Gold Fly Boudin

4 cups fresh Gold Fly

2 ½ teaspoons Salt

1 ½ cups Steel-cut Rolled Oats

1 ¾ cups Crisco or Vegetable Shortening

¼ cup Unsalted Butter

1 large Sweet Onion diced

1 cup Whole Milk

4 Egg Whites beaten

1 teaspoon ground Allspice

½ teaspoon ground Cloves

1 tablespoon Raw Sugar

Preheat the oven to 325°F.

Line 2 9x5 loaf pans with parchment paper and grease.

Puree flies in ½ cup milk with 1 tsp salt.

Sweat onions in the butter with the spices and sugar.

Cook oats in boiling water reduced to a simmer for about 5 min until tender, then strain.

Fold the oats into the Crisco.

Mix remaining milk, egg, salt, and prepared onions with the fly puree.

Combine with oatmeal mixture, mix well, and add equal amounts to each pan.

Cover pans with foil and bake for 1 hour.

Loaves should be firm.

Cool completely

Serve as ½ inch slices either cold or pan seared with a garnish of mint.

While the Japanese text suggests that the Gold Fly and its counterpart the Blue bottle fly could be a reference to the family Calliphoridae making the Gold/Green-Bottle Fly Lucilia sericata a kind of blow fly found throughout the western hemisphere with its cousin Silver/blue-bottle fly It seems more prudent to use a fly that is actually gold to begin with and I might suggest using the Golden-backed Snipe Fly "Chrysoplius thoracicus", or the Sunflower Maggot Fly "Strauzia longipennis" instead.

Results may vary.

Copyright 2015 Jordan Welker