Breaking news

Thursday, June 7, 2007

Delicious bug-based recipes

Acachapoli Cocktail

1/2 pound grasshoppers

Juice of 2 lemons

Salt to taste

1/2 teaspoon chopped pequin chilies

Pepper (optional)

Boil the grasshoppers in salted water. They will turn read when cooked. Drain and place on a griddle over low heat (or on a baking sheet in the oven) unitl dry.

Remove from heat, place in a serving dish, and squeeze lemon juice over them. Sprinkle with salt and pequin chilies. (The grasshoppers can also be steamed, and simply sprinkled with salt and pepper, to taste.) A delicious and nutritious appetizer which will impress and delight your guests.

Teclates Omelette

5 eggs

1 tablespoon parsley, minced

1/2 tablespoon cilantro, minced

2 tablespoons onion, diced

1 tomato, finely chopped

Salt, to taste

Pepper, to taste

Ground coriander seed, to taste

2 tablespoons safflower oil

1/5 pound ant larvae, roasted

Slivered parmesan cheese (optional)

Red bell pepper, roasted and sliced (optional)

Whisk the eggs in a bowl, and mix in all the ingredients except the larvae, the oil and the salt and pepper. Heat the oil in a frying pan, add the herbed vegetable-egg mixture, and cook until set. Place the larvae in the center, heat through, fold, and serve. Garnish with slivers of cheese and strips of roasted red pepper if desired.

More like this

Comments

Use the comment form below to begin a discussion about this content.