David George Gordon, 'The Bug Chef,' prepared grasshopper kebobs in the Good Day Cafe.
Fox 5 Sports Director Duke Castiglione and FOX Business host Melissa Francis bravely chowed down.
The Bug Chef is also the author of the the cookbook, Eat-A-Bug. He'll be serving samples of his favorite insect-inspired Thanksgiving recipes at Ripley's Believe It or Not! Times Square, Nov. 17-18, 11 a.m.- 3 p.m.
6 frozen katydids, grasshoppers, or other large-bodied Orthoptera, thawed
1 red pepper, cut into 1-inch chunks
1 green pepper, cut into 1-inch chunks
4 large mushrooms, cut into thirds
1/2 cup lemon juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon freshly grated ginger root
1 tablespoon Dijon mustard
2 tablespoons minced fresh herbs-parsley, mint, thyme and/or tarragon
1/4 teaspoon salt
pinch of freshly ground pepper