Lauren Farms

Catfish Filet Sandwiches with Red Firecracker Sauce

2012-01-26T18:13:00.000-08:00

For the catfish:
4 3- 5 ounce U.S. Farm-Raised catfish fillets, frozen
1 teaspoon dried oregano
Salt and freshly ground black pepper
4 teaspoons olive oil
For the Red Firecracker Sauce:
2 tablespoons lime or lemon juice
2 teaspoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 cup olive oil
Salt and freshly ground black pepper

For serving:
4 soft sandwich rolls
Lettuce leaves, alfalfa sprouts, or coleslaw
8 slices ripe avocado
Salt and freshly ground black pepper
4 thin slices red onion
4 teaspoons sour cream or plain yogurt

1. Preheat the oven to 425°F.

2. To prepare the catfish, place the frozen catfish fillets in a baking pan large enough
to hold them in a single layer. Sprinkle with oregano and season with salt and pepper.
Drizzle the fillets with olive oil. Bake about 12 minutes or until fish flakes easily when
tested with a fork. Cool. Cover and refrigerate while preparing the sauce. The catfish can
be prepared up to 1 day in advance and refrigerated.

3. To prepare the red firecracker sauce, place lime or lemon juice and mustard in a non-
corrosive medium bowl. Using a wire whisk, mix until smooth. Whisk in chili powder,
cumin, cayenne pepper and garlic powder. Gradually whisk in olive oil until it forms
a smooth, slightly thickened sauce. Season with salt and pepper to taste. Cover and set
aside. The sauce can be prepared up to 3 days in advance. (If the sauce separates, whisk
until blended.)

4. Cut the cooked fillets in half and coat each piece with some of the sauce. Spread a little
of the sauce on the bottom of each roll and cover them with lettuce leaves or sprouts or
coleslaw. Place two pieces of the dressed fillets on top of the greens on each roll. Place
avocado slices on top and season with salt and pepper. Place red onion slices on top of
the avocado and add a small dollop of sour cream or yogurt. Top with other half of the
roll. Cut sandwiches in half and serve.

Variations:
The sandwich is delicious made with warm or hot catfish fillets.

Bang Bang Prawns

2012-01-03T18:58:00.000-08:00

So delicious! A fun twist on the version found at Bonefish Restaurant.

Ingredients:

1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined Lauren Farms prawns
Dry cornstarch

Kosher salt to taste
oil for frying
lettuce
chopped scallions

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the prawns in cornstarch and salt. Deep fat fry the prawns 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.

Pesto Eggs with Prawns

2011-11-28T18:53:00.000-08:00

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

2011-11-01T17:55:00.000-07:00

(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

2011-09-12T18:59:00.000-07:00

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

2011-09-06T16:17:00.000-07:00

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

2011-08-22T18:37:00.000-07:00

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

2011-08-09T18:18:00.000-07:00

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.

PondBank Harvest 2010 Is Here!

2010-09-12T11:20:00.001-07:00

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. This truly has become a Delta "event" and we have our loyal customers to thank for that!

Here are the details for this year's harvest:

Dates: Saturday October 2 and October 9
Time: 9 am - 4 pm
Where: Lauren Farms in Leland, Mississippi

Pricing: 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.

It's important to CALL AHEAD AND BOOK YOUR ORDER. 662-390-3528. 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.

Don't forget your coolers and ice!

Directions to our farm: 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!

If you need additional information, feel free to call or email (prawnfarm01@yahoo.com.)

Thanks so much for your support - hope to see you there! Don't forget to do 2 things: CALL AHEAD and BRING YOU COOLERS!

Dolores

Lauren Farms Honored Nationally as 'Seafood Champion'; Among Popular Chefs Moonen and Ash

2010-08-02T17:18:00.000-07:00

MONTEREY BAY, Calif. -- Lauren 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. 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.

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.

“We work so tirelessly to promote the freshwater prawn and sustainable aquaculture,” Fratesi said. “For our farm, it’s unreal to receive national recognition from the most powerful, national force in sustainability - the Seafood Watch Program. It feels good to know that they value the work we’re doing.”

The annual “Cooking for Solutions” event is a culinary experience and a way to connect what we eat to healthy aquaculture and agriculture. Over 3,000 chefs, media representatives, restaurateurs, researchers, and guests attend the event. This year, Lauren Farms’ Freshwater Prawns were prepared as a ceviche dish by the popular San Francisco restaurant, Tataki Sushi Bar.

