2/3 portion of Alligator Mousse (recipe below)
12 Louisiana frog legs, frenched
4 cups flour
1 teaspoon salt
2 teaspoons black pepper
3 eggs
1 tablespoon milk
1 teaspoon Creole seasoning
3 – 3 ounce bags spicy pork rinds (chicarones)
4 ounces crushed tortilla chips

Pipe mousse into frog leg cavity.  Bread frog legs using flour, salt, pepper, eggs, milk, and seasoning.  Finish with coating of chicarones and tortilla chips.  Deep fry for 8 to 10 minutes.

 

Alligator Mousse

2 pounds Louisiana alligator meat
1 cup heavy cream
2 egg whites
2 eggs
4 teaspoons salt
½ teaspoon lemon pepper
½ teaspoon lemon zest
¼ teaspoon crushed red pepper flakes

Combine all ingredients in food processor until smooth.  Remove and work mixture through tamis.  Place 2/3 of mixture in pastry bag and chill for use in frog legs.

Swamp Rice

1 tablespoon butter
½ cup parsley
½ cup green onions
¼ cup jalapenos and anaheims, combined
1 teaspoon garlic, minced
2 tablespoons sherry vinegar
2 cups popcorn rice, cooked
½ cup peanuts, chopped
1 tablespoon salt
1 teaspoon black pepper

Sauté vegetables and herbs in butter.  Deglaze with vinegar.  Add rice, peanuts, salt, and pepper.  Blend well.

Calvados Cream Sauce

3 ounces butter
1 ½ cup onions, diced
1 medium shallot, finely diced
4 cloves garlic, finely diced
1 ½ cups Granny Smith apples, diced
1/3 cup Calvados
Salt and white pepper, to taste
1 teaspoon crushed red pepper
1 quart whipping cream
3 ounces Gruyere cheese
1 ounce Parmesan cheese
1 tablespoon butter, to finish