Arizona BBQ Festival – Frog Leg Appetizer

Last week Gus and I went to the Arizona BBQ Festival and enjoyed some great tastings.  There were BBQ tents and portable kitchens set up throughout the Salt River Fields in Scottsdale.  One of the best features of the event were the chef demos held throughout the day.  I attended two demos; the first being Chef Stephen Jones of Blue Hound Kitchen and Cocktails.  Each chef was to demonstrate how to make some type of “road kill”.  Chef Stephen chose an appetizer of  Frog Legs and it was delicious.  Since meeting him and a short conversation, I decided to also check out the restaurants website and Facebook page.  This restaurant looks like well worth a visit.

 

Frog Legs Appetizer:

I don’t actually have the recipe for the Frog Legs Appetizer but it begins with a 3-1 pickling sauce with these following ingredients.  There is probably more to the pickling sauce but this is all I could get down before we moved on to the next step.

Pickling Sauce:
1 part Red wine vinegar
3 parts Water
Coriander
Dijon mustard
Salt and Pepper to taste

Vegetable Bed for the Legs:
Take 1/2 of a butter lettuce leaves, cleaned and then quartered.   Drop them into the warming pickling sauce and allow to braise.  Thinly slice 1/4 red onion and add to pickling sauce.  Let braise for around 10 minutes.

Chef Stephen talked about how to skin and prepare the frog legs for cooking.  It is the back legs only.  I’m not sure if I could do it but buying fresh has to be a tastier dish than if you bought frozen.   There is not a lot of meat on the legs so plan on quite a few for even this appetizer.  Pre-smoke for 5 minutes the full piece legs with a probably the pecan wood since it’s also used for the almonds.    Let the meat cool then cut the meat into small bite size pieces.  Toss the bits in Wonderflour and drop them into hot clarified butter.  The chef recommended this over regular flour as it is not as heavy.   Cook legs in clarified butter instead of whole butter.  This browns at slower pace and not burn.

Frog Legs Appetiser with Pickling Sauce

Frog Legs Appetizer with Salad Bed in Pickling Sauce

To plate, remove the greens from the pickling sauce and arrange on the plate.   Drain the meat bits of excess butter and place on the plate.  Garnish with sliced radishes and pecan smoked almonds.   Chef added a few drops of a balsamic vinaigrette glaze to the plate for an added touch.

Chef Stephen has a charming and charismatic persona to match his talent for cooking.  Even at his young age he has a substantial background in culinary expertise.  His ideas for cooking are new and refreshing.  Some even very fattening!  Once of his specialties at the restaurant is his signature Tater Tots which are made from scratch. They begin with shredded potatoes and bacon.  I don’t recall the balance of the ingredients so you’ll just have to visit to get a better idea and a personal tasting.  Anyway, he said that he mixes up the tots, places them in a large (probably very large) decorating tube and squeezes the mixture out on the sparkling clean prep table in the form of a long tube.   Then they are cut into around 1 inch pieces rolled in probably Wonderflour.  They are then placed in the freezer until ready to fry.  Letting them rest in the freezer will also allow them to set up for frying.

Chef Stephen Jones of Blue Hound Kitchen and Cocktails

Chef Stephen Jones of Blue Hound Kitchen and Cocktails

Chefs Famous Tator Tots

Chefs Famous Tater Tots

 

 

 

 

 

 

 

 

 

 

 

“A little more about the festival.  The Arizona BBQ Festival is the largest Honky Tonk in the state of Arizona! There’s live bands, hilarious “redneck themed” games, more beer and booze than you can handle, and (literally) tons of smoked meat like brisket, chicken, pulled pork, ribs, and all the fixin’s.”

The day we attended there were over 20 pit-masters in attendance cooking right on the spot.  They were serving up a variety of “brisket, ribs, pulled pork, smoked chicken, shanks of all kinds, and all the sides like grilled corn, baked beans, cornbread, and more”.  We had several favorites; one was a Smokey Mac and Cheese that we tasted from the Memphis Best BBQ (I think) and the best smoked meat and longest line was at Montana BBQ hidden away at the back of the field.

 

 

 

Tags: , , , , , , , , , , , , , , , , , , ,

Categories: Appetizers, Arizona, Food, Photography, Restaurant Review, Smoked Foods

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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10 Comments on “Arizona BBQ Festival – Frog Leg Appetizer”

  1. July 29, 2014 at 3:53 pm #

    I don’t even know how I ended up here, but I thought this post was
    great. I do not know who you are but certainly you’re going to a famous blogger if
    you aren’t already 😉 Cheers!

    Like

  2. May 21, 2014 at 6:01 am #

    I love bbq festivals. I can spend the whole day eating without stopping. I’ve never had frog leg salad but it looks like a delicious meal, Thanks for sharing!

    Like

    • May 21, 2014 at 8:45 am #

      Thanks for stopping by Liz. I only had a small taste of the salad and it was very nice.

      Like

  3. April 16, 2014 at 9:49 am #

    Hey Okie in Az. Lol. I eat frog legs fairly often. Maybe every couple of months. When I was a kid we would gig them on the creek. Now we just buy them. Thanks for the neat post.

    Like

    • April 16, 2014 at 9:54 am #

      You can actually buy them at the market? I would probably have to go to one of our high end groceries to get them. How do you prepare them?

      Like

      • April 16, 2014 at 9:59 am #

        My wife fries them in a batter similar to fried chicken and chicken fried steak. They are sold in some of the higher end stores she said.

        Like

  4. April 14, 2014 at 3:15 pm #

    Sounds great, looks great, I’m sure tastes great. You must of had a wonderful time, KC. Thanks for sharing 🙂
    Greg

    Like

    • April 14, 2014 at 3:18 pm #

      Thanks. It was a fun time. Only got a small taste of the frog legs but they were wonderful. 🙂

      Like

  5. April 14, 2014 at 1:31 pm #

    What a neat experience. My mouth is watering!

    Liked by 1 person

    • April 14, 2014 at 2:28 pm #

      It was a lot of fun and we left the festival with stuffed tummies. 😀

      Like

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