Christopher Ranch’s California Garlic Blog

It’s no mystery that fresh garlic is one of the most popular, versatile ingredients ever. What remains relatively unknown, however, are the distinct flavor, quality and health differences associated with varying garlic varieties. Christopher Ranch, a family farm in Gilroy, Calif., grows a California heirloom garlic that is a leader in each category. All Garlic Is Not Created Equal. We’ll show you why.

Frog Legs…With A Little California Garlic

Frog legs and garlic are two foods with seemingly nothing in common. (Wait…did you say the leg of a frog is a food?!)
That is, until the two are combined, generating a taste that equates to a thin slice of heaven.

Brian Key, Gibsons Restaurant Group’s regional chef for downtown Chicago, recognizes this, and his Frog Leg Entree – which features Christopher Ranch California garlic, as well as our fresh shallots – is quite popular among restaurant patrons.
It’s summertime, so frogs are prevalent, and California garlic is in season – the perfect time to combine the two.

Tour de France is approaching, so perhaps frog legs are the perfect dish for a watch party?
Or, head to one of Gibsons’ four restaurants – Gibsons Bar & Steakhouse, Hugo’s Frog Bar & Fish House, Quartino Ristorante and LUXBAR – with six locations in metro Chicago.


YIELD: 1 each


10 each frog legs
1 tsp. Gibsons roasting salt
1 fl. oz. clarified butter
1 tbsp. fresh California garlic-chopped (Christopher Ranch)
1 tbsp. fresh shallots-chopped (Christopher Ranch)
½ each lemon
3 fl. oz. lemon butter sauce
1 cup basmati rice-cooked


• Place a sauté pan on the stove to heat up.
• Place the frog legs on a half sheet pan and season both sides with the roasting salt.
• Place butter in the pan, then add the frog legs.
• Sauté on one side until golden brown, then flip over.
• Add the garlic and shallots and sauté 2 minutes.
• Add the lemon juice and cook 30 seconds.
• Place the frog legs on the plate and finish with the lemon butter and cooked basmati rice.


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