Frog Legs Provencale & Ellie's Grilled Summer Salad

Hey everybody. Last night we cooked Frog Provencale... and Ellie's Grilled Summer Salad (which was great)!!! It was a very easy dish! The reason I love being Cajun is the FOOD!!! Me and my dad cooked it, except for Ellie's Grilled Summer Salad (she did that) as shown below in the pictures!!! The recipe is also below!!! ENJOY!

Recipe from Chef John Folse's cookbook -  Hooks, Lies & Alibis. Provencale is a style of cooking in Southern France.

        Till Next Time,

            jrfoodcritic

6-8 servings

20-24 frog legs
1/4 pound butter
1/4 cup extra virgin olive oil
salt and pepper to taste
granulated garlic to taste
1/2 cup sliced or minced garlic
1/2 cup minced or diced onion
1/4 cup of red bell pepper
1/4 cup yellow bell pepper
2 Tbsp flour
1/2 cup chardonnay
1 cup diced tomatoes
1/2 cup thinly sliced green onions
3 cups of shellfish or seafood stock
5 sprigs of fresh thyme

In a 12 inch saute pan, heat olive oil and butter. Season frog legs with salt, pepper and granulated garlic.Saute frog legs 4-5 minutes turning often. Set frog legs aside and keep warm. Add garlic, bell pepper and onion. Saute 2-3 minutes until soft. Sprinkle flour and mix well. Deglaze with chardonnay and add tomatoes. Add stock and bring to rolling boil. Reduce to simmer and let it reduce to preferred consistency. Add fresh thyme sprigs.Return frog legs to skillet, cover and cook for 10-15 minutes. Serve over rice or pasta.

Ellie's Grilled Summer Salad

Romaine lettuce sliced in half
olive oil
salt & pepper to taste
diced red and yellow bell pepper and tomatoes
lite champagne dressing
shredded Parmigiano Reggiano cheese

Brush olive oil on lettuce halves. Add salt and pepper to taste. Heat grill to medium high. Place lettuce on grill sliced halves down. Grill just enough to get markings on lettuce. Place on plate and sprinkle cheese. Garnish with bell pepper and tomatoes.