Frog Legs with Green Sauce
Ingredients:
1 lb. Frog Legs, split
Salt and pepper
Flour
Olive Oil
Green Sauce (recipe below)
Procedure:
Prepare Green Sauce ahead of time and chill.
Season the frog legs and dust in the flour. Shake off any loose flour and sauté the frog legs until browned and cooked through. About 10 minutes depending on the size of the legs.
Serve with a ramekin of Green Sauce.
NOTE: You could also use this recipe with large prawns.
Green Sauce
Ingredients:
8 small spinach leaves
1 tbsp. chives, chopped
1/3 cup fresh parsley, chopped
1/4 cup watercress leaves
1 tsp. fresh tarragon
1/4 lemon, juiced
1-1/2 cups mayonnaise
Put 2/3 cup of water in a skillet and bring to a boil. Add the greens and herbs and boil for about 2 minutes. Drain, pat dry and cool.
Purée in a food processor for a moment or two, add mayo and lemon and pulse until blended. Chill for service.
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Photography: Food and Restaurant: Assignment and Stock
I have over 20 years experience photographing food and foodservice. I've shot cookbooks for the Discovery Channel's Great Chefs and many others. My recent clients include the Culinary Institute of America, the Cattlemen's Beef Association, and The Cordon Bleu. I have a huge selection of stock photography taken in kitchens all over the world that says foodservice, as well as hundreds of great food photos that are available for commercial use. Eric Futran http://html.chef2chef.net/goto.php?id=178
1 lb. Frog Legs, split
Salt and pepper
Flour
Olive Oil
Green Sauce (recipe below)
Procedure:
Prepare Green Sauce ahead of time and chill.
Season the frog legs and dust in the flour. Shake off any loose flour and sauté the frog legs until browned and cooked through. About 10 minutes depending on the size of the legs.
Serve with a ramekin of Green Sauce.
NOTE: You could also use this recipe with large prawns.
Green Sauce
Ingredients:
8 small spinach leaves
1 tbsp. chives, chopped
1/3 cup fresh parsley, chopped
1/4 cup watercress leaves
1 tsp. fresh tarragon
1/4 lemon, juiced
1-1/2 cups mayonnaise
Put 2/3 cup of water in a skillet and bring to a boil. Add the greens and herbs and boil for about 2 minutes. Drain, pat dry and cool.
Purée in a food processor for a moment or two, add mayo and lemon and pulse until blended. Chill for service.
--------------------------------------------------
ChefShots.com
Photography: Food and Restaurant: Assignment and Stock
I have over 20 years experience photographing food and foodservice. I've shot cookbooks for the Discovery Channel's Great Chefs and many others. My recent clients include the Culinary Institute of America, the Cattlemen's Beef Association, and The Cordon Bleu. I have a huge selection of stock photography taken in kitchens all over the world that says foodservice, as well as hundreds of great food photos that are available for commercial use. Eric Futran http://html.chef2chef.net/goto.php?id=178
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