HOW TO MAKE SPIDER RECIPES

DEEP-FRIED TARANTULA SPIDER RECIPE | EPICURIOUS

Deep-Fried Tarantula Spider Recipe | Epicurious image

Readers of earlier printings of my cookbook were treated to the sad tale of my failed attempt to acquire specimens of the world's biggest arachnid, the goliath bird-eating spider (_Theraphosa blondi_ as the pièce de résistance of this recipe collection. Since then, I've had many opportunities to cook with lesser-sized tarantulas and have now replaced the original "hypothetical" recipe with the one on these pages. Although I am at times saddened to dispatch such charismatic and long-lived invertebrates in the name of bug cuisine, I console myself with the thought that most of the tarantulas I've acquired were otherwise destined to unsatisfying lives as classroom pets and lab research specimens. Furthermore, let's face it: tarantulas make for a tasty and texturally satisfying meal. Here's why. Unlike heavily armored grasshoppers, beetles, and other land arthropods, tarantulas wear an outer layer of chitin that is comparatively thin and pliable. That's right: their eight muscular limbs are chewy, not crunchy. As such, the plentiful meat on one of these animals is more accessible and, hence, the makings for a savory spider soirée. If, for my birthday dinner, I could order anything I wanted, I'd request a Maine lobster or a tarantula spider. Properly prepared, either would make an awesome celebratory entrée. Incidentally, this particular recipe helped me best three other chefs in a series of round-robin eliminations, assisting me in bringing home the gold at the first-ever Big Bug Cook-Off, held in May 2011 at the Natural History Museum of Los Angeles County.

Provided by David George Gordon

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 cups canola or vegetable oil
2 frozen adult Texas brown, Chilean rose, or similar-sized tarantulas, thawed
1 cup tempura batter
1 teaspoon smoked paprika

Steps:

In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

EASY SPIDER COOKIES RECIPE - HOW TO MAKE SPIDER COOKIES

Easy Spider Cookies Recipe - How to Make Spider Cookies image

Spider cookies are made from a peanut butter cookie dough, topped with mini peanut butter cups, chocolate covered raisins and black icing to look like spiders.

Provided by THEPIONEERWOMAN.COM

Categories Halloween baking comfort food dessert snack

Total Time 2 hours 25 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 20 servings

Number Of Ingredients 13

Ingredients

1 c. creamy peanut butter
1/2 c. vegetable shortening
1/4 c. butter, softened
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 large egg
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
20 miniature peanut butter cups, such as Reese's Mini's
20 chocolate covered peanuts or raisins
Black or brown writing gel icing

Steps:

Preheat oven to 350°. Beat together the peanut butter, shortening, butter and both sugars in a large bowl with an electric mixer, 4-5 minutes, until fluffy and combined. Add the egg and vanilla extract and beat until combined. Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, add the flour mixture to the peanut butter mixture and beat until well mixed. Scoop the dough into 20 even portions (about 2 packed tablespoons each) and roll into balls. Flatten each ball slightly and arrange the cookies 2 inches apart on parchment paper-lined baking sheets. Press the center of each cookie with your thumb. Bake for 8 to 10 minutes, rotating the cookie sheets halfway through. As you pull the cookies out of the oven, gently place 1 Reese’s Mini just barely below the center of each cookie, allowing the warm cookie to melt the chocolate “body” into place. Then, very gently press 1 chocolate covered raisin or peanut “head” right above the Reese’s Mini on each cookie. Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely. Once the cookies are cool, use the gel writing icing to draw 8 legs from the body of each spider. Allow the icing to set and enjoy!

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