Podcast

Podcast: #4 “Thanksgiving with The Bug Chef, David George Gordon”

#4 “Thanksgiving with The Bug Chef, David George Gordon”

The Cricket Man sits down with the award winning author of The Eat-a-Bug Cookbook, The Bug Chef himself, David George Gordon. Oh, what a time we had! Such a great time, in fact, that he is our guest for the whole show. We had a good old time!

Also, ChefPV has created what he believes is one of his best tasting recipes ever, “Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream” and teaches you how to make this delicious Thanksgiving dish in the Cricketlicious Café!

And on “As the Crickets Chirp” Ashley reveals a secret as Chip lies helpless in a coma.

Thanksgiving Chapulines Spoon Bread con Spiced Cricket Ice Cream

Spiced Cricket Ice Cream

1 cup Candied Yams Puree (can or fresh)

2 cups Heavy Cream

1 cup Half & Half

⅔ cup Honey

1 tsp Ginger (minced)

1 tsp Ginger (ground)

1 cup 2 TBSP Mealworm or Cricket TIP (from C-fu FOODS)

1 tsp Nutmeg (ground)

1 TBSP Vanilla Extract

If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl.
Add Cream, Half & Half and Honey to a medium saucepan and place over medium heat until honey is completely dissolved.
Remove from heat and whisk in Yam Puree, minced Ginger and ground Ginger.
Put TIP, Nutmeg and Vanilla in a food processor or blender with a small amount of the ice cream mix and blend. Slowly add more until all ingredients are mixed together and smooth. You may need to blend in batches depending on the size of your processing container.
Pour mix into a freezer-safe container and place in the freezer to set overnight.
Remove from freezer when ready to serve with Spoon Bread.

Candied Yams Spoon Bread con Chapulines

1 cup Candied Yams Puree (can or fresh)

2½ cups Nut Milk

½ cup (1 stick) Unsalted Butter

2 tsp Smoked Salt

1 cup Stone-Ground Yellow Cornmeal

3 large Eggs (separated)

1 TBSP Chives (chopped)

½ tsp Thyme (stemmed)

½ tsp ground Cinnamon

¼ tsp Cayenne Pepper

1 tsp Ginger (minced)

¼ tsp ground Nutmeg

1 cup Merci Mercado Chapulines (any flavor)

If you are using Candied Yams from a can, go ahead and strain syrup from the yams, process them in a blender or food processor until smooth, then set the yams aside in a bowl.
Preheat oven to 350°F.
Add Nut Milk, Butter and Salt to a large saucepan over medium heat and bring to a simmer.
Gradually whisk in Cornmeal and stir about 2 minutes until thickened. Remove from heat then whisk in Yam Puree.
Whisk in Egg Yolks, Chives, Thyme, Cinnamon, Cayenne, Ginger and Nutmeg.
In a medium mixing bowl, beat Egg Whites until soft peaks form. Add whipped egg whites to cornmeal mixture and whisk together until evenly combined.
Fold-in Chapulines to cornmeal mixture.
Pour cornmeal batter into a pie pan or loaf pan.
Take a small handful of chapulines and sprinkle over top of batter then place in oven for 30 – 40 minutes until spoon bread is set.
Remove from oven, plate a serving of Spoon Bread and add a scoop of Spiced Cricket Ice Cream.
Serve.