Directions on how to cook frozen frog legs
So I just discovered that my most fave asian grocery (Hung Phat in Wheaton) has frozen frog legs. I'm sure they are available at the H Mart too, I just never noticed. I was wondering if anyone had any experience cooking frog legs from a frozen state and any knockout recipes (not fried). I am inclined to braise them or use them instead of chicken in a simmered recipe.
Off the top of my head, I was thinking making Ina's forty clove of garlic chicken but use frog legs. Thoughts?
Really? No one has cooked with frozen frog legs? Well I guess I'd better start braising and fill you in on the deets.
I picked up some frozen at the market once. were much meatier than I'd had before.
I marinated them in a vinegrette (actually Good Seasons italian - mix, not bottle - maybe that should go over on the Guilty Pleasure thread) and threw them on the grill.
I had them once dredged in flour and sauteed in garlic and olive oil at a Spanish restaurant (in Paris - don't ask).
your inclination to adapt a chicken recipe is apt, not so much because they "taste just like chicken!" but the density and texture of the flesh is quite similar.
Okay, here is an update. I defrosted the legs. Soaked in buttermilk for about 6 or so hours. I pan fried them in very little oil until the were brown on both sides (but still raw inside) and then braised them at a very low temperature in wine and garlic (as in the 40 cloves recipes) for about 15 - 20 minutes. They were not good. I think I don't like frog legs.