Cuisses de Grenoille a' la Provençal (Sautéed Frog Legs)

The French elevate simple ingredients, some of which may seem bizarre and unpalatable to the uninitiated, and turn them into culinary delights. Think escargot, or frog legs.

I took six frog legs (three pair before snipping them apart) and rinsed them off. Next they went into a bowl and were covered with milk, the bowl was covered, and into the fridge for thirty minutes. 

Next step was to pat them dry, salt and pepper liberally, and coat with flour. Into a sauté pan I put a half stick of butter at high heat until it started to sizzle. I cooked the legs for four minutes, turning once, until golden brown.

Let the legs rest while you wipe out the pan and heat a quarter stick of butter. Put in two cloves of garlic, minced small, some more salt and pepper, and a dash of lemon juice. Cook for about a minute stirring vigorously. Pour some of this over the legs and eat.

If you have never tried frog legs you will be surprised. The taste is a bit like a meatier talapia with a chicken consistency. Of course all that butter and garlic adds a new dimension.