Sunday, May 12, 2013

Frog Legs: Taste like Chicken

Mothers day is here and we want to share this day with our family, especially with our moms or the moms of the house.  It's good if we can celebrate it all together with them, cook up supper or ask your mom if she can cook your favorite soup or any of your favorite food you remember from your childhood, I'm pretty sure that would be a delight but don't forget to say thanks and ask for the recipe. Thinking on what to give your mom? Well in my opinion moms don't ask much about expensive gifts, just be yourself and please don't forget to greet your mom and say that you love her. Gifts don't have to be material things, it can be that you all visit her favorite hangout or just bond together through cooking or just help her in chores, it ain't much but you'll make her smile and happy and that's what matter most.  To see your mom happy also makes you happy definitely and make the most out of this day.

Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Thailand, Vietnam, Indonesia, the region of Alentejo in Portugal, Spain, Slovenia, northwest Greece, and Northern Italy, as well as the Southern regions of the United States. Currently the world's largest exporter of frogs is Indonesia, also a large consumer. In regions such as Brazil, Mexico and the Caribbean many frogs are still caught wild. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat approximately between chicken and fish. Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause
fresh frog legs to twitch.

1/3 lb. mushrooms
1 + 2 tablespoons butter
12 frogs’ legs
½ lb. crab meat
½ cup sherry
1 tablespoon cornstarch
1 tablespoon cold water
1 1/3 cup scalded cream
1 egg yolk
1.Wash the mushrooms and cut off the caps. Reserve the stems for another dish. Cut the caps into strips about ¼ in. 
2.Heat 1 tablespoon of butter in a skillet over medium high heat. Once the butter is melted, add the mushrooms and saut√© for 3 minutes. 
3.Fill a pan with hot water and place over high heat. Put a steamer over the top of the pot. Add the frog legs when the water begins boiling. Cover and cook until tender. Remove from the streamer and place on a baking dish. 
4.Melt 2 tablespoons of butter. 
5.Add the crab meat to the frog legs and pour the melted butter over the top of both. Pour sherry over the whole. Cover tightly with foil and allow to infuse for half an hour. Preheat the oven to 350 degrees F. 
6.Place in the oven and bake for 5 minutes. Remove about half the liquid, and sprinkle the mushrooms over the frog legs. Place in a warming drawer. 
7. In a saucepan, mix together the cornstarch and water. Add this mixture to the scalded cream, little by little until well blended. Cook for 20 minutes, stirring constantly until thickened. Blend in the egg yolk. Serve this sauce over the frog legs.

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