tag:blogger.com,1999:blog-53820410469782111192024-03-13T14:19:08.903-07:00Lauren FarmsFreshwater Prawns PROUDLY Grown in the USA
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<p>Dolores & Steve Fratesi</p>
<p>Leland, Mississippi | laurenfarms.com | 662-390-3528</p>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5382041046978211119.post-4882236839273257552012-03-27T15:09:00.001-07:002012-03-27T15:10:56.463-07:00Annie's Appetizer and Prawn-Stuffed Mushrooms<span style="font-weight: bold;">ANNIE'S APPETIZER</span><br /><br />1 1/2 lbs. freshwater prawns, shelled<br /><br />Prepare water with salt and liquid crab boil to taste. Bring to a boil. Add prawns to boiling water and cook large prawns for ONLY<br />3 MINUTES for large prawns. DO NOT OVERCOOK. Drain and immediately immerse in ice water to cool. Chop prawns and<br />reserve several for garnish. Cover and refrigerate until ready to combine with other ingredients.<br /><br />1 large bell pepper, chopped<br />3 green onions, chopped<br />1 or 2 small cans sliced black olives, drained<br />1 (8 oz.) pkg. grated Mozzarella cheese<br />1 (12 oz.) jar cocktail sauce (we like the Heinz spicy if it is available – if not, you can add some horseradish according to taste)<br />2 (8 oz.) pkgs. Cream cheese, softened (use lower fat if desired)<br />4 tablespoons sour cream (use more if needed to make cream cheese easy to dip<br />1 tablespoon Worcestershire sauce<br />2 teaspoons lemon juice<br />½ teaspoon ground red pepper<br />1 clove garlic, minced<br /><br />Stir together cream cheese, sour cream, Worcestershire, lemon juice, red pepper and garlic.<br />Combine green pepper, onions, olives, cheese and chopped prawns in a separate bowl. Add about 1/3 to the cream cheese mixture.<br />Distribute evenly over platter.<br />Spread cocktail sauce over cream cheese.<br />Top with remaining cream cheese mixture and whole prawns for garnish.<br /><br />Serve with Ritz or the cracker of your choice.<br /><br /><br /><br /><span style="font-weight: bold;">LAUREN FARMS ROMANO & PRAWN STUFFED MUSHROOMS</span><br /><br />1 lb. freshwater prawns, shelled, cooked and chopped into bite-sized pieces<br /><br />40 large, fresh mushrooms, cleaned and stems removed<br />8 oz. cream cheese, softened (use low fat if desired)<br />1 teaspoon Worcestershire sauce<br />4-6 drops hot sauce<br />¼ teaspoon garlic powder<br />3/4 cup grated Romano cheese - divided<br />White wine<br /><br />Saute’ prawns in a small amount of olive oil for about 2-3 minutes. Add a small amount of salt or seasoned salt while cooking. Prawns do not need to be cooked completely as they will finish cooking in the oven. Chop into bite-sized pieces. Do not overcook!<br /><br />Set cleaned mushroom caps aside. Combine cream cheese, ½ cup cheese, Worcestershire, hot sauce andgarlic powder and mix well. Add prawns and mix. Spoon into mushroom caps. Sprinkle with white wineand remaining Romano cheese.<br /><br />Place stuffed mushrooms in a lightly greased baking pan. (Mushrooms can be covered and chilled 2-3<br />hours.) Bake uncovered in a 400 degree oven for 15-20 minutes. Recipe can be easily halved. Freezes well.<br /><br />Note: Mushrooms are best when just wiped clean with a paper towel.Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-46236060916733894742012-01-26T18:13:00.000-08:002012-01-26T18:19:00.091-08:00Catfish Filet Sandwiches with Red Firecracker Sauce<span style="font-size:100%;">For the catfish:<br />4 3- 5 ounce U.S. Farm-Raised catfish fillets, frozen<br />1 teaspoon dried oregano<br />Salt and freshly ground black pepper<br />4 teaspoons olive oil<br />For the Red Firecracker Sauce:<br />2 tablespoons lime or lemon juice<br />2 teaspoons Dijon mustard<br />1 1/2 teaspoons chili powder<br />1 teaspoon ground cumin<br />1/4 teaspoon cayenne pepper<br />1/8 teaspoon garlic powder<br />1/4 cup olive oil<br />Salt and freshly ground black pepper<br /><br />For serving:<br />4 soft sandwich rolls<br />Lettuce leaves, alfalfa sprouts, or coleslaw<br />8 slices ripe avocado<br />Salt and freshly ground black pepper<br />4 thin slices red onion<br />4 teaspoons sour cream or plain yogurt<br /><br />1. Preheat the oven to 425°F.<br /><br />2. To prepare the catfish, place the frozen catfish fillets in a baking pan large enough<br />to hold them in a single layer. Sprinkle with oregano and season with salt and pepper.<br />Drizzle the fillets with olive oil. Bake about 12 minutes or until fish flakes easily when<br />tested with a fork. Cool. Cover and refrigerate while preparing the sauce. The catfish can<br />be prepared up to 1 day in advance and refrigerated.<br /><br />3. To prepare the red firecracker sauce, place lime or lemon juice and mustard in a non-<br />corrosive medium bowl. Using a wire whisk, mix until smooth. Whisk in chili powder,<br />cumin, cayenne pepper and garlic powder. Gradually whisk in olive oil until it forms<br />a smooth, slightly thickened sauce. Season with salt and pepper to taste. Cover and set<br />aside. The sauce can be prepared up to 3 days in advance. (If the sauce separates, whisk<br />until blended.)<br /><br />4. Cut the cooked fillets in half and coat each piece with some of the sauce. Spread a little<br />of the sauce on the bottom of each roll and cover them with lettuce leaves or sprouts or<br />coleslaw. Place two pieces of the dressed fillets on top of the greens on each roll. Place<br />avocado slices on top and season with salt and pepper. Place red onion slices on top of<br />the avocado and add a small dollop of sour cream or yogurt. Top with other half of the<br />roll. Cut sandwiches in half and serve.<br /><br />Variations:<br />The sandwich is delicious made with warm or hot catfish fillets.</span>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-10342464514576899302012-01-03T18:58:00.000-08:002012-01-03T19:01:24.834-08:00Bang Bang Prawns<span> So delicious! A fun twist on the version found at Bonefish Restaurant.<br /><br /><span style="font-family:georgia;"><span style="font-weight: bold;">Ingredients</span>:</span><br /><div style="font-family: georgia;"><span><span>1/2 cup</span> <span>mayonnaise</span></span><br /><span><span>1/4 cup</span> <span>Thai Sweet Chili Sauce</span></span><br /><span><span>3 drops</span> <span>Sriracha Hot Chili Sauce</span> (or to taste)</span><br /><span><span>1 pound</span> shelled and deveined Lauren Farms prawns</span><br /><span><span></span>Dry <span>cornstarch</span></span></div> <div style="font-family: georgia;"><span><span>Kosher salt to taste</span></span><br /><span><span></span><span>oil</span> for frying</span><br /><span><span></span><span>lettuce</span></span><br /><span>chopped <span>scallions</span></span><br /><br /></div></span> <div style="font-family: georgia;"><span style="font-size:100%;"><span style="font-weight: normal;">Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the prawns in cornstarch and salt. Deep fat fry the prawns</span><var style="font-weight: normal;"></var><span style="font-weight: normal;"> until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.