In article <220220041053466656%
[email protected]>,
Mike Beede <
[email protected]> wrote:
> In article <
[email protected]>, Ralf Dieholt
> <
[email protected]> wrote:
>
> > Anyone knows good recipes for ant steaks ?
> >
> > I have many fresh ants, but how can I prepare their steaks?
>
> Well, Ralf, contrary to what you'd expect, you have to use a large pan, because if you get them
> too close to one another, they'll just simmer instead of searing. Here's the recipe I use:
>
> Ant Steaks (exported from Menu Genius 4.7.7)
>
> 6 ant steaks, all but 0.001mm fat removed 6T unsalted butter 1t salt pepper to taste 1T flour 3
> med ant eggs
>
> Mix butter and salt and allow to rest in refrigerator for 1-3 hours for flavors to blend. Lightly
> scramble the eggs. Dip steaks in egg and dredge lightly in flour. Heat butter in large (24-inch)
> frying pan over medium heat. A cast iron pan works best. When the butter begins to brown, quickly
> add the steaks, being sure to leave at least six inches between each. Fry for 0.6 seconds on one
> side, then turn over for 0.3 seconds on the other side. Remove to a warmed platter in the oven.
> Prepare a pan sauce from the drippings and pour over the steaks. Pepper liberally and serve at
> once. Makes four servings.
>
> Mike Beede
Good start. Here are more:
http://www.recipesource.com/munchies/snacks/chocolate-covered-ants1.html http://www.sam-
hane.com/sass/antrustl.htm
http://www.ent.iastate.edu/misc/insectsasfood.html
http://www.ent.iastate.edu/Misc/toc.html http://www.eatbug.com/recipes.htm
K.
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