With Frogs Ladies and Herbs II Options

With Frogs Ladies and Herbs II Options


ingredients:

30 Frogs whole cleaned, washed and

For coating:

2 cups all-purpose flour for breading

seasoning:

1 teaspoon (tsp) of salt per pound of meat
1 bunch of parsley and chives integers
4 sprigs of fresh whole basil
4 sprigs of fresh mint integers
1 sprigs of fresh rosemary
1 cup (tea) of grated onion
1 cup (tea) dry white wine
1 pepper chopped finger girl without seeds and without
white ridges

I - Option:

Butter with fresh herbs:

500 grs. butter, not margarine serves
2 heads of garlic chopped fine choosy (optional)
take the ball of garlic if it's old
2 cups of sauce with thinly chopped stem
1 cup chopped green onions, thinly sliced ​​tea
1 cup (tea) grated onion
1 tbsp (tablespoons) chopped fresh thyme (optional)
1 tbsp (tablespoons) chopped fresh savory (optional)
2 tbsp (tablespoons) chopped mint, or to taste
1 tbsp (tablespoons) chopped basil
1 spoon (soup) fresh or dried oregano
1 tbsp (tablespoons) chopped rosemary (optional)
1 tablespoon (dessert) shallow salt
1 lady finger pepper, seeds removed and without white ribs

Other Ingredients:

1 cup of lemon juice is to put on top before serving

How to Prepare Butter with Herbs:

Chop the garlic, add the chopped herbs and salt, mix well and hit everything in a blender, let stand for one hour.
Then gradually mix the butter at room temperature with the herbs and mix well, let stand for two hours.

How to Prepare the Frogs:

Wash in running water frogs, one by one.
Dry with paper towel

Season with salt, parsley and chives, basil, onion, pepper and lemon juice. let stand for one hour.

Spend their whole frogs in flour, tap out the excess flour.

Heat oil then turn heat to not burn.
The oil should cover the frogs so that they are well browned.

Once fried frogs oil drain well, place them on paper towel to remove excess fat, and look good sequinha.

In another pan melt the butter with the herbs in water bath at very low heat.
Add the chopped lady finger chili and green onions, leave the fire for five minutes
Put this mixture on top of already fried frogs, and put up the lemon juice

Serve as a first course accompanied by bread or toast., Or

Serve on a platter and round slices or diced raw mango.

With white rice or rice with vegetables.

Put the rice into a round shape tighten, turn on a platter or bed of lettuce with chopped endive without seasoning.

Follow up:

Pre-cooked beans, then braised with onions and chopped tomatoes.
Green salad, watercress arugula, endive etc.. and tomato

Garnish:

4 adem not very ripe mangoes cut into thick strips or cubes.
Butter (optional)

How to Prepare:

Wash the mangoes, cut the peel with a small knife then cut into thick slices
Fried chunks of mangoes in butter, until cooked well.
Fry four pieces at a time, so that all pieces stay put cooked evenly.
Before serving put the sleeves on paper towel to remove fat
If you want you can serve with raw mango.


Frogs to Doré

ingredients:

30 clean Frogs
2 cups all-purpose flour
6 to 8 beaten whole egg

How to Prepare the Frogs

Wash the Frogs, temper equal to the previous recipe, let stand for two hours

Each dry with paper towels

Beat the eggs well. Book

Skip frogs one at a time in flour, then in beaten eggs, allow to drain.

Fry in hot oil, lower the heat to simmer and put that in, when gold is ready.

Serve on a platter stainless garnish around with lettuce leaves and lemon slices on top.

  Follow up:

Serve with potatoes marble kitchen, last in butter and enough parsley, chives and mint.
Watercress salad with red pepper and onion into thin slices.
Sliced ​​pineapple fried, then sprinkle with sugar and cinnamon.