Baked Lauren Farms Prawns with Panko 12-28-2010

 

·    1 cup panko bread crumbs

·    1/2 stick butter, melted

·    4 sprigs fresh thyme, leaves only

·    2 tablespoons, chopped fresh flat-leaf parsley

·    4 or 5 cloves fresh garlic, peeled and gently smashed

·    Kosher salt and freshly ground black pepper

·    2 pounds Lauren Farms Freshwater Prawns, peeled

·    Extra-virgin olive oil, for drizzling

·    1 lemon, cut into large wedges, plus more for drizzling, for serving

·    Mixed lettuce, for serving

 

Preheat oven to 425 degrees F.

In a food processor add butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined, add panko, then set aside while you prepare the prawns.

Place the prawns in a single layer in a lightly oiled baking dish. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for about 10-15 minutes or until prawns are done.  Do not overcook!  Lightly broil until the top is golden brown. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.

 


LAUREN FARMS SEAFOOD PRIMAVERA SQUARES 12-22-2010

2 8-count cans refrigerated crescent rolls
4 oz. cream cheese, softened                                     
1 c. sour cream                                                          
½ c. seafood cocktail sauce                                          
1 tsp. horseradish
Note:  If you like a spicier appetizer, add Old Bay to taste

1 6-ounce can crab meat, drained (optional)
1 c. small prawns, peeled
1 c. finely chopped broccoli
3 green onions, thinly sliced
1/3 c. finely chopped green bell pepper
1/3 clove finely chopped yellow bell pepper
1/3 c. finely chopped red pepper

Boil the prawns in salted water for 1 1/2 minutes.  Drain and plunge in ice water to cool. Drain and refrigerate.  Preheat oven to 350 degrees.  Unroll the roll dough.  Pat over the bottom on an 11x17 inch baking sheet with sides, pressing edges and perforations to seal.  Bake for 10 to 12 minutes or ‘til brown.  Let stand until cool. Beat the cream cheese, sour cream, cocktail sauce and horseradish in a bowl at medium speed until creamy, scraping the bowl occasionally.  Spread over the baked layer.  Layer the crab meat and prawn, broccoli, green onions, and all the peppers. Chill and cover until time to serve.  Cut into 40 squares. 


 

LAUREN FARMS PRAWN MAC AND CHEESE 12-07-2010

 

Recipe developed by Chef David Crews for the United States Freshwater Prawn Association  at the Gold Strike Casino, Dec. 5, 2010

 www.chefcrews.com   http://chefcrews.blogspot.com/index.html

 

1 cup al dente Fusilli Pasta

8 oz. Lauren Farms Freshwater Prawns, peeled

2 Tablespoons chopped bacon

1 Tablespoon pasta seasoning (mix salt, pepper, lemon pepper, thyme, oregano, red pepper flakes)

2 cups heavy cream

4 oz. Goat cheese or cream cheese

1 oz. shredded Cheddar cheese

1 oz. shaved Parmesan

1 oz. butter

 

Melt butter over medium heat.  Add bacon and begin to sauté.  Once bacon begins to brown, add prawns and cook about 1 minute until light pink.  Remove prawns from oil and set to the side. 

 

Add cream and seasoning to the bacon and reduce.

 

Add pasta and prawns to the cream mixture and cook about 1-2 minutes.

 

Remove from heat and stir in cheese.

 

Enjoy!

 


 

LAUREN FARMS PRAWN AND CRAB BRIE BISQUE 11-16-2010

COURTESY OF ELLEN TO LAUREN FARMS

 

1 small onion, minced

1 stick of celery, minced

1 ½ sticks of butter

1 cup of all purpose flour

2 cups of chicken broth

2 cups of half and half

2 cups of whipping cream

2 glasses of Chardonnay (about ¾ cups each)  one for you and one for the bisque

½ lb. Brie (rind removed) and cut in small pieces

1 lb. lump crabmeat (I used ½ can that I got at Fratesi Grocery as I was cooking 2 recipes)

1 lb. Lauren Farms freshwater prawns, peeled

 

Saute the onion, celery and butter for 5 minutes.  Add flour and cook 5 minutes more.

 

Pour in the chicken broth and stir until thickened.  Add half and half and heavy cream.

 

Add the chardonnay and Brie and warm gently until Brie is melted.

 

Add crabmeat to warm and prawns until just cooked.  Do not overcook prawns.

 

Salt and pepper to taste.

 

Notes:  Reserve a small amount of crab meat to top the soup.  Some fresh parsley would be nice, too.  If you are watching your weight and plan to substitute milk or low fat, forget about cooking this.  It pleads to be rich and creamy and just has to be eaten this way or not at all!

 


Lauren Farms Prawn Taco Salad 11-09-2010

1. Prepare grill to medium-high heat. (Or add a bit of juice to pan and sauté prawns.)

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the prawns in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over prawns, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread prawns onto metal skewers. Lightly coat corn with cooking spray. Place prawns kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove prawns from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to prawns. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup prawn mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended.  Add Kosher salt, some lime juice and lime zest.  Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.


Freshwater Prawn Calzones 11-02-2010

Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes or longer.  (Too much liquid will make the calzones soggy.) In a small bowl, season the prawns with salt and pepper. Add the prawns to the skillet and saute until just cooked through (but not completely done), about 2 minutes. Set aside to cool in a small bowl.

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.

Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the prawn mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.  Brush lightly with egg wash for a nice cooked appearance.

Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.

For a smaller calzone try Pillsbury Grands Flakey Biscuits.  These make the calzones taste more like a croissant.

 


Lauren Farms Prawn Scampi 10-12-2010

1 lb. peeled Lauren Farms Freshwater Prawns
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup butter
1/2 teaspoon Cajun seasoning
1/2 tablespoon Worcestershire
1 tablespoon lemon juice
1/4 cup green onion, chopped
1/4 cup fresh parsley, chopped
      or 2 teaspoons dried parsley flakes
French bread
Rice of pasta

Sauté garlic in olive oil over low heat.  Add butter and remaining ingredients and bring to medium heat.  Cook for 3-4 minutes.  Adjust seasoning to taste (we always add more Worcestershire).  Do not boil sauce.  Add prawns and cook 3-4 minutes.  Do not overcook prawns.  Serve immediately with French bread for dipping in sauce.  Delicious over rice or pasta.


Grilled Freshwater Prawn Po' Boy 09-28-2010

Directions

Arrange about 4 prawns on each skewer and add to a 13 by 9-inch casserole dish.

Cook's Note: Don't crowd the shrimp onto the skewer. Allow a little space between, so they cook evenly.

Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.

Preheat the grill to medium-high heat.

Grill the prawn skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.

Remove the prawns from the grill and add to the butter sauce, discarding the skewers. Toss to coat the prawns in the butter sauce.

Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the prawns, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.

Butter Sauce:

Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.

Sweet Pickle Mayonnaise:

Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.


BARBECUE FRESHWATER PRAWNS 09-07-2010

1. Preheat oven to 400°. Stir together first 9 ingredients. Either peel prawns leaving tail in tact or split shell down the back.  Place prawns in a broiler pan; pour lemon mixture over shrimp.

2. Bake at 400° for 35 minutes or just until prawns are done, stirring every 10 minutes. Do not overcook.  Discard bay leaves. Serve with lemon wedges, French bread, and, if desired, Smoked Gouda Grits.

Smoked Gouda Grits

Preparation

1. Bring chicken broth, milk, salt, and pepper to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 5 minutes or until thickened. Stir in cheese and butter until melted.

*Water may be substituted.


 

BACON WRAPPED CATFISH WITH CREAM CHEESE STUFFING 08-31-2010

 

8 catfish fillets, thawed

Olive oil

¼ cup butter

¼ cup yellow onion, minced

1 1/2 cups crabmeat or Lauren Farms Freshwater Prawns, thawed and chopped

¼ cup fresh parsley, chopped

3 garlic cloves, minced

½ teaspoon salt

¼ teaspoon pepper

Old Bay seasoning or your favorite seafood seasoning

1 sleeve buttery round crackers, crushed

4 lemons, halved

½ cup grated Parmesan cheese

2 tablespoons butter

 

Preheat oven to 400 F.  Lightly coat bottom of 13 x 9 baking pan with olive oil.

In sauté pan over medium heat, melt butter.  Add onion; cook 2 minutes or until translucent.  Add crabmeat or prawns, parsley, garlic, Old Bay seasoning (about ¼ teaspoon or to taste), salt and pepper.  Cook 2 minutes, remove from heat and stir in crushed crackers.

 

Place fillets rounded side up and lightly sprinkle with Old Bay seasoning.  Turn fillets flat side up on work surface.  Spread cracker mixture evenly over each fillet.  Begin rolling from the thinner end of the fillet towards the thicker end.  Secure each roll with two toothpicks.

 

Place each roll in the baking pan so the filling is up.  Squeeze ½ lemon over each fillet, then sprinkle with Parmesan cheese and dot with butter.  Cover pan with aluminum foil; bake 20 minutes or until fish and filling are cooked through.

 


 

JAMAICAN JERK CATFISH SALAD 08-24-2010

 

JAMAICAN JERK CATFISH

2 U. S. Farm Raised catfish fillets, thawed

¼ cup vegetable oil

1 bag salad greens

½ mango, sliced

½ red bell pepper, finely diced

1 plantain, sliced in thin strips and fried, optional garnish

 

JAMAICAN DRESSING

Canned chipotle in adobo sauce, add just a teaspoon to taste at a time as it is very HOT

1 lime, juiced

1 ½ teaspoons sugar

1 tablespoon olive oil

2 tablespoons water

¼ cup sour cream

2 tablespoons fresh cilantro, chopped

 

DIRECTIONS

 

Combine vegetable oil and Jerk seasoning in small bowl.  Toss fillets with mixture to coat.  Cover bowl with plastic wrap; marinate 30 minutes or overnight.

Preheat grill.

 

On hot grill, place catfish serving side down.  Cook 4 minutes, turn and cook another 4 minutes or until done.  Remove from grill and set aside to cool.  Slice on the bias into 1 inch strips.

 

Place salad greens on plate.  Add layer of sliced mango, grilled catfish and red bell pepper.  Drizzle with Jamaican Dressing and top with fried plantain strips if desired.

 

Serves 2.

 

DRESSING

Puree adobo, lime juice and sugar in blender.  Slowly drizzle in oil while running.  Next, drizzle in water while running.  Add sour cream and blend until smooth.  Add cilantro and pulse a few times to blend.

