How could my 52 Foodie Firsts not include a shock factor somewhere in the mix?! Week #9 and this year's Leap Day specialty is FROG LEGS! Smith's Marketplace for the jumbo frog legs and BBQ chicken hind quarters. For the frog legs I slathered them with oive oil, Lousianna hot sauce, BBQ sauce, garlic and lemon juice. Grill about 5 minutes each side. Serve with "quartered" potato wedges, acini de pepe (frog eye salad) and green peas.