Recipies of the Day
Nov. 13th, 2005 06:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundBoth recipies taken from this article, and are as served at the Explorer's Club in Washington, D.C.
Succulent Scorpion on Endive with Herb Cheese
12 scorpions (preferably 2 inches or larger)
2 cups cabernet sauvignon
Juice of 1 lemon
2 tablespoons honey
12 endive leaves (3 inches long)
1/2 cup chopped fresh basil or parsley
6 ounces creme fraiche or cream cheese
Marinate scorpions in wine in refrigerator for 30 minutes. Heat oven to 250 degrees. Blot excess wine from scorpions with paper towel. Lightly glaze scorpions with honey and lemon juice. Transfer to baking sheet and dry slightly in oven for 3 to 5 minutes (smaller scorpions will require shorter drying time). Be careful not to bake or overdry; scorpions should remain supple. Remove from baking tray; let cool.
Wash and dry endive. Mix basil into creme fraiche. Add a dollop of the mixture to each endive leaf and gently place scorpions on top.
Suggested wine: Dennison says the herbal, grassy notes of the Redwood Creek 2003 Sauvignon Blanc complement the crunchy scorpions in texture and flavor.
Sauteed Rosemary Rattlesnake Cakes
1 pound fresh rattlesnake meat
1/2 cup breadcrumbs
4 tablespoons olive oil, divided
2 drops hot pepper sauce
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons heavy cream
3 tablespoons diced fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Tartar or cocktail sauce (optional)
Eviscerate and skin rattlesnake (or use prepared rattlesnake meat, if available). Dice or grind meat. Mix meat with breadcrumbs. Add 2 tablespoons of the olive oil along with the pepper sauce, lemon juice, mustard, cream, rosemary, salt and pepper; combine. Form into bite-size cakes; refrigerate 1 hour.
In heavy saute pan, heat remaining 2 tablespoons oil on medium-high heat and saute cakes on each side until lightly browned. Serve with tartar or cocktail sauce, if desired.
Note: Be extremely careful when handling the head, as fangs can cause severe injury if skin is scratched or punctured. Remove head and discard carefully.
Suggested wine: Dennison recommends the medium-bodied Redwood Creek 2003 Chardonnay, with hints of fresh pear and dried pineapple.
Succulent Scorpion on Endive with Herb Cheese
12 scorpions (preferably 2 inches or larger)
2 cups cabernet sauvignon
Juice of 1 lemon
2 tablespoons honey
12 endive leaves (3 inches long)
1/2 cup chopped fresh basil or parsley
6 ounces creme fraiche or cream cheese
Marinate scorpions in wine in refrigerator for 30 minutes. Heat oven to 250 degrees. Blot excess wine from scorpions with paper towel. Lightly glaze scorpions with honey and lemon juice. Transfer to baking sheet and dry slightly in oven for 3 to 5 minutes (smaller scorpions will require shorter drying time). Be careful not to bake or overdry; scorpions should remain supple. Remove from baking tray; let cool.
Wash and dry endive. Mix basil into creme fraiche. Add a dollop of the mixture to each endive leaf and gently place scorpions on top.
Suggested wine: Dennison says the herbal, grassy notes of the Redwood Creek 2003 Sauvignon Blanc complement the crunchy scorpions in texture and flavor.
Sauteed Rosemary Rattlesnake Cakes
1 pound fresh rattlesnake meat
1/2 cup breadcrumbs
4 tablespoons olive oil, divided
2 drops hot pepper sauce
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons heavy cream
3 tablespoons diced fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Tartar or cocktail sauce (optional)
Eviscerate and skin rattlesnake (or use prepared rattlesnake meat, if available). Dice or grind meat. Mix meat with breadcrumbs. Add 2 tablespoons of the olive oil along with the pepper sauce, lemon juice, mustard, cream, rosemary, salt and pepper; combine. Form into bite-size cakes; refrigerate 1 hour.
In heavy saute pan, heat remaining 2 tablespoons oil on medium-high heat and saute cakes on each side until lightly browned. Serve with tartar or cocktail sauce, if desired.
Note: Be extremely careful when handling the head, as fangs can cause severe injury if skin is scratched or punctured. Remove head and discard carefully.
Suggested wine: Dennison recommends the medium-bodied Redwood Creek 2003 Chardonnay, with hints of fresh pear and dried pineapple.
