Cuisses de Grenouille Croquantes– from Bouchon
When this club started, I was hoping to be able to stretch myself in the kitchen. Try new things. Attempt new techniques. Surround myself with home cooks.
Today, I did all of these things.
When I first cracked open Bouchon and looked at the crispy frog legs, I couldn’t get them out of my head.
- I’ve never eaten a frog?
- Where do you buy frog?
- Why is this a delicacy?
Kathy agreed to take on this challenge with me, and together we have now conquered what was my first encounter with an amphibian in the kitchen.
I got these babies at Don and Joe’s Meats in Pike Place Market. In an advanced scouting mission I was assured that they had lots, and they weren’t flying off the shelves (so to speak) so I should be fine. Of course, when I show up to buy them, they had five pairs of legs left. YIKES!
When they were all lined up on the counter, they sort of looked happy. Like they wanted to do a cancan. I know. Weird.
Notice the veins in this photo? Remember for later.
The legs are marinated in a paste of: basil, garlic, olive oil, and piquillo pepper. The legs are under the cheese cloth so the basil bits don’t stick to the legs. The Marinade is poured on top and sits for about six hours.
After the cheesecloth is removed, the legs are dried, dunked in egg, and dipped in flour.
Spank the little froggie until the excess flour comes off, and into the fryer.
After about five minutes, they come out- nice and crispy. Arrange on a simple salad with a light vinaigrette and Sauce Gribiche (fancy tartare).
Now for our collective thoughts on frogs’ legs.
- They do NOT taste like chicken. Don’t believe this rumor. It is not true. It feels like you are eating chicken because the bone structure seems similar, but it definitely has the texture and the taste of a firm white fish.
- The vein is creepy. Couldn’t get past the veins in the legs. Serious eeww factor.
- Everyone with the exception of Mark preferred the legs below the knee. The frog’s calf if you will- much less fishy than the fleshy thigh. Mark preferred the thigh / rump.
- The Sauce was outstanding and could be used with plenty of other fish recipes. Will make this again.
- Glad we tried the legs. Glad we made them. Won’t be making them again.
I think I was the one who said “they taste like chicken”….but I guess I was only like 11, so what do I know. 😉 It was a great experiment, and agree with Kelli that I don’t need to make them again.
Impressive stretching in the kitchen. The pics of the buns + legs of the poor little froggies may have turned me right back to veganism.