Eating grasshopper kebobs on Good Day New York

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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.

RECIPE:

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

MARINADE:

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

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Eating grasshopper kebobs on Good Day New York

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