On today’s podcast, we have a panel of experts discuss the Black Soldier Fly (BSF). Our guests are Dr. Jeffery Tomberlin of Texas A&M University’s Entomology Department; Marwa Shumo, an environment biotechnologist, a junior researcher, and a doctoral fellow; and Michael Place, CEO and Founder of Entohack7G. We have brought together three of the best and brightest BSF minds in one place, to discuss a bug that has gone from relative unknown obscurity 5 years ago, into an insect that has recently attracted more than $150 million (USD) of investor’s money, thus earning the nickname “The Money Bug”.
In the Cricketlicious Cafe, Chef PV makes Sloppy Hoppy Joes, and our friend Florian from France brings us all of the latest edible insect news from Europe in the European Buzz.
Sloppy Hoppy Joe
INGREDIENTS
1 RED BELL PEPPER
2 tbsps OLIVE OIL
3 cups ROMA TOMATOES (medium diced)
1 BAY LEAF
1 tbsp ITALIAN SEASONING
1 tbsp CHILI POWDER
1 large GARLIC CLOVE (minced)
1 RED ONION (sliced)
1 tsp SMOKED SALT
1 cup HARGOL GRASSHOPPERS
6 BUNS
½ cup GOAT CHEESE (crumbled)
DIRECTIONS
Heat oven to high broil.
Rub RED BELL PEPPER with OLIVE OIL, wrap in foil paper and place in oven for 20 minutes.
Add ROMA TOMATOES, BAY LEAF, ITALIAN SEASONING, CHILI POWDER and GARLIC to pan over high heat. Bring to a boil then reduce to low and simmer 20 minutes.
Add ONIONS to a silicone lined baking sheet and roast 6 minutes until caramelized.
Remove RED BELL PEPPER from oven, small dice and add to TOMATO SAUCE for remainder of cooking time.
Remove TOMATO SAUCE from heat, add SMOKED SALT and remove BAY LEAF.
Rough chop HARGOL GRASSHOPPERS, add to TOMATO SAUCE and set aside covered 10 minutes.
Halve BUNS and toast in oven 5 minutes.
Add HARGOL TOMATO SAUCE to BUNS, finish with GOAT CHEESE and serve.
Click here to visit Chef PV’s site LaInsectivore.
Click here to visit Florian Nock’s Entomove Project.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