 


 

RICE WITH GREEN CHILIES 08-17-2010

 

3 cups sour cream

2 (4 oz.) cans chopped green chilies

2 ½ cups grated Monterey Jack cheese

2 ½ cups grated sharp cheddar cheese

4 cups cooked rice

Salt and pepper to taste

 

Mix all ingredients.  Top  with some additional cheddar cheese.  Cover and bake for 25 minutes at 375.  Remove cover and bake an additional 10 minutes or until bubbly.

This recipe can be easily halved or doubled and assembled early and refrigerated to be baked later.

 


 

BACON WRAPPED CATFISH WITH CREAM CHEESE STUFFING 08-17-2010

 

8 (6 to 8 oz.) catfish fillets, thawed

¼ cup Lauren Farms Freshwater Prawns, thawed and chopped

Fajita seasoning

For stuffing:

Chopped U. S. Farm Raised Freshwater Prawns (optional)

1 cup Italian breadcrumbs

4 oz. cream cheese, softened

2 tablespoons diced jarred jalapeno

2 tablespoons fresh lemon juice

1 teaspoon celery salt

2 tablespoons finely chopped onion

2 teaspoons dried parsley

1 teaspoon ground thyme

16 slices bacon, cooked but not crisp

 

Season fillets with Fajita seasoning.

 

Combine bread crumbs, prawns, cream cheese, lemon juice, celery salt, onion, parsley and thyme.  Divide into 8 portions.

 

Place 1 portion of stuffing in middle of each fillet.  Wrap thin side of fillet towards center then thicker side towards center.  Secure with a toothpick.  Wrap 2 slices of bacon around each fillet securing with tooth picks.  Lightly dust with Fajita seasoning.

 

Spray cooking rack and baking sheet with vegetable oil.  Place fish rolls on rack.  Bake in a 375 degree oven for about 20 minutes or until fish flakes easily.  If needed, crisp bacon under broiler.

 

Remove toothpicks.  Garnish with lemon slices and pimiento strips.

 


 

U. S. Farm-Raised Catfish Bread 08-10-10      

 

Directions

 

Preheat the oven to 350 degrees F.

 

Saute the onion, celery, and pepper with 3 tablespoons of the margarine. When wilted, add the catfish chunks and the remaining 1 tablespoon margarine together with liquid crab boil and mix well. As catfish cooks, break up fish with a cooking spoon. Set catfish mixture aside.

 

In a microwave oven, melt cream cheese on HIGH for 1 minute. Add ketchup, parsley, and pepper and mix well. Fold cream cheese mixture into catfish mixture and add Italian bread crumbs.

 

Cut French bread lengthwise. Place on cookie sheet, sliced side up. Spread catfish mixture on each length of bread. Sprinkle with mozzarella and cheddar mixture.

 

Bake for 10 minutes, or until cheese is melted and bubbly. Cut into individual slices.

 


 

Neiman Marcus Brownies 07-28-2010

 

1 box butter cake mix (can be substituted with butter pecan, yellow, or German chocolate)

1 cup softened margarine, divided

3 eggs, divided

1 8 ounce package cream cheese, softened

1 teaspoon vanilla extract

1 pound powdered sugar

1 cup chopped pecans

 

Preheat oven to 300 degrees.  Grease and flour 9 x 13 inch cake pan. Mix cake mix, ½ cup margarine and 1 egg.  Press into pan.  In a separate bowl, mix cream cheese, remaining ½ cup margarine, remaining 2 eggs, vanilla and powdered sugar until smooth.  Pour over cake mixture.  Sprinkle top with pecans.  Bake about 55 minutes or until filling appears set when pan is gently shaken.  Cool completely on wire rack.  Cut into bars of desired size.

 


 

Blackened Lauren Farms Catfish Tacos 07-26-2010

Created by Chef David Crews

The Chef’s Table, 1011 Rosemary Road, Cleveland, MS

Executive Chef Owner, Staffords on Main, 119 Main Street, Drew, MS

 

2 filets                   2 to 3 oz Lauren farms Catfish (shredded)

1 tsp                      Red Bell peppers (fine diced)

1 tsp                      Green Bell Peppers (Fine Diced)

1 tsp                      Yellow Onion (fine Diced)

1 tsp                      Red Onion Sliced

1 T                          Cajun Season (SunCo Spices)

1 tsp                      Cumin

4                             corn Tortilla

½ cup                    pepper Jack cheese

1 cup                     shredded lettuce

¼ cup                    lime salsa

¼ cup                    sour cream

1 T                          butter

 

         Melt butter over med/high heat

         Shred catfish and season with Cajun spices and cumin

         Add peppers and onion,  sauté for about 2 mins

         Add Catfish and sauté for about 30 seconds

         Spread cheese over corn tortillas then add the catfish mixture

         Place in a 425 oven for 3 mins (open faced)

         To serve mound shredded lettuce, fold the tacos closed and place on lettuce mound

         Top with lime salsa and garnish with sour cream

 


 

SPICY CATFISH STRIPS WITH THAI DIPPING SAUCE 07-20-2010

Note:  While thawing catfish, prepare dipping sauce and let cool.

 

SPICY CATFISH STRIPS

 

2 to 4 Catfish Fillets (number depending on size)

2 tablespoons chili sauce, such as Sriracha sauce

½ cup fish breading

1 tablespoon Chinese 5 Spice

2 cups vegetable oil

Combine catfish and chili sauce in small bowl.  In another small bowl, mix breading and Chinese 5 Spice.  Add catfish strips a few at a time, tossing gently to coat with breading; shake off any excess.  In large skillet, heat oil to 350.  Add catfish strips slowly and cook until golden brown (about 4 minutes).  Remove strips from oil and drain on paper towels.  Place on serving dish with Thai Peanut Dipping Sauce.  Serves 2.

