Post by cakegirl62 on Jan 18, 2007 1:00:58 GMT -5
Betty Fraser
Frog Leg and Chicken Liver Cakes
Frog Leg and Chicken Liver Cakes crusted w/ cornflakes and pecans, with Asian herbs and grilled eggplant on a bed of raw vegetables and green apples with lime-sugar vinaigrette with peanut coconut sauce.
Ingredients:
cakes:
6 frog legs
4 oz chicken livers
2" knob of ginger, minced
2 shallots, minced
1 small Japanese eggplant
1 c canola oil
1/4 c fresh mint
1/4 c cilantro
1/8 c basil
1 tsp allspice
1 tsp curry
1/2 tsp cinnamon
salt and pepper, to taste
2 c cornflakes
1/4 c pecans
salad:
4 carrots, julienne
1 red pepper, julienne
1/2 green apple, julienne
1/8 c basil, chopped
1/8 c cilantro, chopped
dressing:
juice from 1 lime
drizzling oil
salt and pepper to taste
sugar, to taste
garnish fresh basil
black sesame seeds
Directions:
Slice eggplant. Roast lightly with oil, salt and pepper and grill until they start to break down. De-bone frog legs and puree meat with chicken livers, ginger, mint, cilantro, basil, allspice, curry, cinnamon, salt and pepper in food processor to paste. Chill mixture to thicken. Puree cornflakes and pecans to fine crumbs.
Form cakes and coat well with cornflakes mixture. Refrigerate to firm cakes, 20 minutes.
Mix all raw vegetables, apples and herbs. Squeeze juice of lime, drizzle canola oil and add salt and pepper and pinch of sugar.
Puree the following ingredients for sauce:
1" knob ginger
1/4 c. peanut butter
1/8 c. honey
1/8 c. walnut milk
1 T siracha
1/8 c. soy sauce
2 T sesame oil
1/8 c. Red Wine Vinegar
1/8 c. heavy cream
In large sauté pan heat thin film of oil. Sauté on each side to golden -- about 2-3 minutes per side. Drain on paper towel.
Elia Aboumrad
Buttery Escargots with artichoke, American cheese a norise
Ingredients:
Buttery Escargots:
200g butter unsalted
50g chopped parsley
20 g chopped chives
10g shredded ginger
10g shredded garlic
15 snails (raw)
Smashed Potatoes:
2 potatoes
30g butter (unsalted)
20g chopped shallots
10g chopped parsley
Artichokes:
7 whole artichokes
American cheese
Vinaigrette:
30g olive oil
20g cracked salted peanuts
10g lime
7g salt
3g pepper
Directions:
1. Mix all the ingredients of the vinaigrette together
2. Put your butter into pomade texture and then mix the rest of the ingredients with it. Season well. Then put this butter into the snails and then just keep them in the fridge.
3. Poach the artichoke until cooked, then get the tender petals off the artichoke, cut little squares of the American cheese and place this over the artichoke petals. Then melt the cheese.
4. Cook the potatoes in water with some rosemary and garlic, salt the water. After they are cooked, smash them with some butter, add shallot and parsley.
5. Finally, put the snails in the oven at 350 F for 6 min.
Plate the dish by putting a line of smashed potatoes, one snail right by it and then the artichoke petal with the cheese, drizzling vinaigrette over the artichoke petal.
Emily Sprissler
Shoemaker cornflake and peanut butter crusted frog legs with a grilled eggplant
Ingredients:
3c corn flakes crushed
1 bunch cilantro, whole leaf
1 bunch parsley, whole leaf
1/2 bunch mint, whole leaf
1 lb frog legs, cut at the joint
1/2 c peanut butter
1 whole baby eggplant, sliced
1 whole graffiti egg plant sliced
1 c extra virgin olive oil
salt and pepper, to taste
1 shiso leaf
Directions:
Place cornflakes, 1/2 bunch cilantro, 1/2 bunch parsley, and mint into food processor and pulse till fine.