</span></span></div>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-49385457827916430902011-11-28T18:53:00.000-08:002011-11-28T18:54:51.197-08:00Pesto Eggs with Prawns½ lb. Lauren Farms freshwater prawn tails, shelled<br />8 hard-cooked eggs<br />¼ cup mayonnaise<br />¼ teaspoon garlic powder<br />¼ teaspoon salt (or less)<br />Dash of ground red pepper (cayenne)<br />1 – 2 tablespoons pesto*<br /><br />Bring salted water to a boil. Add large prawns and begin timing<br />immediately. Cook for 3 minutes only. Drain and immerse in ice<br />water to stop cooking. Drain cooled prawns. Reserve 16 whole<br />prawns. Chop remaining prawns (should be approximately ½ cup).<br /><br />Cut eggs in half lengthwise. Carefully remove yolks and place<br />in small bowl; reserve egg white halves. Mix yolks, mayonnaise,<br />garlic powder, salt and red pepper until fluffy. Stir in chopped<br />prawns.<br /><br />Carefully spoon yolk mixture into egg white halves. (May be<br />covered and refrigerated for up to 24 hours.) Just before serving,<br />top each with about ¼ teaspoon pesto. Top each with a whole<br />prawn.<br /><br />For an elegant touch: Place each pesto egg in a foil cupcake liner.<br />Add crushed ice to serving platter and place eggs in liners on top.<br /><br />* We use Classico Pesto found in the jarred spaghetti sauce<br />section of your grocer.Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-41603989847959988052011-11-01T17:55:00.000-07:002011-11-01T17:57:10.878-07:00Southern Style Sweet Bourbon Glaze Catfish(From The Catfish Institute’s new cookbook: FRESH IDEAS FOR U.S. CATFISH)<br /><br />2 U.S. Farm Raised Catfish Fillets<br />¼ cup seasoned cornmeal<br />2 T. of your favorite seasoning blend<br />½ cup vegetable oil (may use ½ olive oil and ½ canola oil)<br />½ cup fresh pecans<br /><br />SWEET BOURBON GLAZE<br />¼ cup dark brown sugar, packed<br />2 tablespoons bourbon (may substitute vanilla extract to taste)<br />1 tablespoon molasses<br />1 tablespoon apple cider vinegar<br />1 tablespoon soy sauce<br />1 garlic clove, minced<br />¼ teaspoon red pepper flakes<br /><br />Whisk together ingredients for glaze in a small sauce pan. Bring to a boil; reduce heat and simmer 5<br />minutes. Set aside and warm prior to use.<br /><br />Place cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.<br />Place large sauté pan over medium heat; add oil. When hot carefully add catfish. Cook approximately 3<br />to 4 minutes. Turn fillets over and cook 2 more minutes. Place catfish on serving platter.<br /><br />Discard any remaining oil in pan and wipe clean with paper towel. Place pecans into hot pan shaking<br />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.)<br /><br />Pour Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.<br />Sweet Bourbon Glaze: Whisk together ingredients in small sauce pan. Bring to a boil. Reduce heat and<br />simmer 5 minutes.Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-13046044821202922332011-09-12T18:59:00.000-07:002011-09-12T19:02:53.124-07:00Lauren Farms Pesto Prawn PizzaDELICIOUS AND SO EASY!!! Cooking this on WABG Delta Kitchen tomorrow!<br /><br />Enjoy,<br />Dolores<br /><br /><br /><span style="font-weight: bold;">PESTO PRAWN PIZZA</span><br /><br />1 lb. peeled Lauren Farms freshwater prawns<br />1 ½ teaspoons olive oil<br />1 large yellow onion, chopped<br />1 red bell pepper, chopped<br />Fresh chopped mushrooms or 4 oz. can of mushrooms, drained (optional)<br />½ teaspoon Kosher salt<br />½ teaspoon oregano<br />1 ½ lb. bakery pizza dough** or 1 roll refrigerated pizza dough<br />½ cup basil pesto<br />1 package Italian blend cheese<br /><br />Preheat oven to 350 degrees.<br /><br />Peel prawns and season with salt and oregano. Refrigerate.<br /><br />Spread pizza dough on baking sheet which has been lightly sprayed with cooking spray. Bake 5 minutes<br />or according to package directions. Remove from oven.<br /><br />** If using pizzeria dough, lightly sprinkle flour on large surface and roll to about ¼ inch thick.<br /><br />Place olive oil in skillet and sauté onion, pepper and mushrooms until crisp-tender.<br /><br />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.<br /><br />Bake for 15-20 minutes until dough is lightly browned. Serve immediately.Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-5661958528608190752011-09-06T16:17:00.000-07:002011-09-06T16:21:26.260-07:00From Delta Kitchen: Catfish Kiev and Curried RiceMy 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.<br /><br /><span style="font-weight: bold;">U. S. FARM-RAISED CATFISH KIEV</span><br /><br />6 U.S. Farm-Raised Lauren Farms Catfish Fillets (3-5 oz. or a bit larger)<br />1 teaspoon onion salt<br />4 oz. cream cheese<br />2 green onions, chopped<br />2 tablespoons butter<br />1 teaspoon lemon pepper seasoning<br />1 (4 oz.) can mushroom stems and pieces, drained<br />½ cup melted butter<br />2 pkgs. seasoned croutons, crushed<br />Parsley sprigs<br /><br />Thaw catfish fillets partially (they are easier to cut). Cut fillets in half the long way. Thaw completely.<br />Press slightly to flatten (optional – I don’t do this). Sprinkle with onion salt.<br /><br />In medium bowl, combine cream cheese, 2 tablespoons margarine and lemon pepper seasoning. Stir in<br />mushrooms. Divide mixture into 12 portions. Place a portion of cheese mixture at one end of each strip<br />of catfish. Roll catfish around cheese and secure with a toothpick.<br /><br />Dip rolls into melted margarine and roll in crumbs. Place a wire rack on a cookie sheet and spray with<br />vegetable oil. Place rolls on the rack. Bake uncovered at 375 for 25 minutes or until catfish flakes easily<br />when tested with a fork and crumbs are golden brown. Remove tooth picks. Garnish with parsley.<br /><br />Yield: 6 servings<br /><br /><br /><span style="font-weight: bold;">MiMi’s CURRIED RICE</span><br /><br />16 oz. frozen chopped broccoli<br />2 teaspoons lemon juice<br />4 slices American cheese (more if you like it cheesier)<br />1 teaspoon curry powder (we like a bit more)<br />1 tablespoon Worcestershire sauce<br />½ mayonnaises (we add more for moister rice)<br />3 cups cooked rice<br /><br />Cook and drain broccoli. Combine lemon juice, cheese, curry powder, Worcestershire and mayonnaise.<br />Combine broccoli, sauce and rice. Top with a bit more cheese. Bake covered at 350 for 25 minutes.<br />Uncover last 5 minutes.Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-39721869351630040962011-08-22T18:37:00.000-07:002011-08-22T18:39:48.246-07:00Layered Catfish DipIn honor of National Catfish Month, I'm cooking this tasty dish on WABG's Delta Kitchen tomorrow morning. Be sure and tune in!
