Sunday, September 28, 2008
The Pond Bank Harvest is always an exciting time for me, because I get to see old friends and then meet new ones. It was unreal the amount of folks who came this year from miles and miles away. We had customers come from as far as Louisiana, Memphis and Hattiesburg who drove hours with their families to get some prawns and enjoy a beautiful drive.
If you'd like to get some prawns, please call! Currently, we are harvesting the rest of our ponds, de-heading them, size-grading them, and putting them in our blast freezer for our customers. Our 2008 crop is continuing to come in, and we'd love to sell you some!
Thanks again for your support as always,
PS: I have some pictures from the sale that I want to post - I will put those up in the next few days.
Monday, September 8, 2008
(If anyone tries these recipes, and has feedback, please feel free to leave it! I love to hear from ya'll!)
Freshwater Prawn Quesadillas & Chipotle Sauce
(To serve 2 people use about 1 lb. of prawns, 4 tortillas and prepare 1/3 of the filling.)
2 lbs. U. S. farm-raised freshwater prawns, peeled
3 cups (packed) pepper jack cheese, grated
1 ½ cups bacon, cooked and chopped roughly
3 cups spinach, washed, spun dry and shredded
12 (8 inch) flour tortillas
¼ cup vegetable oil as needed
Cilantro sprigs and lime wedges for garnish
Bring about 8 cups of water to a boil and add 1 to 2 tablespoons of salt according to taste. Add prawns and cook for about 3 minutes being very careful not to overcook. Drain and immediately immerse in ice water to stop cooking. Drain and chop chilled prawns into bite-sized pieces.
Combine prawns, pepper jack cheese, bacon and spinach. Divide the mixture evenly on the tortillas. Fold tortilla in half and press down to flatten. Over medium heat in a large skillet or on flat top (we use the electric skillet heated to about 250 which holds 4 tortillas at a time), heat 1 teaspoon or so of oil. Cook quesadillas on both sides until cheese melts and tortillas are golden brown, about 1 ½ - 2 minutes per side. Add oil as needed. Cut quesadillas in ½. Drizzle with chipotle sour cream. Garnish with cilantro sprigs and serve with lime wedges. 12 servings.
1 cup sour cream
¼ cup chipotle in adobo, pureed
Mix ingredients with about ¼ cup water. Pour into squirt bottle. Refrigerate.