A Mississippi-based company, Lauren Farms follows the highest sustainability practices in producing freshwater prawns. 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.

Steve Fratesi states,” Preserving inland aquaculture is one of the most important conservation issues today. It is the farmer’s responsibility and also, the responsibility of the consumer to support safe foods supplied by well managed U.S. farms.”

Freshwater prawns are most closely related to lobster and boast a mild, sweet, lobster-like taste which most chefs and ‘foodies’ prefer. Prawns have distinct nutritional qualities, as they are low in fat, calories, iodine, sodium and high in protein and Omega3 fatty acids.

Seafood Watch is committed to preserving our food supply by educating individuals on sustainable products. “Sustainable” foods are those that will be raised in a manner making them available to future generations. For more information on Seafood Watch visit seafoodwatch.org.

For more information on Lauren Farms’ Freshwater Prawns, visit laurenfarms.com or call 662-390-3528 today.

Lauren Farms featured as "Picture of the Week" on FishWise!

2010-08-02T17:04:00.000-07:00

Lauren Farms is honored to be the picture of the week on the FishWise website! The image above is featured with the following message:

This week’s photo comes from one of our producer partners, Lauren Farms. They specialize in the culture of freshwater prawns (Macrobrachium rosenbergii) and catfish (Ictalurus punctatus) 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!

Thanks again for the recognition and support, FishWise!

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.

For more information on FishWise, visit www.fishwise.org.

Catfish Allison!

2010-01-26T19:15:00.000-08:00

U. S. Farm-Raised Catfish Allison: 6 to 8 catfish fillets; 1 cup grated Parmesan cheese; 1/2 cup butter or margarine, softened; 6 Tablespoons mayonnaise; 6 green onions, chopped fine; 1/2 teaspoon Worcestershire sauce - (we used Tablespoon); generous dash Tabasco pepper sauce

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.

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.

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.

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.

(Only use U.S. Farm-Raised Catfish. If you not sure, ask your grocer.)

Serves: 6 to 8

Lauren Farms Prawns: Now at City Grocery!

2009-11-15T16:35:00.001-08:00

Chef John Currence, owner of the famous City Grocery 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!

From the chef's mouth:

"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."
- John Currence

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.

We are proud and honored to have him support the freshwater prawn. Thanks, Chef!

Lauren Farms Freshwater Prawns in the News!

2009-09-13T20:38:00.000-07:00

My friend Regina Charboneau that owns the Twin Oaks 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!

Here's an excerpt from the article:

"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 Lauren Farms 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.

The other plus for me? I hate going to the grocery store... and they come UPS."

Here's the recipe that she mentions (it is also photographed above):

Corn and Prawn Fritters

Makes 4 Servings (approximately 1 dozen fritters)

• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons baking powder
• 1 tablespoon minced garlic
• 1 cup of 16-21 count prawns, peeled and deveined
• 1 cup fresh yellow corn kernels
• 1/4 cup minced green onion
• 1 tablespoon chopped fresh basil

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.

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.

Separate egg yolk and white. Whip egg white until stiff but still wet.

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.

Mix the flour mixture and the prawn mixture with a rubber spatula.

Fold in the whipped egg white.

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.

The fritters are good plain, or you can serve with a remoulade or jalapeno tartar sauce.

Annual Freshwater Prawn Harvest is Approaching!

2009-08-31T10:39:00.000-07:00

It's time for the Lauren Farms ANNUAL POND BANK HARVEST! Come see us and load up your coolers with fresh, right-out-of-the-pond prawns for a great price.

2009 Dates: SEPTEMBER 26 AND OCTOBER 3, from 10 am - 4 pm. Premium large prawns are $7/lb. Also, the best U.S. Farm-Raised Catfish fillets you have ever tasted (Lauren Farms Catfish, of course!) will be available in 2 lb. packages for $11.50.

Please CALL AHEAD OF TIME AND BOOK YOUR ORDER. 662-390-3528. 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.

Don't forget your coolers and ice!

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 (prawnfarm01@yahoo.com) or call, and I'll be glad to give you any information you need for your Leland trip and directions to Lauren Farms.

Thanks so much for your support!

Dolores and Steve

'08 Catfish Tour Flashback: Video of KTAL Shreveport

2009-06-03T16:55:00.000-07:00

I 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.

Click the image below to watch the segment (and also see the recipe!)

