Leaping Frog Legs

Welcome to the 12 Days of Christmas! On the tenth day of Christmas, my true love gave to me:   10 Leaping Frog Legs, 9 Dancing Lady Fingers Tiramisu, 8 Mayan Hot Chocolates, 7 Swimming Rama, 6 Pumpkin Crème Brûlées, 5 Golden Onion Rings, 4 Colly Bird Pie, 3 Citrus Roasted Game Hens, 2 Chocolate Covered Turtles, and a Pear Soaked in Syrah.

We are pairing these Leaping Frog Legs with our 2012 Shepherds Mark.

Frog Legs

1 Lb. Frog Legs
3 Tablespoons Soy Sauce
3 Tablespoons Maple Syrup
2 Tablespoons Brown Sugar
1 Clove Garlic (minced)
½ Tablespoon Fresh Ginger (minced)
½ Tablespoon Crushed Red Pepper
2 Tablespoons Olive Oil

Garnished with Sliced Green Onions and Black Sesame Seeds
In a medium bowl, mix together soy sauce, syrup, brown sugar, garlic and ginger. Place frog legs in a gallon Ziploc bag, pour marinade over frog legs. Seal up bag and marinate 2-3 hours.

To cook frog legs, remove frog legs from marinade (reserve marinade for later). In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 frog legs until golden-brown, 3 to 4 minutes per side. Remove frog legs and place on sheet pan. Repeat with remaining 2 teaspoons oil and 2 frog legs. Place in oven 8-10 minutes at 375˚F, until internal temp of 165˚F reached. While frog legs are cooking, heat marinade in a sauce pan over medium-high heat until it boils. Turn off and remove from heat (will be used as glazed).

Arrange cook frog legs on a platter, drizzle with glaze and garnish with sesame seeds and sliced green onions.

photo 1a photo 2a

Chef Frank Magaña
#ANC12 days #Xmaschef