<br /><h2><span style="font-size:100%;">Layered Catfish Dip</span></h2>3 cups water
<br />1 pound U.S. Farm-Raised Catfish fillets
<br />12 ounces cream cheese, softened
<br />2 tablespoons mayonnaise
<br />2 tablespoons Worcestershire sauce
<br />1 tablespoon lemon juice
<br />Dash of garlic salt
<br />1 small onion, chopped
<br />1 22-ounce bottle chili sauce
<br />Crackers for serving
<br />
<br />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.
<br />
<br />2. Stir cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt in a medium bowl until well blended. Stir in chopped onion.
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<br />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.
<br />Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-37507654668264858362011-08-09T18:18:00.000-07:002011-08-09T18:20:55.627-07:00Creole Catfish with Mushroom Prawn SauceI cooked this on WABG's Delta Kitchen on 8/9! Enjoy!
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<br />8 U.S. Farm-Raised Catfish Fillets
<br />2 tablespoons Creole seasoning
<br />¼ cup mayonnaise
<br />1 cup fresh mushrooms, sliced
<br />½ cup sliced green onions (chop more for garnish if desired)
<br />¼ cup minced fresh parsley (chop more for garnish if desired)
<br />8 oz. peeled freshwater prawns
<br />2 tablespoons butter
<br />2 (10 oz.) cans Cream of Mushroom soup
<br />2 tablespoons sherry
<br />Salt, white pepper, black pepper and cayenne pepper to taste
<br />2 tablespoons butter (or more if needed)
<br />Angel hair pasta or fettuccini, cooked
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<br />Rub the Creole seasoning on each side of the catfish. Spread each side with a thin layer of mayonnaise.
<br />Set aside. Sauté the mushrooms, green onions, parsley, garlic in 2 tablespoons butter for 3-5 minutes.
<br />Add the prawns and sauté until light pink – do not overcook. Remove prawns. Add the soup and sherry
<br />and mix until smooth. Season with the salt, white pepper, black pepper and cayenne pepper. Heat
<br />mixture thoroughly and add prawns last.
<br />
<br />Cook the fish in butter in a skillet about 3 minutes per side or until done.
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<br />Add cooked pasta to plate and top with sauce. Place cooked fillet on pasta and drizzle with sauce.
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<br />Garnish with chopped green onion and/or parsley if desired.Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com1tag:blogger.com,1999:blog-5382041046978211119.post-12165042555005883652010-09-12T11:20:00.001-07:002010-09-12T11:44:50.908-07:00PondBank Harvest 2010 Is Here!It's that time of year again! Freshwater Prawn PondBank Harvest! It's time to bring freshwater prawns to your table or freezer for a great price that only comes once a year.<span style="font-size:100%;"> This truly has become a Delta "event" and we have our loyal customers to thank for that!<br /><br />Here are the details for this year's harvest:</span><br /><blockquote><span style="font-weight: bold;">Dates:</span> Saturday October 2 and October 9<br /><span style="font-weight: bold;">Time:</span> 9 am - 4 pm<br /><span style="font-weight: bold;">Where:</span> Lauren Farms in Leland, Mississippi<br /><br /><span style="font-weight: bold;">Pricing</span>: Off the pondbank prawns will be sold at a flat rate of $8/lb. Also, Lauren Farms Catfish will be available in 2 lb. packages for $11.50. (Frozen, headless prawns will also be available at standard pricing.) Prawn recipes will be emailed to customers who order.<br /><br /><span style="font-size:100%;"><span style="font-weight: bold;">It's important to </span></span><span style="font-weight: bold;font-size:100%;" >CALL AHEAD AND BOOK YOUR ORDER. </span><span style="font-weight: bold;font-size:100%;" >662-390-3528</span>. We always sell out, as supplies are limited. So, place your order before you come. And if you are coming after 1 o'clock, let us know so we will hold your prawns.<br /><br /><span style="font-weight: bold;">Don't forget your coolers and ice!</span><br /></blockquote><blockquote><span style="font-size:100%;"><br /><span style="font-weight: bold;">Directions to our farm: </span> From Leland, get on Highway 61 North headed towards Cleveland. Once you pass the Pepsi company on the right, you'll drive a bit further and see homeade "Shrimp" signs up on the left, near the median. Take that left off of the Highway and follow the signs that will lead you towards Stoneville (it's an asphalt country road.) You'll cross over a removed railroad track and see another "Shrimp" sign up ahead - take that right onto Napanee Road. This road will wind for a little while and lead you through the country, past churches and farmland. Further ahead the road will fork - stay left and keep going straight. Our farm is across from the silver grain bins and set way back off of the road. You'll see the "Shrimp" signs and know you're there!</span></blockquote><span style="font-size:100%;">If you need additional information, feel free to call or email (prawnfarm01@yahoo.com.)<br /><br />Thanks so much for your support - hope to see you there! Don't forget to do 2 things: CALL AHEAD and BRING YOU COOLERS!<br /></span><br />DoloresDolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-83149077752099914332010-08-02T17:18:00.000-07:002010-08-19T08:29:55.093-07:00Lauren Farms Honored Nationally as 'Seafood Champion'; Among Popular Chefs Moonen and Ash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_hLr_1KAxuh4/TFdizZx1iQI/AAAAAAAAASE/jXR27a3lvjs/s1600/IMG_1010.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 387px; height: 290px;" src="http://4.bp.blogspot.com/_hLr_1KAxuh4/TFdizZx1iQI/AAAAAAAAASE/jXR27a3lvjs/s320/IMG_1010.JPG" alt="" id="BLOGGER_PHOTO_ID_5500974105089116418" border="0" /></a><br /><div style="text-align: center;"><br /></div><span style="font-family:Arial;"><b><o:p></o:p></b></span><span style=";font-family:Arial;font-size:100%;" ><b>MONTEREY BAY, Calif</b></span><span style="font-family:Arial;"><span style="font-size:100%;"><span style="font-family:georgia;">.</span> -- La<span style="font-family:georgia;">uren Farms, producer of U. S. Farm-Raised Freshwater Prawns, was recognized as a 2010 “Seafood Champion” by the Seafood Watch program of the Monterey Bay Aquarium in Calif.</span></span><span style=";font-family:georgia;font-size:100%;" > </span><span style=";font-family:georgia;font-size:100%;" >Recognition was given at the annual “Cooking for Solutions” event to only 8 individuals and companies, recognizing them as leaders that have embraced the message of sustainable seafood and are taking it to new levels.