Sally, enjoying a little Aussie Red (I, my dear, have a $25 Marquis Phillips Shiraz right now from 2002 that'll knock any $100 Napa right off the table...but that's a differunt subject) asked of recent recipes - I have two:

1. Frogs Legs in Cream Sauce:
Printer version of this recipe

Not really scraped off the road, but in repairing the duck blind in Mandeville last month, I got a number of frogs off the macadam on the way back from the marsh at last light with a light & gig.

I usually saute or bread & deep fry. I wanted something different. This works, at least with wild frogs.

2 lb, more or less frog legs
1/3 cup seasoned flour or House Autry seafood breading
1 1/2 tsp salt
1 tsp fresh black pepper
1/2 tsp dried tarragon
1/4 cup butter
1/4 cup chopped onion (scallions I used)
1 1/2 cup light cream or half & half if you're a wuss
2 tbsp fresh parsley

Separate frog legs into individual legs, shake in paper sack with flour, salt tarragon & pepper - reserve 1 or two tablespoons of the flour mixture.

Brown legs in butter, remove (keep warm).

Cook onions in same pan/butter until tender, blend in the reserved flour mix - but don't brown like a roux. Stir in the cream - cook and stir till thickened. Spoon over frog legs & garnish with parsley.

2. Chocolate Molten Souffle