 

THAI PEANUT DIPPING SAUCE

 

½ cup coconut milk (reduced fat if available)

3 tablespoons peanut butter

1 tablespoon soy sauce

¼ teaspoon red pepper flakes

¼ teaspoon sesame oil

1 garlic clove, minced

In small saucepan, whisk together all ingredients over medium heat; bring to a simmer.  Reduce heat to low; cook 5 minutes.  Remove from heat and let cool to room temperature before serving.

 


 

BEST EVER BROILED OR GRILLED PRAWNS 07-06-2010

 

2 lbs. Lauren Farms Freshwater Prawns

4 tablespoons chili powder, divided

1 tablespoon salt (or less)

¼ lb. butter

1 onion finely chopped

2 garlic cloves finely chopped

1 cup ketchup

1 cup Worcestershire sauce

1/3 cup brown sugar

1 lemon, sliced

2 tablespoons lemon juice

1 teaspoon crushed bay leaves

1 teaspoon thyme

½ teaspoon cayenne pepper

Tabasco or other hot sauce to taste

 

Peel prawns leaving tail fin on for presentation if desired.  Sprinkle with 1 tablespoon chili powder and salt.  Refrigerate about 30 minutes.

 

While prawns are chilling, melt butter in small pan.  Add the onion and garlic.  Place all the rest of the ingredients in the pan adding salt to taste and remaining chili powder at the end.  Add Tabasco sauce to taste.  Simmer for about 15 minutes or until sauce is somewhat reduced.  Remove lemon slices.  Adjust seasoning.  Remove sauce from heat and let cool a bit.

 

Pour about ¼ of the sauce over prawns and return to refrigerator.

 

Spray rack with vegetable oil.  Broil or grill about 3 minutes per side watching closely so as not to overcook.  Serve with remaining sauce for dipping.  Also, good over rice or salad greens.

 


 

SPINACH AND ARTICHOKE DIP WITH CATFISH 06-22-2010

 

3 to 6 Catfish Fillets (number depending on size)

1 pound bag frozen chopped spinach, defrosted and drained

1 can artichokes, drained

¾ cup Parmesan cheese, grated and divided

½ cup green onions, diced

1 cup mayonnaise

2 tablespoons fresh garlic, chopped

1 teaspoon hot sauce

Salt and pepper to taste

 

Preheat oven to 350 F.  Squeeze excess moisture our of spinach and artichokes.

Combine ½ cup Parmesan cheese and all remaining ingredients in large bowl.  Transfer to glass baking dish.  Sprinkle with remaining ¼ cup cheese.

Bake 40 minutes or until hot in the middle and golden brown.

Serve warm with your favorite crackers.

Serves 4.

 


 

CATFISH PINWHEELS WITH BLEU CHEESE, DRIED CHERRIES AND ARUGULA 06-15-2010

 

CATFISH PINWHEELS

2 to 4 Catfish Fillets (number depending on size), cooked and flaked

3 cups arugula or baby spinach

1 package tortilla wraps

 

BLUE CHEESE SPREAD

1 8 oz. cream cheese, softened

½ cup dried cherries or cranberries (we use more as we like the sweetness)

¼ teaspoon salt

¼ teaspoon black pepper

In the bowl of an electric mixer, combine cream cheese, bleu cheese, dried fruit, salt and pepper

Mix on high 3 minutes or until completely incorporated.

***  Lay flat bread onto work surface.  Spread layer of Bleu Cheese Spread across entire surface.  Add layer of catfish, then top with thin layer of arugula or spinach.

*** Starting at one end, tightly roll up flat bread.  Repeat with remaining flat bread.  Cover with plastic wrap and place in refrigerator 5 minutes or overnight to chill before slicing.

*** Slice into 1 inch pieces and place on serving tray.

 

2 tablespoons olive oil, divided

1 cup mushrooms, thinly sliced

½ sweet onion, thinly sliced

3 cloves garlic, minced

1 cup grape tomatoes, halved

1 cup crushed tomatoes

1 tablespoon butter

1 tablespoon dried Italian herbs

1 teaspoon salt

1 teaspoon freshly ground black pepper

¼ cup chopped Italian parsley

Parmesan cheese to taste

2 servings pasta, cooked

 

Preheat oven to 400.  Place 1 tablespoon olive oil in skillet over medium high heat.  Add mushrooms, onion and garlic; sauté until tender, about 5 minutes.  Add grape tomatoes and crushed tomatoes; cook 3 more minutes until heated through.

While vegetables are cooking, add butter and remaining olive oil to oven proof skillet over medium high heat.  Season both sides of catfish with Italian herbs, salt and pepper.  Carefully place catfish in skillet; cook 3 minutes.  Turn fillets and cook another 2 minutes.

 

Slowly spoon vegetable mixture onto fillets in skillet.  Place in oven and cook 5 minutes.  Remove from oven; sprinkle with Italian parsley.  Serve with your favorite pasta and Parmesan cheese.  Serves 2.

