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Seafood
Meat 
Frog Legs

Kat's Sautéed Legs Sauce Picante

1 tbs Olive oil 
12 Frog legs 
1 tbs Flour 
1 c Onions; chopped 
2 tbs Green bell peppers; chopped 
2 tbs bell peppers; chopped 
1/4 c Celery; chopped
1 tesp Salt
1 tesp Cayenne
1 Bay leaf
1 tesp Dried thyme
1 tbs Garlic; minced
3 c Tomatoes; peeled, seeded and -chopped
1 tesp Tabasco
Juice of 1 lemon
 2 tbs Parsley; chopped
2 c Steamed rice; hot 

 In a large saute pan, heat the olive oil. When the pan is smoking hot, add the frog legs and brown slightly on both sides, about 2-3 minutes. Remove the frog legs. Add the flour to the oil. Stir to 2-3 minutes to make a light brown roux. Add the onions, peppers, celery, salt and cayenne. Sauté the vegetables for 3-4 minutes or until wilted. Add the garlic and cook for 1 minute. Add the tomatoes and Tabasco. When the mixture comes to a boil, reduce to simmer. Simmer for 25-30 minutes. Lay the frogs legs in the sauce and cook for 3-4 minutes, basting with the sauce. Spoon the mixture over steamed rice.

The most violent element in society is ignorance.

- Emma Goldman