Frog Legs

acadianatable.com

Peter Eimon

subheading: Mustard Cream Sauce:

2 tablespoons olive oil

2 tablespoons unsalted butter

½ cup finely diced yellow onion

2 tablespoons minced garlic

2 tablespoons fresh lemon juice

2 tablespoons chopped flat-leaf parsley

1 cup heavy whipping cream

½ cup Creole mustard or coarse-grained mustard

subheading: Green Onion Corncakes:

3 cups diced green onions, divided

2 cups yellow corn kernels, freshly cut from the ear

2 tablespoons minced garlic

2 tablespoons chopped fresh cilantro

2 large eggs

2 cups all-purpose flour

2 teaspoons Acadiana Table Cajun Seasoning Blend, see recipe here

2 teaspoons hot sauce

Kosher salt and freshly ground black pepper

½ cup olive oil

subheading: Frog Legs:

12 individual frog legs

2 cups buttermilk

2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here

2 tablespoons garlic powder

2 tablespoons hot sauce

Kosher salt and freshly ground black pepper

2 cups all-purpose flour

2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here

2 tablespoons garlic powder

1 cup olive oil

1 cup peanut oil

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