On last week’s episode of Chopped Canada, the appetizer ingredients included ingredients such as frogs legs, thumbprint cookies and romaine.  The main course required chefs to use cherry cheesecake and T-bone steak while dessert had paneer and elderflower liqueur in the basket.  They were all kind of throw-offs!  Though I considered getting a bit creative with the dessert basket, I think I’m going to put it off again.  However, I’m not going to use the main course ingredients either!  But what can one do with frog’s legs, mustard oil, romaine and cookies?  Hmmmm, why not a green frog’s leg wraps?

Jam from thumbprint cookies like the ones above would be an excellent dipping sauce!

The romaine, once rinsed, will be blanched in boiling water to soften and quickly set aside to cool as it will be used as the wrapper.  Then, the jam from the cookies will be spooned out – this will be used for a dipping sauce with the mustard oil.  The cookies will be placed in a food processor to turn into crumbs.  The crumbs will be mixed into the rest of the filling, containing frog leg meat (which will be cut into smaller pieces), which will first be pan-fried as well as shredded heirloom carrots and a bit of goat cheese.  The dipping sauce is a mix of the cookie jam, mustard oil and some garlic.

Filling will be spooned onto each piece of romaine, then rolled and cut into two pieces.  Each plate will contain four halves along with a small ramekin of dipping sauce.

Thumbprint Cookie Image: By ParentingPatch (Own work) [CC BY-SA 3.0], via Wikimedia Commons