Bull Frog Legs, Pork Kidneys, Wild Rice and Asparagus Roll Ups


Bull Frog Legs

  • Olive Oil
  • Bull Frog Legs
  • Eggs
  • Clowney Seasoning Salt
  • Seafood batter

Pork Kidneys

  • Pork Kidneys
  • Salt
  • Egg
  • Seafood batter
  • Clowney Seasoning

Wild Rice

  • 2 Cups of Boiling Water
  • Cherry Tomatoes (Sliced)
  • 1 Cup of Rice
  • Spring Onions (Diced)
  • 1/2 Stick of Butter

Asparagus Roll Ups

  • Crescent Rolls
  • Asparagus
  • Blue Cheese Crumbles
  • Sharp Cheddar Cheese Shredded
  • Egg Whites



Rice: Add 2 cups of water and bring to a boil. Slice Cherry tomatoes and dice some spring onions add to water. Also add salt, butter. Add rice when everything comes to a boil. Bring back to a boil then cut down heat. Keep covered until done.

Pork Kidneys: Bring pot of water to a boil. Trim fat from Kidneys and drop into water until done. Heat Oil in skillet. Slice kidneys and place in egg wash. Add Clowney seasoning salt. Then roll in seafood batter and place in skillet to fry until they are golden brown. Drain on paper towel. If you would like you can add onions to grease in skillet, add flour and water and make a gravy.

Bull Frog Legs: Add oil to skillet to heat. Slit back of tendons and right below leg joint. Break eggs into a separate bowl and beat to make an egg wash. Sprinkle each leg with Clowney seasoning salt. Dip in egg wash and then roll in seafood batter and place in hot oil to fry. Flip to brown on all sides. Drain on paper Towel.

Asparagus Roll Ups: Unroll crescent dough, add Asparagus, blue cheese crumbles, shredded cheddar and roll. Butter a baking pan, Place rolls in pan and brush with egg whites on both side. Bake in oven at 350 degrees for 15-20 minutes.


View more from Cooking on the Wild Side with Eddie