Frog Legs Sauce Piquante

Recipe Ingredients

1 tablespoon	15ml	Olive oil
12		Frog legs - (abt 1 lb)
1 tablespoon	15ml	Flour
1 cup	62g / 2.2oz	Chopped onions
2 tablespoons	30ml	Chopped green bell peppers
2 tablespoons	30ml	Chopped red bell peppers
1/4 cup	27g / 1oz	Chopped celery
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1		Bay leaf
1/2 teaspoon	2.5ml	Dried leaf thyme
1 tablespoon	15ml	Minced garlic
3 cups	187g / 6.6oz	Peeled, seeded, chopped tomatoes
1 teaspoon	5ml	Tabasco sauce
		Juice of one lemon
2 tablespoons	30ml	Chopped parsley
2 cups	320g / 11oz	Steamed rice - hot
		Garnish
2 tablespoons	30ml	Chopped green onions
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2324 broadcast 04-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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