</span> <o:p style="font-family: georgia;"></o:p></span> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--><span style="font-family:georgia;">Dolores Fratesi, owner of Lauren Farms, Inc., was a bit surprised to be honored among such prestigious company such as chefs Rick Moonen and John Ash, but excited for the recognition.</span><o:p style="font-family: georgia;"></o:p></span></p> <p class="MsoNormal" style="font-family:georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p>“We work so tirelessly to promote the freshwater prawn and sustainable aquaculture,” Fratesi said.<span style=""> </span>“For our farm, it’s unreal to receive national recognition from the most powerful, national force in sustainability - the Seafood Watch Program.<span style=""> </span>It feels good to know that they value the work we’re doing.”<o:p></o:p></p> <p class="MsoNormal" face="georgia">The annual “Cooking for Solutions” event is a culinary experience and a way to connect what we eat to healthy aquaculture and agriculture.<span style=""> </span>Over 3,000 chefs, media representatives, restaurateurs, researchers, and guests attend the event.<span style=""> </span>This year, Lauren Farms’ Freshwater Prawns were prepared as a ceviche dish by the popular San Francisco restaurant, Tataki Sushi Bar.<o:p></o:p></p> <p class="MsoNormal" style="font-family: georgia;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p>A Mississippi-based company, Lauren Farms follows the highest sustainability practices in producing freshwater prawns.<span style=""> </span>In doing so, U.S. Freshwater Prawns have been designated a “Best Choice” for consumers by the Seafood Watch program. Owners, Dolores and her husband, Steve Fratesi, are considered role models for sustainable prawn aquaculture.<o:p></o:p></p> <p class="MsoNormal" style="font-family:georgia;">Steve Fratesi states,” Preserving inland aquaculture is one of the most important conservation issues today.<span style=""> </span>It is the farmer’s responsibility and also, the responsibility of the consumer to support safe foods supplied by well managed U.S. farms.”<o:p></o:p></p> <p style="font-family: georgia;" class="MsoNormal"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p>Freshwater prawns are most closely related to lobster and boast a mild, sweet, lobster-like taste which most chefs and ‘foodies’ prefer.<span style=""> </span>Prawns have distinct nutritional qualities, as they are low in fat, calories, iodine, sodium and high in protein and Omega3 fatty acids.<span style=""> </span><o:p></o:p></p> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p style="font-family: georgia;"></o:p><span style="font-family:georgia;">Seafood Watch is committed to preserving our food supply by educating individuals on sustainable products.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">“Sustainable” foods are those that will be raised in a manner making them available to future</span> <span style="font-family:georgia;">generations.</span><span style="font-family:georgia;"> </span><span style="font-family:georgia;">For more information on Seafood Watch visit seafoodwatch.org.</span><o:p style="font-family: georgia;"></o:p></span></p> <p class="MsoNormal"><span style="font-family:Arial;"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p style="font-family: georgia;"></o:p><span style="font-family:georgia;">For more information on Lauren Farms’ Freshwater Prawns, visit laurenfarms.com or call 662-390-3528 today.</span><o:p></o:p></span></p>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com1tag:blogger.com,1999:blog-5382041046978211119.post-47125368089716717712010-08-02T17:04:00.000-07:002010-08-02T17:17:26.111-07:00Lauren Farms featured as "Picture of the Week" on FishWise!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_hLr_1KAxuh4/TFderCbst1I/AAAAAAAAARs/yAT90gQnoSw/s1600/large_macrobrachium.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 346px; height: 259px;" src="http://2.bp.blogspot.com/_hLr_1KAxuh4/TFderCbst1I/AAAAAAAAARs/yAT90gQnoSw/s320/large_macrobrachium.jpg" alt="" id="BLOGGER_PHOTO_ID_5500969563336783698" border="0" /></a><br />Lauren Farms is honored to be the <a href="http://www.fishwise.org/blog/222">picture of the week</a> on the FishWise website! The image above is featured with the following message:<br /><blockquote>This week’s photo comes from one of our producer partners, <a href="http://www.laurenfarms.com/">Lauren Farms</a>. They specialize in the culture of freshwater prawns (<em>Macrobrachium rosenbergii</em>) and catfish (<em>Ictalurus punctatus</em>) from egg to harvest at their 14 acre farm in Mississippi. They are at the forefront of the industry employing a contained aquaculture system that minimizes escapes, disease and pollution. Their sustainable farming practices have earned them a green 'Best Choice' ranking according to criteria developed by the Monterey Bay Aquarium. Keep up the great work, Lauren Farms!</blockquote>Thanks again for the recognition and support, FishWise!<span style="font-style: italic;"></span> <br /><br />FishWise is a non-profit organization designed to improve the sustainability and financial performance of seafood retailers, distributors, and producers. Uniquely positioned between the seafood industry and marine conservation organizations, FishWise offers a range of services that create trust between seafood vendors and their customers, enabling businesses to sell more sustainable seafood, more profitably. FishWise joins business imperatives with leading ocean conservation strategies. <br /><br />For more information on FishWise, visit <a href="www.fishwise.org">www.fishwise.org.</a>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com3tag:blogger.com,1999:blog-5382041046978211119.post-73371549106693125912010-01-26T19:15:00.000-08:002010-01-26T19:17:27.317-08:00Catfish Allison!<dl><dt><b><i>U. S. Farm-Raised Catfish Allison</i></b><br /><br /></dt><dd style="text-align: left;">6 to 8 catfish fillets </dd><dd style="text-align: left;">1 cup grated Parmesan cheese </dd><dd style="text-align: left;">1/2 cup butter or margarine, softened </dd><dd style="text-align: left;">6 Tablespoons mayonnaise </dd><dd style="text-align: left;">6 green onions, chopped fine </dd><dd style="text-align: left;">1/2 teaspoon Worcestershire sauce - (we used Tablespoon) </dd><dd style="text-align: left;">generous dash <i>Tabasco</i> pepper sauce </dd></dl> <p>Place the cheese, butter, mayonnaise, onion, Worcestershire, and pepper sauce in a bowl and mix thoroughly. Adjust seasoning if desired. Butter mixture may be made 24 hours ahead and kept refrigerated.