Stink Bugs in Green Sauce
This sauce, like the stink bug itself, is peculiar yet exquisite. Use sparingly, as the habaneros give it much heat!
1/4 pound roasted stink bugs
1/2 pound tomatillos
4 habanero chilies
1/4 medium onion, quartered
1 garlic clove
Marjoram, to taste
3–5 cilantro leaves, to taste
Bay leaves, to taste
1 avocado
Salt, to taste
Pepper, to taste
Place the tomatillos, chilies, onion, garlic, marjoram, bay leaves, cilantro, and the avocado (do not add salt, which will cause the sauce to turn black) in the blender and liquefy. Add the roasted stink bugs and liquefy. Place mixture in a bowl and use as an accompaniment to other cooked dishes or tacos. Provide salt and pepper to be added individually to taste after serving.
Roasted Stink Bug and Chili Sauce
6 guajillo chilies
20 tomatillos
1/2 onion
4 cloves garlic
1/4 pound roasted stink bugs
1/8 teaspoon salt
4 tablespoons peanut oil
Marjoram, to taste
Thyme, dried, to taste
Preheat oven to 450°F. Place the deveined chilies on a baking sheet and roast until soft. Place the roasted chilies and the tomatillos in a pot with enough water to cover and bring to a boil. Lower heat and simmer briefly. Remove, place in a blender with the garlic, onion, and roasted stink bugs, and liquefy.
Heat the peanut oil in a frying pan and fry the blended sauce. Add marjoram, thyme, and salt to taste. Delicious for dressing other dishes.
This traditional recipe from the town of Santiago de Anaya in the state of Hidalgo comes by way of biologist Cristina Mayorga, a native of that area. I’ve included it here for its exquisite and delicate pumpkinlike flavor.
1/3 pound leaf-footed bugs
6 ancho chilies
2 garlic cloves
Salt, to taste
Roast the garlic with the chilies. Separately roast the leaf-footed bugs (these are best when used in the nymph state).
In a mortar, mash the garlic and salt, then add the chilies, adding water to mix well. Finally, add the roasted bugs and mash all together. Place the mixture in a serving bowl. Ideal as a dip with tortilla chips.
A-1 sauce has nothing on this divine dressing for fillet mignon, chicken breasts, or other meats.
1/2 stick of butter, optional
2 pounds larvae or pupae of bees and wasps, or combination
1 cup olive oil
1/2 cup white wine vinegar
Ground pepper, to taste
Ground mustard, to taste
Ground cloves, to taste
Ground cumin, to taste
Powdered bouillon, to taste
1/8 teaspoon salt
Roast the larvae and/or pupae, or heat the butter in a skillet and fry them, as desired.
Place the cooked larvae and/or pupae in a blender or food processor, along with the olive oil, vinegar, spices, bouillon, and salt. Blend until thick, and place in a small bowl to be served with the main course.