FROG – The Other Green Meat Traditional Cache
FROG – The Other Green Meat
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Difficulty:
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Size: 
(micro)
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Another installment of my “GIG THE FROG” Series:
One Friday at the plant a coworker invited me to his house for dinner, I was about to politely bow out when he mentioned that his grandmother was visiting from Tupelo and that she was making her specialty “Frog”, count me in, it had been almost two years since I had had Fried frog legs. I went home and changed into clothes fitting a frog leg dinner and drove to their home. We spent the next hour passing the time telling stories and exchanging pleasantries, and then came the call we were all waiting for “Lets Eat!”. Now I’ll admit I was the first one to sit down, and after sayin grace it was time to pass the serving bowls, but what was this? Where are the Fried Legs? It's what? Frog Stew? But were are the fried legs? After a moment of despair I decided to accept my lot in life, If only to please my hosts by eating what was in front of me. OMG!!! Why had I not had this incredible delicacy before? And what other fine frog foods were still to be discovered?
Frog Stew:
3 lb. Frog legs
1 clove garlic, chopped fine
1 medium onion, chopped fine
1/8 teaspoon thyme
1/8 teaspoon red pepper
2 cans tomato puree
6-8 cans water
½ tbsp basil
1/8 teaspoon salt
2 tbsp olive oil
Break the frog legs apart (Yikes!) and sauté in olive oil until almost done, then allow to cool. Bring the remaining ingredients to a boil and add the frog legs. Reduce heat to a simmer and cook for 1 ½ to 2 hours.
Serve over rice or pasta.
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