Frog Leg's with Garlic Honey Sauce
also with Chicken substitute
Kobes Favorite Dish It was a great tragedy when Kobe Bryant passed away with his daughter and 7 others in a helicopter crash late last month. Kobe had relationships with residents in Coto de Caza, the southern California community and was loved around the world. I know residents are still deeply affected by the loss. What is nice about food is it has the ability to heal and bring people together, with this we will be consoled, become stronger and carry on Kobe’s legacy.
From Your Personal Chef
Larson Warkentin A Coto de Caza News Culinary Adventure
I remember meeting Kobe when he was young man at the Byron Scott Basketball camp at the local high school. Kobe loved Coto and wanted it to be his home but was deterred by not being able to get a helicopter landing permit. Like any larger than life legend Kobe has many unique attributes. A few are how he only needed 4 hours of sleep, how his first name is the best type of steak, whose middle name “bean” after jelly bean and how Kobe’s favorite dish was frog legs with honey garlic sauce. This is the dish I would like to prepare for you this week.
Now don’t worry, I am not going to force you to eat frog legs if you don’t want to. So, with this dish, I will also be using chicken tenders and will compare the differences for you. I found the flavor between the two to be similar with the frog legs being lighter in flavor with a slight fish taste and easily flavored with a marinade. I decided to use chicken tenders which are the inner most piece of the chicken breast. It is not only the most tender piece, but also has a lighter flavor which absorbs the marinade well. The texture between the two are similar with the frog legs being slightly more chewy. The frog legs are boney, so remove the bone for easy eating. The chicken tenders have a white tendon running down the center and this also should be removed for the best tasting product.
The legs and tenders are crispy and juicy with a sweet and salty flavor. The sauce is robust with a garlic flavor and the dish is rounded off with a sweet and acidic honey mango salsa.
In this recipe we use 24 pieces, Kobe’s Number, and serve 8 pieces per person, Kobe’s other number. Take the meat and marinade it in 3tbsp. canola oil, 2 tbsp. chili sauce, 6 tbsp. soy sauce, 2 tbsp. honey, 2 tbsp. rice wine vinegar, 2 tbsp. diced garlic, 1 tbsp. diced ginger, 1 tsp. sesame oil and 1 tsp. black pepper. Marinate for 6 hours. After marinating, take the meat and dust with ½ cup flour and then in an egg wash of 2, Kobe’s daughter’s number, eggs. Then coat in 1 cup of panko bread crumbs. In a large pot on medium heat filled with 33 once of oil, Kobe’s high school number. Deep fry until golden brown, about 4 to 5 minutes. Take out of oil and pat dry.
For the honey garlic sauce, start by taking 2 cups chicken stock, ⅓ cup brown sugar, ⅔ cup honey, ¼ cup soy sauce, 8 garlic cloves diced, 2 tsp ginger minced, ½ a lemon zested and bring to a simmer. Cook for 12 minutes then mix ¼ cup of water with 1 tbsp. of corn starch and whisk into sauce. Continue cooking until sauce thickens.
A great pairing for this dish is a honey mango salsa which helps balance the palate. Take 1 mango, ⅓ red bell pepper, ½ avocado, 2 green onions, ⅓ jalapeño, 4 sprigs of cilantro, 1 inch of cucumber, dice and toss all ingredients. Season with salt and pepper, the juice of ½ a lemon and 1 tbsp. of honey.
This dish is delicious and when making it you can remember Kobe, when serving to your family you can share the love and Mamba mentality which represents many things, not only dedication and hard work but also compassion and inspiration for others.
Kobe Bryant was a world icon who’s legacy will live on forever through our thoughts, actions and love.
During Kobe’s final game after a historic 20 year career he finished his farewell speech with Mamba Out and this statement was reverberated with LeBron James’ eulogy ending in Mamba Out but Not Forgotten.
Thank you for inviting us into your home and allowing us to share and heal with your family. You can reach me at chefjameslarson.com
