Cookbook of the Week

I was searching for a great fright night recipe and found this great gourmet guide to edible insects. CREEPY CRAWLY CUISINE BY Julieta Ramos-Elorduy, Ph.D. was published in 1998. You can’t stop turning the pages – the recipes just keep getting better and better. I finally settled on the following recipe for my offering at the Halloween lunch.

STINK BUGS IN GREEN SAUCE

1/4 pound roasted stink bugs 1/2 pound tomatillos
4 habanero chilies 1/4 med. onion, quartered
1 garlic glove Marjoram, to taste
3-5 cilantros leaves, to taste Bay leaves, to taste
1 avocado Salt & Pepper, to taste

Place all the ingredients except the stink bugs and the salt and pepper in the blender and liquefy. Adding the salt at this time will cause the sauce to turn black. Next, add the stink bugs and liquefy. Place mixture in a bowl and use as an accompaniment to other cooked dishes or tacos. Provide salt and pepper for personal taste preferences