 


 

Jo’s Marinated Olives 06-02-2010

 

½ Cup Olive Oil

1-Bottle (8.5 oz) of Balsamic Vinegar

½ Cup Raspberry Vinaigrette Dressing

1 Package of Italian Season

1 cup Brown Sugar

1 teaspoon Minced Garlic

1 Teaspoon Creole Seasoning

 

Wisk all Together

Pour Mixture over Olives

 

2 cans Large Black Olives

2 Cans Green Olives

 

For Color

1 Pint Cherry Tomatoes

 

Refrigerate for I Hour or over night

 

Serve for Appetizers

 


 

BAKE CATFISH PROVENCAL 06-01-2010

 

2 to 4 Catfish Fillets (number depending on size)

2 tablespoons olive oil, divided

1 cup mushrooms, thinly sliced

½ sweet onion, thinly sliced

3 cloves garlic, minced

1 cup grape tomatoes, halved

1 cup crushed tomatoes

1 tablespoon butter

1 tablespoon dried Italian herbs

1 teaspoon salt

1 teaspoon freshly ground black pepper

¼ cup chopped Italian parsley

Parmesan cheese to taste

2 servings pasta, cooked

 

Preheat oven to 400.  Place 1 tablespoon olive oil in skillet over medium high heat.  Add mushrooms, onion and garlic; sauté until tender, about 5 minutes.  Add grape tomatoes and crushed tomatoes; cook 3 more minutes until heated through.

While vegetables are cooking, add butter and remaining olive oil to oven proof skillet over medium high heat.  Season both sides of catfish with Italian herbs, salt and pepper.  Carefully place catfish in skillet; cook 3 minutes.  Turn fillets and cook another 2 minutes.

 

Slowly spoon vegetable mixture onto fillets in skillet.  Place in oven and cook 5 minutes. 

Remove from oven; sprinkle with Italian parsley.  Serve with your favorite pasta and Parmesan cheese.  Serves 2.

 


 

Orange Pork Loin by Jo Harris  05-26-2010

 

Ingredients:

1 -3 lb Pork Loin Roast

¼ cup Cracked Pepper

1 Lemon

I Jar Orange Marmalade

1 tsp Minced Garlic

¼ Cup Spicy Mustard

 

Directions:

1-Place pork roast on baking rack with the fat side up

2- Squeeze cut lemon all over the top

3- Coat the pork roast with the ¼ cup cracked pepper

Bake in the oven for 1 hour at 350 degree –Next

Remove from the oven cover with foil and   let the roast rest 

4- In a small bowl mix marmalade, garlic, and spicy mustard together. Place mixture over the partly cooked pork roast

Return to the oven; continue to bake until tender about one hour or more.

Yields 4 to 6 servings Enjoy

 


 

Chocolate Cobbler 05-18-2010

 

2 cups self rising flour

1 cup sugar

2 tablespoon Vanilla

12 Tablespoon Butter

\4 Table\spoon Plus 1/2 cup coco Divided

1 cup Milk

2 1/2 cups brown sugar

3 Cups Hot Water

 

Direction

Preheat Over 350 degree

In 9X 13 Baking Dish Melt all butter

In a Bowl Combine the Flour, Sugar, 2 tablespoon Vanilla, and 4 Tablespoon Coco.

Stir In 1 cup Milk until smooth

Pour into the melted Butter 9X 13 Baking Pan

Combine Brown Sugar and remaining coco - Sprinkle over the Batter

Now you are ready to pour the 3 cups of hot water over the top

DO NOT STIR
Bake in pre-heated over 350 degree for 40 to 45 minutes or until cake springs back when touched

 

Thank you Mandy Steelman

 


 

Jo's Pecan Pie 05-12-2010

 

1 Cup Sugar

1 Teaspoon Vanilla

1 Cup Dark Corn Syrup

1 Cup Pecans Chopped

3 Eggs

2 Tablespoon Butter melted

1 Pie Shell unbaked

 

Preparation:

Combine sugar and corn syrup in a small saucepan: bring to a boil. Beat 3 eggs at medium speed until blended. Gradually add hot sugar mixture to eggs slowly while beating constantly. Stir in butter, vanilla and pecans. Pour mixture into pie shell: bake at 350for 40 min.

 


 

Sharon's Freshwater Prawn Casserole 05-11-2010

 

1 8 oz. cream cheese

1 stick margarine

2 Tbs. margarine

2 lbs. Lauren Farms freshwater prawns, shelled

1 can cream of mushroom soup

3 cups rice, cooked

1 Tbsp. garlic powder

1/2 tsp. red pepper

dash white pepper

2 c. Velveeta cheese, chopped

1 large onion, chopped

1 large bell pepper, chopped

1  8 oz can mushrooms, sliced

 

Melt one stick margarine in a small pot.

Add cream cheese and Velveeta and melt over low heat.

In another large pot melt 2 tbs margarine, onion, bell pepper, and mushrooms until sautéed, 5 to 7 minutes.

Stir in mushroom soup, rice, garlic powder, pepper and prawns. Add cream cheese mixture.

Add Tony's seasoning to your taste if desired.

Pour into 9x13 pan.

Bake at 350 20 to 30 minutes or until bubbly.

Freezes well.

 


 

Strawberry Cake 05-05-2010

 

1 Box Duncan Hines Butter Golden Cake Mix

1 / 4 Cup Wesson Oil

3 Eggs

1 Can Strawberry Pie Filling

            (Can cut or mash up the Strawberry Pie Filling  if you wish – and can save several for garnish

            on top of the cake , you will need to measure about 1 ½ cup of strawberry pie filling for the cake mixture)

 

Mix in order.

