Years ago HG saw a morbid cartoon of a sad, legless frog propelling himself on a wheeled platform. HG was not amused. That’s because HG loves to eat frog legs. They used to be a cheap and savory dish served in Paris bistros (And, New York West Side eateries catering to seamen). Many New York Italian restaurants served them in a garlic-laden tomato sauce. Fancier joints called the dish “Grenouille a la Provencal.” HG ate scores of the tasty legs in a variety of ways: With tartare sauce; melted butter and lemon juice; with aioli; with black bean sauce in Chinatown. They always satisfied. The flavor is unique, like lean juicy chicken with a smidge of lake or sea waters. Suddenly, frog legs disappeared from menus. They not only disappeared from menus, they are virtually disappearing from our environmentally deteriorating world. Sadly, the frogs are now an endangered species. Thus, they have become prohibitively expensive. So, imagine HG’s delight when he spotted frog legs at the seafood counter of Sobey’s Supermarket in West Royalty, Prince Edward Island. Ridiculously inexpensive. Wary HG ordered only a half pound. As a dinner starter, HG fried the delicacy. HG believes in simplicity. The legs were dusted with a fish fry mix and sizzled in canola oil. When done, HG gave them a hit of sea salt and smoked black pepper. Poured some vodka on the rocks and set to. Yummylissimo!!! These were the best frog legs HG ever ate, plump, juicy and flavorful. HG was curious about their provenance. Thought they might be locally harvested. Called Sobeys the next day. The frog legs had made a long journey from Vietnam without losing their luster. Unhappily, their appearance at Sobey’s is sporadic. The guy at Sobey’s promised to call HG whenever they’re on sale. HG looks forward.
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