Season frog legs with salt and pepper, place on hot grill and cook until desired doneness.
Remove from grill and set aside.
Marinate sliced eggplant in olive oil, salt and pepper.
Place on grill, mark both sides, set aside and cool.
Foiliennell eggplant toss in fresh lemon juice, salt and pepper, then toss the rest of whole herb leaves together.
Dip grilled frog legs in peanut butter then roll in cornflake mixture and place under broiler until golden brown.
Place shiso leaf on plate with eggplant salad, then balance frog legs over top.
Ilan Hall
Baked Escargot in Shell
Ingredients:
14 escargots
6 artichokes
8 slices American cheese
1 bag cocktail peanuts
2 Idaho potatoes
8 cloves garlic
2 tbsp. butter
1 shallot
1 cup milk
Directions:
First, finely dice your shallot and garlic. Chop your artichoke finely.
Then, in a simmering pan, add the shallot and garlic, escargot and artichokes.
As they soften, add a quarter cup of finely chopped peanuts. Let the mixture brown and simmer while you move on to your cheesy potatoes.
Put your potatoes on to boil.
Meanwhile, in a saucepan bring the milk to low boil and add salt.
Once the milk is boiling, add four of the cheese slices. Stir until the cheese is melted, then remove from heat. When the potatoes are tender, drain and place in a large bowl. Mash your potatoes, and as they start to get nice and fluffy, fold in the sautéed escargot mixture.
Stuff the potato/escargot mixture into the shells of the escargot and place in the oven at 400 degrees for 15 minutes.
While they are in the oven, return the saucepan with the milk and cheese to low heat. Add a little bit of butter, then add the garlic and the remaining four slices of cheese, stirring until the cheese melts.
After 15 minutes, take the escargot out of the oven, and pour delicious, gooey cheese sauce on top.
Serve piping hot.
Josie Smith-Malave
Crisp frog leg nuggets with chicken liver peanut butter and eggplant jelly
Ingredients:
4 frog legs, de-boned meat reserved
1/2 lb chicken liver
1/2 c peanut butter
1 med eggplant, small dice, 1/2 reserved for thin slices
1 Japanese eggplant, small dice
1/2 Tbsp gelatin powder
1/4 tsp curry powder
1/2 c rice wine vinegar
1 c sugar
1 c water
3-4 dried chilies
2 shallots, sliced
3 garlic cloves
6 Tbsp butter
cinnamon stick
1/4 c. white wine
2 c cornflakes
Directions:
Cut 1/2 of the med eggplant and reserve. In sauté pan caramelize shallots, garlic with cinnamon stick. Add white wine, reduced by 2/3 reserve. Sauté chicken livers in butter until cook to med. Add peanut butter to warm. In food processor puree chicken liver and peanut butter mixture with onions and garlic. Add water as needed to reach the proper consistency. In sauce pot, place sugar water and heat until sugar is dissolved. Reserve half. With the other half, combine diced eggplant with vinegar and steep. Using the reserved simple syrup simmer eggplant scraps till soft. Remove from heat and strain through chignons. Add gelatin that has been dissolved in 3 c cold water. Strain pickled eggplant and add to strained liquid. Place in fridge until set. Meanwhile, season frog leg nugget meat with salt and pepper, dip in egg wash (1 egg yolk, 2 tbsp water, beat together) and then roll in corn flakes. Fry to golden brown. Reserve. Fry eggplant slices and season with salt.
To assemble: Place fried eggplant sheet on plate spread chicken liver peanut butter on top. Top with eggplant jelly and finish with frog leg nuggets.
Mia Gaines-Alt
Mia's Southern style Sunday dinner
Ingredients:
Chicken fried frog legs:
4 pair fresh frog legs
2 c buttermilk
sea salt, to taste
fresh ground black pepper, to taste
4 garlic cloves, crushed to death
1/2 tsp paprika
1/2 tsp cayenne
Batter:
2 c cornflakes, crushed and seasoned with salt and pepper to taste
2 c All-Purpose flour, seasoned with salt and pepper and a pinch each of cayenne and paprika
Egg wash and mix together 2 whole eggs and 2 cups buttermilk.