Lauren Farms: Coming to Jackson

2009-06-03T11:33:00.000-07:00

I have a couple of updates for you guys.

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!

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.

Hope to see you there!

Thanks so much for your support,
Dolores

Chef Xavier DeShayes working his Magic

2009-05-31T15:13:00.000-07:00

A little video of Chef Xavier preparing his Lauren Farms' Freshwater Prawn creation for the Gala event.

LFI Freshwater Prawns Featured at Monterey Bay Aquarium Event

2009-05-31T13:31:00.000-07:00

What a whirlwind we've had over the past few weeks!

For the 3rd consecutive year, Lauren Farms was invited to the Cooking For Solutions event at the Monterey Bay Aquarium 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.

Over the course of the weekend, Freshwater Prawns were served to approximately 3,500 attendees, which included national media representatives, food enthusiasts and celebrity chefs. 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 Inn at Twin Oaks in Natchez, Miss. She prepared a wonderful U.S. Farm-Raised Catfish recipe.

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.

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!

Lauren Farms is always very, very honored to be a part of Cooking for Solutions. 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.

We appreciate all of the hard work that goes into this event, and we are counting down the days until Cooking for Solutions 2010!

Here are some pictures from the Event:

Chef Jeff Walker's menu list for the Friday night event (it was just for the media and sustainable food and wine producers.)

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.)

This dish was amazing! Chef Walker did a great job and was so much fun to work with.

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.

Preparing the Freshwater Prawns for the dish.

Adding the final and most important touch: the Freshwater Prawns!

Chef Xavier and I with his tasty creation.

The final product prepared for the Gala-goers.

Fact: Shrimp and Prawns are Low in Cholesterol

2009-05-26T05:32:00.000-07:00

(Video courtesy of Fox News.)

Lauren Farms: A Part of the "Mississippi Yearning" Tour!

2009-04-20T20:48:00.000-07:00

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.

Fratesi is excited to meet the guests and spread the word about the freshwater prawn to other markets.

“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.

But what excites Fratesi most is an opportunity to educate others on the freshwater prawn.

“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.”

For more information on freshwater prawns, log on to laurenfarms.com.

Another Recipe: Perfect for Weekend Grilling!

2009-03-07T10:13:00.000-08:00

Bacon Wrapped Lauren Farms Freshwater Prawns with Chipotle BBQ Sauce

20 freshwater prawns, shelled (1 lb. jumbo yield 21-25 per pound)
½ pound bacon, partially cooked and cut in half
½ cup BBQ sauce
¼ cup canola oil
3 tablespoons lemon juice
½ ounce Dijon mustard
3 tablespoons chipotle pepper in adobo sauce
½ teaspoon red chili flakes
¼ teaspoon cayenne pepper
¼ teaspoon black pepper

Bamboo skewers (3 to 5 prawns per skewer)

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.

Combine all ingredients in blender, except bacon and prawns, and puree. Separate the sauce in half, one half for basting and one for dipping.

Cook bacon wrapped prawns on grill over medium heat basting with chipotle sauce.

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.

Lauren Farms Freshwater Prawn Lasagna Roll-Ups

2009-03-07T10:10:00.001-08:00

Here's another good one!

Freshwater Prawn Lasagna Roll-Ups

This recipe can easily be halved. Read the entire recipe before preparing.

8 Lasagna Noodles
2 jars (15 oz.) of Alfredo Sauce, divided (to cover roll-ups and reserve ½ cup for topping with sautéed prawns)
2 lbs. freshwater prawns peeled, divided (½ lb. chopped raw prawns in roll-ups, 1 ½ lb. cooked prawns in topping sauce)

For the filling:

15 ounces ricotta cheese
1/4 cup grated parmesan cheese
1 egg, beaten
2 tablespoons finely chopped fresh parsley
½ teaspoon garlic powder (or to taste)
1 cup shredded mozzarella cheese
½ lb. chopped raw prawns

For the topping:

1 ½ lb. prawns
1/2 cup shredded mozzarella cheese
Paul Prudhomme’s Blackened Redfish Magic seasoning (or Old Bay)

Cook the noodles al dente according to package directions. Drain and place in cool water. Gently pat dry when making roll-ups.

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.

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.

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.

You can change up the types of cheese for a different flavor.

Lauren Farms Prawn Asparagus and Pesto Fettuccine

2009-03-07T09:55:00.001-08:00

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!

Anyway, onto the food! Here's a new recipe we recently tried and loved. Enjoy!

