This week Chef Folse presents three alternatives to the customary "fried" frog leg. The first... Stuffed Frog Legs... is prepared by combining crabmeat, garlic, tomato, onions, peppers and seasoned bread crumbs with mayonnaise and Creole mustard. The legs are stuffed and browned, then simmered in chicken broth with olives, tomatoes and peppers. Next he cooks Frog Legs Provencale - a stew made with white wine and beer, finished with fresh herbs. Chef Folse concludes with Picayune Frog a la Creole. The frog legs are breaded and browned in a cast iron skillet and set aside while the onions, garlic, peppers and carrots saute. A white wine and cream sauce is poured over the frog legs to complete the dish.
