March 16, 2015 New Recipe Sautéed Frog Legs in a white wine, lemon, garlic and parsley sauce with penne pasta and string beans

March 16, 2015 New Recipe Sautéed Frog Legs in a white wine, lemon, garlic and parsley sauce with penne pasta and string beans

I had bought four sets of large frogs from China at Los Altos Ranch Market for $4.99/lb. about two weeks ago that I wanted to try, so after lunch I thawed them

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When Suzette arrived home we decided to sauté the frog legs in parley, lemon and garlic with a white wine sauce (butter/olive oil and white wine).  I picked about five sprigs of parsley from the garden.  Suzette had picked about five stalks of garlic on Sunday from unwanted places like in the tarragon.  

So I chopped up 2 stalks of garlic, plus 2 cloves of garlic rounds and the parsley and cut a lemon in half.

Suzette then floured and sautéed the frog legs in olive oil and butter.  After the frog legs had been turned and seemed to be cooked evenly on both sides, the flour and butter in the original sauté burned, so Suzette removed it and washed the skillet before adding the lemon, garlic, parsley and white wine to make the sauce.

After Suzette added the garlic, parsley, the juice of ½ lemon and white wine to new butter and olive oil, she covered the frog legs and allowed them to steam about ten minutes more.

While the frog legs were cooking Suzette steamed the string beans (Costco $4.99? for 2 lbs. for trimmed haricot vert) and boiled about 1/2 lb. of penne pasta.

When the pasta was cooked Suzette drained it, removed the frog legs to a 300˚the oven to cook a bit more and put about ½ of the pasta into the skillet with the white wine, lemon, parsley and lemon sauce and sautéed the pasta for a couple of minutes to coat it with the sauce.  I had chilled the bottle of Riesling in the blue bottle I bought at Total Wine last time.  It was slightly sweet but also had a very lively fruit flavor that I thought complemented the frog legs.  Suzette thought it was too sweet but we finished the bottle. 

I loved the dish. We especially liked the pasta in the white wine, parsley, lemon and garlic sauce 

although we were a bit ambivalent about the frog legs.  I liked them but Suzette worried that they were not cooked well enough and so she microwaved her frog legs for a couple of minutes.

I thought the larger frog legs were tender and very flavorful.  Next time I may drink a French or Italian white to see how that goes with them.

Bon Appétit