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.
Monday, September 12, 2011
Tuesday, September 6, 2011
From Delta Kitchen: Catfish Kiev and Curried Rice
My mom Cecelia used to make this curried rice when I was a child, and now it's my family's favorite side dish! So incredibly delicious!! Enjoy.
U. S. FARM-RAISED CATFISH KIEV
6 U.S. Farm-Raised Lauren Farms Catfish Fillets (3-5 oz. or a bit larger)
1 teaspoon onion salt
4 oz. cream cheese
2 green onions, chopped
2 tablespoons butter
1 teaspoon lemon pepper seasoning
1 (4 oz.) can mushroom stems and pieces, drained
½ cup melted butter
2 pkgs. seasoned croutons, crushed
Parsley sprigs
Thaw catfish fillets partially (they are easier to cut). Cut fillets in half the long way. Thaw completely.
Press slightly to flatten (optional – I don’t do this). Sprinkle with onion salt.
In medium bowl, combine cream cheese, 2 tablespoons margarine and lemon pepper seasoning. Stir in
mushrooms. Divide mixture into 12 portions. Place a portion of cheese mixture at one end of each strip
of catfish. Roll catfish around cheese and secure with a toothpick.
Dip rolls into melted margarine and roll in crumbs. Place a wire rack on a cookie sheet and spray with
vegetable oil. Place rolls on the rack. Bake uncovered at 375 for 25 minutes or until catfish flakes easily
when tested with a fork and crumbs are golden brown. Remove tooth picks. Garnish with parsley.
Yield: 6 servings
MiMi’s CURRIED RICE
16 oz. frozen chopped broccoli
2 teaspoons lemon juice
4 slices American cheese (more if you like it cheesier)
1 teaspoon curry powder (we like a bit more)
1 tablespoon Worcestershire sauce
½ mayonnaises (we add more for moister rice)
3 cups cooked rice
Cook and drain broccoli. Combine lemon juice, cheese, curry powder, Worcestershire and mayonnaise.
Combine broccoli, sauce and rice. Top with a bit more cheese. Bake covered at 350 for 25 minutes.
Uncover last 5 minutes.
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.
Monday, August 22, 2011
Layered Catfish Dip
In honor of National Catfish Month, I'm cooking this tasty dish on WABG's Delta Kitchen tomorrow morning. Be sure and tune in!
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.
Layered Catfish Dip
3 cups water1 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.
Tuesday, August 9, 2011
Creole Catfish with Mushroom Prawn Sauce
I cooked this on WABG's Delta Kitchen on 8/9! Enjoy!
8 U.S. Farm-Raised Catfish Fillets
2 tablespoons Creole seasoning
¼ cup mayonnaise
1 cup fresh mushrooms, sliced
½ cup sliced green onions (chop more for garnish if desired)
¼ cup minced fresh parsley (chop more for garnish if desired)
8 oz. peeled freshwater prawns
2 tablespoons butter
2 (10 oz.) cans Cream of Mushroom soup
2 tablespoons sherry
Salt, white pepper, black pepper and cayenne pepper to taste
2 tablespoons butter (or more if needed)
Angel hair pasta or fettuccini, cooked
Rub the Creole seasoning on each side of the catfish. Spread each side with a thin layer of mayonnaise.
Set aside. Sauté the mushrooms, green onions, parsley, garlic in 2 tablespoons butter for 3-5 minutes.
Add the prawns and sauté until light pink – do not overcook. Remove prawns. Add the soup and sherry
and mix until smooth. Season with the salt, white pepper, black pepper and cayenne pepper. Heat
mixture thoroughly and add prawns last.
Cook the fish in butter in a skillet about 3 minutes per side or until done.
Add cooked pasta to plate and top with sauce. Place cooked fillet on pasta and drizzle with sauce.
Garnish with chopped green onion and/or parsley if desired.
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.
Sunday, September 12, 2010
PondBank 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. 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:
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
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!
If you need additional information, feel free to call or email (prawnfarm01@yahoo.com.)
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!
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
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