frogs

What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.

Moderators: Indaswamp, brassass, daffy...

frogs

Postby keepcallin » Thu Jul 01, 2010 6:54 pm

can somebody put some pics on how to clean a frog and how to cook it besides frying it
keepcallin
hunter
 
Posts: 252
Joined: Thu Dec 03, 2009 10:06 pm


Re: frogs

Postby Indaswamp » Thu Jul 01, 2010 10:20 pm

Tell ya what...we are planning on going frogging in the next few days, I'll snap some pics for ya and show you how it's done...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby daffy... » Fri Jul 02, 2010 7:00 pm

i would like some cooking methods also inda. only one ive tried was a cornmeal crust, pan fried
User avatar
daffy...
Forum Moderator
 
Posts: 1996
Joined: Sat Oct 17, 2009 10:12 pm
Location: merrymeeting bay

Re: frogs

Postby Indaswamp » Fri Jul 02, 2010 7:47 pm

Daffy- Frog Legs Provencale... :thumbsup: :drool:
http://www.wafb.com/global/Story.asp?s=3473785

also good in a seafood sauce piquant-
use frog legs instead of fish..
http://www.wafb.com/Global/story.asp?S=6713604

you can also do "swamp wings" which is eatin 'em like chicken wings. I like a nice n spicy honey /red pepper flake sauce on top.. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby bayouboy » Sun Jul 04, 2010 4:28 pm

a friend of mine was telling me he use to make frog sausage when he lived in Rayne (frog capital of the world)

said he had trouble de-boning it, so would lightly smoke them first to make it easier to de-bone them.

delicious.
The New Orleans Saints
Superbowl XLIV Champions

“I have no reason to fear the hat. I put it on my head everyday.” Coach Les Miles
User avatar
bayouboy
hunter
 
Posts: 3967
Joined: Thu Oct 12, 2006 10:06 am
Location: Lafayette, LA

Re: frogs

Postby joshco84 » Mon Jul 05, 2010 12:58 am

they are so good pan fried i wouldnt cook em any other way.

Maybe the swamp wings would be pretty good, may have to try it.
Who knew strippers had feelings?

Botiz630 wrote:Careful, then you'll have to get something to get rid of the geckos. And then something to get rid of what got rid of the geckos. Before you known it your camp will be full of great white sharks fighting velociraptors.
User avatar
joshco84
Leg Humper
 
Posts: 3131
Joined: Tue Jan 01, 2008 6:29 pm
Location: Wichita KS

Re: frogs

Postby aggiechiro » Mon Jul 05, 2010 7:29 pm

joshco84 wrote:they are so good pan fried i wouldnt cook em any other way.



i can understand that, but they aint bad as bbq
Gig 'em!
User avatar
aggiechiro
hunter
 
Posts: 5769
Joined: Wed Jun 17, 2009 11:30 pm
Location: Houston by way of Aggieland and East Bernard

Re: frogs

Postby grunt_doc » Wed Jul 07, 2010 1:19 pm

use pancake batter (lightly salted) instead of plain flour or cornmeal. wicked good.
Texting is just a polite way to communicate whilst taking a dump.
User avatar
grunt_doc
hunter
 
Posts: 753
Joined: Mon Jun 09, 2008 12:57 pm
Location: Wells, ME

Re: frogs

Postby daffy... » Wed Jul 07, 2010 1:29 pm

grunt_doc wrote:use pancake batter (lightly salted) instead of plain flour or cornmeal. wicked good.

my dad does scallopes like that. sooo good
User avatar
daffy...
Forum Moderator
 
Posts: 1996
Joined: Sat Oct 17, 2009 10:12 pm
Location: merrymeeting bay

Re: frogs

Postby jasonphoto01 » Sun Jul 11, 2010 4:59 pm

Something from the south...


