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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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June
5, 2004
- Issue 114
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Cicada
Delights
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National Geographic says high-protein, low-carbohydrate
diet fanatics take note: The billions of cicadas emerging from
the ground en masse this month are a healthy alternative to
that bacon double-cheeseburger without the bun. |
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Cicada
Guacamole
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Ingredients: |
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Half
dozen plump, ripe avocadoes. Peeled, pitted, and halved.
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Two
jalapeno peppers
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Half
cup vegetable oil
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Handful
of cilantro, to taste
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Salt
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1/2
pound fresh cicadas.
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Directions: |
Take the
avocados, jalapenos, oil, cilantro, salt and dewinged cicadas
and place them in the food processor. Set the food processor
to "Puree." Puree all the ingredients together.
Add another avocado if it comes out too runny. Serve in a
bowl. Garnish and decorate with a whole dead, frozen cicada
that has not been dewinged. Serve with tortilla chips or Doritos.
This is a delicious treat and will serve four to six guests.
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Cicada Parmesan
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Ingredients:
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- 4 cups FRESH Cicadas
- 2 cups boiling water
- 2 eggs
- 2 cups all purpose flour
- 1/4 tsp seasoning salt
- Salt & Pepper to taste
- Vegetable Oil
- 1/4 cup sliced parmesan cheese
- 1/4 c grated parmesan cheese
- 1 jar spaghetti sauce
- 1 pkg spaghetti noodles
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Directions:
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Boil water, place
chirping cicadas in boiling water to "relax" them,
as you would live lobster; remove with strainer spoon immediately
after all chirping sounds have ceased. Run cold water over
each batch as you remove from boiling water to remove any
soiling from the "relaxing" process and place in
a mixing bowl. Sprinkle with salt and set aside. In a small
bowl, beat eggs and in another bowl mix flour with seasoning
salt. Using strainer spoon, dip one batch relaxed cicadas
at a time into eggs and then coat with flour mixture. Heat
oil to 350 or set stove eye to Med-High (7) and test oil for
readiness. When oil is hot enough, drop battered cicadas into
hot oil, deep fry for about 3 minutes tossing in oil each
minute to insure consistent cooking. Remove from oil and drain
on paper towels. Boil spaghetti noodles until pasta is tender
and doesn't stick to the wall when tested. Drain noodles and
set aside. Preheat oven to 350 degrees. Using a large baking
dish, arrange noodles in bottom of pan. Pour jar of spaghetti
sauce neatly over noodles and top with fried cicadas. Top
chicadas with sliced parmesan cheese and bake until cheese
is golden and bubbly. Serve with grated parmesan cheese and
enjoy!
Serves 4
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Cicada Stew
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Ingredients:
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- Two pounds cicadas,
dewinged and whole
- 5 cups tomato sauce
- 1 cup tomato juice
- One half cup beef broth
- One entire medium sized
onion, chopped
- 5 cloves of garlic,
minced
- Three large carrots,
sliced
- Two large potatoes,
peeled and diced
- About 1/4 cup of A-1
sauce
- 1 stalk of celery, chopped
- One cup frozen peas
- 3 medim sized tomatoes,
peeled and crushed
- A few teaspoons vegetable
oil
- Salt
- Pepper
- Garlic salt
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Directions:
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Blanche the
cicadas in a pot of boiling water for approximately one minute.
Immediately place them in a pot, not skillet, containing your
very hot vegetable oil and sautee them for about three minutes
until crispy. Add some salt, pepper, and garlic salt and continue
sauteeing for about one more minute. Add the beef broth, the
chopped onion, minced garlic, sliced carrots, chopped celery,
and crushed tomatoes. Continue sauteeing. The kitchen will
begin to smell wonderful by now. Sautee about five minutes
or until the vegetables begin to brown. Add the tomato sauce
and A-1 sauce. When it begins to boil, add the diced potatoes
and frozen peas. Continue cooking over low heat until the
potatoes are cooked, soft and edible. Serve your stew over
rice.
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