika.
Melt butter and bast with the butter.
Put in the broiler and broil on one side, does not tke long, do not over cook.
Take out of the broiler, turn over, bast with paperika and melted butter.
Back into the broiler.
Melt some more butter and a touch of lemon juice.
When the frog legs are done, eat them like lobster, drawn through the melted butter.
Broiling does not make them tough like frying does.
RDE
Sprinkle with a touch of paperika.
Melt butter and bast with the butter.
Put in the broiler and broil on one side, does not tke long, do not over cook.
Take out of the broiler, turn over, bast with paperika and melted butter.
Back into the broiler.
Melt some more butter and a touch of lemon juice.
When the frog legs are done, eat them like lobster, drawn through the melted butter.
Broiling does not make them tough like frying does.
RDE
spitfire,
I have'nt had them for several years but
when I was cooking them I would just dredge them
in seasoned flour and egg and fry them up like
a fish fillet. I would then make a butter-garlic-
cream sauce and pour generously over the froglegs. Darn now you went and made me hungary.
Hope this helps.
snake-eyes :thumbsup:
I have'nt had them for several years but
when I was cooking them I would just dredge them
in seasoned flour and egg and fry them up like
a fish fillet. I would then make a butter-garlic-
cream sauce and pour generously over the froglegs. Darn now you went and made me hungary.
Hope this helps.
snake-eyes :thumbsup:
If you like hot and spicy food, here's an Asian style recipe I use for chicken wings (won a contest with it once). I've only tried it with frog legs once, but it was really good.
1/2 cup Sriracha chili sauce (available from asian markets and some larger grocery stores)
3 tbsp. soy sauce
2 lg. minced cloves of garlic
2 tbsp. red pepper flakes
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 cup brown sugar
Dash of sesame oil
A pinch of ginger powder
Mix together and marinate 2-3 lbs. pounds of frog legs or chicken wings in it overnight. Toss on a grill over medium coals and fragrant wood chunks (I like hickory or fruit wood). Dab the leftover marinade on top when you put them on, and once again when you turn them. If the grill has a cover, use it to keep the smoke in. Turn them over after about 10 minutes.
Since I use the lid on my grill, the tops brown from radiant heat and that's my indicator of when they're finished. I turn them about halfway through and when the sauce turns from red, to golden with brown bits, they're done. Usually about 20-22 minutes, depending on the heat. You need to watch closely though, as they tend to burn easily because of the chili.
1/2 cup Sriracha chili sauce (available from asian markets and some larger grocery stores)
3 tbsp. soy sauce
2 lg. minced cloves of garlic
2 tbsp. red pepper flakes
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 cup brown sugar
Dash of sesame oil
A pinch of ginger powder
Mix together and marinate 2-3 lbs. pounds of frog legs or chicken wings in it overnight. Toss on a grill over medium coals and fragrant wood chunks (I like hickory or fruit wood). Dab the leftover marinade on top when you put them on, and once again when you turn them. If the grill has a cover, use it to keep the smoke in. Turn them over after about 10 minutes.
Since I use the lid on my grill, the tops brown from radiant heat and that's my indicator of when they're finished. I turn them about halfway through and when the sauce turns from red, to golden with brown bits, they're done. Usually about 20-22 minutes, depending on the heat. You need to watch closely though, as they tend to burn easily because of the chili.
My stepmom used to fry them up like chicken with a breading in oil. She tossed one into hot grease one day and it kicked. The kicking motion sprayed hot grease on her arm that left a very large scar that you can still see to this day.
Loyd,
Yep, I have had the frozen ones do that on
accasion, but the fresh ones you can almost count on it.
Have a friend that did the live lobster in the boiling water thing. Lobster jumped out of the small pot and he is crawling on the kitchen floor trying to catch it. One of the funniest
things I've ever seen. We ate lobster that nite but I laughed thru most of it. :rotf: :rotf:
snake-eyes
Yep, I have had the frozen ones do that on
accasion, but the fresh ones you can almost count on it.
Have a friend that did the live lobster in the boiling water thing. Lobster jumped out of the small pot and he is crawling on the kitchen floor trying to catch it. One of the funniest
things I've ever seen. We ate lobster that nite but I laughed thru most of it. :rotf: :rotf:
snake-eyes
When I was a kid visiting Maine Aunt (cousin) she was agreat hunter, better than most of the men, she took me in a rowboat on a pond, no neighbors, she would shoot the frogs between the eyes with a 22 single shot. If you didnt hit them just right they would sink, otherwise float and get picked up. My mom breaded them and fried them---quite a feast for really backwoods Maine. Good smoke, Ron in FL
FSCGunslinger
40 Cal.
- Joined
- Feb 26, 2005
- Messages
- 112
- Reaction score
- 0
Here's a nice link on how to completely skin a bullfrog and keep more meat than just the back legs. Complete with pictures!
http://www.thehuntingfiles.com/2007/08/how-to-skin-cle.html
http://www.thehuntingfiles.com/2007/08/how-to-skin-cle.html
Last edited by a moderator:
slowpokebr549
40 Cal.
- Joined
- Sep 19, 2007
- Messages
- 491
- Reaction score
- 3
Honest to god, the best way is to creep down the creek in early july and kill a bunch of bullfrogs with a pellet gun, then you camp up on a hill with a nice breeze. Set up your tent and skin your croakers and cover em with salt and pepper from one of those camping kits. Cook em about 3/4 done on a fire made out of willow and hedge twigs and eat em with half a can of pringles.The most important ingredient to this recipie though is to be twelve years old and camping with Grandpa. I can't remember frog legs ever tasting any better.
