Frog legs with sour cherry salsa
Author Notes: What can I say. Try. —anka
Serves 2-3
Frog legs
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6
frog legs
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1/2
teaspoon cumin powder
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1/2
teaspoon garlic powder
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1/4
teaspoon paprika
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1
tablespoon lime juice
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1
teaspoon lime zest
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freshly ground black pepper
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sea salt
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pinch of cayenne pepper ( optional )
- In a small bowl, mix the cumin powder, paprika, garlic powder, lime juice, lime zest, cayenne pepper (if using), pepper, and salt.
- Defrost and cut frog legs in half, marinate them and leave them in the fridge for 2-3 hours.
- Heat a grill. Grill the frog legs over medium heat. Cook on one side, 2 to 3 minutes. Turn and continue to grill until the meat is just cooked through 2 to 3 minutes. Transfer to a serving platter, cover and let rest for 5 minutes. Serve with the salsa alongside the legs
Sour cherry salsa
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1
cup sour cherry pitted, fresh or frozen ( I use frozen ), cut in to quarters
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1
small shallots, minced
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1/4
cup caperberry , minced ( if using capers 2 tbs is needed )
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2
tablespoons maple syrup
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1
tablespoon extra virgin olive oil
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1/4
cup celery harts chopped
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freshly ground black pepper
- In a small bowl, combine the sour cherry, shallots, caperberry, maple syrup, olive oil, and pepper.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat
More Great Recipes:
Appetizer|Snack|Grill & Barbecue
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almost 3 years ago Judith Kerr
This was terrible--threw it out! After finding lovely forelegs at the market, just happened to have 1 cup of cherries left from pitting for pies, and 2 T maple syrup. Don't make this!!
almost 3 years ago Judith Kerr
Sorry, I spelled forelegs wrong!!
almost 3 years ago Judith Kerr
Aha! the computer will not accept the word spelled correctly---
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