Our guest this week is Isa Betancourt, she’s an amazing entomologist and also the host of The #bugscope, a weekly Periscope live streaming broadcast all about bugs. Aly Moore creates Critter Caviar on her “Cooking with Critters” segment from the Bugible Kitchen; our friend from France Florian Nock brings us the latest bug news from Europe in the “European Buzz”; and yes, we do get a new episode of “As the Crickets Chirp”.
Critter Caviar
INGREDIENTS
2 Tbsp Red Wine Vinegar
1 tsp Hot Sauce
1 clove minced garlic
1/8 tsp pepper
½ of an avocado
½ can black-eyed peas
½ can corn kernels
2/3 cup thinly sliced green onions
2/3 cup chopped fresh cilantro
1 cup chopped roma tomatoes
Salt
Chirps Chips/Tortilla Chips
Chapulines
Manchurian Scorpions
DIRECTIONS
Prep: marinate grasshoppers in Tajin, chili, lemon, and lime to soak in flavor.
In large bowl, mix vinegar, hot sauce, oil, garlic, and pepper.
Peel, pit, and cut avocado into ½ inch cubes.
Add to vinegar mixture and mix gently to coat.
Add the grasshoppers.
Drain and rinse peas and corn.
Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat.
Add salt to taste.
Serve with Chirps chips.
Click here to visit Florian Nock’s Entomove Project.
We’d like to thank our sponsors and supporters:
SNACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
We encourage you to send your charitable support to our favorite non-profits:
