Frog Leg Dinner

Well tonight I went off the deep end and had escargot for an appetizer,  followed by roasted asparagus and pan seared frogs legs Provencal.

Imported French escargot with garlic, parsley and butter sauce.

Next I roasted the asparagus.

• Asparagus
• Salt
• Pepper
• Olive Oil
•  Lemon Zest

Roast at 425 for 15-20 minutes.  

Lastly were the pan seared frogs legs.

• Frog legs split (2 legs total)
• Salt
• Pepper
• Flour
• Herbs de Provence
• Butter
• Olive Oil 
• White wine
• Garlic Clove
• Parsley
• Capers

Salt and pepper frogs legs.  Add 2 Tbsp. Herbs de Provence to  1/4 to 1/2 cup flour.  In a skillet melt 1/2 tablespoon butter and oil to pan and heat.  Dredge the frogs legs in flour and herbs, place in skillet and brown 3-4 minutes, turn and brown 3-4 minutes on the other side.  Remove frogs legs to plate.  De-glaze pan with 1/2 cup of white wine, add 1 clove chopped garlic, 1 Tbsp chopped parsley and 6-8 chopped capers and a pinch of Herbs de Provence.  Pour sauce over frogs legs.

This was a fabulous dinner, for me.  Tomorrow will be more substantial for the hubs and take me back to my southwest roots.