Lauren Farms Freshwater Prawn Asparagus and Pesto Fettuccine

8 ounces whole-wheat fettuccine
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 cup sliced jarred roasted red peppers (or 1 large fresh red pepper sliced and sauted)
1/4 cup prepared pesto (look for Classico basil pesto in the spaghetti sauce section)
2 teaspoons extra-virgin olive oil
1 pound raw prawns, peeled
1 cup dry white wine
Freshly ground pepper and Kosher salt to taste
¼ teaspoon crushed red pepper flakes (optional)
Parmesan cheese
Fresh parsley for garnish (optional)

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.

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.

Prawn Rockefeller Stuffed Mushrooms

2008-11-28T10:38:00.000-08:00

I'm sorry for the delay in blogging recently! It's been a busy couple of months with harvesting the prawns. But, I'm back, and here's a fabulous recipe that Steve loves. Enjoy!

Lauren Farms Prawn Rockefeller Stuffed Mushrooms a' la Steve

Prepare and Roast:
24 large button mushrooms

Sauté in 1 T. Olive Oil
1 lb. prawns, peeled, cut into chunks. Salt and pepper to taste.

Combine; Add:
3 oz. cream cheese, softened
3 T. mayonnaise
1 T. milk
10 oz. frozen chopped spinach, thawed, squeezed dry
3 T. Parmesan, grated
1 t. dried tarragon or 2 teaspoons fresh, minced
1 t. fresh lemon juice
1/2 t. Worcestershire sauce
2 T. scallions, minced

1/8 teaspoon cayenne pepper (optional)
Salt and pepper to taste

Toss Together; Top With:
1/2 cup fresh bread crumbs (I used a crusty sourdough roll and put in the food processor)
3 T. Olive oil
3 T. Parmesan, grated

Preheat oven to 425 degrees.

Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt, and roast 10 minutes. Flip caps over (draining liquid) and roast 5 minutes more. Remove mushrooms from oven; leave oven on.

Sauté prawns in 1 T. olive oil in a nonstick skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper and other seasoning if desired; set aside.

Combine cream cheese, mayonnaise, milk, spinach, 3 T, Parmesan, tarragon, lemon juice, Worcestershire, scallions and salt and pepper, cayenne pepper if desired, to taste.

Toss crumbs with 3 T. oil, 3 T. Parmesan, salt and pepper to taste in a small bowl. Stuff mushrooms, placing 2 or 3 shrimp pieces in each cap. Top with a generous teaspoon of cream cheese mixture, sprinkle with crumbs, then bake until heated through and topping is golden, about 8 minutes. Serve immediately.

Upcoming Lauren Farms Events..

2008-10-23T07:00:00.000-07:00

Lauren Farms is taking our fresh, 2008 crop on the road! We will be on Jackson's WLBT at noon today preparing grilled freshwater prawns and showcasing both USFR prawns and catfish. Garden Mama, Nellie Neal, will be my sous chef!

We will also be selling prawns and catfish this Saturday's at the Jackson Farmers' Market. Nellie will be signing her new organic gardening book. Vendors will have the freshest in fall vegetables and fall garden plants together will other wonderful hand crafted items.

Watch today's noon show if you can. And certainly be at the Market on High Street this Saturday! It's such a fun time for the family - especially this time of year.

1,600 Pounds of Prawns in 2 days!

2008-09-28T11:36:00.000-07:00

I just wanted to thank all of you so much for your continued support of our Annual Pondbank Harvest. This year, we sold an unprecedented amount - 1,600 lbs. of Freshwater Prawns in only TWO SATURDAYS. Wow! That's a record. From around 6 am til 5 pm, Prawn lovers came out with their coolers ready to grab some fresh prawns for their grills. If you have any great recipes that you tried the prawns in, please share with me!

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,
Dolores

PS: I have some pictures from the sale that I want to post - I will put those up in the next few days.

Prawn Quesadillas and Chipotle Sauce!

2008-09-08T19:55:00.000-07:00

This is AMAZING! Who doesn't like quesadillas that ooze cheese and prawns?! My husband Steve apparently does - I could cook this every night, and it would be fine with him. This recipe is perfect for fall - especially tailgating! I love to cook this in my portable skillet - it takes minutes.

(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.

Chipotle Sauce

1 cup sour cream
¼ cup chipotle in adobo, pureed

Mix ingredients with about ¼ cup water. Pour into squirt bottle. Refrigerate.

