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I prepare them like you do, except that I marinate in buttermilk instead of milk. Also, I've never even thought about Frenching the legs. Nice touch!
They used to appear regularly on menus in South Louisiana and were typically included on seafood platters, but we hardly ever see them now. Rayne still has its Frog Festival every year, and they can be found in abundance there.
On a side note,
The beach shacks in Portugal sometimes serve a "dressing" of chopped onion, tomato, parsley in olive oil and plain vinegar over salted grilled sardines. Ecstasy.
When I see them fresh here, I switch to white balsamic.
After 80 days of searing heat, (for Spokane) with no rain, finally Fall weather has arrived. Which for me is a blessing as it's my favorite time of year for cooking. This is the third batch of duck confit I've made so far. This time served with a Cassoulet Bean Stew I came up with. The beans are from our friends at Rancho Gordo.
Carefully picked prickly pears - that's a dangerous fruit (although I never yet heard of someone dying killed by it, so coconuts stay on top).
A good trick is to quickly burn the sharp bristles, then wash well to remove any left.
When served well chilled, they definetly worth the trouble.