OT: Celia's Request
- To: Multiple recipients of list <i*@rt66.com>
- Subject: OT: Celia's Request
- From: "* A* M* <w*@Ra.MsState.Edu>
- Date: Thu, 11 Sep 1997 07:51:02 -0600 (MDT)
This is in the same category with ex-wives, so if thine eye is
offended, pluck it out, or enter delete.
Grasshopper Etouffe'
4 pounds Texas grasshoppers
6 cups water
Salt to taste
Black pepper to taste
Red pepper to taste
3 C. chopped onion
1 C. chopped celery
1 C. chopped green pepper
8 cloves garlic smushed
2 tablespoonscornstarch
3 cups grasshopper water
1 8 oz. can tomato paste
Cook grasshoppers seasoned with salt, black and red pepper.
Drain, reserving 3 cups grasshopper water. Peel grasshoppers. Set aside.
Melt margarize. Add onions, celery, green papper and garlic. Cook slowly
in uncovered heavy pot until onions melt. Add seasoned grasshoppers.
Dissolve cornstarch in grasshopper water and add to mixture. Add tomato
paste and cook 15 minutes over low heat. Serve over dirty rice.
Best to use shrimp cocktail serving dish with fresh grasshoppers
arranged around the edge of the dish as garnish.
Delicious with creme de menthe with twist of grasshopper similar
to twist of lemon.
For dessert, serve Grasshopper Pie. Make as for Key Lime Pie, but
add two cups of cooked, sweetened grasshoppers.
Chef Mowerz
Nawlins, Louzeeana