Andouille Crusted Frog Legs
Serves 4 as an entrée, 8 as an appetizer
Corn & Okra Macque Choux
8 ears - Fresh corn
½ C - Rendered bacon fat
1 C - Red onion, diced
2 C - Okra
¼ C - Garlic, minced
½ C - Green bell peppers, diced
½ C - Red bell peppers, diced
1 C - Green onions, chopped
2 C - Chicken stock
¼ C - Fresh thyme
Creole seasoning to taste
Pre-heat rendered bacon fat in a 6-8 qt. cast iron pot. Remove kernels from the cobb and scrap cobb to reserve the corn milk. Sauté corn, corn milk, okra, red onion, garlic, bell peppers and garlic until the onion becomes translucent. Season the sautéed mixture with fresh thyme and Creole seasoning. Next, add chicken stock and cook down until almost all of the liquid has evaporated. Finish with the green onion.
Creole Beurre Blanc
1 lb - Cold butter, cubed
1 C - Dry white whine
2 ea - Tomatoes, seeded and quartered
1 T - Tomato paste
¼ C - Onion, diced
¼ C - Celery, diced
¼ C - Green bell peppers, diced
2 T - Garlic
¼ C - Heavy cream
½ C - Fresh herbs - parsley, thyme & basil
Creole seasoning to taste
Roast tomatoes in 350˚ pre-heated oven for 20 minutes or until tender (approximately 20 minutes). Remove the skin, roughly chop and set aside. In a medium sized pan, sauté onion, bell pepper, celery & garlic, until the onions become translucent. Season sautéed vegetables with Creole seasoning and deglaze with white wine and add cream, reduce. Next, add roasted tomato and tomato paste and incorporate into sauce. Mount in cold butter and finish with fresh herbs.
Frog Legs
12 ea - Frog legs
2 C - Crystal hot sauce
2 C - Buttermilk
1 lb - Andouille sausage, coarsely chopped
3 C - Bread crumbs
2 T - Vegetable oil
Flour
Egg wash
Oil for frying
Split the frog legs and marinate in buttermilk and Crystal Hot Sauce overnight. In a frialator or heavy bottomed pot, heat oil to 350˚. Combine the chopped andouille, bread crumbs and vegetable oil in a medium sized mixing bowl. Remove frog legs from the marinade and cover with flour, then egg wash, and lastly the andouille mixture. Fry frog legs until golden brown (approximately 6-7 minutes).
Serving Instructions
On an appetizer plate, prop four frog legs around a generous portion of macque choux. Drape frog legs with sauce and garnish with scallions. Serve immediately.
jasonphoto01
hunter
 
Posts: 949
Joined: Sat Aug 27, 2005 11:55 am
Location: Sportsmans Paradise, Louisiana

Re: frogs

Postby Indaswamp » Sat Jul 31, 2010 9:17 am

I forgot to take pics of cleaning frogs...will do it next time though...we had One Hell of a Night though!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby Indaswamp » Sun Aug 22, 2010 7:35 pm

How to clean a frog..
First, you cut a slit across the back for a finger hole, you can use a knife or a pair of cutting pliers:
Image

grab the frog with one hand and put a finger in the hole and pull the skin back..."take his pants off" as an ole coona$$ would say:
Image
Image
Image
Image

next, cut through the back where the joint is:
Image

then, grab hold of the front of the frog and pull up on the legs, roll the back away from the front of the frog and the belly will tear off:
Image

and there you have it- a cleaned frog:
Image

You can split them into separate legs an trim the feet off, but my uncle says that the feet are a handle when you eat them... :thumbsup:
Last edited by Indaswamp on Sun Aug 22, 2010 7:52 pm, edited 1 time in total.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby swampbilly 1980 » Sun Aug 22, 2010 7:40 pm

Indaswamp wrote:How to clean a frog..
First, you cut a slit across the back for a finger hole, you can use a knife or a pair of cutting pliers:
grab the frog with one hand and put a finger in the hole and pull the skin back..."take his pants off" as an ole coona$$ would say:
[next, cut through the back where the joint is:


then, grab hold of the front of the frog and pull up on the legs, roll the back away from the front of the frog and the belly will tear off:
and there you have it- a cleaned frog:
Image

You can split them into separate legs an trim the feet off, but my uncle says that the feet are a handle when you eat them... :thumbsup:
(Swampbilly sighing)...You know,..you're really, really, starting to get on my nerves.......
:lol3: .... :beer:
Swampbilly1980- I got a feeva',..and the only cure is more Mergansers and face paint.
User avatar
swampbilly 1980
Forum & State Moderator
 
Posts: 9077
Joined: Fri Jan 09, 2009 5:53 am
Location: Gloucester,Va.

Re: frogs

Postby Indaswamp » Mon Aug 23, 2010 1:54 pm

swampbilly 1980 wrote:
Indaswamp wrote:How to clean a frog..
First, you cut a slit across the back for a finger hole, you can use a knife or a pair of cutting pliers:
grab the frog with one hand and put a finger in the hole and pull the skin back..."take his pants off" as an ole coona$$ would say:
[next, cut through the back where the joint is:


then, grab hold of the front of the frog and pull up on the legs, roll the back away from the front of the frog and the belly will tear off:
and there you have it- a cleaned frog:
Image

You can split them into separate legs an trim the feet off, but my uncle says that the feet are a handle when you eat them... :thumbsup:
(Swampbilly sighing)...You know,..you're really, really, starting to get on my nerves.......
:lol3: .... :beer:

making you jealous Swampfairy?? :lol3: :lol3: :clapping:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby aggiechiro » Mon Aug 23, 2010 2:24 pm

making me hungry
Gig 'em!
User avatar
aggiechiro
hunter
 
Posts: 5769
Joined: Wed Jun 17, 2009 11:30 pm
Location: Houston by way of Aggieland and East Bernard

