Recipes 1
Grind the meat and season with allspice, salt, and ground white pepper. Press the seasoned meat into meat satchels, then panfry them with onions. Prior to serving, smother the brats with dijon mustard and sauerkraut. Buns are optional.
Bulbmin.
Remove the wings and discard the remainder of the beast. Enjoy the luxurious, wafer-thin wings with fine water-dumple caviar.
Bumbling Snitchbug.
Carefully remove every grain of sand, peel back the exoskeleton, and slurp heartily!
Armored Cannon Larva.
Although the eggs are small, the yolk has a distinctly bold and tangy flavor. Try tossing a few in a pan along with your choice of meat and fresh vegetables and cook up a country scramble!
Honeywisp.
Although cooking this colossal beast yields a mountain of meat, every ounce of it is flavorless. Only suitable for intergalactic all-you-can-eat buffets.
Giant Breadbug.
Boil in the shell with a pinch of salt until bright red, and serve piping hot with tartar sauce.
Cloaking Burrow-nit.
No stove? No problem! This sizzling beast practically cooks itself. Remember to thoroughly extinguish the steaks prior to eating.
Fiery Bulblax.
Inedible. Tastes like chicken.
Mamuta.
Although the meat is a bit on the metallic side, the oil makes a mouthwatering gravy or lubricative vinaigrette.
Man-at-Legs.
This tart flower's acidic juices can burn a hole through a frying pan. Eating it would be unwise.
Golden Candypop Bud.
Roast this flavorful beast for several hours, letting it stew in its own succulent juices. Don't worry about overcooking this beast...it's scorch-proof.
Fiery Blowhog.
Remove the cannon and ammo stockpile, then vigorously tenderize the meat with a heavy mallet. Stir-fry with caramelized onions and figwort sprouts. Spoon over a steaming bowl of fluffy white rice and douse with chili sauce.
Gatling Groink.
To prep the tongue for cooking, marinate in olive oil and chop into cubes. Stir in a pot with carrots, potatoes, and chives, cover, and simmer over low heat for several hours. Accompany this mouthwatering, rustic stew with a hearty roll.
Emperor Bulblax.
Hang this creature on a rack and sun-dry on a hot afternoon. When suitably crisp, grind the sun-dried beast into powder. Makes a great substitute for cayenne or curry powder!
Withering Blowhog.
Flash-fry with garlic and red chilis in a hot pan, then sprinkle with grated gorgonzola. Some dinner guests may find the legs unappealing, so it's best to remove them before serving.
Mitite.
Looking for a flavor that will surprise and delight your guests? This beast's aroma may surprise your guests, but it won't be delightful!
Doodlebug.
For a sophisticated delicacy, make a pate de foie gras from this massively obese creature's liver and spread it over a sesame cracker.
Empress Bulblax.
Dessert meats are all the rage on Hocotate. When the planet's finest chefs hear about the kind of sorbets, pies, and parfaits you can make with the claw meat on this sweet beast, they'll clamor for every morsel we bring home!
Segmented Crawbster.
Inedible. Known to cause mass hysteria, followed by leg spasms and internal thunderings.
Waterwraith.
Extract meat from the exoskeleton and sear on all sides in a hot wok to seal in the flavor. Top the dish off with a splash of spicy peanut sauce.
Antenna Beetle.
For an unforgettable quiche, slice this creature up and mix with four eggs, two vine-ripened tomatoes, diced zucchini, and generous handfuls of feta and swiss. Bake until crusty and golden. This beast is most flavorful if caught and cooked just after laying its eggs.
Female Sheargrub.
Inedible. Effects of consumption include uncontrollable arm flailing and enthusiastic dishwashing.
Hydro Dweevil.
Slice this creature's feather-light skin into triangles, deep-fry until crispy, and salt generously. Makes the perfect scooping chip to accompany fresh mango salsa!
Puffy Blowhog.
Eating this flower leads to spectacular, breathtaking indigestion.
Queen Candypop Bud.
This precious treat is exceptionally rare. I could sell it back at home for a fortune! Then, I could use the cash to upgrade my kitchen, buy galactic-class ingredients, and even star in my own cooking show... The Insect Gourmet!
Iridescent Glint Beetle.