Pan-Roasted Grasshoppers
Ingredients
½ kg grasshoppers
juice of 1 lemon
salt
2 cloves garlic, crushed
Preparation
Remove the legs, head, wings and guts of the grasshoppers. Pan-roast the bodies over a high heat for about 10 minutes or until they turn red. Add the lemon juice, salt and garlic and serve immediately.
Notes
Although delicious on their own, grasshoppers can also be served with mashed avocado and tortillas. Chilli can be added to the pan during cooking to make a spicier dish.
Grasshoppers are eaten daily in Mexico but are particularly popular in Oaxaco in the south. They are traditionally collected by dragging a bag along the ground and catching them as they jump.
Grasshoppers are very nutritious, being high in protein and low in fat. They should be cooked thoroughly to avoid eating any parasites.
Warning !
All the recipes given here are based on traditional dishes eaten by people over many generations. There are small risks when eating insects, so it is recommended that:
- Nobody with an allergy to shellfish, chocolate or dust should try these recipes.
- All insects should be prepared exactly as described and thoroughly cooked before being eaten.
FRIED FROG LEGS
6 frogs legs
salt and pepper
lemon juice
1 egg
cracker crumbs
Skin frogs legs, wash in cold water, then dry legs.
Season with salt and pepper and lemon juice.
Beat the eggs; add seasonings and dip the legs in beaten egg.
Roll legs in cracker crumbs and fry in deep fat at 390°F for 2 or 3 minutes.
Recipe no.2
FROG LEGS
10-12 frog legs
4 tbsp. salt
3 pt. water
Pepper to taste
1 c. flour
1 cube butter
1/2 c. light cooking oil
1 lg. chopped onion
1 sm. can sliced mushrooms, drained
1 can clam chowder soup
3 tbsp. white wine
1/4 c. sour cream
Clean and skin legs. Mix salt and water. Soak 2 hours or longer. Add pepper. Roll in flour. In skillet, heat butter and oil. Brown legs quickly, about 5 minutes on each side. Pour off drippings and place legs in baking dish. In same skillet, saute onion and mushrooms. Add soup, wine, and sour cream. Mix well. Pour over frog legs. Bake at 250 degrees for 30 minutes.
HALLOWEEN CHILI
1 1/4 lbs. ground goblin gizzards
1 med. eye of Cyclops
15 oz. can soft shelled beetles
28 oz. can blood of bat
1/8 tsp. pureed wasp
1/4 tsp. common dried weed
1 dash of Redtailed hawk toenails
2 tsp. ground sumac blossom
1 tsp. hemlock
1/2 c. fresh grubs
1 tbsp. eye of Newt
1 tbsp. dried maggots
Water from a stagnant pond
Substitutions are in parenthesis.Best made during the last phase of the moon, if that is not possible, just do the best you can in a softly lighted kitchen after dark.
Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house, add chopped eye of cyclops and simmer until the pieces of eye become translucent again, add blood of bat, and soft shelled beetles, bring to a slow bubbling boil. At this time, add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp. As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side
SOURCE : cooks.com
BON APPATICHE ! (TRY THIS AT HOME IF YOU LIKE..
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