Cook in bunt pan 350 degree 45 min or until done in the middle. Icing after cooled.

 

Icing:

Powdered Sugar 1 cup

Add little milk to make thin 2 tablespoons (not to much)

 

Drizzle over top of cake

 


 

U. S. FARM RAISED CATFISH OR PRAWN SALAD IN BEAVER DAM TOMATOES 05-04-2010

 

2 large or 4 small Lauren Farms fillets, cooked and flaked

Or

1 lb. Lauren Farms freshwater prawns, cooked and chopped

1 tablespoon Cajun seasoning

1 red pepper, diced

1 green pepper, diced

1 cup celery, diced

½ red onion, finely diced

½ cup green onion, thinly sliced

1 cup mayonnaise

1 tablespoon hot sauce

Salt and pepper to taste

Bacon bits and/or crumbled blue cheese (optional toppings)

4 Beaver Dam tomatoes, top removed then sliced vertically to resemble a flower

Green lettuce leaves

 

Cook catfish fillets or prawns in salted water.  Simmer the fillets in simmering water for 5 to 7 minutes.  

 

Cool and flake.

 

 For prawns bring salted water to a boil, add medium prawns, begin timing immediately and cook for approximately 2 minutes. (Adjust time to size of prawns.)  Drain and immerse in ice water to stop cooking.  Drain and chop.

 

Combine catfish or prawns with bell peppers, celery, onion, mayonnaise, hot sauce, and salt and pepper in bowl; mix well.

 

Garnish plate with lettuce.  Stuff tomatoes with salad.

 

Serves  4.

 


 

Peach Cake 04-28-2010

 

1 Box Duncan Hines Butter Golden Cake Mix

1 / 4 Cup Wesson Oil

3 Eggs

1 Small can slice peaches and all the juice  

            (Can cut or mash up the peaches if you wish – and can save several for garnish on top of the cake if you wish. If you use a

            bigger can to save out some of the    peaches the you will measure about 1 ½ cup of peaches and juice for the cake mixture)

 

Mix in order.

Cook in bunt pan 350 degree 45 min or until done in the middle. Icing after cooled.

 

Icing:

Powdered Sugar

Add little milk to make thin (not to much)

 

Drizzle over top of cake

 


 

SPRING ONION AND CHEDDAR CATFISH CASSEROLE 04-27-2010

 

4 Lauren Farms Catfish Fillets, cooked and roughly chopped

1 8 oz pkg. elbow macaroni

2 cups shredded cheddar cheese

2  10.75=ounce cans condensed cream of potato soup

2 eggs, lightly beaten

1 bunch green onions, thinly sliced

1 cup celery, diced

¼ cup yellow onion, diced

1 ½ tablespoons hot sauce

1 tablespoon fresh lemon juice

2 teaspoons Creole seasoning

 

Preheat oven to 375.  Lightly coat 11 x 13 casserole dish with pan spray.

Cook pasta according to package directions, drain and place in large mixing bowl.  Add remaining ingredients and stir to combine.

Spoon catfish mixture into casserole dish.  Place in oven and cook 30 minutes or until bubbly and top is nicely browned.

 


 

SOUTHERN STYLE SWEET BOURBON GLAZED CATFISH 04-13-2010

WITH TOASTED PECANS

 

2 U.S. Farm Raised Catfish Fillets

¼ cup seasoned cornmeal

2 T. of your favorite seasoning blend

½ cup vegetable oil (we use ½ olive oil and ½ canola oil)

½ cup fresh pecans

 

SWEET BOURBON GLAZE

¼ cup dark brown sugar, packed

2 tablespoons bourbon

1 tablespoon molasses

1 tablespoon apple cider vinegar

1 tablespoon soy sauce

1 garlic clove, minced

¼ teaspoon red pepper flakes

 

Place cornmeal into shallow dish and mix in seasoning blend.  Coat fillets well and shake off any excess.

 

Place large sauté pan over medium heat; add oil.  When hot carefully add catfish.  Cook approximately 3 to 4 minutes.  Turn fillets over and cook 2 more minutes.  Place catfish on serving platter.

 

Discard any remaining oil in pan and wipe clean with paper towel.  Place pecans into hot pan shaking constantly.  Toast approximately 5 minutes or until lightly browned. 

Remove from pan and sprinkle over catfish.

 

Pour Sweet Bourbon Glaze over catfish fillets.  Serve with roasted sweet potatoes and mustard greens.

 

Sweet Bourbon Glaze:  Whisk together ingredients in small sauce pan.  Bring to a boil.  Reduce heat and simmer 5 minutes.

 

 


 

Prawn and Artichoke vinaigrette 03-31-2010

 

2-3 lbs. freshwater prawns, shelled and cooked

2 (14 oz.) cans artichoke hearts, drained

1 (3 ½ oz.) jar capers

1 T. celery seeds

2 bay leaves

2 small red onions, sliced thinly, separated into rings

2 lemons, sliced

24 oz. bottled Italian dressing

½ cup white vinegar

1 tablespoon prepared horseradish

 

Bring 8 cups of water and 3 teaspoons of salt to a boil. Add shelled prawns. Cook 3 minutes. Test for doneness. Drain & plunge into ice water to cool, drain.  Do not overcook.

Layer prawns, artichokes, capers, celery seeds, bay leaves, onion and lemon slices in large container. Mix dressing, vinegar and horseradish then pour over prawn mixture. Seal and leave to marinate for 6-24 hours in refrigerator. Drain prawn mixture and serve on salad greens . Yield 8-12 servings.