</p> <p>Poach the catfish fillets in lightly simmering water for 4 to 5 minutes. Gently lift the fillets from the water and set aside to drain.</p> <p>For individual servings, place the fillets in au gratin dishes and cover with 2 tablespoons of the cheese mixture. Broil for 2 to 3 minutes until the cheese mixture browns.</p> <p>Without individual dishes, place fillets into a lightly baking dish. Cover each fillet with the cheese mixture and brown under the broiler. Carefully lift the fillets from the dish onto the plates and spoon some of the pan juices over each serving.<br /><br />(Only use U.S. Farm-Raised Catfish. If you not sure, ask your grocer.)<br /></p><p></p><p><b>Serves: </b>6 to 8</p>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-63678675513101219552009-11-15T16:35:00.001-08:002009-11-15T16:46:17.789-08:00Lauren Farms Prawns: Now at City Grocery!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://www.outreach.olemiss.edu/aacis/images/City_Grocery-Oxford.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 239px; height: 305px;" src="https://www.outreach.olemiss.edu/aacis/images/City_Grocery-Oxford.jpg" alt="" border="0" /></a><br />Chef John Currence, owner of the famous <a href="http://www.citygroceryonline.com/cgnews.html">City Grocery</a> restaurant in Oxford, Mississippi, was kind of enough to put Freshwater Prawns on his menu! If you are in the area, definitely stop by and try them...he tells us they are a hit!<br /><br />From the chef's mouth:<br /><blockquote><span style="font-style: italic;"><br />"Lauren Farms offers a truly unique opportunity to chef and diner in Mississippi: to work with and taste a product that is entirely of a place and one that is a milestone in purity. From the moment we tried our first Lauren Farms prawn, it had a home on our menu." </span><br />- John Currence</blockquote><br />Currence recently took home the Best Chef: South region award at the James Beard Foundation Awards in New York. The Beard Awards is the nation's most prestigious recognition program honoring professionals in the food and beverage industries.<br /><br />We are proud and honored to have him support the freshwater prawn. Thanks, Chef!Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-41060266864502176752009-09-13T20:38:00.000-07:002009-09-13T20:47:29.358-07:00Lauren Farms Freshwater Prawns in the News!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i25.tinypic.com/10gba77.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 392px; height: 261px;" src="http://i25.tinypic.com/10gba77.jpg" alt="" border="0" /></a><br />My friend Regina Charboneau that owns the <a href="http://www.twinoaksnatchez.com/">Twin Oaks</a> in Natchez, Mississippi recently featured Lauren Farms Prawns in an article for The Atlantic. She is such a great chef, and an wonderful writer. We are thankful for her support!<br /><br />Here's an excerpt <a href="http://food.theatlantic.com/cooking-from-the-south/bringing-a-home-a-taste-of-vacation.php">from the article</a>:<br /><blockquote><br />"Being an advocate of sustainable seafood, I am always looking out for people who are doing it correctly. In my constant search for sustainable ingredients I came across the most delectable farm-raised prawns from <a href="http://www.laurenfarms.com/">Lauren Farms</a> in the Delta. To put it simply, taste is why they make the grade. But if taste is not enough, this is why I think we will all be hearing more about Lauren Farms: free range; all natural; low cholesterol; low in fat, iodine, calories and sodium; grown in fresh, pollutant and chemical-free water; fed wholesome grains; fresh from pond to table; environmentally friendly; sustainable aquaculture; and no by-catch.<br /><br />The other plus for me? I hate going to the grocery store... and they come UPS."</blockquote><br /><br />Here's the recipe that she mentions (it is also photographed above):<br /><br /><strong>Corn and Prawn Fritters</strong><br /><br />Makes 4 Servings (approximately 1 dozen fritters)<br /><br /> • 1/2 cup flour<br /> • 1 teaspoon salt<br /> • 1/4 teaspoon cayenne<br /> • 1/4 teaspoon black pepper<br /> • 1 1/2 teaspoons baking powder<br /> • 1 tablespoon minced garlic<br /> • 1 cup of 16-21 count prawns, peeled and deveined<br /> • 1 cup fresh yellow corn kernels<br /> • 1/4 cup minced green onion<br /> • 1 tablespoon chopped fresh basil<br /><br />In a mixing bowl, add flour, salt, cayenne and black peppers, and baking powder. Blend with a fork or whisk then add garlic and blend again.<br /><br />16-21 count means there are approximately that many prawns to the pound. Peel and devein the uncooked prawns then cut into 1/4 inch pieces.<br /><br />Separate egg yolk and white. Whip egg white until stiff but still wet.<br /><br />Mix the egg yolk with the prawns, corn, green onions, and fresh basil. Do not over mix--this will bruise the corn kernels and make the batter too wet.<br /><br />Mix the flour mixture and the prawn mixture with a rubber spatula.<br /><br />Fold in the whipped egg white.<br /><br />Use two tablespoons as tools to form one-inch fritters, and drop in heated oil. Cook evenly--the fritters should cook in two to three minutes. You can test with a wooden skewer to make sure batter is cooked through.<br /><br /> The fritters are good plain, or you can serve with a remoulade or jalapeno tartar sauce.Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-80047721756354086652009-08-31T10:39:00.000-07:002009-08-31T20:18:40.527-07:00Annual Freshwater Prawn Harvest is Approaching!<span style="font-size:100%;">It's time for the Lauren Farms <span style="font-weight: bold;">ANNUAL POND BANK HARVEST! </span> Come see us and load up your coolers with fresh, right-out-of-the-pond prawns for a great price.<br /><br /><span style="font-weight: bold;">2009 Dates: SEPTEMBER 26 AND OCTOBER 3, from 10 am - 4 pm.</span> </span><span style="font-size:100%;">Premium large prawns are $7/lb. Also, the best U.S. <span><span><span>Farm-Raised Catfish fillets</span></span></span> you have ever tasted (Lauren Farms Catfish, of course!) will be available in 2 lb. packages for $11.50.