Feeling hungry? Bring on the bugs! High in protein and easy to farm, bugs are nutritious and sustainable, and according to some, even delicious.
Ross Reynolds talked to The Bug Chef David George Gordon, the author of "Eat-A-Bug Cookbook." The cookbook covers how to properly find, prepare, and eat everything from scorpions to waxworms. And he brought along some delicacies -- mealworms, caterpillars and crickets -- for brave producers Hannah Burn and Arwen Nicks to enjoy.
VIDEO: Arwen Nicks and Hannah Burn Enjoy Delicious Bugs
http://youtu.be/wxAzeY7eH28
David George Gordon says people here think bugs are gross, but the United States is actually the exception. Bugs are eaten all over the world, and are even packed with vital nutrition. And he's not the only one who thinks so. The United Nations Food and Agricultural Administration says insects could be key to providing enough food for our world's nourishment.
Ross also talked to Andrew Brentano, the founder of Tiny Farms, a company working on infrastructure for insect farms to determine how farming bugs can be a safe and sustainable answer.
Feeling adventurous? Whip up some scorpions using The Big Chef's recipe for Scorpion Scaloppine:
Scorpion Scaloppine
(Yields four servings)
Ingredients:
8 frozen desert hairy scorpions (Hadrurus arizonensis) or similar species, thawed
1 pint low-fat milk
1 cup white cornmeal
pinch of freshly ground pepper
12 frozen katydids, locusts or other suitably sized Orthoptera, thawed
1 red pepper, cut into 1 1/2-inch chunks
1 small yellow onion, cut into 8 wedges
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Instructions:
Using a sharp knife, remove and discard stingers and venom glands from the tips of the scorpion tails. Pour milk into a medium-sized bowl; add scorpions and set aside while preparing the rest of the ingredients.
In a 12 inch skillet, melt the butter. Remove scorpions from the milk mixture, allowing excess to drain off. Dredge the scorpions through the cornmeal one at a time. Shake off excess flour.
Place the scorpions in the hot butter and cook until golden brown (about two minutes), then turn scorpions over and cook until done (about one minute).
Drain on paper toweling, sprinkle with lemon juice and chopped parsley.
Check out The Bug Chef's other recipes for Sheesh! Kabobs made with locusts and Orthopteran Orzo made with three-week-old cricket nymphs.
The Bug Chef's "Eat-A-Bug Cookbook" will be re-released this July.