 


 

PESTO EGGS WITH PRAWNS 03-31-2010

 

½ lb. freshwater prawns, shelled

8 hard-cooked eggs

¼ cup mayonnaise

¼ teaspoon garlic powder

¼ teaspoon salt (or less)

    Dash of ground red pepper (cayenne)

1 – 2 tablespoons pesto*

 

Bring salted water to a boil.  Add large prawns and begin timing immediately. Cook for 3 minutes only.  Drain and immerse in ice water to stop cooking.  Drain cooled prawns.  Reserve 16 whole prawns. Chop remaining prawns (should be approximately ½ cup).

 

Cut eggs in half lengthwise.  Carefully remove yolks and place in small bowl; reserve egg white halves.  Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy.  Stir in chopped prawns.

 

Carefully spoon yolk mixture into egg white halves.  (May be covered and refrigerated for up to 24 hours.)  Just before serving, top each with about ¼ teaspoon pesto.  Top each with a whole prawn.

 

For an elegant touch:  Place each pesto egg in a foil cupcake liner.  Add crushed ice to serving platter and place eggs in liners on top.

 

*  We use Classico Pesto found in the jarred spaghetti sauce section of your grocer.

 


 

Pickled U. S. Farm-Raised Freshwater Prawns 03-30-2010

Seafood Watch – BEST CHOICE – www.seafoodwatch.org

 

2 lbs. Lauren Farms freshwater prawns, peeled

Liquid crab boil or the seafood seasoning of your choice

3 small white onions, thinly sliced

¼ cup tarragon vinegar

2 tablespoons pickling spices

2 teaspoons salt

1 teaspoon sugar

1 teaspoon Worcestershire sauce

½ teaspoon dry mustard

¼ teaspoon ground red pepper

½ cup olive oil

¼ cup chopped fresh parsley – Italian parsley preferred

 

  1. Bring 2 quarts of water to a boil.  Add 2 tablespoons salt and liquid crab boil to taste.  Boil for a few minutes for the flavors to blend.  Add peeled prawns.  Begin timing immediately.  Depending on the size of the prawn, cook for 2-3 minutes.  DO NOT OVERCOOK.  Drain and immerse in an ice bath to stop the cooking.  Drain and allow excess water to be removed.

  2. Mix vinegar, pickling spices, salt, sugar, Worcestershire, dry mustard and red pepper.  Stir well to combine and allow dry ingredients to blend.  Add olive oil last.  Mix.

  3. Place onions in a gallon zip lock bag (or plastic container) and add prawns.  Mix marinade well and pour over mixture being sure the marinade is well distributed.  Refrigerate for 1-2 days turning container occasionally to allow seasoning to be well distributed.  Before serving add fresh parsley.

  4. Serve as an appetizer or salad topping.

 

Options:   fresh sliced vegetables of your choice, button mushrooms, artichokes, black or green olives, etc.

 


Artichoke and Prawn Alfredo Pizza 03-16-2010

Feel free to add toppings of your choice such as fresh green or red onion, sliced mushrooms, bacon, etc.  We added additional red pepper flakes and cheese.

1 teaspoon olive oil, more if needed
1/2 lb. uncooked large prawns, peeled
1/8 teaspoon crushed red pepper flakes
1 (12") pizza crust from the dairy section
3/4 cup jarred Alfredo Sauce, any flavor
garlic salt to taste
1 (14 oz.) jar marinated artichoke hearts, drained and chopped
2 tablespoons chopped drained sun-dried tomatoes packed in oil
1/3 cup shredded mozzarella cheese

Preheat oven to 450.
Place pizza crust on ungreased baking sheet.  Brush olive oil on edges of crust.  Evenly top with 1/2 cup sauce, then garlic salt, artichokes, tomatoes and prawns.  Top with remaining sauce, then sprinkle with cheese.  Bake 12--15 minutes or until cheese is melted.  Prawns should be cooked in this amount of time.


 

Oven Baked Catfish Cakes with Lemon Caper Sauce 03-02-2010

 

1 lb. U.S. Farm Raised Catfish Fillets – cooked in salted water
1-1/2 cup Mashed Potatoes
1 tablespoon Creole mustard

1 tablespoon mayonnaise

1/2 teaspoon capers, chopped

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon hot sauce

1 teaspoon chopped fresh Parsley (or dried)
1/4 cup Diced Red Onion
1/4 cup Diced Red Bell Pepper
1/4 cup Olive Oil
1 cup Seasoned Bread Crumbs

 

  1. Mix together all ingredients, except the olive oil and the bread crumbs.
  2. Shape into equal size cakes.  About 8.
  3. Coat cakes with breadcrumbs.
  4. In a heated skillet brown cakes in the olive oil approximately 2 minutes on each side.
  5. Transfer the catfish cakes to a greased baking sheet and [place into a 350°F (180°C) preheated oven for 15 minutes.
  6. Remove the catfish cakes from the oven and place them on a serving dish.  Garnish with Lemon Caper Sauce and fresh lemon wedges.

 

Yield:  4 servings

 

Lemon Caper Sauce

 

2 tablespoons mayonnaise

1 tablespoon Creole mustard

1/4 teaspoon Cajun seasoning blend

1 tablespoon capers, chopped

1 teaspoon hot sauce

1 tablespoon red onion, finely diced

1/2 lemon, juiced

 


 

U. S. Farm-Raised Catfish Quiche 02-23-2010

The Catfish Institute Visit www.uscatfish.com for other new and delicious recipes.

