Grasshoppa Tacos!
One of my luchidors Mike just wised me up to these grasshopper tacos. I’d hit it.
Restaurant critic Robert Sietsema describes them as “meaty, crispy and strangely addictive” and, if you keep your eyes closed, “aren’t all that different from say, pork tidbits”. They are also highly nutritious, low in fat and contain pound for pound, twice the protein content of beef.
Preparation: Send children outside to chase grasshoppers. Get the most demonic child to remove all of the grasshoppers’ wings and legs. Once this is done, the cooking is up to you. Heat up some frying oil in a shallow pan, then sautée garlic, chili and onions until the onions are translucent. Remove and discard onions, chili and garlic from the oil, leaving only the oil in the pan. Place the grasshoppers in the oil until crisp and brown. Make sure you cook them thoroughly though, as sometimes they can contain parasites. Remove the grasshoppers and drain them well on paper towel. Similar to the process of taking a tequila shot, sprinkle salt over the top of your grasshoppers, (like you would your hand before licking it off pre-tequila consumption) then squeeze some lime over them (like you would squeeze lime into your mouth, post-tequila consumption).
via Highest5
