Fabricate frogs legs by separating thigh muscle from calf muscle.
French the frogs legs and season with salt and pepper.
Puree the peanut butter with olive oil.
Dip frenched frogs legs in peanut butter, making sure to only coat meat by holding the bone.
Place frog legs on plate and refrigerate until set.
Crack and whip eggs until combined.
Puree corn flakes in food processor until course.
Bread peanut butter coated frogs legs using standard breading procedure and flour egg cornflake crumbs.
Dip breaded frog legs in egg wash and coat with crumb again (reserve excess corn flakes).
**Puree **
INGREDIENTS
1 cup Chicken Liver
1 Graffiti Eggplant
Salt & Pepper
2 tablespoons Olive Oil
3 Shallots (Minced)
½ cup Burgundy Red Wine
¼ cup Double Cream Method
Season eggplant with salt and pepper and toss with 1 Tbsp olive oil.
Place egg plant on sheet and bake at 200C.
Roast eggplant until caramelized and reserve.
Season chicken livers with salt and pepper.
Sear chicken livers in 1 Tbsp olive oil under high heat.
Add shallots to pan and continue to cook.
Deglaze pan with red wine and reduce.
Continue to cook until livers are medium and wine is reduced.
Remove from pan and chill to protect carry over cooking.
Combine roasted eggplant, chilled chicken livers and cream in blender and puree to smooth consistency.
Pass puree through the mixture two times and reserve puree in fridge with plastic wrap directly contacting mousse to prevent oxidation.
** Garlic Sauce **
INGREDIENTS
2 L’s Milk
4 teaspoons Salt
3 Cloves Garlic
4 teaspoons Peppers
1 teaspoon Nutmeg Method
Combine garlic and just enough milk to cover by 1/4 inch in saucepan.
Season with salt and pepper and nutmeg and bring to a simmer.
Simmer garlic milk for three minutes and strain.
Discard milk.
Repeat steps 1-3 three times using reserved garlic.
Puree blanched garlic with enough milk to achieve desired consistency.
Season with salt and pepper.
** Parsley Sauce
**
INGREDIENTS
2 bunchs Parsley
Salt & Pepper
4 L’s Water Method
Bring water to a boil.
Season with salt.
De-stem parsley.
Blanche destemmed parsley for four minutes.
Strain and chuck in ice bath.
Puree parsley with enough water to achieve desired consistency.
Season to taste with salt and pepper.
**
note:- if for some reason you are ALLERGIC to frogs, then you can use Quial instead. :o**
I know only you and my late wifey have some taste.. ..
PS: its so unfair to call this food French… its so ENGLISH.
here is the proof.
a crocodile ---------------------------------Hamlet, Act V, scene i
hay, squirrels’ nuts ----------------------A Midsummer Night’s Dream, Act IV, scene i
adder’s heads and toads carbonadoed –The Winter’s Tale, Act IV, scene iv
paper-------------------------------------------- Love’s Labor’s Lost, Act IV, scene ii
grass-------------------------------------------- King Henry VI, Part II, Act IV, scene x husks ------------------------------------------- As You Like It, Act I, scene i
rocks--------------------------------------------- Troilus and Cressida, Act III, scene ii
tree bark ---------------------------------------Anthony and Cleopatra, Act I, scene IV
1 Kangaroo tail
2 pounds Beef
3 Carrots
3 Onions
1 bunch herbs
Pepper and salt
Butter
Directions:
Cut the tail into joints and fry brown in butter, slice the vegetables and fry them also. cut the meat into thin slices and boil all for 4 hours in 3 quarts of water. Take out the pieces of tail, strain the stock, thicken it with flour, put back the pieces of tail and boil up another 10 minutes before serving
From " A Taste of the Past - Some Pioneer Cooks of Happy Valley and the Southern Hills" - South Australia
This recipe for Kangaroo Tail Soup serves/makes 8
PS: you can replace it with any TAIL of your liking,
This is from Top Chef, Season 2, Episode 1 - it was Marcel Vigneron’s dish.
The challenge was to create a dish that incorporated 5 ingredients that the producers picked out–the chefs only learned what they were cooking with once the challenge started (this would later become the format for Food Network’s show “Chopped”). They were divided into two groups; Vigneron’s group was assigned frog legs, chicken livers, peanut butter, eggplant, and cornflakes. The other group had escargot, potatoes, American cheese, artichokes, and bar peanuts.
Vigneron ended up in the bottom four, largely because of the garlic sauce–he overdid the garlic and it overpowered everything else on the plate.
As an aside, it’s considered appropriate to cite your sources when you repost someone else’s material–both the recipe and the photograph can be found on Bravo’s website.