Garlic mashed eggplant:
2 whole eggplants, peeled, dried, cubed and salted (lightly) over a colander to drain
2 cloves garlic, crushed
2 sprigs fresh thyme
1/4 c. parmesan cheese (pref. Reggiano or Goana Padano)
salt and pepper, to taste
2 tbsp butter
1 1/2 c chicken stock
Hearty peanut butter gravy:
1/4 lb chicken livers
1 carrot
3 cloves garlic
1/2 onion diced
1 bay leaf
3 sprigs Italian parsley
1 rub celery, diced
salt and pepper
Roux
1/2 Tbsp Peanut butter
1/2 tsp chopped chives
Wilted Arugula Salad with burgundy balsamic vinaigrette:
1/4 lb chicken livers
5 cups washed Arugula
2 oz Burgundy
2 oz Balsamic vinegar
1 tbsp Dijon mustard
2 sprigs fresh oregano
2 tbsp chopped onion
1 clove crushed garlic
1/4 c. E.V.O.O
Directions:
Chicken fried frog legs:
Cut each pair of frog legs into four pieces. Season to taste with salt and pepper and ¼ tsp each paprika and cayenne. Set aside. Pour buttermilk into a medium sized mixing bowl and season with salt and pepper to taste and remaining paprika and cayenne and crushed garlic. Add frog legs to the buttermilk and set aside to marinate for at least one hour.
Batter:
Drain off buttermilk from frogs legs and dredge each piece first in seasoned flour, then egg wash, then crushed cornflakes set aside while you preheat the fryer (a pan of oil on the stove will suffice if you don't have a fryer). When the oil is heated, fry frogs legs until golden brown, approximately 5-7 minutes.
Garlic mashed eggplant:
Drain eggplant and rinse away excess salt. Put eggplant in a small saucepan with chicken stock, season with salt and pepper and thyme sprigs. Steam until tender (5-10 mins). Remove from heat and drain. Mash eggplant with butter, adjust seasoning. Add parmesan and mix well.
Hearty peanut butter gravy:
Put livers in a medium saucepan with carrots, celery, onion, bay leaf, garlic, and parsley. Add water (or chicken stock) just to cover. Bring to a boil. Reduce heat. Simmer 1 hour. Strain liquid. Whisk in enough Roux to thicken. Bring to a boil. Simmer 15 minutes. Add peanut butter and stir in chives.
Wilted Arugula Salad with burgundy balsamic vinaigrette:
Put all ingredients (except E.V.O.O.) in a blender and blend together. Slowly drizzle in E.V.O.O. Put vinaigrette in small sauté pan and heat. Do not boil! Assemble washed and dried Arugula to plates and drizzle with warm vinaigrette
Otto Borsich
Frog Leg and Chicken Liver with Peanut Sauce and Vegetable Saute with Asian Dressing
Ingredients:
Frogs Legs:
4 pair frog legs
1/2 lb chicken livers
1 c corn flakes, crushed coarsely
2 large eggs, beaten
1/2 c flour
1 large white eggplant
1 large onion, cut into 1/2, julienned
2 carrots cut on 1/4" bias
3 cloves garlic, minced
1 c brown rice
2 c chicken stock or water
Peanut oil, as needed to fry.
Salt and pepper
Dressing:
2 Tbsp soy sauce
2 Tbsp honey
1/4 c peanut oil
1.5 Tbsp toasted sesame oil
shot of fish sauce
1 lime, juiced
Sauce:
1 c smooth peanut butter
2 dried chilis, whole
1 Tbsp whole coriander seed
2 Tbsp fresh ginger, grated
1 lime, zested and juiced
1 bunch scallions, greens only (whites reserved)
Directions:
Cut the frog legs in two where they connect. Then sever all of the legs at the knee joint. You will have eight large thumb-size pieces and eight long, skinny pieces. Season pieces with salt and pepper, dredge in flour. Dip in egg, then into corn flakes. Refrigerate until later. Remove any sinew or fat from the liver and cut the pieces in half if large. Refrigerate until later.
