For Master Raymond resembled nothing so, much as a large, genial frog. A touch over four feet tall, barrel-chested and bandy-legged, he had the thick, clammy skin of a swamp dweller, and slightly bulbous, friendly black eyes. Aside from the minor fact that he wasn’t green, all he lacked was warts.
“Madonna!” he said, beaming expansively. “What may I have the pleasure of doing for you?” He lacked teeth altogether, enhancing the froggy impression still more, and I stared at him in fascination.
“Madonna?” he said, peering up at me questioningly.
Snapped abruptly to a realization of how rudely I had been staring, I blushed and said without thinking, “I was just wondering whether you’d ever been kissed by a beautiful young girl.” I went still redder as he shouted with laughter. With a broad grin, he said “Many times, madonna. But alas, it does not help. As you see. Ribbit.”
Diana Gabaldon, Dragonfly in Amber (Chapter 8 – Unlaid Ghosts and Crocodiles)
Inspired casting that had this Outlander smiling like a loon for every second of Master Raymond’s first appearance in episode 2! Master Raymond has been my favourite minor character since my first reading of Outlander over a dozen years ago, and I can’t wait to see more from the great Dominique Pinon.
Consider my passion for Master Grenouille if you think this recipe is a bit of a stretch – I expect it will require an amphibian-sized leap of faith from some – I attempted to find some frogs’ legs so I could do THE REAL THING, but, alas, I came up legless.
I doubt many of you will mourn the lack of legs, and I’m pretty sure most will agree that a big plate of chicken wings is tasty fodder for TV viewing. I’ve taken a classic receipt for frogs’ legs from Provence using butter, garlic, lemon, and parsley, and morphed it into an easy, and spectacularly delicious, wing recipe.
No dip required.
(Click on the title below for a printable version of the recipe.)
Garlicky, crisp-roasted wings tossed in lemon juice just before serving.
Serves 3 or 4
- 2 pounds chicken wings, split
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- 3 tablespoons butter
- 2 cloves garlic, grated or minced
- 1 teaspoon mustard powder
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
Move a rack to the upper- middle position and heat the oven to 425℉.
In a large bowl, toss the wings with the salt and pepper and set aside for 30 minutes.
In a small saucepan, melt the butter and stir in the garlic, mustard powder, and red pepper flakes. Pour over the seasoned chicken and toss to combine. Arrange the wings in a parchment lined metal baking tray that is just large enough to fit them all.
Roast until golden on all sides, about 45 minutes, turning once or twice.
Pour the wings and any butter into a large bowl and toss with the lemon juice and parsley. Serve immediately with a crisp glass of white, or your favourite beverage.