The Knives I Use In My Kitchen
http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP
DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit
SPECIAL PLATES:
DMT D8EE: http://amzn.to/16FW1LO
Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu
In this recipe I am making a variation of Italian Piccata and in this case I am using frog legs to make Cosce Di Rana Piccata! Enjoy!
Cosce Di Rana Piccata: Frog Leg Piccata:
INGREDIENTS FOR PREPARING THE FROG LEGS
1LB FROG LEGS
1 LBS DESIRED PASTA
1/2 CUP AP FLOUR
1 TSP GARLIC POWDER
2-4 CLOVES GARLIC FINELY MINCED
1 TSP CHILI POWDER
1 TSP SMOKED OR SWEET PAPRIKA
SALT AND WHITE/BLACK PEPPER TO TASTE
2 TBSP OLIVE OIL OR UNSALTED BUTTER
ALTERNATIVE INGREDIENTS FOR PREPPING THE FROG LEGS
1 LB FROG LEGS
1/2 CUP AP FLOUR
1 TSP GARLIC GRANULES OR POWDER
2 TSP OLD BAY MIX
SALT/PEPPER TO TASTE
2 TBSP BUTTER
METHOD FOR FROG LEG PREP
1. MELT THE BUTTER OVER MEDIUM HEAT
2. ADD MINCED GARLIC HEAT UNTIL FRAGRANT BUT DON'T BROWN THE GARLIC.
3. MIX FLOUR, GARLIC POWDER, CHILI POWDER AND PAPRIKA
4. SALT AND PEPPER THE FROG LEGS ON BOTH SIDES
5. COAT THE FROG LEGS ON BOTH SIDES WITH FLOUR MIXTURE
6. BRING THE HEAT OF THE BUTTER/GARLIC TO JUST ABOUT MEDIUM
7. FRY THE FLOURED FROG LEGS UNTIL FIRST SIDE IS GOLDEN BROWNED AND THEN FLIP THEM OVER COOK UNTIL GOLDEN BROWN ON THE OTHER SIDE.
THIS SHOULD ONLY TAKE ABOUT 2-3 MINS TO COOK BUT DON'T OVER COOK THEM OR THEY GET RUBBERY.
8. ONCE COOKED REMOVE FROM PAN SET THEM ASIDE ON PAPER TOWELS.
NOTE: AS YOUR ARE SAUTEING THE FROG LEGS AND OTHER INGREDIENTS YOU WILL WANT TO HAVE SOME CHICKEN STOCK ON HAND TO KEEP THE SAUCE RUNNING AS YOU DON'T WANT TO DRY THE SKILLET OUT.
PICCATA SAUCE RECIPE
3-4 TBSP BUTTER
1 TBSP OLIVE OIL
2 SHALLOTS OR ONE MEDIUM RED ONION FINELY CHOPPED
3 CLOVES GARLIC FINELY MINCED
3/4 CUP WHITE WINE OR BRANDY ( I USED BRANDY FOR THE DEGLAZE)
3 TBSP CAPERS
2-3 TBSP LEMON JUICE
3/4 LBS SLICED WHITE OR CRIMINI MUSHROOMS
SOME QUARTERED ARTICHOKE HEARTS
1 CUP GRAPE TOMATOES OR 1 1/2 CUP CHERRY TOMATOES
1 CUP SPINACH OR BASIL LEAVES YOUR CHOICE
1-2 TSP CRUSHED DRIED OREGANO LEAVES
A PINCH OF CRUSHED RED PEPPER FLAKES OPTIONAL
NOTE: 1 TBSP LEMON JUICE MAKES THIS DISH LIKE A PICCATA AND THE 3 TBSP MAKES THIS DISH MORE LIKE A MARSALA BUT EITHER WAY IT'S FANTASTICO!
NOTE 2: THERE IS MUCH DEBATE BUT ADDING CREAM OR SOME HALF AND HALF WOULD MAKE THIS MORE LIKE A MARSALA THAN A PICCATA BUT A GOOD BLENDING OF THE TWO MAKES FOR A WONDERFUL DISH AS WELL.
METHOD FOR THE SAUCE
1. AFTER TAKING THE FROG LEGS FROM SKILLET MELT THE REST OF YOUR BUTTER/OLIVE OIL
2. ADD THE SHALLOTS/RED ONION AND GARLIC TO THE BUTTER/OIL AND SAUTE UNTIL UNTIL TRANSLUCENT AND FRAGRANT.
3. NOW POUR IN WHITE WINE/BRANDY TO DEGLAZE THE SKILLET.
4. COOK UNTIL THE WINE IS REDUCED BY HALF
5. NOW ADD YOUR MUSHROOMS, CAPERS AND LEMON JUICE.
6. COOK MUSHROOMS UNTIL THEY ARE BROWNED
7. NOW ADD YOUR ARTICHOKES AND TOMATOES COOK 3MINS.
8. REDUCE HEAT TO LOW AND ADD SPINACH/BASIL AND TOSS UNTIL WILTED AND COVERED IN SAUCE.
9. TURN HEAT OFF ALLOW SAUCE TO REMAIN WARM COOK YOUR DESIRED PASTA. ONCE PASTA IS DONE STRAIN IT PUT BACK IN POT AND COVER.
9. ALLOW SAUCE TO SIMMER FOR A 1 MINUTE.ADD FROG LEGS BACK AND WARM THEN THRU FOR ABOUT 1-2 MINUTES AND THEN SERVE ON SEPARATE PLATES OR FAMILY STYLE ON LARGE CHARGER ON TOP OF DESIRED PASTA.
http://goo.gl/xjNp7I
The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL
DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP
DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit
SPECIAL PLATES:
DMT D8EE: http://amzn.to/16FW1LO
Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu
In this recipe I am making a variation of Italian Piccata and in this case I am using frog legs to make Cosce Di Rana Piccata! Enjoy!
