Frogs' Legs Provcencale

I know, you're saying, "Frogs' legs---what the f . . .." Yes, kiddies, frog's legs. That's the recipe I want you to try. Now, hear me out. I admit, it's most likely not your usual tidbit, and it's mostly associated with hoity-toity French cuisine. Yet did you know that frog's legs is a delicacy of Cantonese cooking, as well as Thai, Vietnamese, Portuguese, Spanish, Greek and Italian cuisine? Not to mention, it's also popular in the southern regions of the U.S. In Indonesia it's a national dish in the form of Swikee Kodok Oh, or frog's legs soup usually served with rice. So, don't get bummed out. It's a favorite dish of a lot of people, not just our French brethren. Frog's legs have a mild, enticing flavor similar to fish. They are also rich in protein, omega-3 fatty acids (the good kind), vitamin A and potassium. Figure it this way: the suckers are good for you.

The historical record shows that frogs' legs were popular in southern China as early as the first century of the Common Era. The Aztecs also had a yen for them. But, ironically, it was the Catholic Church that made them a staple in France.  Early on, the church had a prohibition on eating meat on a certain number of days during the year, the most common being Friday. Gluttonous monks in France got around this by qualifying the frog as a fish, and not as a meat item. Naturally, since frogs grew wild during that time, hungry peasants got into the act by dutifully following the monk's (and the Church's example) and eating the frogs. And a national dish was born. They became so endemic with French cuisine that the favorite insult toward the French is referring to them as the Frogs.  

The dish crossed the Atlantic by way of Louisiana, where the French speaking Cajun folk popularized it in New Orleans. And to this day they still enjoy it either deep-fried, sometimes breaded and sometimes not. Now, don't get turned-off by it. Check out the recipe. Give it a chance. It might surprise you.  Where can you get frog' legs? Well, at most large supermarkets these days (most often in the seafood section). Barring that, at specialty food stores, and even on-line. They are usually sold frozen and already cleaned. Most Asian markets carry them, sometimes even fresh. For the more adventurous, you cay buy whole bullfrogs that can be cleaned and skinned at home. If you manage to get these, you can trim off the skin as if you were sliding off a glove from the legs. Then soak the legs in cold water for 2 hours before cooking to mellow out the flavor.

For the recipe given, you can use farmed or wild frog legs. Farmed legs tend to have a lighter hue, whereas their wild cousins have a richer, gamier taste. Most frogs' legs are roughly the size of a small chicken wing. In all cases they should be plump and have a nice pink color.

FROGS' LEGS PROVENCALE

12 large pairs of 24 small pairs frog's legs
Cold milk to cover (whole or 2%)
1 can (1lb. 12oz) crushed tomatoes
2 cloves garlic, peeled and finely minced
Flour for dredging frogs' legs
1/4 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/2 cup vegetable or corn oil
1/2 stick butter
1/4 cup finely chopped parsley

1. You need to keep the frogs' legs flat as they cook. This is done by inserting one leg in between the two muscles of the lower part of the other leg.
2. Place the legs in a bowl and add cold milk to barely cover.
3. Place the tomatoes, undrained, in a small saucepan. Stir in the garlic and bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat and set aside.
4. Meanwhile, blend the flour with the oregano, and salt and pepper to taste. Remove one pair of legs at a time from the milk and dredge in flour, turning to coat well.
5. Heat oil in a large skillet or fry pan, add butter and, when it is quite hot, add the legs. Cook until golden on  one side. Turn and cook until golden on the other side.
6. Transfer the legs to a serving dish and arrange them neatly in one layer.
7. Quickly heat the tomato sauce and spoon it over the legs. Sprinkle with the chopped parsley and serve with a crusty loaf of bread.
    Yield: 4 servings.

Clams for St. Valentine's Day

St. Valentines's day is just around the corner. Guys and gals, this time around instead of going out to some overpriced restaurant, why not cook your honey a sumptuous, extravagant meal featuring clams. Yes, clams. Why? Because clams throughout history have been regarded as an aphrodisiac. In other words, a sex stimulant. So what better way to celebrate the holiday? Casanova, the great lover himself, touted clams as a great aid in his many conquests. And, you know what? It ain't too far off the mark. In 2005, in a study by Italian and American scientists, it was discovered that amino acids found in bivalves (clams, oysters, mussels, ext.) had the potential to raise sexual harmone levels. The study itself was conducted on a species of Mediterranean mussels that showed these bivalves contained amino D-aspartic acid and N-mythyl-D-aspartic acid that induced sexual harmone production in rats. There have been no follow-up studies to measure the impact on humans, but for all you out there who love shellfish, it's great news.

To our forebears, even before science got into it, clams were regarded as an aphrodisiac because (as some noted) their plump flesh was likened in appearance to testicles. It stands to reason why someone like Casanova and, many others, would scarf up clams at the dinner table and elsewhere. But more. Let's put it in serious perspective. A single serving of clams provides more than 100 percent of the daily allowance for iron. They are also a source of protein---which is excellent for sustaining energy. Do the math. But even for those of us who don't consider clams as appetizing, they are delicious as in the following recipe in which they are prepared in a green sauce. This is a dish that is very popular in Spain. And believe me, you're beloved will be very impressed and more. Serve the clams and sauce atop plain white rice and you will have a very interesting and, hopefully, entertaining evening on St. Valentine's Day.

ALMEJAS CON SALSA VERDE
     (Clams with Green sauce)

About 24 to30 littleneck clams
1/4 cup olive oil
2 cloves garlic, finely chopped
1/4 cup chopped scallions
Freshly ground black pepper to taste
1/4 teaspoon dried oregano ( or 1/2 teaspoon fresh)
1/2 cup  dry sherry
3/4 cup fresh or canned clam juice
1 tablespoons butter
2 tablespoons flour
2-3 tablespoonswater
Salt to taste
1/2 cup chopped parsley
Hot cooked rice

1. Have the clams opened at the fish store, or open them by hand with a knife or clam opener. However, open the clams on the half shell, discarding the top shell. Leave the clam attached to the bottom shell. Reserve the clam liquid.
2. Heat the olive oil in a skillet or fry pan (I prefer cast-iron) until it's very hot. Then add the clams on the half shell and garlic. Cook, stirring over high heat about 30 seconds. Be aware that if you cook them any longer the clams will toughen, and you don't want that. Add the scallions, pepper, oregano and sherry. Add the clam liquid, clam juice and butter, and bring to a boil.
3. In a cup quickly blend the flour and water and stir it into the clam sauce. Stir until thickened. Add salt to taste. Stir in the parsley and mix.
4. Serve over rice.
    Yield: 4 servings.