On this edition of the podcast we will be interviewing Paul Jacobs of Reptimercado and Insecnology insect breeding systems, Paul farms several different kinds of insects in Spain, and is on the cutting edge of insect breeding. I really really enjoyed this interview, and I think you will too. Over in the Cricketlicious Café, ChefPV shows us how to make delicious Todo Acheta Sliders, we have news and information for you from the Ento world, and on As the Crickets Chirp, there are new arrivals in Bugton Hollow.
Click here to visit ChefPV’s website Insectivore.
Click here to visit Insecnology’s website.
Click here to visit Insecnology’s Facebook page.
Todo Acheta Sliders
INGREDIENTS
1 cup ACHETA CRICKETS (frozen)
1 RED ONION (small)
1 AVOCADO
1 LIME
1 ROMA TOMATO
3 BRIOCHE SLIDER BUNS
½ cup BUTTER (salted)
1 cup CILANTRO LEAVES
DIRECTIONS
- Remove CRICKETS from freezer and thaw.
- Cut the top and bottom off RED ONION. Cut in half, peel and horizontally cut slices to the desired width. Set aside.
- Cut AVOCADO in half lengthwise. Remove the pit with knife and scoop AVOCADO into a bowl. Squeeze all the LIME JUICE onto the AVOCADO, mash, then set aside.
- Slice ROMA TOMATO and set aside.
- Slice BRIOCHE BUNS in half.
- Melt ¼ cup BUTTER in a large pan over medium heat.
- Add BUNS to the pan, cut side down. Toast until golden brown. Remove BUNS from pan and set aside on plate with tops and bottoms together.
- Increase heat to medium-high and melt remaining butter in same pan.
- Add CRICKETS to the pan and saute until crispy, about 6 to 10 minutes.
- Assemble sliders. Start with the bottom BUN, add AVOCADO, then CILANTRO LEAVES, TOMATO SLICES, CRICKETS, RED ONION SLICES and finish with the top BUN.
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