 

2 catfish fillets, cooked and flaked

1/2 cup mayonnaise

2 tablespoons flour

2 large eggs, beaten

½ cup whole milk

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup Swiss cheese, grated

½ cup green onion, thinly sliced

1 9-inch unbaked pie crust or 8 mini pie crusts

 

Preheat oven to 350.  In large bowl, beat together mayonnaise, flour, eggs, milk, salt and pepper.

Fold in catfish, cheese and onion.  Pour into pie crust.  Bake in middle of oven for 40 minutes, or until a knife inserted near the center comes out clean.

Cool on wire rack 5 minutes before serving.  Garnish with thinly sliced green onions if desired.

 


 

Pesto Prawns With Pan-Roasted Tomatoes 02-16-2010

 

Note:  You may substitute commercial pesto for the fresh basil leaves, pine nuts and garlic cloves.  Find prepared basil pesto in the spaghetti sauce section at your local grocer.  Use approximately ½ jar.  If Mediterranean Blend butter is not available, season prawns with oregano and garlic salt.

 

Serves: 4

Preparation Time: 20 Minute(s)

Cook Time: 15 Minute(s)

 

Ingredients

 

1 cup packed fresh basil leaves
1 Tbsp. pine nuts
2 cloves garlic
6 Tbsp. I Can't Believe It's Not Butter!® Mediterranean Blend spread, divided
1-1/4 lbs. uncooked medium prawns, peeled

2 cups cherry tomatoes
8 ounces fettuccine, cooked and drained
1/3 cup grated Parmesan cheese

 

Process basil, pine nuts and garlic in food processor. While processing, slowly add 2 tablespoons melted I Can't Believe It's Not Butter!® Mediterranean Blend spread and process to make a smooth paste; set aside.

 

Melt 2 tablespoons Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook shrimp in batches, stirring occasionally, 3 minutes or until shrimp turn pink. Remove prawns and set aside.

 

Melt remaining 2 tablespoons Mediterranean Blend in same skillet and cook tomatoes, stirring frequently, 4 minutes or until softened.

 

Toss hot fettuccine with pesto mixture and cheese in large bowl until evenly coated. Add shrimp and tomatoes; toss to coat. Garnish, if desired, with additional grated Parmesan cheese.

 


 

PRAWN AND CRABMEAT (optional) LASAGNA 02-09-2010

 

Delicious!  Imitation crabmeat may be substituted if you must.

This is a 1/2 recipe for a 8 x 8 Pyrex dish.  Double for a 9 x 13 dish.

 

Directions

Preheat the oven to 350 degrees F. Spray a 8 x 8 inch pan with vegetable oil cooking spray.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain, place noodles in cool water and set aside.

 

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well. Add the salt and pepper and stir again.

 

Add the crab and cook for about 3 to 4 minutes, then add the shrimp and turn off the heat.

 

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with noodles, placing them side by side, cutting to fit if necessary. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.

 

Bake for 15-20 minutes, uncovered, or until bubbly. Allow to sit for 5-10 minutes before slicing.

 


Bacon and Tomato Cheese Ball 02-04-2010

 4 Blocks Cream Cheese

 

1 6oz Package Real bacon Bites

 1 6oz Jar of Sundried Tomatoes Diced

 

1 Package Dry Ranch Dressing

 

1 Teaspoon Dried Chives

 

Mix all together

Form in to a ball

Place Pepper Jelly on top when you serve

Serve with Crackers

Enjoy

 


Creole U.S. Farm-Raised Catfish 01-26-2010

Creole Tartar Sauce:

For the catfish:

Directions

Preheat oven to 400 degrees F. Heavily spray baking sheet and wire baking rack with butter or olive oil cooking spray; set aside. This technique will keep the bottom of the fillet crisp.

Place catfish fillets in a large zip-top bag; set aside.

In a small bowl stir together buttermilk, Tabasco and Cajun seasoning. Pour into zip-top bag over fish. Squeeze out air and seal. Marinate in refrigerator for 30 minutes or more.

Spread cornflake crumbs in a pie plate or shallow bowl. Remove fish from bag, shaking off any excess buttermilk. Coat catfish with crumbs and place on wire rack.

Lightly spray with cooking oil and bake for 20 minutes or until done.   Broil while watching carefully to lightly brown the fillets.

For Creole tartar sauce:

Serve fish hot with tartar sauce.


U. S. Farm-Raised Catfish Bread 01-26-2010  

Directions

Preheat the oven to 350 degrees F.

Sauté the onion, celery, and pepper with 3 tablespoons of the margarine. When wilted, add the catfish chunks and the remaining 1 tablespoon margarine together with liquid crab boil and mix well. As catfish cooks, break up fish with a cooking spoon. Set catfish mixture aside.

In a microwave oven, melt cream cheese on HIGH for 1 minute. Add ketchup, parsley, and pepper and mix well. Fold cream cheese mixture into catfish mixture and add Italian bread crumbs.

Cut French bread lengthwise. Place on cookie sheet, sliced side up. Spread catfish mixture on each length of bread. Sprinkle with mozzarella and cheddar mixture.

Bake for 10 minutes, or until cheese is melted and bubbly. Cut into individual slices.

 

Good Morning Mississippi Recipes 2010