<br /><br />Please </span><span style="font-weight: bold;font-size:100%;" >CALL AHEAD OF TIME AND BOOK YOUR ORDER. </span><span style="font-size:100%;"></span><span style="font-weight: bold;font-size:100%;" >662-390-3528</span><span style="font-size:100%;">. We ALWAYS sell out and usually have to turn folks away (which is never fun). So, place your order before you come. And if you are coming after 1 o'clock, let us know so we will hold your prawns.<br /><br />Don't forget your coolers and ice!<br /><br />On a side note, there are plenty of fun things to do around the Delta if you are from out of town. Feel free to email me (<a rel="nofollow" href="mailto:prawnfarm01@yahoo.com" target="_blank">prawnfarm01@yahoo.com</a>) or call, and I'll be glad to give you any information you need for your Leland trip and directions to Lauren Farms.<br /><br /><br /></span><span style="font-size:100%;"></span><span style="font-size:100%;"></span><span style="font-size:100%;"></span><span style="font-size:100%;"></span> <span style="font-size:100%;"></span><span style="font-size:100%;"></span>Thanks so much for your support!<br /><p>Dolores and Steve<br /></p> <p><span style="font-size:100%;"><br /></span></p>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-65217325479681717782009-06-03T16:55:00.000-07:002009-06-14T15:25:10.884-07:00'08 Catfish Tour Flashback: Video of KTAL ShreveportI found a video online of a cooking segment I did on the 2008 U.S. Farm-Raised Catfish media tour. The folks at KTAL in Shreveport, Louisiana were kind enough to share this video on their website. The dish I cooked was Southern Crusted-Cornmeal Catfish. <br /><br />Click the image below to watch the segment (and also see the recipe!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://arklatexhomepage.com/content/fulltext/?cid=26931"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 317px; height: 236px;" src="http://4.bp.blogspot.com/_hLr_1KAxuh4/SicNlbdNluI/AAAAAAAAANQ/ZTyRBFyy4ek/s400/Picture+1.png" alt="" id="BLOGGER_PHOTO_ID_5343254419574986466" border="0" /></a>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-80302406198382578992009-06-03T11:33:00.000-07:002009-06-03T11:41:19.276-07:00Lauren Farms: Coming to JacksonI have a couple of updates for you guys.<br /><br />I wanted to let you all know that I will be COOKING ON WLBT (Jackson's NBC affiliate) on June 11. Be sure to tune in at Noon and watch me prepare a tasty Freshwater Prawn recipe live on-air!<br /><br />I will also be coming to the JACKSON FARMERS MARKET on June 13th. Please come by and see us at our table. We'll be selling various sizes of our Freshwater Prawns and also our U.S. Farm-Raised Catfish fillets. We'll get there at 8, and we usually leave a little bit after Noon.<br /><br />Hope to see you there!<br /><br />Thanks so much for your support,<br />DoloresDolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-80044581447732023752009-05-31T15:13:00.000-07:002009-05-31T19:16:24.182-07:00Chef Xavier DeShayes working his MagicA little video of Chef Xavier preparing his Lauren Farms' Freshwater Prawn creation for the Gala event.<br /><br /><object width="400" height="225"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=4933503&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=00ADEF&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=4933503&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=00ADEF&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-52579099538143965422009-05-31T13:31:00.000-07:002009-05-31T19:17:34.393-07:00LFI Freshwater Prawns Featured at Monterey Bay Aquarium EventWhat a whirlwind we've had over the past few weeks!<br /><br />For the 3rd consecutive year, Lauren Farms was invited to the <a style="font-style: italic;" href="http://www.montereybayaquarium.org/vi/vi_events/cooking/">Cooking For Solutions</a><span style="font-style: italic;"> </span>event at the <a href="http://www.montereybayaquarium.org/">Monterey Bay Aquarium</a> in Monterey, California. Co-sponsored by Bon Appetit, the 3-day event showcases the best of the best in sustainable foods and wines. The event is held throughout the breathtaking Aquarium, which is situated right on the sunny, rocky shores of the Pacific Ocean.<br /><br />Over the course of the weekend, Freshwater Prawns were served to approximately 3,500 attendees, which included national media representatives, food enthusiasts and<a href="http://www.montereybayaquarium.org/vi/vi_events/cooking/vi_events_cooking_meet.asp"> celebrity chefs</a>. Thomas Keller and Alton Brown were just a few of the celebrities on hand for the event. We were very excited to be introduced to Regina Charboneau, a fellow Mississippian, who manages the <a href="http://www.twinoaksnatchez.com/">Inn at Twin Oaks</a> in Natchez, Miss. She prepared a wonderful <a href="http://www.uscatfish.com/">U.S. Farm-Raised Catfish recipe.</a><br /><br />Two delicious Lauren Farms Freshwater Prawn dishes were prepared by celebrity chefs throughout the weekend. Chef Jeff Walker of Bon Appetit prepared a delicious dish (that was the hit of the night!): Crisp Prawns with bacon cheddar grits and Louisiana hot sauce.<br /><br />And during the Saturday night Gala, Chef Xavier DeShayes, head chef for the U.S. Supreme Court in D.C., prepared sauteed Freshwater Prawns with English peas and fresh Morel Fricassee. Delicious!<br /><br />Lauren Farms is always very, very honored to be a part of <span style="font-style: italic;">Cooking for Solutions</span>. It seems that the event keeps getting bigger and better, and every year, our freshwater prawns gain more supporters and followers. It's nice to be among those who are as passionate about sustainable aquaculture as Lauren Farms is. Plus, it's such a treat getting to visit a beautiful State like California - especially the Monterey and Carmel areas.<br /><br />We appreciate all of the hard work that goes into this event, and we are counting down the days until <span style="font-style: italic;">Cooking for Solutions</span> 2010!<br /><br />Here are some pictures from the Event:<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WgcboBa6Zhg/SiLx3nYLoKI/AAAAAAAAA4o/1JPeybzjj_w/s1600-h/-8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_WgcboBa6Zhg/SiLx3nYLoKI/AAAAAAAAA4o/1JPeybzjj_w/s320/-8.jpg" alt="" id="BLOGGER_PHOTO_ID_5342098045780336802" border="0" /></a>Chef Jeff Walker's menu list for the Friday night event (it was just for the media and sustainable food and wine producers.)