Cook onions until they begin to wilt. Cut the eggplant into batons and add to the onions. Cook the carrots in boiling salted water, and place with the onion and eggplant once eggplant is cooked. Put vegetables in a mixing bowl. Combine all the items for the dressing and add to the vegetable mixture. Let vegetables marinate for 30 minutes.
Cook the rice.
For the sauce, put the coriander seeds in a sauce pan to toast briefly until it releases its aroma. Add all remaining ingredients and whisk together. Bring to a boil then lower to simmer until it’s the consistency of heavy cream. Blend, then pass through a sieve. Blanch the scallion greens in boiling water, drain well. Puree with a little oil to make a thick puree. Season with salt and pepper, reserve.
Pan-fry the frog legs in 350 degree oil for 2 – 2 1/2 minutes. Place on absorbent paper, keep warm. Season the liver with salt and pepper. In a high heat skillet, cook the liver on one side, until nice and brown, once brown, flip over and brown the other side. This will take about two minutes per side.
To assemble:
Towards the top of the plate, add some of the vegetable mixture with some brown rice next to it. Evenly distribute the liver amongst the plates and lean the frogs legs up against the liver. With a teaspoon of peanut sauce drag the spoon across the bottom of the plate in a sweeping motion to make what resembles a comet tail, a round dot of sauce then pulling it through to make an elongated "tail." Drop a dollop of scallion puree in the large dot of peanut sauce. Garnish with scallion.
Serves 4-6.
Sam Talbot
Tumeric and Cereal crusted frog legs over eggplant caper sauté and duo of sauces: peanut butter chicken liver pate sauce and Moroccan caramel
Ingredients:
Moroccan Caramel Sauce:
1 tsp sugar
1/4 c white vinegar
2 c water
3 bay leaves
1 tsp tumeric
1/4 c paprika
1 Tbsp cumin
1 Tbsp ground fennel seed
Pate Sauce:
1 c chicken liver
2 eggs
1/4 c flat leaf parsley chiffonade
1/4 c sage, chiffonade
2 Tbsp white wine
1 Tbsp capers
1/4 cup peanut butter
2 Tbsp olive oil
1/4 c heavy cream
2 Tbsp chopped garlic
salt and pepper
Frogs Legs:
6 semi boned frogs legs
2 c wheaties
1/4 c tumeric
1/4 cup cumin
1 Tbsp red chili flakes
1/4 c flat leaf parsley, chiffonade
1/4 c sage, chiffonade
3 eggs
2 c heavy cream
Eggplant:
2 grafffiti eggplants diced
1 fuji apple diced
2 T chopped capers
2 T chopped garlic
1 T chopped parsley
2 T olive oil
1 T lemon juice
2 T white wine
Directions:
Moroccan Caramel Sauce:
Combine all ingredients. Reduce to caramel.
Pate Sauce:
Warm oil in sauté pan. Add livers, garlic and capers. Cook for about two minutes, deglaze with white wine. Cook off wine and add remaining ingredients and cook additional minute. Puree in food processor. Season with salt and pepper.
Frogs Legs:
Cut "medallions" of meat off of the frog legs. Soak in heavy cream. In a separate bowl, whisk eggs together and season. In a food processor, combine spices and wheaties, process until a fine powder. Season. Add chiffonade of herbs to cereal mixture. Remove medallions of meat from cream. Add to the eggs. Let soak for a minute. Coat medallions with cereal. Drop in deep fryer and cook until golden.
Eggplant: Warm olive oil in pan in and sauté all ingredients until tender. Deglaze with lemon juice and wine. Season.
Frog Leg and Chicken Liver Cakes
Frog Leg and Chicken Liver Cakes crusted w/ cornflakes and pecans, with Asian herbs and grilled eggplant on a bed of raw vegetables and green apples with lime-sugar vinaigrette with peanut coconut sauce.
Ingredients:
cakes:
6 frog legs
4 oz chicken livers
2" knob of ginger, minced
2 shallots, minced
1 small Japanese eggplant
1 c canola oil
1/4 c fresh mint
1/4 c cilantro
1/8 c basil
1 tsp allspice
1 tsp curry
1/2 tsp cinnamon
salt and pepper, to taste
2 c cornflakes
1/4 c pecans
salad:
4 carrots, julienne
1 red pepper, julienne
1/2 green apple, julienne
1/8 c basil, chopped
1/8 c cilantro, chopped
dressing:
juice from 1 lime
drizzling oil
salt and pepper to taste
sugar, to taste
garnish fresh basil
black sesame seeds
Directions:
Slice eggplant. Roast lightly with oil, salt and pepper and grill until they start to break down. De-bone frog legs and puree meat with chicken livers, ginger, mint, cilantro, basil, allspice, curry, cinnamon, salt and pepper in food processor to paste. Chill mixture to thicken. Puree cornflakes and pecans to fine crumbs.
Form cakes and coat well with cornflakes mixture. Refrigerate to firm cakes, 20 minutes.
Mix all raw vegetables, apples and herbs. Squeeze juice of lime, drizzle canola oil and add salt and pepper and pinch of sugar.
Puree the following ingredients for sauce:
1" knob ginger
1/4 c. peanut butter
1/8 c. honey
1/8 c. walnut milk
1 T siracha
1/8 c. soy sauce
2 T sesame oil
1/8 c. Red Wine Vinegar
1/8 c. heavy cream
In large sauté pan heat thin film of oil. Sauté on each side to golden -- about 2-3 minutes per side. Drain on paper towel.
Elia Aboumrad
Buttery Escargots with artichoke, American cheese a norise
Ingredients:
Buttery Escargots:
200g butter unsalted
50g chopped parsley
20 g chopped chives
10g shredded ginger
10g shredded garlic
15 snails (raw)
Smashed Potatoes:
2 potatoes
30g butter (unsalted)
20g chopped shallots
10g chopped parsley
Artichokes:
7 whole artichokes
American cheese
Vinaigrette:
30g olive oil
20g cracked salted peanuts
10g lime
7g salt
3g pepper
Directions:
1. Mix all the ingredients of the vinaigrette together
2. Put your butter into pomade texture and then mix the rest of the ingredients with it. Season well. Then put this butter into the snails and then just keep them in the fridge.
3. Poach the artichoke until cooked, then get the tender petals off the artichoke, cut little squares of the American cheese and place this over the artichoke petals. Then melt the cheese.
4. Cook the potatoes in water with some rosemary and garlic, salt the water. After they are cooked, smash them with some butter, add shallot and parsley.
5. Finally, put the snails in the oven at 350 F for 6 min.
Plate the dish by putting a line of smashed potatoes, one snail right by it and then the artichoke petal with the cheese, drizzling vinaigrette over the artichoke petal.
Emily Sprissler
Shoemaker cornflake and peanut butter crusted frog legs with a grilled eggplant
Ingredients:
3c corn flakes crushed
1 bunch cilantro, whole leaf
1 bunch parsley, whole leaf
1/2 bunch mint, whole leaf
1 lb frog legs, cut at the joint
1/2 c peanut butter
1 whole baby eggplant, sliced
1 whole graffiti egg plant sliced
1 c extra virgin olive oil
salt and pepper, to taste
1 shiso leaf
Directions:
Place cornflakes, 1/2 bunch cilantro, 1/2 bunch parsley, and mint into food processor and pulse till fine.
Season frog legs with salt and pepper, place on hot grill and cook until desired doneness.
Remove from grill and set aside.
Marinate sliced eggplant in olive oil, salt and pepper.
Place on grill, mark both sides, set aside and cool.
Foiliennell eggplant toss in fresh lemon juice, salt and pepper, then toss the rest of whole herb leaves together.
Dip grilled frog legs in peanut butter then roll in cornflake mixture and place under broiler until golden brown.
Place shiso leaf on plate with eggplant salad, then balance frog legs over top.
Ilan Hall
Baked Escargot in Shell
Ingredients:
14 escargots
6 artichokes
8 slices American cheese
1 bag cocktail peanuts
2 Idaho potatoes
8 cloves garlic
2 tbsp. butter
1 shallot
1 cup milk
Directions:
First, finely dice your shallot and garlic. Chop your artichoke finely.
Then, in a simmering pan, add the shallot and garlic, escargot and artichokes.
As they soften, add a quarter cup of finely chopped peanuts. Let the mixture brown and simmer while you move on to your cheesy potatoes.
Put your potatoes on to boil.
Meanwhile, in a saucepan bring the milk to low boil and add salt.
Once the milk is boiling, add four of the cheese slices. Stir until the cheese is melted, then remove from heat. When the potatoes are tender, drain and place in a large bowl. Mash your potatoes, and as they start to get nice and fluffy, fold in the sautéed escargot mixture.
Stuff the potato/escargot mixture into the shells of the escargot and place in the oven at 400 degrees for 15 minutes.
While they are in the oven, return the saucepan with the milk and cheese to low heat. Add a little bit of butter, then add the garlic and the remaining four slices of cheese, stirring until the cheese melts.
After 15 minutes, take the escargot out of the oven, and pour delicious, gooey cheese sauce on top.
Serve piping hot.
Josie Smith-Malave
Crisp frog leg nuggets with chicken liver peanut butter and eggplant jelly
Ingredients:
4 frog legs, de-boned meat reserved
1/2 lb chicken liver
1/2 c peanut butter
1 med eggplant, small dice, 1/2 reserved for thin slices
1 Japanese eggplant, small dice
1/2 Tbsp gelatin powder
1/4 tsp curry powder
1/2 c rice wine vinegar
1 c sugar
1 c water
3-4 dried chilies
2 shallots, sliced
3 garlic cloves
6 Tbsp butter
cinnamon stick
1/4 c. white wine
2 c cornflakes
Directions:
Cut 1/2 of the med eggplant and reserve. In sauté pan caramelize shallots, garlic with cinnamon stick. Add white wine, reduced by 2/3 reserve. Sauté chicken livers in butter until cook to med. Add peanut butter to warm. In food processor puree chicken liver and peanut butter mixture with onions and garlic. Add water as needed to reach the proper consistency. In sauce pot, place sugar water and heat until sugar is dissolved. Reserve half. With the other half, combine diced eggplant with vinegar and steep. Using the reserved simple syrup simmer eggplant scraps till soft. Remove from heat and strain through chignons. Add gelatin that has been dissolved in 3 c cold water. Strain pickled eggplant and add to strained liquid. Place in fridge until set. Meanwhile, season frog leg nugget meat with salt and pepper, dip in egg wash (1 egg yolk, 2 tbsp water, beat together) and then roll in corn flakes. Fry to golden brown. Reserve. Fry eggplant slices and season with salt.
To assemble: Place fried eggplant sheet on plate spread chicken liver peanut butter on top. Top with eggplant jelly and finish with frog leg nuggets.
Mia Gaines-Alt
Mia's Southern style Sunday dinner
Ingredients:
Chicken fried frog legs:
4 pair fresh frog legs
2 c buttermilk
sea salt, to taste
fresh ground black pepper, to taste
4 garlic cloves, crushed to death
1/2 tsp paprika
1/2 tsp cayenne
Batter:
2 c cornflakes, crushed and seasoned with salt and pepper to taste
2 c All-Purpose flour, seasoned with salt and pepper and a pinch each of cayenne and paprika
Egg wash and mix together 2 whole eggs and 2 cups buttermilk.
