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Peter Pioppo

Craig Hopson
Picholine
35 W. 64th St.
New York, NY 10023
(212) 724 8585

Biography & Interview


Chef Craig Hopson
Picholine | New York

Frog “Wings” with Celery Kimchee
Chef Craig Hopson of Picholine – New York, NY
Adapted by StarChefs.com

Yields: 12 Servings

Ingredients:

    Sauce:
  • 6 egg yolks
  • ¼ cup sherry vinegar
  • ½ teaspoon sambal oelek
  • 2 teaspoon salt
  • 1 teaspoon paprika
  • 1¼ cups grapeseed oil
  • ½ cup peanut oil
  • ¾ cup sesame oil
  • ¾ cup orange juice

    Kimchee:
  • 2 bunches celery, finely diced
  • 3 bunches scallions
  • 500 grams red peppers
  • 15 grams sambal oelek
  • 25 grams garlic
  • 75 grams ginger
  • 40 grams fish sauce
  • 15 grams sugar
  • 10 grams salt
  • 15 grams sesame oil
  • 20 grams white vinegar

    Frog "Wings":
  • 24 fresh frog legs
  • 1 cup tempura batter
  • 2 teaspoons celery seeds
  • 12 celery leaves

    To Assemble and Serve:
  • 2 Tablespoons peanuts, roasted and crushed

Method:
For the Sauce:

Place the egg yolks, sherry vinegar, sambal oelek, salt and paprika in a food processor and, with the motor running, drizzle in the grapeseed oil. Follow with the peanut oil, the sesame oil, and the orange juice.

For Kimchee:
Blanch the celery and scallions in salted boiling water. Set aside. Purée the red peppers, sambal oelek, garlic, ginger, fish sauce, sugar, salt, sesame oil, and vinegar. Combine with the blanched celery, place in a covered non-reactive container, and store at room temperature for 3 days. Refrigerate for 4 weeks.

For Frog “Wings”:
Cut each frog leg at the top of the thigh, away from the body. Cut each leg bone at the calf muscle section and trim away excess meat. Using scissors, reach inside the remaining section of meat and cut the bone to give the legs a lollipop appearance.
Dip each leg into the tempura batter and fry at 325˚F for 3 minutes or until cooked and crisp. Drain on paper towel and sprinkle with celery seeds. Brush each celery leaf with tempura batter and fry in the same manner

To Assemble and Serve:
Spread the sauce into a pool in the middle of four plates and arrange the frog legs on each plate. Finish with a spoonful of the Celery Kimchee, the tempura celery leaves, and a sprinkle of peanuts.

 

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