Jacques Tiziou, a French-American, was in his kitchen, freezing his first cicadas. He said: "They are pure protein. No fat. There are plenty of countries where the only food is some form of insect."
What a sick freak!!! Freezing them? Anyone worth their salt knows only FRESH Cicadas are worth eating.
PA Counties where fresh cicadas can be found.
OH BOY OH BOY OH BOY!!! I can taste those suculent little creepy crawlers now!
Personally, I like them sauted with a little garlic in clarified butter and then finished off with a squirt of fresh lemon juice and parsley served over a thick pasta. Also on the "Good Eats" list is shocking them in ice water, dipping them in warm chocolate sauce and then allowing them to assume room temperature.
I was thinking maybe this year of getting a jar full and roasting them in a dutch oven with summer squash, baby carrots, fennel and cauliflour. Or possibly making cicada ka-bobs. Anyone know the proper aproximate grilling time for a cicada? I probably will put them on their own skewer until I determine how they hold up over a direct flame.
Of course, there's no greater pleasure than whiling away a summer afternoon with a glass of fresh squeezed lime ade eating mating cicadas right off the leaves.
Owl_Eagle
”Guns Before Butter.”