Charleston Cheese Grits and Blackened Cicadas with Grilled Onions and Peppers
4-6 servings
INGREDIENTS
30-40 cicadas (gathered as they emerge from the ground, remove heads, legs and wings)
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 Tbsp. olive oil
1 1/2 Tbsp. Blackened Seasoning (recipe follows)
Salt and pepper to taste
1 Tbsp. butter
Charleston Cheese Grits (recipe follows)
PREPARATION
In a small saucepan, bring 2 cups water to boil. Add cicadas and boil 4-5 minutes. Drain and set aside. Grill peppers and onions until al dente, season with salt and pepper. Set aside.
Heat saute pan until hot. Add olive oil, then cicadas. Saute 1-2 minutes. Add Blackened Seasoning, onions and peppers. Saute 1-2 minutes more. Finish with butter.
Serve over Charleston Cheese Grits.
Charleston Cheese Grits
INGREDIENTS
1 1/2 cups quick-cooking or old-fashioned grits
1 tsp. salt plus more to taste
2 cups milk
1 cup heavy cream
6 Tbsp. butter
Fresh ground black pepper
PREPARATION
In large, heavy saucepan, bring 6 cups water to a boil. Add grits and 1 tsp. salt, stir to combine. When grits thicken, add milk, cream and butter then return to boil. Reduce to simmer, cover and cook 45 minutes to 1 hour, or until grits are tender, smooth and creamy. Season with salt and pepper to taste.
Blackened Seasoning
INGREDIENTS
1 1/2 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. thyme
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
PREPARATION
Mix ingredients thoroughly.