
May 23, 2007 7:14 am US/Central
Fried Cicada Po-Boy With Honey-Jalapeno Dressing
By Heaven On Seven Chef Jimmy Bannos
Serves 4
Ingredients:
Garlic Butter Spread 6 tablespoons unsalted butter, softened
4 teaspoons grated Asiago cheese
2 teaspoons Roasted-Garlic puree
1/2 teaspoon chopped fresh parsley
Pinch of salt
Pinch of freshly ground black pepper
4 (6-inch) deli-style or hoagie rolls, split lengthwise
20 ounces cicadas
1/4 cup hot sauce
Seasoned Flour
2 cups shredded lettuce
1 tomato, thinly sliced
Vegetable oil for frying
1/2 recipe Honey-Jalapeno Dressing*
InstructionsTo make the garlic-butter spread, combine all ingredients in a small bowl. Spread the cut side of each roll with the garlic butter.
Heat a large nonstick sauté pan over medium heat. Toast the buttered side of each roll for 2 minutes; flip over and toast the outside for 1 minute. Set aside.
Heat 2 1/2 inches of vegetable oil to 350 degrees in a heavy 4-quart saucepan. Place the cicadas in a medium-sized bowl, pour in the hot pepper sauce, and let marinate for 5 minutes. Coat the cicadas with the flour, shaking off any excess. Stirring to keep the cicadas moving in the oil, fry until golden brown, about 2 minutes per batch. Drain on paper towels. Sprinkle with salt if desired. Keep warm in a 200 degrees oven until all cicadas are fried.
To serve, place lettuce and tomato on the toasted rolls. Divide the cicadas equally among the rolls and serve with the dressing.
*Honey-Jalapeno Dressing 2/3 cup mayonnaise
1/2 cup heavy whipping cream
1/3 cup thinly sliced green onion, white and green parts
1 1/2 teaspoons seeded and minced jalapenos
4 teaspoons honey
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon ground cayenne
To prepare the dressing, whisk the mayonnaise and cream together in a medium-sized bowl. Add the remaining ingredients. Cover and refrigerate until ready to serve.
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