Russian penicillin, Bronx vanilla, the truffle of Provence. A (stinking) rose by any other name, whatever you call garlic, we at EDWINS love the stuff. I mean, have you tried our frogs legs adorned with thin, crispy slices of garlic? Perfection à l’ail.
We look forward to the Cleveland Garlic Festival every August to enjoy and share garlic creations. This year’s festival will take place August 26 and 27 in our front yard on Shaker Square. Get your tickets now so you can join in the pungent fun.
Speaking of fun, don’t miss the garlic ice cream from our friends at Mitchell’s Homemade Ice Cream.
And you’ve got to check out the Top Chef Garlic Grill Off competitions scheduled throughout the festival. On Saturday, Aug. 26, you can find EDWINS’ own Chef de Cuisine, Chris Terry, going against some great contenders in the grass-fed beef and garlic competition at 1:00. Find the full competition schedule here.
To get the garlic lovers going, Chris is sharing a garlic forward recipe from EDWINS with you today that GoWhisk featured:
Frog Legs
- 3 Frog Legs
- 6 Garlic Cloves, thinly sliced
- 1 Tablespoon Parsley, minced
- Flour
- 1 Tablespoon oil, plus enough to deep fry.
- 1 Tablespoon unsalted butter
- Heat the frying oil to 300 degrees. Take half of the garlic slices and deep fry until golden brown. Remove from oil and place on a paper towel. Set aside.
- Increase oil temperature to 350 degrees.
- Season the frog legs with salt and pepper
- Toss frog legs in flour and shake off excess.
- Place frog legs in oil and fry until golden brown.
- While the frog legs are frying, heat 1 Tablespoon oil in a sauté pan.
- Add the rest of the garlic slices and sauté until the edges of the garlic start to brown.
- Add the butter and melt, turn off the heat if the garlic starts to get to dark.
- Add the fried frog legs and toss in the butter.
- Add the parsley.
- Top with the fried garlic chips.
- Plate the frog legs, stacking them hip to hip to hip. Pour the contents from the sauté pan over the frog legs.
- Put 2 lemon wedges on the plate and serve.
Remember that funds from the Cleveland Garlic Festival allow North Union Farmers’ Market to operate markets weekly throughout the year in Greater Cleveland.