Pond Bank Harvest 2008

2008-08-25T19:00:00.000-07:00

September means a lot of things...SEC football, back to school, our church's Parish Fair. But, most importantly, it's our Annual Pondbank Harvest! We just started doing this a few years ago, and it's become quite the Delta event. You can bring the whole family (put the kids in their mudboots!) and your cooler, and load up on fresh, straight-out-of-the-pond prawns for a great price.

We only do this for 2 weekends a year - this year it will be SEPTEMBER 20TH AND 27TH from 10am-4pm. Large prawns are $7/lb., and jumbo prawns are $8/lb. Also, the best U.S. Farm-Raised Catfish fillets you have ever tasted (Lauren Farms Catfish, of course!) will be available in 2 lb. packages for $11.50.

Let me give you a bit of advice - if you know that you want some prawns, and you will be heading out on one of those dates, CALL ME AHEAD OF TIME AND BOOK YOUR PRAWNS! 662-390-3528. We ALWAYS sell out, and usually have to turn folks away (which is never fun) so stake your claim before you come. And if you are coming after 1 o'clock, call us on the way out so we'll know you still want your prawns.

Also, don't forget your coolers and ice!

There are plenty of fun things to do around the Delta if you are from out of town. Feel free to email me (prawnfarm01@yahoo.com) or call, and I'll be glad to give you any information you need for your Leland trip. I usually put signs up around our farm to lead you in from the highway. It's easy to get lost on the way to my house, but I try to make the directions as easy as possible.

More to come on the Harvest later, but I just wanted to get you all excited! Definitely put the event on your calendar - you'll get our tasty, fresh prawns for a steal of a deal.

Mini Catfish Cakes

2008-08-23T09:36:00.000-07:00

Another wonderful recipe to use U.S. Farm-Raised Catfish in - I recently cooked this on WABG's Delta Kitchen. It's perfect for football season! I can't believe it's already here..... Go Dawgs!!!

Mini Catfish Cakes Appetizer

1 pound U.S. Farm-Raised Catfish fillets
11⁄4 cups Japanese breadcrumbs (panko) **
3 green onions, minced
2 large eggs, beaten
1⁄2 cup finely chopped red bell pepper
1⁄2 teaspoon salt
1⁄4 teaspoon fresh cracked black pepper
1⁄4 cup vegetable oil
Garnishes: Caper-Dill Sour Cream, fresh dill sprigs

1. Chop catfish into 1⁄4-inch pieces. Combine catfish, 3⁄4 cup breadcrumbs, and next 5 ingredients; gently stir until well blended. Shape mixture into 12 patties (about 1⁄4 cup each). Dredge patties in remaining 1⁄2 cup breadcrumbs.

2. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden; drain on paper towels. Garnish, if desired.

Yield: 6 appetizer servings

*11⁄4 cups fresh breadcrumbs may be substituted.

** At Lauren Farms we used store-brand unseasoned breadcrumbs in the mixture. We dredged the cakes in panko bread crumbs. The panko give a delightful, crisp coating. If you can’t find panko, don’t stress – these catfish mini cakes are truly delicious!

What a whirlwind!

2008-08-20T18:53:00.000-07:00

Wow, have I been busy - but good busy! Between traveling to Shreveport, Jackson, Columbus, Baton Rouge, Memphis and Montgomery, and then also cooking on Greenville's WABG every Tuesday, I haven't had much time to update the blog! I've had an excellent time traveling to different stations to promote U.S. Farm-Raised Catfish. During the last month, I've cooked some great Catfish recipes and shared them with people all over the Southeast. I'm hoping to get some of the videos so I can post them on the blog to share with ya'll.

Now that National Catfish Month is coming to a close, it's time for me to focus my efforts on Lauren Farms' Annual Pondbank Harvest, which takes place in September. It's your only chance to get pounds and pounds of freshwater prawns fresh off the pondbank at a GREAT price! I'm going to post more specific information on the Harvest very soon, so please check back... it's such a fun event, and it's become very popular over the last couple of years. Lauren Farms is very lucky to have such loyal customers and supporters!

On to the good stuff! I'm posting the Catfish recipe that I cooked on WAKA in Montgomery, Alabama. The sandwiches were a hit with the news team and crew. The recipe is sooo easy - and everyone likes Catfish sandwiches, right?! The firecracker sauce is so tasty (and adding the avacado on the finished product makes it even better!)

