Susie's Adventurous

  

Susie's Recipes

 

 

CHOCOLATE COVERED CRICKETS
 

2 squares of semisweet chocolate
25 dry-roasted crickets and/or grasshoppers with legs and wings removed.

Melt chocolate as directed on the box. Dip insects in chocolate, place on wax paper and refrigerate.

Insect preparation: To clean insects, place in a colander or fine mesh strainer, rinse and pat dry. Dry roast in a 300 degree oven until crispy. They can be ground into flour, cut into pieces or used whole.
 

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Mealworm Chocolate Chip Cookies


1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup oats
1/2 cup chocolate chips
1/4 cup mealworm flour


Cream butter well, then mix in sugar, egg, vanilla flour, salt, baking soda, chocolate chips, oats, and mealworm flour. Drop batter by the teaspoonful on a greased cookie sheet. Bake for 10 minutes at 375 degrees farenheit. This recipe doesn't have much in the way of palpable insect content, but is an excellent way to introduce others (or yourself!) to entomophagy. Even many rather squeamish people will try mealworm cookies, since the cookie format doesn't look "gross" to most people, and since it is rather difficult to actually taste the mealworms, though they enrich the cookie with a somewhat nutty flavor and extra protein.

 

To make insect flour:

Spread your cleaned insects out on a lightly greased cookie sheet. Set your oven 200 degrees and dry insects for approximately 1-3 hours. When the insects are done, they should be fairly brittle and crush easily. Take your dried insects and put them into a blender or coffee grinder, and grind them till they are about consistency of wheat germ. Use in practically any recipe! Try sprinkling insect flour on salads, add it to soups, your favorite bread recipe, on a boat, with a goat, etc.

 

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Ant Brood Tacos


2 tablespoons butter or peanut oil?
1/2 pound ant larvae and pupae
3 serrano chilies, raw, finely chopped
1 tomato, finely chopped
Pepper, to taste
Cumin, to taste
Oregano, to taste
1 handful cilantro, chopped
Taco shells, to serve


Heat the butter or oil in a frying pan and fry the larvae or pupae. Add the chopped onions, chilies, and tomato, and season with salt. Sprinkle with ground pepper, cumin, and oregano, to taste. Serve in tacos and garnish with cilantro. (Not living in an area exceptionally prolific with ants, I have never been able to try this recipe. But it sounds perfectly delicious! I found it in 'Creepy Crawly Cuisine', an excellent recipe book.)

 

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Stink Bug Paté

 
1/3 pound roasted stink bugs
10 chicken livers
4 cloves garlic
1 small onion
1/8 teaspoon salt
Black pepper, to taste
Oregano, to taste
Marjoram, to taste
Powdered bouillon, to taste
Olive oil, to taste
 

Place the chicken livers in a saucepan with the garlic, onion, salt, and enough water to cover. Bring to a boil and simmer for 10 minutes.

Remove the chicken livers and place in a blender or food processor, reserving the broth. Add the roasted stink bugs and about 1/4 cup of the reserved broth and pureé, adding more broth as needed, until mixture is smooth and reaches a spreadable consistency. Add spices and oil to taste. Place in a wooden bowl and serve with crusty french bread.

 

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Texas Tongue (Carolyn Yvonne DeShazo cookbook collection 2001)

 

1 medium beef tongue

1 bay leaf

1/3 cup Crisco oil

1 ½ cup chopped onion

1 clove garlic, minced

1 cup raisins

3 cups cooked tomatoes

½ cup sliced olives

1/3 cup chopped green bell pepper

Salt to taste

 

1.      Wash tongue. Place in large saucepan.  Add bay leaf. Cover with water. 

Bring to a boil.  Simmer until tender.  Remove tongue.  Plunge into cold water

for 5 minutes.  Remove skin and roots.

2.      Heat oven to 350 degrees.

3.      Heat Crisco Oil in large skillet.  Add onions and garlic.  Sauté until browned. 

Add raisins.  Cook and stir 5 minutes.  Add tomatoes, olives, green peppers and salt

to taste.  Simmer 5 minutes.

4.      Place tongue in roasting pan.  Pour sauce over tongue.  Cover.

5.      Bake at 350 degrees for one hour.  Baste occasionally.

 

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Oxtail Stew

 

2 pounds lean oxtails, washed and drained

pepper and salt to taste

2 cups sliced cabbage (slice leaves into bite-size pieces by rolling several leaves together and slicing in ¼ inch strips)

1 can (14 ½ oz) tomatoes

1 medium onion, coarsely chopped or diced

1 medium green bell pepper coarsely chopped or diced

½ cup instant rice

All purpose seasoning

Red pepper flakes

2 bouillon cubes

1 cup diced, peeled potatoes

6-8 okra pods, cut in ½ chunks

1 cup frozen peas

 

1.      Place oxtails in stockpot.  Cover with cold water

Add pinch of salt and pepper.  Bring to a boil.

2.      Add cabbage, tomatoes, onion, green pepper, rice, seasoning

Bouillon cubes and potatoes. Simmer until vegetables are tender.

3.      Add okra and peas.  Simmer no more than 5 minutes.

 

 

 

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