zoebisch01

Recipes 

17 year Locusts?

I have a bunch of softshells. I was thinking of a Scampi over fresh Angel Hair. Only problem is what to serve with it ?

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Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

zoebisch01

Recipes 

Yeah man.

I ate them. They remind me exactly of soft shell crabs, texture-wise. Flavor-wise, I suppose similar, but without the nuance of the sea. Very very tasty and I don't say that lightly.


1/4 lb Butter
1/4 oz Extra Virgin Olive Oil
4 Large cloves Garlic, minced
1/2 Cup chopped Flat leaf Parsley
1 Cup Dry/Semi-Dry White Wine
~20 Live 17 year Locusts (keep them in the fridge, they live a long time)
Salt
1/2 Lemon juiced
2 Tbs Butter (room temperature)

In a Saute Pan, heat the Butter, Garlic, Olive Oil and a little Sea Salt over medium heat. When the Butter begins to Foam, add the Wine. When this begins to reduce, let it go about 30 seconds like that, increase the heat to medium-high, wait 10 to 15 seconds and then toss in the Parsley and Locusts. Toss briefly, and cook about 2 minutes. Flame out, squeeze the lemon, add the last Butter addition and toss lightly. Serve immediately over fresh Angel Hair Pasta. Garnish with a sprig of Parsley, salt lightly with Gray Sea Salt. Drizzle some high quality Extra Virgin Olive Oil around the edge of the bowl and a grating of Parmesiano Reggiano if you prefer. Serve with a Baguette and a side of Cannelini with Escarole, Garlic, Tomato, Olives, Capers.

It was wonderful

Oh I had Pinot Grigio from a local Winery with it.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

arturo7

Recipes 

How did you get them? Using a butterfly net?

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Hey, knock that shvt off. We're drinkin' here.

JustDave

Recipes 

Dumb question ...... live locusts? But don't you have hot buttery locusts jumping out of the pan to escape the heat?

zoebisch01

Recipes 

Actually they didn't even wander in the morning when I collected them, too cold. So I just walked along and picked them off the grass, etc. The most they did was drop to the ground. I had about several hundred within 10 minutes.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

zoebisch01

Recipes 

I think they die in about 5 seconds, it's really quick. Plus I kept them in the fridge and that slowed them down to not moving at all.

Yeah, pretty weird I know. But man, I am not just saying this, they were really good.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

JustDave

Recipes 

Hey, I'll try anything once.

Might take a little convincing to get SWMBO to try it, but I'm on board.

Kai

Recipes 

Picture?

How are they "seventeen-year" locusts?

Judging from everything else, I'd say a light, peppery, fruity Belgian. But maybe that's just because I'm into those right now.

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Next: Tousted Out Stoat, Hop Bomb, Ordinary Bitter
Bubbling: Belgian Summer Bitter, Vienna Steam Beer
Conditioning:Greenwall Lambic
Kegged: Christmas Ale
Bottle Conditioning:
Drinking: Saison Bâtard

The Green Wall Nanobrewery
tibi non nolis

Danek

Recipes 

Is this one of those "brewing with pork" joke threads, or are you seriously discussing what beer best goes with eating locusts?

If the latter, can I be the first to suggest you try making some locust vodka?

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Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter

WillPall

Recipes 

By "17 year locust" you mean Cicada right? Yeah, as good as buttery, wine-cooked goodness might sound, this is almost too hard to believe. Nevertheless, you've got me wanting to try some, haha.

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Life is a carnival, believe it or not.