Garlic mashed eggplant:
2 whole eggplants, peeled, dried, cubed and salted (lightly) over a colander to drain
2 cloves garlic, crushed
2 sprigs fresh thyme
1/4 c. parmesan cheese (pref. Reggiano or Goana Padano)
salt and pepper, to taste
2 tbsp butter
1 1/2 c chicken stock
Hearty peanut butter gravy:
1/4 lb chicken livers
1 carrot
3 cloves garlic
1/2 onion diced
1 bay leaf
3 sprigs Italian parsley
1 rub celery, diced
salt and pepper
Roux
1/2 Tbsp Peanut butter
1/2 tsp chopped chives
Wilted Arugula Salad with burgundy balsamic vinaigrette:
1/4 lb chicken livers
5 cups washed Arugula
2 oz Burgundy
2 oz Balsamic vinegar
1 tbsp Dijon mustard
2 sprigs fresh oregano
2 tbsp chopped onion
1 clove crushed garlic
1/4 c. E.V.O.O
Directions:
Chicken fried frog legs:
Cut each pair of frog legs into four pieces. Season to taste with salt and pepper and ¼ tsp each paprika and cayenne. Set aside. Pour buttermilk into a medium sized mixing bowl and season with salt and pepper to taste and remaining paprika and cayenne and crushed garlic. Add frog legs to the buttermilk and set aside to marinate for at least one hour.
Batter:
Drain off buttermilk from frogs legs and dredge each piece first in seasoned flour, then egg wash, then crushed cornflakes set aside while you preheat the fryer (a pan of oil on the stove will suffice if you don't have a fryer). When the oil is heated, fry frogs legs until golden brown, approximately 5-7 minutes.
Garlic mashed eggplant:
Drain eggplant and rinse away excess salt. Put eggplant in a small saucepan with chicken stock, season with salt and pepper and thyme sprigs. Steam until tender (5-10 mins). Remove from heat and drain. Mash eggplant with butter, adjust seasoning. Add parmesan and mix well.
Hearty peanut butter gravy:
Put livers in a medium saucepan with carrots, celery, onion, bay leaf, garlic, and parsley. Add water (or chicken stock) just to cover. Bring to a boil. Reduce heat. Simmer 1 hour. Strain liquid. Whisk in enough Roux to thicken. Bring to a boil. Simmer 15 minutes. Add peanut butter and stir in chives.
Wilted Arugula Salad with burgundy balsamic vinaigrette:
Put all ingredients (except E.V.O.O.) in a blender and blend together. Slowly drizzle in E.V.O.O. Put vinaigrette in small sauté pan and heat. Do not boil! Assemble washed and dried Arugula to plates and drizzle with warm vinaigrette
Otto Borsich
Frog Leg and Chicken Liver with Peanut Sauce and Vegetable Saute with Asian Dressing
Ingredients:
Frogs Legs:
4 pair frog legs
1/2 lb chicken livers
1 c corn flakes, crushed coarsely
2 large eggs, beaten
1/2 c flour
1 large white eggplant
1 large onion, cut into 1/2, julienned
2 carrots cut on 1/4" bias
3 cloves garlic, minced
1 c brown rice
2 c chicken stock or water
Peanut oil, as needed to fry.
Salt and pepper
Dressing:
2 Tbsp soy sauce
2 Tbsp honey
1/4 c peanut oil
1.5 Tbsp toasted sesame oil
shot of fish sauce
1 lime, juiced
Sauce:
1 c smooth peanut butter
2 dried chilis, whole
1 Tbsp whole coriander seed
2 Tbsp fresh ginger, grated
1 lime, zested and juiced
1 bunch scallions, greens only (whites reserved)
Directions:
Cut the frog legs in two where they connect. Then sever all of the legs at the knee joint. You will have eight large thumb-size pieces and eight long, skinny pieces. Season pieces with salt and pepper, dredge in flour. Dip in egg, then into corn flakes. Refrigerate until later. Remove any sinew or fat from the liver and cut the pieces in half if large. Refrigerate until later.