Catfish Fillet Sandwiches With Red "Firecracker" Sauce

For the catfish:
4 4- to 5- ounce U.S. Farm-Raised catfish fillets, frozen
1 teaspoon dried oregano
Salt and freshly ground black pepper
4 teaspoons olive oil

For the Red Firecracker Sauce:
2 tablespoons lime or lemon juice
2 teaspoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 cup olive oil
Salt and freshly ground black pepper

For serving:
4 soft sandwich rolls
Lettuce leaves, alfalfa sprouts, or coleslaw
8 slices ripe avocado
Salt and freshly ground black pepper
4 thin slices red onion
4 teaspoons sour cream or plain yogurt

1. Preheat the oven to 425°F.

2. To prepare the catfish, place the frozen catfish fillets in a baking pan large enough to hold them in a single layer. Sprinkle with oregano and season with salt and pepper. Drizzle the fillets with olive oil. Bake about 12 minutes or until fish flakes easily when tested with a fork. Cool. Cover and refrigerate while preparing the sauce. The catfish can be prepared up to 1 day in advance and refrigerated.

3. To prepare the red firecracker sauce, place lime or lemon juice and mustard in a non-corrosive medium bowl. Using a wire whisk, mix until smooth. Whisk in chili powder, cumin, cayenne pepper and garlic powder. Gradually whisk in olive oil until it forms a smooth, slightly thickened sauce. Season with salt and pepper to taste. Cover and set aside. The sauce can be prepared up to 3 days in advance. (If the sauce separates, whisk until blended.)

4. Cut the cooked fillets in half and coat each piece with some of the sauce. Spread a little of the sauce on the bottom of each roll and cover them with lettuce leaves or sprouts or coleslaw. Place two pieces of the dressed fillets on top of the greens on each roll. Place avocado slices on top and season with salt and pepper. Place red onion slices on top of the avocado and add a small dollop of sour cream or yogurt. Top with other half of the roll. Cut sandwiches in half and serve.

Variations:
The sandwich is delicious made with warm or hot catfish fillets.

Bringing Catfish to WLBT!

2008-08-03T18:49:00.000-07:00

On Monday, I will be in Jackson continuing the 2008 Catfish Media Tour for National Catfish Month. I will be on WLBT (Jackson's NBC affiliate) at Noon cooking Southern Crusted Cornmeal Catfish....be sure and tune in at lunch to get your stomach growling! This recipe is really tasty and VERY easy - the recipe is below.

Thanks so much for all of your support! Come back soon to see what town I will be cooking in next.

Southern Crusted Cornmeal Catfish (with Crunchy Corn Relish)

Crunchy Corn Relish:
1 tablespoon butter
1/4 cup water
4 ears corn, kernels cut from the cob
1/4 cup minced red pepper
1/4 cup minced green onion
2 tablespoons half-and-half
salt and pepper to taste
A dash of cayenne pepper – optional

Southern Cornmeal-Crusted Catfish:
4 2 to 3-ounce U.S. Farm-Raised Catfish fillets
1/4 cup buttermilk or plain, nonfat yogurt
1/2 teaspoon hot sauce
1/2 cup cornmeal seasoned with salt and pepper
2 tablespoons butter (option: use Canola oil if you worry about the butter burning – LFI)
1 tablespoon olive oil

To make Crunchy Corn Relish:
1. Melt butter in a large skillet.
2. Add water and corn; cover and simmer for 4 minutes.
3. Stir in red pepper and cook for 1 additional minute.
4. Add green onion, half-and-half, and salt and pepper to taste.

To make Southern Cornmeal Crusted Catfish:
1. Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. (Option: dip fillets in mixture and shake off excess – LFI)
2. Press catfish fillets in seasoned cornmeal.
3. Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp.
(LFI: Preheat electric skillet to 400 degrees (or manufacturers recommendation). Add cooking oil and heat. Place presentation side of fillet (rounded side) in skillet and cook for 3-4 minutes. Turn and cook 3-4 minutes. Should be a beautiful golden brown.) Serve with relish. Makes 4 servings.

I'm Hitting the Road for U.S. Farm-Raised Catfish!

2008-07-28T18:07:00.000-07:00

If you know me, or have seen me on TV, chances are you know that I'm big time supporter of U.S. Farm-Raised Catfish (partly due to the fact that my husband, Steve, has been in the fingerling business for a long while - but also because it's just GOOD!) I swear, I prepare as many catfish recipes as I do prawn recipes! It's a versatile fish, with a mild taste that compliments every dish - and it's sustainable and all natural! What could be better?!