Re: frogs

Postby Indaswamp » Mon Aug 23, 2010 2:40 pm

aggiechiro wrote:making me hungry

getting ready to walk out the door...heading to my buddies house to fry up some fresh frog legs... :thumbsup: :drool:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby aggiechiro » Mon Aug 23, 2010 3:36 pm

yes i'm jealous. but a friend's kid's lamb that didnt make the sale will make a nice roast tonight with fresh from the garden salad and veggies, and homemade bread...i'll be alright.
Gig 'em!
User avatar
aggiechiro
hunter
 
Posts: 5769
Joined: Wed Jun 17, 2009 11:30 pm
Location: Houston by way of Aggieland and East Bernard

Re: frogs

Postby daffy... » Tue Aug 24, 2010 9:36 pm

my veg garden is at its peak right now. just made some very nice red sauce and my first frog legs. sorta a kind of bulabase (spelling?). a recipe i use for monk fish/halibut. all straight from my garden - frogs about a 1/4 threw the woods. its always a good feeling to make dinner with everything with in walking distance of my dinner table


...also started the pickling and preserving of my cukes and beans. i love fall
User avatar
daffy...
Forum Moderator
 
Posts: 1996
Joined: Sat Oct 17, 2009 10:12 pm
Location: merrymeeting bay

Re: frogs

Postby Indaswamp » Tue Aug 24, 2010 11:37 pm

Daffy...,
Gonna try a Frog sauce piquant wit some a dem der frogs we got... :thumbsup: :drool: ought to be damn good!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby bayouboy » Wed Aug 25, 2010 12:47 pm

Indaswamp wrote:Daffy...,
Gonna try a Frog sauce piquant wit some a dem der frogs we got... :thumbsup: :drool: ought to be damn good!



when we clean them, we do so where it's the whole frog less the head. usually use the back and front legs in a sauce piquante (though we catch mostly bull frogs, so i'm not sure if that's why you may clean them differently w/ those other ones).
The New Orleans Saints
Superbowl XLIV Champions

“I have no reason to fear the hat. I put it on my head everyday.” Coach Les Miles
User avatar
bayouboy
hunter
 
Posts: 3967
Joined: Thu Oct 12, 2006 10:06 am
Location: Lafayette, LA

Re: frogs

Postby Indaswamp » Wed Aug 25, 2010 12:55 pm

bayouboy wrote:
Indaswamp wrote:Daffy...,
Gonna try a Frog sauce piquant wit some a dem der frogs we got... :thumbsup: :drool: ought to be damn good!



when we clean them, we do so where it's the whole frog less the head. usually use the back and front legs in a sauce piquante (though we catch mostly bull frogs, so i'm not sure if that's why you may clean them differently w/ those other ones).

the small pig frogs ain't got a lot of meat on the front half...kinda like small crawfish and pinchers..it ain't worth the effort. Especially when we catch so many. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby bayouboy » Wed Aug 25, 2010 12:58 pm

that's what i figured. aint nothing wrong w/ a couple hundred frog legs.
The New Orleans Saints
Superbowl XLIV Champions

“I have no reason to fear the hat. I put it on my head everyday.” Coach Les Miles
User avatar
bayouboy
hunter
 
Posts: 3967
Joined: Thu Oct 12, 2006 10:06 am
Location: Lafayette, LA

Re: frogs

Postby Indaswamp » Wed Aug 25, 2010 1:00 pm

bayouboy wrote:that's what i figured. aint nothing wrong w/ a couple hundred frog legs.

we do save the backs...as pictured though... :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Image
User avatar
Indaswamp
Forum Moderator
 
Posts: 56837
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: frogs

Postby aggiechiro » Wed Aug 25, 2010 2:35 pm

Indaswamp wrote:
bayouboy wrote:that's what i figured. aint nothing wrong w/ a couple hundred frog legs.

we do save the backs...as pictured though... :thumbsup:



froggie backstraps...yummy
Gig 'em!
User avatar
aggiechiro
hunter
 
Posts: 5769
Joined: Wed Jun 17, 2009 11:30 pm
Location: Houston by way of Aggieland and East Bernard

Re: frogs

Postby daffy... » Wed Aug 25, 2010 8:59 pm

Indaswamp wrote:Daffy...,
Gonna try a Frog sauce piquant wit some a dem der frogs we got... :thumbsup: :drool: ought to be damn good!



that sounds damn good.
User avatar
daffy...
Forum Moderator
 
Posts: 1996
Joined: Sat Oct 17, 2009 10:12 pm
Location: merrymeeting bay

Next

Return to Duck Recipes & Tips for all Cooking

Who is online

Users browsing this forum: No registered users and 4 guests