Prepare Grilled Frog Legs

Recipe type: Seafood

Serves: 4 Pax

Ingredients
- 12 frog legs

- 1/2 Cup vegetable oil

- 1 Tablespoon instant minced onion

- 2 Tablespoons chopped parsley

- Grated lemon peel and lemon juice 1/2 lemon

- 1 teaspoon salt

- 1 teaspoon dry mustard

- 1 teaspoon sweet basil

- 1/4 Cup butter

- 1 garlic clove; minced

Instructions

Marinate the frog legs for three hours in a mixture of the oil, onion, parsley, lemon peel and juice, salt, mustard and basil. Drain well, reserving marinade.

Broil legs over a medium fire three to four minutes on each side or till tender.

Heat the remaining marinade with the butter and garlic, and pour over the frog legs.

PREPARE: Pork Stroganoff

READY IN: 1hr 30mins

SERVES: 4

INGREDIENTS Nutrition

- 1 1⁄2 Kgs pork tenderloin, sliced into 1/4 inch strips

- 1 l Kg white button mushrooms, sliced

- 1 medium white onion, sliced thin

- 1 medium red onion, sliced thin

- 1 tablespoon whole grain mustard

- 1 cup dry white wine

- 1⁄2 cup heavy cream

- 1⁄2 cup creme fraiche

- 2 tablespoons butter

- 2 tablespoons oil

- salt and black pepper, to taste

OPTIONAL MARINADE

- 3 tablespoons lemon juice (optional)

- 1 tablespoon lime juice (optional)

- 1 tablespoon honey (optional)

- 2 teaspoons dry mustard (optional)

DIRECTIONS

Optional Marinade:

- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours.

- Remove pork and discard remaining marinade.

- Melt the butter and oil in heavy frying pan.

- Add onions and cook to soften for 3 - 4 minutes.

- Remove the onions with a slotted spoon to a small bowl.

- Increase pan heat to medium high, when hot add pork, stirring continuously until browned.

- If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning.

- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.

- Add the creme fraiche and season with a little salt and freshly ground black pepper.

- Bring to vigorous simmer and cook until reduced to a creamy consistancy.

- Remove from heat and stir in heavy cream.

- Serve over a bed of rice, noodles, chapatti, matooke (plantains) or ugali.



Tourism Observer

Lebanese Chicken Tawook

The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.

Ingredients

Serves: 6

- 3 tablespoons vegetable oil

- 2 tablespoons low fat natural yoghurt

- 2 tablespoons tomato sauce

- 2 tablespoons English mustard

- 2 teaspoons paprika

- 1 1/2 teaspoons ground allspice

- 1/2 teaspoon black pepper

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon curry powder (optional)

- 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces

- For the dipping sauce

- 1/2 cup (125ml) mayonnaise

- 1 cup (250ml) low fat natural yoghurt

- 3 cloves garlic, crushed

- 1/4 teaspoon salt

Directions

Preparation:20min › Cook:25min › Ready in:45min

- In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.

- Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.

- To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.

- Preheat oven to 200 degrees C.

- Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.

Teriyaki Chicken Recipe "Latin Style"

When I got this teriyaki chicken recipe in my hands, I was not convinced with the ingredients. So I decided to change it and make it my way. After some trials and errors, oh boy! It was amazing.

Now it is healthier and tastes so much better. You can cook it really easy and fast. As soon as you wash and cut your chicken into pieces, chop your vegetables, mix and bake. You see? There's no complications at all.

Ingredients:

3 chicken breasts or 6 boneless chicken thighs
2 minced garlic cloves
1/2 red bell pepper cut into thin strips
1/2 green bell pepper cut into thin strips
1/4 white onion cut into wheels
Some cilantro leaves finely chopped (it's optional but I love it!)
2 tablespoons mustard
2 tablespoons ketchup (try to buy the one without high fructose corn syrup, it has mercury which accumulates in the body and can cause cancer and other deseases)
1/2 cup teriyaki sauce
3/4 cup water
Ground pepper to taste
1/2 cup white vinegar

Ok! Now let's cook this delicious teriyaki chicken recipe. Wash the chicken with lots of tap water and 1/2 cup white vinegar. Cut it into thin long pieces and put it in a bowl. Season with mustard, ketchup, teriyaki sauce and water. Mix everything well.

Putting the Teriyaki Chicken in the baking dish

Add some ground pepper and all the vegetables. Mix from bottom to top until all the ingredients are well combined. Let marinate for 30 to 45 minutes.

Preheat your oven to 450º F. Grease a baking pan (I use olive oil in spray). Put the marinated chicken, add the vegetables and finally pour the juice. I always fit the vegetables nicely over the chicken pieces to accentuate the flavor (as you can see in the bottom picture).

Bake for 45 minutes or until the chicken is golden brown. Turn over the chicken pieces one by one and bake for 15 minutes more or until that side also turns golden brown. Remove from oven and... Enjoy!!!

I love this teriyaki chicken recipe with latin white rice and my delicious dominican stewed red beans.