<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WgcboBa6Zhg/SiLx3ttwY4I/AAAAAAAAA4g/VQ1FONDEZPw/s1600-h/-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_WgcboBa6Zhg/SiLx3ttwY4I/AAAAAAAAA4g/VQ1FONDEZPw/s320/-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5342098047481439106" border="0" /></a>Chef Walker and Dory Ford (head of the Bon Appetit management company for the Monterey Bay Aquarium..he prepared our Freshwater Prawn dish last year.)<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WgcboBa6Zhg/SiLybCShisI/AAAAAAAAA4w/GjcaAniOHoE/s1600-h/-6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_WgcboBa6Zhg/SiLybCShisI/AAAAAAAAA4w/GjcaAniOHoE/s320/-6.jpg" alt="" id="BLOGGER_PHOTO_ID_5342098654299785922" border="0" /></a>This dish was amazing! Chef Walker did a great job and was so much fun to work with.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_WgcboBa6Zhg/SiLzGIOJTDI/AAAAAAAAA5Y/iPdLu7fk_lk/s1600-h/-9.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_WgcboBa6Zhg/SiLzGIOJTDI/AAAAAAAAA5Y/iPdLu7fk_lk/s320/-9.jpg" alt="" id="BLOGGER_PHOTO_ID_5342099394626407474" border="0" /></a>Chef Xavier prepared the Freshwater Prawns deliciously at the Gala on Saturday night! He was truly a celebrity - people were lining up just to meet him.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WgcboBa6Zhg/SiLzVXGjoPI/AAAAAAAAA5g/RtMHVpzL9gs/s1600-h/-5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_WgcboBa6Zhg/SiLzVXGjoPI/AAAAAAAAA5g/RtMHVpzL9gs/s320/-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5342099656319148274" border="0" /></a>Preparing the Freshwater Prawns for the dish.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WgcboBa6Zhg/SiLy66ELD8I/AAAAAAAAA5Q/qTyJN2CPsq8/s1600-h/-7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/_WgcboBa6Zhg/SiLy66ELD8I/AAAAAAAAA5Q/qTyJN2CPsq8/s320/-7.jpg" alt="" id="BLOGGER_PHOTO_ID_5342099201847922626" border="0" /></a>Adding the final and most important touch: the Freshwater Prawns!<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_WgcboBa6Zhg/SiLy6BdoqnI/AAAAAAAAA44/mfJ6d1GhLA4/s1600-h/-3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_WgcboBa6Zhg/SiLy6BdoqnI/AAAAAAAAA44/mfJ6d1GhLA4/s320/-3.jpg" alt="" id="BLOGGER_PHOTO_ID_5342099186653899378" border="0" /></a>Chef Xavier and I with his tasty creation.<br /></div><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_WgcboBa6Zhg/SiLy6egR4GI/AAAAAAAAA5A/VujmP3QuAw4/s1600-h/-4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_WgcboBa6Zhg/SiLy6egR4GI/AAAAAAAAA5A/VujmP3QuAw4/s320/-4.jpg" alt="" id="BLOGGER_PHOTO_ID_5342099194449616994" border="0" /></a>The final product prepared for the Gala-goers.<br /><br /><br /></div>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-65118702067974061532009-05-26T05:32:00.000-07:002009-05-26T05:36:26.950-07:00Fact: Shrimp and Prawns are Low in Cholesterol<embed type="application/x-shockwave-flash" src="http://foxnews1.a.mms.mavenapps.net/mms/rt/1/site/foxnews1-foxnews-pub01-live/current/videolandingpage/fncLargePlayer/client/embedded/embedded.swf" id="mediumFlashEmbedded" pluginspage="http://www.macromedia.com/go/getflashplayer" bgcolor="#000000" allowscriptaccess="always" allowfullscreen="true" quality="high" name="undefined" play="false" scale="noscale" menu="false" salign="LT" scriptaccess="always" wmode="false" flashvars="playerId=videolandingpage&playerTemplateId=fncLargePlayer&categoryTitle=Sunday Housecall&referralObject=5306507&referralParentPlaylistId=f5d0d69271975ec1c8b80670db52e9309ad237af&referralPlaylistId=92d71073f6ec60ebccf5a147445012f3ad000096" height="275" width="305"></embed><br /><br />(Video courtesy of <a href="http://www.foxnews.com/video/index.html?maven_referralPlaylistId=92d71073f6ec60ebccf5a147445012f3ad000096"><span>Fox News</span></a>.)Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-14665772580879013772009-04-20T20:48:00.000-07:002009-04-20T20:51:55.486-07:00Lauren Farms: A Part of the "Mississippi Yearning" Tour!<p style="font-family:georgia;"><span style="font-size:100%;">A group of chefs and restaurateurs from all across the United States are expected to tour Lauren Farms Freshwater Prawn farm in Leland, Miss., on Tuesday. Hailing from eleven states and also Canada, the group is traveling across the Delta on a “Mississippi Yearning” tour. The food enthusiasts will travel to Lauren Farms for a day of freshwater prawn education that includes a guided tour of the freshwater prawn hatchery, and a cooking demonstration by chef Dolores Fratesi. </span><br /></p> <p style="font-family:georgia;"><span style="font-size:100%;">Fratesi is excited to meet the guests and spread the word about the freshwater prawn to other markets. </span> <span style="font-size:100%;"><br /><br />“This is such an exciting opportunity for Lauren Farms. I am honored to be included on the “Mississippi Yearning” tour, and honored to have a chance to meet these chefs and fellow ‘foodies’,” Fratesi said.</span><br /></p> <p style="font-family:georgia;"><span style="font-size:100%;">But what excites Fratesi most is an opportunity to educate others on the freshwater prawn.</span><br /></p> <p style="font-family:georgia;"><span style="font-size:100%;">“I feel like I have a treasure here in Mississippi – a wonderfully delicious and sustainable seafood right here in my backyard. It’s exciting for me when I get to share the prawn with others who appreciate who good food.”</span><br /></p> <span style=";font-family:Times New Roman;font-size:130%;" >For more information on freshwater prawns, log on to <a href="http://laurenfarms.com/" target="_blank">laurenfarms.com</a>.</span><span style="font-family:georgia;"> </span>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com1tag:blogger.com,1999:blog-5382041046978211119.post-23008459547659397552009-03-07T10:13:00.000-08:002009-03-07T10:16:06.587-08:00Another Recipe: Perfect for Weekend Grilling!<span style="font-weight: bold;">Bacon Wrapped Lauren Farms Freshwater Prawns with Chipotle BBQ Sauce</span><span style="font-size:100%;"><br /></span> <p style="font-family:georgia;"><span style="font-size:100%;">20 freshwater prawns, shelled (1 lb. jumbo yield 21-25 per pound)<br />½ pound bacon, partially cooked and cut in half<br />½ cup BBQ sauce<br />¼ cup canola oil<br />3 tablespoons lemon juice<br />½ ounce Dijon mustard<br />3 tablespoons chipotle pepper in adobo sauce<br />½ teaspoon red chili flakes<br />¼ teaspoon cayenne pepper<br />¼ teaspoon black pepper</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">Bamboo skewers (3 to 5 prawns per skewer)<br /></span></p> <p style="font-family:georgia;"><span style="font-size:100%;">Soak bamboo skewers in water for 20-30 minutes. Cook bacon partially, cut in half, and let cool on a paper towel. Wrap bacon around prawns and skewer with bamboo keeping bacon together.