The Catfish Institute is a wonderful organization that has enlisted me to spread the good word about U.S. Farm-Raised Catfish across the Southeast U.S., and I'm very excited! I will be traveling for the entire month of August to promote and prepare USFR Catfish on local TV stations. I'll be sure and let you know what cities I will be in so you can tune in, or tell family and friends that live in the area to watch! This Friday, August 1st, I will be in Shreveport, Louisiana, on KTAL at 5 pm.

And don't forget ....if you're ordering/buying Catfish at a grocery store or restaurant, please be sure and ask where it comes from. Stay away from those polluted imports, and make sure you are eating only U.S. Farm-Raised Catfish!

One of the best prawn dishes - hands down!

2008-07-19T09:11:00.002-07:00

You haven't lived unless you try this dish. I promise it is wonderful and way too easy to prepare! It's so light and healthy, and all of the flavors taste amazing when mixed together. I promise you won't be disappointed - I know my family wasn't!

(PS: This recipe is a really good way to use all of those fresh herbs that you have growing like wildfire in your garden!)

Prawn Diavolo with Lemon Parmesan Pasta

1 lb. freshwater prawns, peeled
1 to 2 teaspoons salt (Kosher salt if you have it)
1 to 2 teaspoons dried crushed red pepper flakes
3 tablespoons olive oil, plus 1-2 tablespoons
1 medium onion, finely chopped
1 (14 ½ oz.) can diced tomatoes
1 cup dry white wine (or chicken broth)
4 cloves garlic, chopped
¼ teaspoon dried oregano leaves, crushed
3 tablespoons chopped flat leaf parsley (or 1 tablespoon dried)
3 tablespoons chopped fresh basil (or 1 tablespoon dried, crushed)

Toss the prawns in a medium bowl with salt and red pepper flakes. (Remember that prawns are freshwater and have very low sodium. Adjust salt to taste.) Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Add the prawns and sauté for several minutes, turn, and continue cooking until just cooked through. Transfer the prawns to a plate and set aside.

Add the onion to the same skillet and add 1 to 2 tablespoons olive oil. Sauté until translucent or about 5 minutes. Add the tomatoes with their juices, wine (or chicken broth), garlic, parsley, basil, and oregano. Simmer until the sauce is reduced and thickened slightly or about 10 minutes. Return the prawns and any juice to the tomato mixture and toss. Cook for a minute so that the flavors blend. Add more salt to taste. Serve over plain pasta or lemon pasta.

Lemon Parmesan Pasta

1 lb. pasta (we used Dreamfield’s low-carb spaghetti)
2/3 cup olive oil
2/3 cup grated Parmesan cheese
½ cup fresh lemon juice
1 tablespoon lemon zest
Salt and freshly ground pepper
1/3 cup chopped fresh basil leaves (or 2 to 3 tablespoons dried)

Cook the pasta in salted water until tender but still firm. Meanwhile, whisk the oil, cheese and lemon juice to blend.

Drain the pasta reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce. If it is needed, add a little of the reserved liquid. (We did not need any liquid with the low-carb pasta and sauce. Refrigerate the liquid and use it to add moisture when reheating leftovers.) Season with salt and pepper.

Cat Cora's Faux-Fried Catfish & The Colonel's Slaw

2008-07-19T08:45:00.000-07:00

Steve and I prepared tried this catfish recipe with sage yesterday evening, and it was delicious, but the truth is... we just love lemon pepper! So, I tried it with lemon pepper on Delta Kitchen, and it was wonderfully tasty. Rachel Elvis of WABG also suggested trying 'Blackened Redfish Magic' ( but of course, you can use Old Bay Seasoning - it's the "old" standby).

The buttermilk bath was rich and thick and coated the fillets perfectly. The Colonel's Slaw calls for buttermilk, also. The Jackson Jr. League's Come On In has a recipe for watermelon sorbet using buttermilk that is delicious. And cornbread. Just trying to think of ways to use all that buttermilk!

Enjoy!

