Deep Fried Ribbit

I purposely made the picture smaller than my usual photo size because it might gross out some people.  They're frog legs. Deep fried frog legs to be exact.  Aren't they lovely?   Those chubby thighs looks very athletic.  Ok, so I'm  not helping ease your disgust against these harmless amphibians.  But fret not, they actually taste good.  And as everyone says, frog legs - all together now - "taste just like chicken!"  We don't have this  everyday, just once in a while.  Just to shake our boring routine.  I chanced upon these babies one day in the grocery store and I thought, why not?  My sous chef (wink) reported that they were still moving a bit while she was cleaning them.  Must be fresh.  Good.  This is how I did it:

Monster Burger

It might as well be called    Tetetmum Friday, a lame and lousy takeoff from Ruby Tuesday.  An attempt to be funny.  And failing miserably.  Too corny.  Anyway, we dined at Ruby Tuesday's a long time ago and ordered one of their burgers.  I vaguely remember its name having a 'cowboy' or something in it.  It's a heavy weight of a burger with blue cheese, among others.  The waiter asked us if we were sure we wanted this.  We replied in the affirmative and asked why he would think otherwise. He said it had a strong flavor because of the cheese.  Long story short, we got the burger and he asked us if we liked it.  We said "of course, we love blue cheese!"  What does he think about us, simpletons who only know how to eat Kraft singles?  Naddy's Uncle N made sure his nephews and nieces were introduced to the finer things in life (cheese included), and since I am an in-law, that makes me less ignorant about those things as well.  That, or maybe my tongue never rejects anything at all.  Hah!

Japanized Porkchops

It's because of the panko (a variety of flaky breadcrumbs), tonkatsu sauce and the Japanese mayo.  Eating it felt like eating some authentic Japanese tonkatsu except that we took it one notch higher in taste.  You see, Naddydaddy likes highly-flavored food.  So what  I do is  marinate the boneless porkchop for a few hours in some store-bought marinade, grated ginger and grated garlic.  I always ask for thick-cut boneless porkchops from the supermarket so I can butterfly them.  I slit the meat halfway through its thickness stopping before I cut them all the way, then start pounding it with the back of a knife.  Of course, it's not necessary to butterfly them but I do it anyway to make sure that I cook the meat uniformly and it stays tender.   They go into the marinade for a few hours before the deep frying begins.