Insect Divan¼ C. chives, chopped Sauté chives in butter. Strain melted butter into another pan and stir flour into butter. Add milk, water chestnuts, egg yolks, sherry, broccoli and chives. Stir vigorously over heat until sauce is thickened and smooth. Add insects, salt to taste, and serve over rice or egg noodles.
Maize Casserole3 C. fresh corn cut from cob Combine corn, ¼ cup crumbs, insects, eggs, salt, celery, pepper, onion and 2 T. butter broken into small pieces. Turn the mixture into a small greased, 1-qt casserole. Melt remaining butter, mix with remaining crumbs and sprinkle over top of casserole. Bake at 350º F for 40 minutes or until crumbs are brown and corn is tender.
Garlic Butter Fried Insects¼ C. butter Melt butter in pan. Reduce heat. Sauté garlic in butter and add insects. Sauté for an additional 10-15 min., stirring occasionally.
Mealworm Spaghetti1 pound mealworms, roasted and diced Boil water. Add safflower oil, marjoram, thyme, bay leaves, and onion. Bring to a boil and add spaghetti. Cook 20 minutes. Strain spaghetti and herbs, and rinse with cold water. Place butter in frying pan over low heat. Add drained spaghetti, salt, and pepper. Finely chop basil and almonds, and mix with ricotta and olive oil. Add to spaghetti mixture and heat through. Top with mealworms and serve.
Bee Grubs in Coconut CreamMarinate bee grubs, sliced onions and citrus leaves in coconut cream. Add pepper to taste. Wrap in pieces of linen and steam. Serve as a topping for rice.
Grasshopper Fritters¾ C. flour Sift flour, baking powder and salt together into a bowl. Slowly add milk and beat until smooth. Add egg and beat well. Pluck off grasshopper wings and legs, heads optional. Dip insects in egg batter and deep fry. Salt and serve. |
The Joy of Cooking with InsectsPDF Format
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