Saute Frogs Legs Provincial

Saute Frogs Legs Provincial
This is a recipe from I wrote for Game and Fish Online Magazine. When I think of frogs legs I think of my time working  with chef Tony Brunner of Brunner’s LandMark in Jersey! Frogs Legs Provencal  Serves four Preparation time: 20 minutes  one pound fresh frogs legs, feet removed half cup all purpose flour  Kosher salt and freshly ground pepper quarter  cup butter  one tablespoon chopped garlic  three quarters cup diced tomatoes  quarter cup chopped fresh  Season the fogs legs with salt and pepper. Dredge the legs in the flour and shake off the excess flour. Place a large...
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Simple Rosemary Roasted Garlic

Simple Rosemary Roasted Garlic
After growing garlic for the first time and breaking open the freshly dried bulbs to smell the heavenly aroma of fresh garlic I knew I had to roast a couple for my wife  and I to enjoy with some Pinot Noir, toasted baguete and cheese. Roasted garlic is so simple and so satisfying to make. When roasting garlic I try to stay away from using tin foil or aluminum foil for my roasting, they are just not necessary. I simply took a couple of garlic bulbs and sliced off the top to open the cloves and allow the olive oil to seep in. I put a couple of tablespoons of olive oil over the cloves, a little...
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Spicy Garlic Dill Pickles

Spicy Garlic Dill Pickles
My mind wanders a lot and when it started to wander today it wander down the isles of the grocery store where I grew up. I think the name was A& P. Never new what it stood for but my Mom would take me there to do what she called small shopping, just a few things she would say. I loved walking the isles with her and watching her pick and choose each purchase with quickness and speed. The baskets always filled up quickly so as soon as I could I started  down the deli isle, straight towards the big pickle barrel. You must have seen those back then. Big barrels with different flavored...
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Leftover Roast Beef Tenderloin Sandwich, Rocket, Heirloom Tomates, Dijon Aioli

Leftover Roast Beef Tenderloin Sandwich, Rocket, Heirloom Tomates, Dijon Aioli
I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes. I started by making a Dijon Aioli            2 garlic cloves 1 large egg yolk 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 3 tablespoons vegetable oil Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at...
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Mom’s Pesto Genovese

Mom’s Pesto Genovese
During the summer months my Mothers basil would grow like weeds. We always had tons of fresh  basil  and my mother would make jars and jars of fresh pesto. She would take the time to teach me how to pinch the scented little buds off the top of the plants in order to make the basil grow larger and branch out creating a very large bush. We would pick the large leaves in the early morning and she would have me wash and tear them into the blender. One of  my favorite and simple dishes that she would prepare is pasta with pesto, grated cheese and extra virgin olive oil. Bucatini is a thick...
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