HAITIAN GRILLED FROG LEGS

Ingredients

-Frog Legs:

1 kg. Frog Legs

-Marinade:

340 ml. SHASHEMANE SWEET MISTRESS SERRANO
1 Tbls Salt
2 Tbls Black Pepper
1 Tbls Onion Powder
1 Tbls Garlic Powder
1 Tbls Cayenne Pepper
1 cup Maize Flour

-Creole Dipping Sauce:

2 Tbls Olive Oil
2 Tbls Butter, unsalted
80 gm brown Onion, finely diced
2 Tbls Garlic, minced
2 Tbls Lemon Juice
2 Tbls Parsley, chopped
250 ml Cream
120 gm Seeded Mustard

Method

1. In a medium bowl, whisk together all marinade ingredients.
2. Place Frog legs in a large zip lock bag. Pour marinade into bag with Frog legs and marinate for 12 24 hours in the fridge.
3. To make the creole dipping sauce: In medium pan over medium-high heat, heat the Olive oil and Butter.
4. Add the Onion, Garlic, Lemon juice, and Parsley. Sauté until the Onions become translucent, about 5 mins. Add the Cream and bring the mixture to a simmer. Continue cooking on low heat (stirring occasionally) until the Cream reduces by half, 10 mins.
5. Add the Mustard and continue stirring until fully incorporated. Move the pan off the heat and keep warm, until Frog legs are ready to serve.
6. When ready to cook, start the BBQ with the lid open. Heat to 180 degrees c and preheat, lid closed, for 10 to 15 mins.
7. Remove frog legs from marinade and place on BBQ. Grill for 4 mins, gently flip legs over, and continue to cook until the internal temperature of the frog legs reaches 70 degrees.
8. Remove from grill and serve with Creole Dipping Sauce.