berowne.com

What fun it was this weekend to see that the locally owned grocer had a few unique items in the meat department – frog legs and andouille sausage. I had never cooked with either ingredients, so here is what I did with them.

Grilling the frog legs was fast and easy. I brushed the legs with olive oil, and placed them over very hot coals. The meat was done, juicy, and falling off the bone in ten minutes. For a sauce, I reduced a can of chicken stock by half, and slowly added one whisked egg to thicken the liquid, as well as sliced garlic and a bit of chili powder.

The side for this dish was fingerling potatoes and andouille sausage, both cut bite size, and pan fried in olive oil and dried oregano. My son became an instant lover of frog legs! My wife, well….not so much. Can’t win ’em all! Bon appetit.

This entry was posted on August 13, 2012 at 8:30 pm and is filed under Food with tags andouille sausage, frog legs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.