Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Wash the frog legs well and place in a large bowl filled with the 1 1/2 quarts of water and 1/4 cup of salt. Allow to stand refrigerated for approximately one hour and drain and rinse the frog legs. Cover with the buttermilk in the same bowl and allow to stand for another hour refrigerated. Drain, lightly rinse and pat dry. In a large frying pan melt the butter and add the garlic. Saute over medium heat until the garlic is soft but not browned. Add the frog legs and saute until cooked and lightly browned. About 10 minutes. Do not over cook. NOTES : When cooking these for a large group like S.C.I. I will deep fry the frog legs and then make the garlic butter sauce and add it to them already cooked. Not as good but for a large group its acceptable. I would use legs as large as I could find. Most are very small. Be selective. I also cook these in a tomato-basil sauce instead of the butter. Do everything the same up to the cooking and then just substitute the tomato basil sauce. Recipe by: LeRoy Trnavsky S.C.I. 1998 Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.
