Cricket XO

Ingredients

◦115g Crickets

◦140g Sherry, Tio Pepe

◦100g Ferm ramp liquid

◦100g Water

◦60g Pietro peppers or poblano

◦60g Ginger

◦60g Garlic

◦160g Shallot

◦500g Canola Oil

◦Any charcuterie scrap

Directions

1. Combine Crickets, sherry, water, ramp liquid in a vac bag, seal, let sit at room temperature for 24hours

2. Rough chop all veg

3. Blitz charcuterie scraps in robot

4. Heat canola in rondeaux and fry charcuterie scrap and all veg till tender.

5. Add contents of bag

6. Blitz everything in robot coupe and season if necessary