Combine the flour, salt and pepper in a small bowl, and dust (don't dredge) the frog legs in the mixture.
In a large skillet over medium heat, heat the oil until it shimmers, then lightly brown the frog legs. Add more oil, a tablespoon at a time, if necessary. Remove the frog legs from the pan as soon as they're browned on both sides.
Pour off all but about two Tbs. of oil from the pan. Add the onions, celery and bell pepper and cook until the onions just begin to brown. Add the garlic and cook another minute.
Add the stock or the demi-glace, the tamarind (or Pickapeppa or Tabasco Caribbean steak sauce), soy sauce, tomatoes, and the parsley. Bring to a light boil, then reduce to a simmer. Let it go for fifteen to twenty minutes, but move on before the mixture begins to turn dry. (It should be quite juicy, but not sloshy.)
Place the frog legs atop the pan contents and let them steam in the pan's sauce for about ten minutes--longer if you're using the big bullfrog legs. (For chicken or duck, it will take longer still.)
Cook the grits according to the instructions on the bag. In the meantime, fry the bacon crisp, then crumble it.
Stir the beaten eggs into the hot grits until they disappear. Stir in the cheese and crumbled bacon.
Spoon the grits onto one side of the plate. Spoon the sauce and the frog leg's so that they overlap the grits. Serve with hot biscuits on the side.