Ingredients:
Method:
Set 2 conehead grasshoppers aside as a garnish to the completed dish. While the grasshoppers are still frozen, remove the wings, wing covers and forelegs from the remaining coneheads.
Heat the black-eyed peas. Add 3 tablespoons water to the rice, cover and steam briefly.
In a 12-inch cast-iron skillet, saute the onions and garlic in butter or oil until golden, about 10 minutes. Add the coneheads. Season with allspice and cayenne.
Stir in the black-eyed peas and rice. Do not overcook; each ingredient should retain its individual identity, flavor and texture.
Add salt and pepper to taste. Sprinkle with chopped tomato and parsley. Garnish with two whole coneheads. cover, heat through (8 to 10 minutes), and serve.
- 12 conehead grasshoppers
- 2 cups cooked black-eyed peas
- 2 cups cooked long grain rice
- 1/2 green pepper, diced
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tablespoons butter or vegetable oil
- Pinch of ground allspice
- Pinch of cayenne pepper
- Salt and pepper to taste
- 1 large tomato, chopped
- 1 tablespoon finely chopped fresh parsley
Method:
Set 2 conehead grasshoppers aside as a garnish to the completed dish. While the grasshoppers are still frozen, remove the wings, wing covers and forelegs from the remaining coneheads.
Heat the black-eyed peas. Add 3 tablespoons water to the rice, cover and steam briefly.
In a 12-inch cast-iron skillet, saute the onions and garlic in butter or oil until golden, about 10 minutes. Add the coneheads. Season with allspice and cayenne.
Stir in the black-eyed peas and rice. Do not overcook; each ingredient should retain its individual identity, flavor and texture.
Add salt and pepper to taste. Sprinkle with chopped tomato and parsley. Garnish with two whole coneheads. cover, heat through (8 to 10 minutes), and serve.
