In this edition of the podcast, we chat with Dror Tamir, co-founder and CEO of Hargol FoodTech out of Tel Aviv, Israel. Hargol is bringing edible insects to the Middle East and they’re starting with grasshoppers. We have a very interesting conversation with this multiple award-winning CEO.
Over in the Cricketlicious Cafe, ChefPV shows us how to make Red Termite Twice Baked Potatoes. We also have some great industry news for you regarding the FDA’s approval of certain insects as animal feed, and on “As the Crickets Chirp” things get complicated.
Red Termite Twice Baked Potatoes
INGREDIENTS
1 ½ pounds RED BABY POTATOES
2 tbsps OLIVE OIL
1 tsp SEA SALT
½ cup CHEDDAR CHEESE (grated)
¼ cup GREEK YOGURT
¼ cup CHIVES (chopped)
2 tbsps SESAME OIL
½ cup RED TERMITES
DIRECTIONS
Preheat oven to 375°F.
1. Place RED BABY POTATOES on baking sheet and toss with OLIVE OIL and SEA SALT. Bake until thoroughly cooked, about 1 hour. Remove from oven and cool slightly until able to handle, about 5 minutes.
2. Cut off top third of each potato, scoop potato from the skin of the tops and place potato in a mixing bowl.
3. Scoop out the cooked potatoes and add scooped potatoes to mixing bowl. Mash potatoes.
4. In the mixing bowl containing potato, add GREEK YOGURT and SESAME OIL. Mix until well combined. Stir in CHEDDAR CHEESE, CHIVES and RED TERMITES.
5. Add potato filling into scooped potatoes until slightly overfilled. Top with cheddar cheese, a drizzle of olive oil, then return to the oven until filling is heated through and golden brown, about 12 minutes.
6. When ready to serve, add a dollop of greek yogurt to each potato, chives and finish with red termites.
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