Frog Legs with Two Sauces

You don’t see much frog outside of Chinese and French restaurants. We had it briefly on our tasting menus. In my opinion, Frenching the legs so that they look like fancy mini drumsticks was too much for something so little. I still prefer them whole, intact, and cooked the rustic Chinese way. But anyhow, these Frenched Frog Legs are served with a Garlic Chive Purée, a Chinese Black Vinegar Reduction, Sunchoke Chips, and Tangerine Frills.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s