Author Notes
What can I say. Try. —anka
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Ingredients
- 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 )
- 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
Directions
- Frog legs
-
In a small bowl, mix the cumin powder, paprika, garlic powder, lime juice, lime zest, cayenne pepper (if using), pepper, and salt.
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Defrost and cut frog legs in half, marinate them and leave them in the fridge for 2-3 hours.
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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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In a small bowl, combine the sour cherry, shallots, caperberry, maple syrup, olive oil, and pepper.
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