Citrus-honey frog legs with quinoa
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| What you need: | |
| Step 1 | |
| 3 tablespoons honey 1 clove garlic, minced 1/2 cup orange juice 2 habanero peppers, chopped (don't forget to wear gloves!) 1 pound frog legs Salt and pepper 2 tablespoon olive oil 4 tablespoons thinly sliced onion 3 tablespoons of butter 3 tablespoons cornstarch 1 tablespoon chopped parsley | |
| Get cookin | |
| Step 2 | |
| Stir together the first 8 ingredients. Toss frog legs in marinade to coat evenly, then set aside. Marinate for about 1 hour. | |
| Step 3 | |
| Drain the frog legs well, reserving marinade, and toss with cornstarch to coat. | |
| Step 4 | |
| Heat the butter in a large iron skillet over medium-high heat. Cook the legs until golden brown and crispy, about 2 minutes per side. | |
| Step 5 | |
| While the frog legs are cooking, bring the marinade to a simmer in a small saucepan. Simmer for 3 minutes. | |
| Step 6 | |
| Cook quinoa (as directed in package). Serve hot frog legs over warm quinoa, pouring marinade over. Garnish with parsley. | |