Frog legs with sour cherry salsa

By • June 9, 2015 3 Comments

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Author Notes: What can I say. Try.anka

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Serves 2-3

Frog legs

  • 6 frog legs
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • freshly ground black pepper
  • sea salt
  • pinch of cayenne pepper ( optional )
  1. In a small bowl, mix the cumin powder, paprika, garlic powder, lime juice, lime zest, cayenne pepper ( if using ), pepper, and salt.
  2. Defrost and cut frog legs in half, marinate them and leave them in the fridge for 2-3 hours.
  3. 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

  • 1 cup sour cherry pitted, fresh or frozen ( I use frozen ), cut in to quarters
  • 1 small shallots, minced
  • 1/4 cup caperberry , minced ( if using capers 2 tbs is needed )
  • 2 tablespoons maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup celery harts chopped
  • freshly ground black pepper
  1. In a small bowl, combine the sour cherry, shallots, caperberry, maple syrup, olive oil, and pepper.

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