BOISE, Idaho — INGREDIENTS

1/3 C shallots, chopped

1 Tbsp garlic, minced

1/2 C diced tomatoes (fresh preferred)

1/2 C croutons, plain

8 pairs of frog legs (sm-med size is best)

1/4 C chopped parsley

2 strips bacon, cut into bits and pan-fried

1 tsp Herbes de Provence

splash lemon juice

splash white wine

brandy for flambe

salt & pepper

olive oil & butter for pan

PREPARATION

Start by thawing and drying to frog legs well with paper towels to ensure nice browning. Heat butter and oil in saute pan on medium-high heat. Add frog legs to hot pan and season with salt and pepper. Cook for 1 1/2 minutes and flip, cover and press with another pan to ensure they lay flat for even browning. Add shallots, tomatoes, Herbes de Provence, bacon, and garlic. Cook 2-3 minutes, dependent on size of frog legs. If you're experienced, add brandy and flambe to cook-off the alcohol. Add a squeeze of lemon juice and a splash of white wine. Finish with parsley and croutons.

Serves two.

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