Garlic-fried frog's legs sauce piquant from Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups (and Then Some) (page 145) by John Currence

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on January 13, 2015

    While on a summer RV trip, the only cookbook I brought was John Currence's Pickles, Pigs & Whiskey. We were going to stay with some friends in their historic cabin in the Santa Fe National Forest for a few days. I decided to cook a number of meals from the book for them, so we stopped at the Whole Foods in Albuquerque and I loaded up with ingredients. No frogs legs, so I used chicken thighs. Turned out great and we enjoyed so much we ate the leftovers for a second dinner! As Currence mentions in the book, you can pretty much use whatever meat you have on hand. In fact, a very fat squirrel who had been eating up flower bulbs around the cabin narrowly missed being shot by our host and thrown into the pot!

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