Recipe of the Day - The Game of Cricket, Day 1

The basic form of the game now called "Cricket" dates back as far as the 13th century. It grew in the 17th century, and had become the national sport of England by the end of the 18th century. The British Empire imported the sport around the world, and today it is insanely popular in India, Pakistan, Bangladesh, and Sri Lanka, as well as Australia, New Zealand, South Africa, Zimbabwe, Bermuda, and the West Indies.

A cricket match is played with two teams of 11 players each, on a grass field that is usually a rough oval. In the middle of this field is a flat strip of ground called a pitch. At the end of the pitch is a set of three wooden stakes (stumps) driven into the ground with two cross pieces (bails) on top. This is the wicket. The bowler on one team bowls a hard leather ball from one wicket to the other. The batsman on the other team defends their wicket with a wodden cricket bat. If the batsman doesn't get out, they run between the wickets, exchanging ends with the first team's batsman. The other members of the bowler's team stands around the field as fielders. The team that has scored the most runs wins the match.

( Garlic Butter Fried Grasshoppers )

( Crackers and Cheese Dip with Candied Crickets )

( Dry Roasted Grasshoppers )

Recipe of the Day

Basically a beer-battered corn dog. Stuffed with cheese. Wrapped in bacon.

Bacon, Cheese and Beer Dog

Ingredients:

1 hot dog
1 slice of thick-cut bacon
1 can of spray cheese
1 can beer (It doesn't matter what kind, but we recommend something dark. Corona probably isn't a good idea)
1 cup flour
Oil for frying

Instructions:
This one is a little work-intensive, so be ready to buckle down. First take the center out of the hot dog with an apple corer, if you have access to one. If not, just cut out the middle with a knife.

Fill the cavity with the spray cheese and use the hot dog you removed from the middle as a cap to keep the cheese in.

Wrap the bacon around the hot dog and deep-fry for two to four minutes or until bacon is cooked. Dab them dry with a paper towel (so the batter will stick).

Mix the beer with the flour until it reaches a thick, but lump-free consistency.

Dip the dogs in the batter, coating the dog completely, and deep-fry on high heat for two to three minutes or until brown and deadly.

NOTE: Don't fry them too long or all of the cheese will explode out into the oil. That's very bad.

Another take (with pictures) here:

http://www.thestranger.com/blog/2007/03/post_135