Cosce Di Rana Piccata: Frog Leg Piccata:
INGREDIENTS FOR PREPARING THE FROG LEGS
1LB FROG LEGS
1 LBS DESIRED PASTA
1/2 CUP AP FLOUR
1 TSP GARLIC POWDER
2-4 CLOVES GARLIC FINELY MINCED
1 TSP CHILI POWDER
1 TSP SMOKED OR SWEET PAPRIKA
SALT AND WHITE/BLACK PEPPER TO TASTE
2 TBSP OLIVE OIL OR UNSALTED BUTTER
ALTERNATIVE INGREDIENTS FOR PREPPING THE FROG LEGS
1 LB FROG LEGS
1/2 CUP AP FLOUR
1 TSP GARLIC GRANULES OR POWDER
2 TSP OLD BAY MIX
SALT/PEPPER TO TASTE
2 TBSP BUTTER
METHOD FOR FROG LEG PREP
1. MELT THE BUTTER OVER MEDIUM HEAT
2. ADD MINCED GARLIC HEAT UNTIL FRAGRANT BUT DON'T BROWN THE GARLIC.
3. MIX FLOUR, GARLIC POWDER, CHILI POWDER AND PAPRIKA
4. SALT AND PEPPER THE FROG LEGS ON BOTH SIDES
5. COAT THE FROG LEGS ON BOTH SIDES WITH FLOUR MIXTURE
6. BRING THE HEAT OF THE BUTTER/GARLIC TO JUST ABOUT MEDIUM
7. FRY THE FLOURED FROG LEGS UNTIL FIRST SIDE IS GOLDEN BROWNED AND THEN FLIP THEM OVER COOK UNTIL GOLDEN BROWN ON THE OTHER SIDE.
THIS SHOULD ONLY TAKE ABOUT 2-3 MINS TO COOK BUT DON'T OVER COOK THEM OR THEY GET RUBBERY.
8. ONCE COOKED REMOVE FROM PAN SET THEM ASIDE ON PAPER TOWELS.
NOTE: AS YOUR ARE SAUTEING THE FROG LEGS AND OTHER INGREDIENTS YOU WILL WANT TO HAVE SOME CHICKEN STOCK ON HAND TO KEEP THE SAUCE RUNNING AS YOU DON'T WANT TO DRY THE SKILLET OUT.
PICCATA SAUCE RECIPE
3-4 TBSP BUTTER
1 TBSP OLIVE OIL
2 SHALLOTS OR ONE MEDIUM RED ONION FINELY CHOPPED
3 CLOVES GARLIC FINELY MINCED
3/4 CUP WHITE WINE OR BRANDY ( I USED BRANDY FOR THE DEGLAZE)
3 TBSP CAPERS
2-3 TBSP LEMON JUICE
3/4 LBS SLICED WHITE OR CRIMINI MUSHROOMS
SOME QUARTERED ARTICHOKE HEARTS
1 CUP GRAPE TOMATOES OR 1 1/2 CUP CHERRY TOMATOES
1 CUP SPINACH OR BASIL LEAVES YOUR CHOICE
1-2 TSP CRUSHED DRIED OREGANO LEAVES
A PINCH OF CRUSHED RED PEPPER FLAKES OPTIONAL
NOTE: 1 TBSP LEMON JUICE MAKES THIS DISH LIKE A PICCATA AND THE 3 TBSP MAKES THIS DISH MORE LIKE A MARSALA BUT EITHER WAY IT'S FANTASTICO!
NOTE 2: THERE IS MUCH DEBATE BUT ADDING CREAM OR SOME HALF AND HALF WOULD MAKE THIS MORE LIKE A MARSALA THAN A PICCATA BUT A GOOD BLENDING OF THE TWO MAKES FOR A WONDERFUL DISH AS WELL.
METHOD FOR THE SAUCE
1. AFTER TAKING THE FROG LEGS FROM SKILLET MELT THE REST OF YOUR BUTTER/OLIVE OIL
2. ADD THE SHALLOTS/RED ONION AND GARLIC TO THE BUTTER/OIL AND SAUTE UNTIL UNTIL TRANSLUCENT AND FRAGRANT.
3. NOW POUR IN WHITE WINE/BRANDY TO DEGLAZE THE SKILLET.
4. COOK UNTIL THE WINE IS REDUCED BY HALF
5. NOW ADD YOUR MUSHROOMS, CAPERS AND LEMON JUICE.
6. COOK MUSHROOMS UNTIL THEY ARE BROWNED
7. NOW ADD YOUR ARTICHOKES AND TOMATOES COOK 3MINS.
8. REDUCE HEAT TO LOW AND ADD SPINACH/BASIL AND TOSS UNTIL WILTED AND COVERED IN SAUCE.
9. TURN HEAT OFF ALLOW SAUCE TO REMAIN WARM COOK YOUR DESIRED PASTA. ONCE PASTA IS DONE STRAIN IT PUT BACK IN POT AND COVER.
9. ALLOW SAUCE TO SIMMER FOR A 1 MINUTE.ADD FROG LEGS BACK AND WARM THEN THRU FOR ABOUT 1-2 MINUTES AND THEN SERVE ON SEPARATE PLATES OR FAMILY STYLE ON LARGE CHARGER ON TOP OF DESIRED PASTA.
