Anyone knows good recipes for ant steaks ?

I have many fresh ants, but how can I prepare their steaks?

In article >, Ralf Dieholt > wrote:

> Anyone knows good recipes for ant steaks ?
>
> I have many fresh ants, but how can I prepare their steaks?

Well, Ralf, contrary to what you'd expect, you have to use a large pan,
because if you get them too close to one another, they'll just simmer
instead of searing. Here's the recipe I use:

Ant Steaks
(exported from Menu Genius 4.7.7)

6 ant steaks, all but 0.001mm fat removed
6T unsalted butter
1t salt
pepper to taste
1T flour
3 med ant eggs

Mix butter and salt and allow to rest in refrigerator for
1-3 hours for flavors to blend. Lightly scramble the eggs.
Dip steaks in egg and dredge lightly in flour. Heat butter
in large (24-inch) frying pan over medium heat. A cast
iron pan works best. When the butter begins to brown,
quickly add the steaks, being sure to leave at least six inches
between each. Fry for 0.6 seconds on one side, then turn
over for 0.3 seconds on the other side. Remove
to a warmed platter in the oven. Prepare a pan sauce from
the drippings and pour over the steaks. Pepper liberally
and serve at once. Makes four servings.

Mike Beede

In article >,
(Ralf Dieholt) wrote:

> Anyone knows good recipes for ant steaks ?
>
> I have many fresh ants, but how can I prepare their steaks?

They are better chocolate covered and eaten as a dessert.
Sprinkle them on top of ice cream.

K.

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In article >,
Mike Beede > wrote:

> In article >, Ralf Dieholt
> > wrote:
>
> > Anyone knows good recipes for ant steaks ?
> >
> > I have many fresh ants, but how can I prepare their steaks?
>
> Well, Ralf, contrary to what you'd expect, you have to use a large pan,
> because if you get them too close to one another, they'll just simmer
> instead of searing. Here's the recipe I use:
>
> Ant Steaks
> (exported from Menu Genius 4.7.7)
>
> 6 ant steaks, all but 0.001mm fat removed
> 6T unsalted butter
> 1t salt
> pepper to taste
> 1T flour
> 3 med ant eggs
>
> Mix butter and salt and allow to rest in refrigerator for
> 1-3 hours for flavors to blend. Lightly scramble the eggs.
> Dip steaks in egg and dredge lightly in flour. Heat butter
> in large (24-inch) frying pan over medium heat. A cast
> iron pan works best. When the butter begins to brown,
> quickly add the steaks, being sure to leave at least six inches
> between each. Fry for 0.6 seconds on one side, then turn
> over for 0.3 seconds on the other side. Remove
> to a warmed platter in the oven. Prepare a pan sauce from
> the drippings and pour over the steaks. Pepper liberally
> and serve at once. Makes four servings.
>
> Mike Beede

Good start. Here are mo

http://www.recipesource.com/munchies...red-ants1.html
http://www.sam-hane.com/sass/antrustl.htm
http://www.ent.iastate.edu/misc/insectsasfood.html
http://www.ent.iastate.edu/Misc/toc.html
http://www.eatbug.com/recipes.htm

K.

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