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.
FROG LEG ENTREE
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.