Our guests today are Nancy Chen and Charlotte Wei of Bugatarian. We’ll talk all about the delicious ento recipes they are continuously perfecting, plus the new product line they are revealing. Chef PV is in the Cricketlicious Cafe, and we get the European Buzz from our friend from France, Florian.
Click on the logo to visit Bugatarian:
Click here to visit Chef PV’s site LaInsectivore.
Click here to visit Florian Nock’s Entomove Project.
Click below to get early discounts for the upcoming BugsGiving/Brooklyn Bugs Festival.
Chirpstilla Casserole
Ingredients
1 RED ONION (chopped)
5 ozs CHEDDAR CHIRPS CHIPS
19 ozs ENCHILADA SAUCE
3 cloves GARLIC (minced)
1 RED BELL PEPPER (sliced thinly)
5 ozs BBQ CHIRPS
15 ozs BLACK BEANS (cooked)
11 ozs CORN (cooked)
2 cups MEXICAN BLEND CHEESE
1 JALAPENO (sliced)
2 ozs BLACK OLIVES (sliced)
Directions
Preheat oven to 350°F.
Saute RED ONION in OLIVE OIL for 5 minutes, then transfer to a bowl. Set aside.
Oil a baking dish with OLIVE OIL. Begin layering with a layer of CHEDDAR CHIRPS, then add sauteed RED ONIONS, ENCHILADA SAUCE, GARLIC, ¾ RED BELL PEPPER, a layer of BBQ CHIRPS, BLACK BEANS, CORN, CHEESE, remaining RED BELL PEPPER, JALAPENO and BLACK OLIVES. Place in oven and cook for 30 minutes.
Remove from oven and serve.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
We encourage you to send your charitable support to our favorite non-profits:
