Recipe Categories
Seafood
Meat 
Frog Legs

James's Beer Marinated Legs & Pine Nut Capper Sauce

8 to 12 pairs large Frog legs (2 to 3 pairs per serving)*
3 cups dark beer
2 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme
salt and freshly ground black pepper to taste
flour for dredging
4 tablespoons unsalted butter
2/3 cup pine nuts
2 tablespoons fresh lemon juice
2 tablespoons slivered garlic
1/4 cup minced fresh parsley
1/4 cup loosely packed fresh basil leaves, minced
1/4 cup drained capers

Directions:
Combine beer and thyme in a bowl, add frog legs, and marinate for 1 hour at room temperature.
Remove frog legs from marinade and pat dry with paper towels. Season with salt and pepper and dredge in flour.
Heat oil in a sauté pan and sauté legs until golden brown and tender, about 10 to 12 minutes.* Remove to paper towels to drain; keep warm.
Sauté: In a separate sauté pan, melt butter and sauté pine nuts until lightly golden. Add lemon juice, garlic, parsley, basil, and capers and cook for 2 minutes.
Arrange frog legs on individual warm serving plates and pour sauce over them. Serve immediately.
For small legs, 24 pairs (6 to 8 pair serving size). Sauté about 8 minutes.