Pesto Eggs with Prawns

½ lb. Lauren Farms freshwater prawn tails, 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.

Southern Style Sweet Bourbon Glaze Catfish

(From The Catfish Institute’s new cookbook: FRESH IDEAS FOR U.S. CATFISH)

2 U.S. Farm Raised Catfish Fillets
¼ cup seasoned cornmeal
2 T. of your favorite seasoning blend
½ cup vegetable oil (may use ½ olive oil and ½ canola oil)
½ cup fresh pecans

SWEET BOURBON GLAZE
¼ cup dark brown sugar, packed
2 tablespoons bourbon (may substitute vanilla extract to taste)
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 garlic clove, minced
¼ teaspoon red pepper flakes

Whisk together ingredients for glaze in a small sauce pan. Bring to a boil; reduce heat and simmer 5
minutes. Set aside and warm prior to use.

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. (May mix some of the pecans in the Glaze and sprinkle remaining on fillets.)

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.

Lauren Farms Pesto Prawn Pizza

DELICIOUS AND SO EASY!!! Cooking this on WABG Delta Kitchen tomorrow!

Enjoy,
Dolores


PESTO PRAWN PIZZA

1 lb. peeled Lauren Farms freshwater prawns
1 ½ teaspoons olive oil
1 large yellow onion, chopped
1 red bell pepper, chopped
Fresh chopped mushrooms or 4 oz. can of mushrooms, drained (optional)
½ teaspoon Kosher salt
½ teaspoon oregano
1 ½ lb. bakery pizza dough** or 1 roll refrigerated pizza dough
½ cup basil pesto
1 package Italian blend cheese

Preheat oven to 350 degrees.

Peel prawns and season with salt and oregano. Refrigerate.

Spread pizza dough on baking sheet which has been lightly sprayed with cooking spray. Bake 5 minutes
or according to package directions. Remove from oven.

** If using pizzeria dough, lightly sprinkle flour on large surface and roll to about ¼ inch thick.

Place olive oil in skillet and sauté onion, pepper and mushrooms until crisp-tender.

Spread pesto over dough adding extra, if necessary, to make a thin layer. Spread mushrooms, onion and pepper evenly over pizza. Add prawns and top with cheese.

Bake for 15-20 minutes until dough is lightly browned. Serve immediately.

From Delta Kitchen: Catfish Kiev and Curried Rice

My mom Cecelia used to make this curried rice when I was a child, and now it's my family's favorite side dish! So incredibly delicious!! Enjoy.

U. S. FARM-RAISED CATFISH KIEV

6 U.S. Farm-Raised Lauren Farms Catfish Fillets (3-5 oz. or a bit larger)
1 teaspoon onion salt
4 oz. cream cheese
2 green onions, chopped
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1 (4 oz.) can mushroom stems and pieces, drained
½ cup melted butter
2 pkgs. seasoned croutons, crushed
Parsley sprigs

Thaw catfish fillets partially (they are easier to cut). Cut fillets in half the long way. Thaw completely.
Press slightly to flatten (optional – I don’t do this). Sprinkle with onion salt.

In medium bowl, combine cream cheese, 2 tablespoons margarine and lemon pepper seasoning. Stir in
mushrooms. Divide mixture into 12 portions. Place a portion of cheese mixture at one end of each strip
of catfish. Roll catfish around cheese and secure with a toothpick.

Dip rolls into melted margarine and roll in crumbs. Place a wire rack on a cookie sheet and spray with
vegetable oil. Place rolls on the rack. Bake uncovered at 375 for 25 minutes or until catfish flakes easily
when tested with a fork and crumbs are golden brown. Remove tooth picks. Garnish with parsley.

Yield: 6 servings


MiMi’s CURRIED RICE

16 oz. frozen chopped broccoli
2 teaspoons lemon juice
4 slices American cheese (more if you like it cheesier)
1 teaspoon curry powder (we like a bit more)
1 tablespoon Worcestershire sauce
½ mayonnaises (we add more for moister rice)
3 cups cooked rice

Cook and drain broccoli. Combine lemon juice, cheese, curry powder, Worcestershire and mayonnaise.
Combine broccoli, sauce and rice. Top with a bit more cheese. Bake covered at 350 for 25 minutes.
Uncover last 5 minutes.

Layered Catfish Dip

In honor of National Catfish Month, I'm cooking this tasty dish on WABG's Delta Kitchen tomorrow morning. Be sure and tune in!

Layered Catfish Dip

3 cups water
1 pound U.S. Farm-Raised Catfish fillets
12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of garlic salt
1 small onion, chopped
1 22-ounce bottle chili sauce
Crackers for serving

1. Bring water to a boil in a large skillet over medium heat. Add catfish fillets and return to a boil. Reduce heat to medium-low, cover and gently simmer for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using a slotted spatula, remove fillets from water and place on a plate to cool slightly. Flake catfish; set aside.

2. Stir cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt in a medium bowl until well blended. Stir in chopped onion.

3. To assemble dip, spread the cream cheese mixture over a 12-inch plate or shallow serving bowl. Spread chili sauce over the cream cheese layer. Top with the flaked catfish. Garnish with parsley sprigs and serve with crackers.

Creole Catfish with Mushroom Prawn Sauce

I cooked this on WABG's Delta Kitchen on 8/9! Enjoy!

8 U.S. Farm-Raised Catfish Fillets
2 tablespoons Creole seasoning
¼ cup mayonnaise
1 cup fresh mushrooms, sliced
½ cup sliced green onions (chop more for garnish if desired)
¼ cup minced fresh parsley (chop more for garnish if desired)
8 oz. peeled freshwater prawns
2 tablespoons butter
2 (10 oz.) cans Cream of Mushroom soup
2 tablespoons sherry
Salt, white pepper, black pepper and cayenne pepper to taste
2 tablespoons butter (or more if needed)
Angel hair pasta or fettuccini, cooked

Rub the Creole seasoning on each side of the catfish. Spread each side with a thin layer of mayonnaise.
Set aside. Sauté the mushrooms, green onions, parsley, garlic in 2 tablespoons butter for 3-5 minutes.
Add the prawns and sauté until light pink – do not overcook. Remove prawns. Add the soup and sherry
and mix until smooth. Season with the salt, white pepper, black pepper and cayenne pepper. Heat
mixture thoroughly and add prawns last.

Cook the fish in butter in a skillet about 3 minutes per side or until done.

Add cooked pasta to plate and top with sauce. Place cooked fillet on pasta and drizzle with sauce.

Garnish with chopped green onion and/or parsley if desired.