Cook onions until they begin to wilt. Cut the eggplant into batons and add to the onions. Cook the carrots in boiling salted water, and place with the onion and eggplant once eggplant is cooked. Put vegetables in a mixing bowl. Combine all the items for the dressing and add to the vegetable mixture. Let vegetables marinate for 30 minutes.
Cook the rice.
For the sauce, put the coriander seeds in a sauce pan to toast briefly until it releases its aroma. Add all remaining ingredients and whisk together. Bring to a boil then lower to simmer until it’s the consistency of heavy cream. Blend, then pass through a sieve. Blanch the scallion greens in boiling water, drain well. Puree with a little oil to make a thick puree. Season with salt and pepper, reserve.
Pan-fry the frog legs in 350 degree oil for 2 – 2 1/2 minutes. Place on absorbent paper, keep warm. Season the liver with salt and pepper. In a high heat skillet, cook the liver on one side, until nice and brown, once brown, flip over and brown the other side. This will take about two minutes per side.
To assemble:
Towards the top of the plate, add some of the vegetable mixture with some brown rice next to it. Evenly distribute the liver amongst the plates and lean the frogs legs up against the liver. With a teaspoon of peanut sauce drag the spoon across the bottom of the plate in a sweeping motion to make what resembles a comet tail, a round dot of sauce then pulling it through to make an elongated "tail." Drop a dollop of scallion puree in the large dot of peanut sauce. Garnish with scallion.
Serves 4-6.
Sam Talbot
Tumeric and Cereal crusted frog legs over eggplant caper sauté and duo of sauces: peanut butter chicken liver pate sauce and Moroccan caramel
Ingredients:
Moroccan Caramel Sauce:
1 tsp sugar
1/4 c white vinegar
2 c water
3 bay leaves
1 tsp tumeric
1/4 c paprika
1 Tbsp cumin
1 Tbsp ground fennel seed
Pate Sauce:
1 c chicken liver
2 eggs
1/4 c flat leaf parsley chiffonade
1/4 c sage, chiffonade
2 Tbsp white wine
1 Tbsp capers
1/4 cup peanut butter
2 Tbsp olive oil
1/4 c heavy cream
2 Tbsp chopped garlic
salt and pepper
Frogs Legs:
6 semi boned frogs legs
2 c wheaties
1/4 c tumeric
1/4 cup cumin
1 Tbsp red chili flakes
1/4 c flat leaf parsley, chiffonade
1/4 c sage, chiffonade
3 eggs
2 c heavy cream
Eggplant:
2 grafffiti eggplants diced
1 fuji apple diced
2 T chopped capers
2 T chopped garlic
1 T chopped parsley
2 T olive oil
1 T lemon juice
2 T white wine
Directions:
Moroccan Caramel Sauce:
Combine all ingredients. Reduce to caramel.
Pate Sauce:
Warm oil in sauté pan. Add livers, garlic and capers. Cook for about two minutes, deglaze with white wine. Cook off wine and add remaining ingredients and cook additional minute. Puree in food processor. Season with salt and pepper.
Frogs Legs:
Cut "medallions" of meat off of the frog legs. Soak in heavy cream. In a separate bowl, whisk eggs together and season. In a food processor, combine spices and wheaties, process until a fine powder. Season. Add chiffonade of herbs to cereal mixture. Remove medallions of meat from cream. Add to the eggs. Let soak for a minute. Coat medallions with cereal. Drop in deep fryer and cook until golden.
Eggplant: Warm olive oil in pan in and sauté all ingredients until tender. Deglaze with lemon juice and wine. Season.