Garlic butter fried grasshoppers: Ã‚Â· 1/4 cup butter Ã‚Â· 6 cloves garlic, crushed Ã‚Â· 1 cup grasshoppers
Grasshopper fritters: Ã‚Â· 3/4 cup sifted flour Ã‚Â· 1 tsp. baking powder Ã‚Â· 1 tsp. salt Ã‚Â· 3/4 c milk Ã‚Â· 1 egg, slightly beaten Ã‚Â· 1 cup grasshoppers Ã‚Â· 1 pt. heavy cream beaten stiff
Grasshopper skewers: Ã‚Â· 1/2 cup fresh lemon juice Ã‚Â· 1 tbsp. olive oil Ã‚Â· 1 tsp. honey Ã‚Â· 1/2 tsp. freshly grated ginger Ã‚Â· 1 tbsp. Dijon mustard Ã‚Â· 1 tbsp. minced parsley Ã‚Â· 1 tbsp. minced parsley Ã‚Â· 1/4 tsp. salt Ã‚Â· 1/4 tsp. pepper Ã‚Â· 12 frozen grasshoppers Ã‚Â· 1 diced red bell pepper Ã‚Â· 1 yellow onion, cut into 8 wedges
SautÃƒÂ©ed grasshoppers: Ã‚Â· 1 cup grasshoppers Ã‚Â· 1/4 cup lemon juice Ã‚Â· 2 cloves of garlic, crushed Ã‚Â· 1/4 cup lime juice Ã‚Â· 1/2 cup vegetable oil Ã‚Â· 1 serrano chile Ã‚Â· 1/2 diced onion
Take a shoot of green willow that's about three feet long and flick it down lightly on the grasshopper. This should pin it in place.
2. Alternatively, buy your grasshoppers. Depending on where you live, it may be tricky to buy grasshoppers, but not impossible. Try Mexican markets first. Grasshoppers, known as chapulines in Mexico, are a popular dish in Oaxaca.
3. Be sure to cook them. Grasshoppers are delicious and safe to eat, but you have to cook them first. This will keep you safe and will remove any parasites that they might be carrying. Don't attempt to eat them raw or you may suffer health issues.
4. Remove the legs and wings. The legs of grasshoppers aren't edible; although you won't be hurt from eating them, it's best to remove them before you begin to cook them. The same goes for the wings. Some say that freezing the grasshoppers for 10-15 minutes or boiling them for a few minutes makes the legs easier to pop off. This also has the benefit of killing them.
Ã‚Â· Some people also pull the head straight off, which removes the guts (including the stomach). This tends to remove certain kinds of parasites (and could reduce the risk of eating the grasshopper raw, but it's still better to cook it). You can then insert a stick into the cavity and cook it over a fire.
5. Clean your grasshoppers before you eat them. Make sure to run them under cold water until they are clean and free of dirt. You can pat them down with a paper towel and then freeze or boil them, depending on the recipe.
Ã‚Â· Make the marinade. To do this, mix together all of the ingredients except for the grasshoppers, the bell pepper, and the onion. Do this in a non-reactive baking dish.
Ã‚Â· Marinate the grasshoppers. Submerge them in the marinade and let them sit there for at least an hour. For best results, you can marinate them overnight.
Ã‚Â· Remove the grasshoppers from the marinade and pat them dry.
Ã‚Â· Make the skewers by placing the grasshoppers, bell pepper, and onion on them in an alternating pattern.
Ã‚Â· Brush your grill lightly with olive oil.
Ã‚Â· Cook each skewer 2”€œ3 inches (5.1”€œ7.6 cm) above the fire.
Ã‚Â· Turn them every 2-3 minutes and continue to baste them in olive oil if needed.
Ã‚Â· Cook for about 8-9 minutes, until crunchy and ready to eat
6. Make sautÃƒÂ©ed grasshoppers. This is another easy and delicious dish. Just take of the wings and legs, clean the grasshoppers, and get ready to sautee them. Here's what you do:
Ã‚Â· Marinate the grasshopper in a mixture of lemon and lime juice for at least an hour. Ã‚Â· SautÃƒÂ© the garlic, serrano chile, and diced onion in a pan filled with oil over medium heat.
Ã‚Â· Remove the garlic, onion, and chile, and sautÃƒÂ© the grasshoppers in the remaining juice for around 8-9 minutes, or until they are crunchy and brown.
Ã‚Â· Serve. Squeeze some lemon or lime juice over the grasshoppers and enjoy them on their own or in tortillas or tacos.