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Seafood
Meat 
Frog Legs

Cullen's Sautéed Legs Cayenne Peppers

18 to 24 pairs large Frog legs
1 quart buttermilk
18 fresh cayenne peppers with seeds and veins removed
1/4 cup unsalted butter or margarine
1/2 cup olive oil
about 3 tablespoons sugar
3 cups all-purpose flour
seasoning mix
seasoning mix:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Directions:
Place frog legs in a large baking dish; add buttermilk. Cover and refrigerate at least 3 hours. Combine all ingredients for seasonings mix in a small bowl; set aside.
Wearing rubber gloves, slice cayenne peppers into thin julienne strips; set aside.
In a heavy 12 inch skillet over medium heat, heat butter and olive oil. Reduce heat; add cayenne pepper strips; sprinkle with 3 tablespoons sugar. Cook slowly, stirring often, until strips are very wilted, about 15 minutes. Remove from heat. Remove 1 or 2 strips; taste degree of hotness. If a less intense taste is desired, sprinkle on 2 teaspoons more sugar; cook 5 minutes.
Remove peppers with a slotted spoon, leaving oil in skillet. Cover to keep warm. Drain frog legs, discard buttermilk. Rinse frog legs under running water. Pat dry on paper towels.
Return to skillet to medium heat. When oil is hot, dredge frog legs in flour, turning to coat well; shake off excess. Saute frog legs in batches. Do not crowd pan. Saute frog legs about 5 minutes on each side, turning once. As each batch is finished, drain on paper towel; sprinkle with seasoning mixture; keep warm.