Monday, November 28, 2011

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

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

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.

Tuesday, November 1, 2011

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

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.