<br /></span></p> <p style="font-family:georgia;"><span style="font-size:100%;">Combine all ingredients in blender, except bacon and prawns, and puree. Separate the sauce in half, one half for basting and one for dipping.<br /></span> </p> <p style="font-family:georgia;"><span style="font-size:100%;">Cook bacon wrapped prawns on grill over medium heat basting with chipotle sauce.<br /></span> </p> <span style="font-family: georgia;font-family:Times New Roman;font-size:100%;" >To cook indoors and/or without skewers, secure each prawn and bacon with a toothpick. Place a wire rack on a baking sheet lined with foil. Baste and broil until done.</span>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-57030508821320594222009-03-07T10:10:00.001-08:002009-03-07T10:12:55.002-08:00Lauren Farms Freshwater Prawn Lasagna Roll-UpsHere's another good one!<br /><br /><span style="font-weight: bold;">Freshwater Prawn Lasagna Roll-Ups</span><br /><br /><p style="font-style: italic;font-family:georgia;"><span style="font-size:100%;">This recipe can easily be halved. Read the entire recipe before preparing.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">8 Lasagna Noodles<br />2 jars (15 oz.) of Alfredo Sauce, divided (to cover roll-ups and reserve ½ cup for topping with sautéed prawns)<br />2 lbs. freshwater prawns peeled, divided (½ lb. chopped raw prawns in roll-ups, 1 ½ lb. cooked prawns in topping sauce)</span></p> <p style="font-family:georgia;"><span style="font-size:100%;"><br /><span style="font-style: italic;">For the filling:</span></span></p> <p style="font-family:georgia;"><span style="font-size:100%;">15 ounces ricotta cheese<br />1/4 cup grated parmesan cheese<br />1 egg, beaten<br />2 tablespoons finely chopped fresh parsley<br />½ teaspoon garlic powder (or to taste)<br />1 cup shredded mozzarella cheese<br />½ lb. chopped raw prawns<br /><br /></span></p> <p style="font-style: italic;font-family:georgia;" ><span style="font-size:100%;">For the topping:</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">1 ½ lb. prawns<br />1/2 cup shredded mozzarella cheese<br />Paul Prudhomme’s Blackened Redfish Magic seasoning (or Old Bay)<br /><br /></span></p> <p style="font-family:georgia;"><span style="font-size:100%;">Cook the noodles al dente according to package directions. Drain and place in cool water. Gently pat dry when making roll-ups.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">To make the filling, combine the ricotta, parmesan, garlic powder, egg, and parsley in a medium-sized bowl, and stir to mix well. Add the raw, chopped prawns and the mozzarella, and stir to mix. Set aside.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">Coat a 2 1/2 quart casserole dish with nonstick spray. To assemble the prawn roll-ups, arrange the noodles on a flat surface and spread 1/8 of the filling mixture along the length of each noodle. Roll each noodle up (loosely) jelly-roll style and place in the prepared dish, seam side down. Pour the Alfredo sauce over the roll-ups. Cover the dish with aluminum foil, and bake at 350 degrees for 30 minutes or until heated throughout.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">For the topping, season the prawns with the Redfish Magic. Sauté’ the prawns in a small amount of butter until done. Do not overcook. Remove from heat. Before serving, warm ½ cup Alfredo sauce and melt ½ cup mozzarella. Add sautéed prawns to sauce and divide to top each roll-up.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">You can change up the types of cheese for a different flavor.</span></p>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0tag:blogger.com,1999:blog-5382041046978211119.post-7609254070444323612009-03-07T09:55:00.001-08:002009-03-07T10:01:35.437-08:00Lauren Farms Prawn Asparagus and Pesto Fettuccine<span style="color: rgb(0, 0, 0);">I apologize for the lack of blogging lately! Life in the freshwater prawn world has been very busy. We are right in the middle of hatching baby prawns for our new 2009 crop. It's very time consuming, but exciting at the same time! These days, I spend most of my time looking at PH levels in steamy green houses!</span><br /><br /><span style="color: rgb(0, 0, 0);">Anyway, onto the food! Here's a new recipe we recently tried and loved. Enjoy!</span><br /><br /><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">Lauren Farms Freshwater Prawn Asparagus and Pesto Fettuccine</span><br /><br /><ul style="color: rgb(0, 0, 0);font-family:georgia;" type="disc"><li><span style="font-size:100%;">8 ounces whole-wheat fettuccine </span></li><li><span style="font-size:100%;">1 pound asparagus, trimmed and cut into 1-inch pieces </span></li><li><span style="font-size:100%;">1/2 cup sliced jarred roasted red peppers (or 1 large fresh red pepper sliced and sauted)</span></li><li><span style="font-size:100%;">1/4 cup prepared pesto (look for Classico basil pesto in the spaghetti sauce section)</span></li><li><span style="font-size:100%;">2 teaspoons extra-virgin olive oil </span></li><li><span style="font-size:100%;">1 pound raw prawns, peeled</span></li><li><span style="font-size:100%;">1 cup dry white wine </span></li><li><span style="font-size:100%;">Freshly ground pepper and Kosher salt to taste</span></li><li><span style="font-size:100%;">¼ teaspoon crushed red pepper flakes (optional)</span></li><li><span style="font-size:100%;">Parmesan cheese</span></li><li><span style="font-size:100%;">Fresh parsley for garnish (optional)</span></li></ul> <p style="color: rgb(0, 0, 0);font-family:georgia;"><span style="font-size:100%;">Bring a large pot of water to a boil. Add fettuccine and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. Stir in peppers and pesto. Cover to keep warm. </span></p> <p style="color: rgb(0, 0, 0);font-family:georgia;"><span style="font-size:100%;">Season prawns with fresh ground pepper, Kosher salt and crushed red pepper flakes. Heat oil in a large skillet over medium-high heat. Add prawns and cook, stirring occasionally, until just done, about 2 minutes per side. Remove prawns and add wine, increase heat to high and continue cooking until the wine is reduced to about 1/2. Add the prawns and wine mixture to the pasta, toss to coat, and add the reserved cooking water as needed. Season with parmesan cheese and fresh parsley if desired and serve immediately. </span></p>Dolores Fratesihttp://www.blogger.com/profile/08709691273780774780noreply@blogger.com0