For
this recipe, an assortment of orthopterans are marinated,
skewered, and suspended over a bed of hot coals. Our
earliest human ancestors probably cooked bugs this
way, although they may not have had marinade, Dijon
mustard, or, for that matter, any real need to presoften
chitin. It's easy to connect with the spirits of long-gone
Homo erectus and Australopithecus, both arthropod-eaters
extraordinaire, while you poke at the embers, readying
your Weber or hibachi for the next round of edible
bugs.
Marinade
- 1/2 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh herbs—parsley,
mint, thyme and/or tarragon
- 1/4 teaspoon salt
- Pinch of freshly ground pepper
Kabobs
- 12 frozen katydids, locusts, or other suitably
sized Orthoptera, thawed
- 1 red pepper, cut into 1/2-inch chunks
- 1 small yellow onion, cut into 8 wedges
Mix all ingredients for the marinade in a nonreactive
baking dish. Add the Orthoptera, cover, and marinate
overnight.
When ready to cook, remove the insects from the
marinade. Pat them dry, for ease of handling. Assemble
each kabob, alternately skewering the insects, red
pepper, and onion wedges to create a visually interesting
lineup.
Brush the grill lightly with olive oil. Cook the
kabobs two or three inches above the fire, turning
them every two or three minutes and basting them
with additional olive oil as required. The exact
cooking time will vary, depending on the kind of
grill and types of insects used; however, the kabobs
should cook for no longer than 8 or 9 minutes.
Note: Holding in Flavor (and Keeping Bodily Fluids
Where They Belong)
Pierce the thorax and abdomen of a large-bodied
edible insect with the tines of a pickle server
or any small fork—a procedure easiest to perform
while the insect's body is still frozen. This will
allow the marinade to enter the insect, imparting
its flavors while working away at the chitin from
the inside. The holes don't have to be large or
deep. In fact, smaller punctures are less likely
to damage organ meats or permit the insect's precious
bodily fluids to drain out.
|
