Newspaper article The Florida Times Union

Ingredients in These Recipes Give Diners a Taste of the Anthropodal

Newspaper article The Florida Times Union

Ingredients in These Recipes Give Diners a Taste of the Anthropodal

Article excerpt

Can't make this weekend's events but want to try a taste of our many-legged friends?

Serve up some insects at your next dinner party.

Bug chef David George Gordon says food featuring arthropods -- which he says often taste like lobster or crab -- won't leave guests feeling full. He suggests serving bug entrees with an assortment of salads and side dishes. As for wines to pair with these exotic delicacies, Gordon recommends serving them with Pinot Gris, Sauvignon Blanc or sparkling wines.

Now, a couple of recipes to try:

REALLY HOPPIN' JOHN

12 conehead grasshoppers

2 cups cooked black-eyed peas

2 cups cooked long grain rice

1/2 green pepper, diced

1 medium onion, diced

2 garlic cloves, minced

2 tablespoons butter or vegetable oil

Pinch of ground allspice

Pinch of cayenne pepper

Salt and pepper to taste

1 large tomato, chopped

1 tablespoon finely chopped fresh parsley

Set 2 conehead grasshoppers aside as a garnish to the completed dish. While the grasshoppers are still frozen, remove the wings, wing covers and forelegs from the remaining coneheads.

Heat the black-eyed peas. Add 3 tablespoons water to the rice, cover and steam briefly.

In a 12-inch cast-iron skillet, saute the onions and garlic in butter or oil until golden, about 10 minutes. Add the coneheads.

Season with allspice and cayenne.

Stir in the black-eyed peas and rice. Do not overcook; each ingredient should retain its individual identity, flavor and texture.

Add salt and pepper to taste. Sprinkle with chopped tomato and parsley. Garnish with two whole coneheads. cover, heat through (8 to 10 minutes), and serve.

Yield: 4 to 6 servings.

CREAM OF KATYDID SOUP

4 tablespoons unsalted butter

1 clove garlic, minced

3/4 cup chopped yellow onion

14 frozen katydids, thawed

1 quart vegetable broth

24 to 28 spears (4 cups) fresh green asparagus

1/2 cup buttermilk or heavy cream

Salt and pepper to taste

Melt butter in a large pot, and simmer the garlic and chopped onions until they are soft and golden. …

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