Jerk Frog Legs
Jerk Frog Legs
This is the first recipe from the Dominican Republic on stonedsoup.net! The roots of Dominican cuisine is influenced by Spanish, African, Lebanese, and indigenous Taino. Mountain chicken, known to us a frogs, is the national dish of this Caribbean island. Since the particular frog that is eaten in Dominica is a protected species, it is only hunted for between September through February. In the U.S., you can find frog legs more commonly now in seafood departments for relatively inexpensive prices.These frog legs get marinated in a mix of jerk sauce, seasonings, and garlic for a half hour. They get briefly seared in a sauté pan for a couple of minutes, then either grilled or broiled for a few minutes a side. While they are grilling/broiling, they get brushed with a layer of jerk sauce. The frog legs can be eaten as an appetizer or as your main course. If serving as your main, I recommend at least 1lb-1 1/2lbs per person since half of the weight is bone.
Ingredients
- 1/2 lemon
- 2 lbs whole frog legs
- olive oil
- 4 tbsp jerk sauce
- 2 tbsp paprika
- 1 tbsp turmeric
- 1 tbsp black pepper
- 1 tbsp thyme
- 4 garlic cloves minced
- salt to taste
Garnish
- green onions finely chopped
Instructions
- Wash the frog legs with lemon juice. Pat dry.
- Mix together 2 tbsp of jerk sauce, 1/4 cup olive oil, 1 tbsp of paprika, turmeric, black pepper, thyme, garlic and salt in a small bowl.
- Marinate the frog legs for 30 minutes.
- Heat up the remaining olive oil in a large sauté pan over medium high heat. Add the frog legs to the pan.
- Sear for 2 minutes a side. Remove from the pan.
- Mix together 2 tbsp of jerk sauce, 1 tbsp of paprika, and 3 tbsp of olive oil.
- Turn on your oven’s broiler. Place the frog legs on a rack on a baking sheet lined in foil. Brush the top side of the frog legs with the sauce. Broil for 5 minutes.
- Flip the frog legs over. Brush with the remaining sauce and broil for another 5 minutes.
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