Chanterelles are Swell!

There are a large variety of edible wild mushrooms, some are excellent (morels), and some are OK (puffballs). Chanterelles are right up at the top. They are swell because they are delicious (great texture with a little nutty flavor), they are versatile(goes with just about everything), easy to prepare and EASY to find. Those of you who have "hunted" morels know how well they disguise themselves. Chanterelles on the other hand, give themselves away. Imagine a brilliant orange against a background of brown or green....EASY! One drawback(you knew there had to be one...maybe two), let's just say ticks and chiggers...itchy, scratchy..I won't say it X#@*#!*# bugs.
Back to cooking. Take the mushroom and trim the bottom and rinse in cold water or briefly soak in salted water and drain. Heat butter or oil in a pan and saute 2-3 min. (don't overcook), lightly season and that's it!
The recipe that I am showing is a stir fry (add mushrooms toward the end), but they are killer in an omelet with sharp cheddar and fresh chives, topping grilled or sauteed meat and seafood...you name it.
So, now is the time to forage in the woods to collect and enjoy a treat from nature. Good eats!

Grenouilles Frites

Sounds fancy? It's fried frog legs. It is that time of year...hot and humid. So after celebrating the Nations birthday it's time to go frog gigging! You can buy frogs retail(frozen from places like Bangladesh or China), but where is the fun in that! The best come from good ol' country lake. I will dispense with the gory details*, the picnic before was fun as well as the frosty cold 2x4's necessary to combat the heat (89 degrees @ midnight). And the result was seven nice legs with a limit of eight(missed one....darn it!).
The preparation is very simple; Place the legs(I cross one leg into the other) in egg wash (eggs beaten with milk or cream & pepper)and then roll them in bread crumbs (I used panko). Heat oil to medium hot(325 degrees) and place frogs in for 3-4 minutes per side or until golden brown. Remove on to paper towels and lightly salt. I like to serve them with a lemon wedge and Tartare sauce**. Delicious! Some say they are like chicken(like you have never heard that before). I say they have some resemblance to chicken but much more tender with a certain fish(not in a bad way)taste. If you like them too you know what I mean;). Good eats.

* Suffice it to say you do it at night with a spot light and a long pole with a barbed fork on the end....Ouch!

**Homemade Tartare Sauce
1 cup Mayonnaise (Hellmans preferably)
1/3 cup sour cream
2 Tbl fresh lemon juice
2 Tbl dill pickle
1 Tbl capers
1 Tbl fresh dill
2 tsp Worchestershire sauce
1 tsp Hot sauce
1 tsp Seasoned salt
Combine and blend in a blender to medium smooth- Chill.