I love frog legs. They taste like something between chicken and fish.
We had a bull frog scare a few years back here in BC.
Someone let some frogs go near a bog and as they are voracious eaters, people began to worry what they would do to our bog ecology. This was in 2008 so I don't know what happened since then.
These frogs can grow to the size of a dinner plate and provide a lot of meat from one frog.
Bullfrogs are carnivorous and will eat newly hatched goslings, ducklings, fish, native frogs, kittens, mice, garter snakes, the rare native pygmy rabbit which thrives on our farm, turtles, any other amphibian, any rodent it can get into it's mouth.
A tadpole can be as long as a mans hand.
But I wondered how they went about killing a frog to prepare it for eating.
What they do to make it humane, is to take the frog by the legs and smash its head on a rock till its' tongue sticks out. This is how you know it's dead.
Then you cut around the neck line and gently pull the skin off with pliers.
Then you cut off the head and feet.Some entrails should come out with the head.
Then you cut through the stomach and take everything else out which leaves you quite a lot of frog to make tons of dishes with.
In Louisiana frogs are a delicacy and they cook them cajun style .
Rayne, Louisiana, is known as the Frog Capital of the World.
But here in BC we like them the French style way of cooking and we only eat the legs.
French and Cantonese cuisine knows frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium. It is seen as a poor mans food but soo expensive at a good restaurant
I.n the early 20th century frogs legs were considered a disgusting food by the British. Escoffier, while chef at the Carlton Hotel in London, had them accepted by no other than the Prince of Wales by listing them on the menu as 'cuisses de nymphes aurore', or legs of the dawn nymphs.
Well ..... if it's good enough for the Prince of Wales then........
- Clean the frog legs and chop off the end (opposite side of the legs)
- Heat the clarified butter in a skillet
- Dredge the frog legs in flour
- Sauté in the hot butter, flipping them until golden on both sides
- Add the garlic and spread delicately all over the legs
- Add the chopped cilantro and do the same
- Cover the skillet and cook an additional 5 minutes
- Serve hot. Eat with your fingers.
- Have a good one :)