Cat Cora's Faux-Fried Catfish

6 (2-3 oz.) U.S. farm-raised catfish fillets
½ cup flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups corn flakes (we used 3 cups to coat the six fillets)
½ cup light buttermilk
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper (optional) (we used ¼ teaspoon+)
1 teaspoon paprika
½ tablespoon finely chopped fresh sage or ½ teaspoon powdered sage

(Lauren Farms variations: In place of sage, use lemon pepper and lemon zest or Blackened Redfish Magic or Old Bay or your favorite seasoning.)

Preheat oven to 400 degrees. Pour 2 teaspoons of olive oil into a baking dish large enough to hold catfish fillets. With your fingers, lightly coat the entire dish with oil. Set the dish aside.

Rinse catfish in cold water and pat dry. In a wide bowl or plate, season the flour with salt and pepper. Dredge each fillet through the flour so it’s completely coated, tap the catfish against the side of the bowl to jar loose excess flour and set the piece aside. Discard the flour.

Crush corn flakes by placing them in a large resealable plastic bag (with as little air inside as possible) and crush the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or a plate.

In a large bowl (big enough to dredge catfish fillets) mix the buttermilk, mustard, spices and herbs. Give each floured fillet a good buttermilk bath, then roll it in the corn flake crumbs. Arrange catfish in the oiled baking dish and place in hot oven. Cook until crispy for about 15 minutes or until done. If desired, broil for a few minutes to brown the fillets.

The Colonel's Slaw

My little nephew, Jacob, always loved & requested the “Colonel’s” slaw when he visited! This is a very good replication of the famous recipe! The “little ones” love it as is. Add some chopped onion and chopped sweet pickles to please the “grown ups”.

1/3 cup sugar
½ teaspoon salt
1/8 teaspoon pepper
½ cup milk
½ cup mayonnaise
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice (the juice of 1 large lemon)
1 medium head cabbage, shredded
1 medium carrot, shredded

Optional: One package pre-shredded slaw mix, rinsed
Optional: chopped onion and chopped sweet pickle

Mix all the ingredients together and refrigerate about an hour or longer. Toss before serving.

We're Famous!

2008-07-04T14:31:00.001-07:00

If you haven't picked up a copy of Martha Foose's new cookbook
Screen Doors and Sweet Tea, then you really are missing out on a treasure (she's the executive chef at the Viking Cooking School). Not only is there an abundance of tasty recipes (believe me, I've sampled them!), but there are beautiful photographs and nostalgic stories from around Mississippi on almost every page. It's one of those cook books that you really can read like a novel - my favorite part are the intros to the recipes that give a true taste of Southern life.

...And, not to brag, but if you turn to page 33, you'll see a great recipe for - yes, you guessed it - Lauren Farms 'Inland Prawn Toast'. We thank Martha for mentioning us and our product in her cookbook!

Be sure and pick up a copy of your own at your local bookstore!

Welcome to the Lauren Farms Blog!

2008-06-29T17:02:00.000-07:00

We decided to jump on the 'blogging bandwagon'! This will be an excellent way to keep ya'll updated on what's going on with Lauren Farms - new recipes, where to find our products, etc. So, please come back often and see what's going on with us!

Be sure to catch me (Dolores!) on WABG's Delta Kitchen this Tuesday, July 1st. Grab some coffee and wake up to another great prawn recipe! This is what I'll be cooking...

Grilled Prawns & Romaine with Spicy Caesar Dressing

1 lb. U.S. Farm Raised Freshwater Prawns, shelled
3 tablespoons mayonnaise
2 teaspoons Worcestershire sauce
2 tablespoons red-wine vinegar
¼ small red onion, coarsely chopped
6 cloves roasted garlic
3 anchovies or anchovy paste
1 chipotle in adobo sauce
2 dashes hot sauce
2-3 tablespoons honey
Salt and freshly ground black pepper
½ cup canola oil, with extra for brushing on the romaine
¼ cut Parmesan cheese
1 large head romaine lettuce, outer leaves removed, cut in half from tip to root

Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend completely. Add the Parmesan and blend a few seconds longer. Adjust seasonings to taste. Refrigerate dressing reserving some for the marinade.

Lightly coat the prawns with reserved marinade. Sprinkle with salt, pepper and paprika. Refrigerate. Prior to cooking, skewer prawns ( bamboo skewers will need to be soaked in water about 20 minutes).

Grill about 2 minutes per side. Do not overcook!

Brush romaine with oil and season with salt and pepper. Place on the grill cut side down and grill for 30-40 seconds or until slightly charred. Arrange lettuce and prawns on large platter. Drizzle with the remaining dressing and garnish with shaved Parmesan.