Chinese Frog Legs

Last night I took a cue from the classic Hunan-American Chinese dish "Sesame Chicken" in order to turn some frog legs into a sweet-and-spicy, deep fried snacky!



The process started with an overnight marinade in some grated garlic and hot chili oil. The next evening, I added a little soy sauce to the marinade for salt and extra moisture and then heavily dusted the legs in a mixture of corn starch and flour. I deep fried these legs twice to get them extra crispy and then tossed them in a glaze made from:

Soy sauce
May Ploy Sweet Chili Sauce
Hoisin
Sriracha
Garlic
Ginger

This sauce got reduced on the stove top... down to about 2/3 of it's original volume. I thought about adding honey to the sauce but to keep the sweetness of the honey more in the foreground of this spicy salty glaze, I just drizzled it onto the legs after glazing.

Sesame seed and scallion garnish.

Nice.

You know what would be awesome?

If I stopped using the word "Awesome" so much on this blog. How would that be? Yea...

Dinner With Friends

Venison loin

Red Wine / Pomegranate reduction

Coppola

Parm/Potato Pancake

Sous-vide Fennel

Smoked Sea salt

Fennel Pollen

I owe the awesomeness of tonight's dinner to the Hiler family, who were kind enough to donate these delicious venison loin cuts to my freezer recently. So thank you Tom, Claudette and Elizabeth for a super yummy dinner!

I would also like to thank Susan Furst for the fennel pollen and smoked salt used on this plate. These ingredients inspired the direction I decided to go with this venison.

You people rock.

8$ Paid