Ingredients
About 2 pounds Frog Legs
- 1/2 pound oyster mushrooms
- Old Bay Garlic Seasoning
- Vegaline Garlic Mist
- Salt
- Pepper
- Ground Basil
- Onion Powder
- Garlic Powder
- Paprika
Directions
- Spray a 9×10 glass baking pan with the garlic mist.
- Spread the oyster mushrooms evenly over the bottom of the pan.
- Spray a bit more garlic mist on top of the mushrooms.
- 4 .Layer the frog legs on top of the mushrooms.
- Lightly spray the frog legs with garlic mist.
- Gently season the frog legs with the spices listed above to taste.
- Place aluminum foil over the pan and put into the refrigerator for a couple hours to let the flavors “mingle”.
- Bake in a 350 degree F oven for about 40 minutes.
- Enjoy!
- Each pair of frog legs contains…
Notes
Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Thailand, Vietnam, Indonesia, the region of Alentejo in Portugal, Spain, Slovenia, northwest Greece, and Northern Italy, as well as the Southern regions of the United States. Currently the world’s largest exporter of frogs is Indonesia, also a large consumer. In regions such as Brazil, Mexico and the Caribbean many frogs are still caught wild. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin a and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat approximately between chicken and fish. Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.
Now everyone knows the absolute best way to cook frog legs is to marinate them in buttermilk overnight, coat them with egg and seasoned bread crumbs, and fry them in lard… Ooooh, makes my mouth water just thinkin’ ‘bout it! The problem is…. I am on a diet and really craving frog legs so I need to get healthy. Below is my latest recipe for baked frog legs and I have to say, they turned out pretty darned good!
In case you didn’t do enough frog hunting last summer and don’t have any in the freezer, you might be asking yourself, “Where can I get frog legs?” Well, as astonishing and disappointing as it may seem, none of the major chains seem to carry them (nor rabbit or squirrel for that matter.. Even lamb is sometimes hard to find!) but they are available if you look around. I have found them at a small butcher shop in Lansing as well as several Asian Markets. I have a favorite market in Grand Rapids that has fantastic quality frog legs at reasonable prices.
Nutrition
Calories: 60 Protein: 4 grams