Sunday, November 15, 2009

Lauren Farms Prawns: Now at City Grocery!


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!

Sunday, September 13, 2009

Lauren Farms Freshwater Prawns in the News!


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.

Monday, August 31, 2009

Annual Freshwater Prawn Harvest is Approaching!

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


Sunday, August 23, 2009

Lobster

Clawed lobsters compose a kinsfolk (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters are economically important as seafood, forming the basis of a global business that nets US$31.8 billion in change annually.

Though individual different groups of crustaceans are famous as \"lobsters,\" the armed lobsters are most often associated with the name. They are also revered for their taste. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of armed lobsters are the reef lobster Enoplometopus and the threesome families of freshwater crayfish.

Lobsters are institute in all the oceans of the world. They springy on rocky, sandy, or turbid bottoms from the shoreline to beyond the edge of the transcontinental shelf. They generally springy singly in crevices or in burrows under rocks.

They are invertebrates, with a hard conserving exoskeleton. Like most arthropods, lobsters must molt in order to grow, leaving them undefendable during this time. During the molting process, several species haw experience a modify in color. Lobsters hit 10 legs, with the face ones adapted to claws.

As arthropods, lobsters hit not achieved the nervous grouping utilization of cepholopod molluscs, nor do they hit the advantages of extraordinary eyesight. They do however, exhibit threesome important evolutionary advances that hit led to their great success: an exoskeleton: a strong, lightweight, form-fitted outside covering and support, striated muscle: a quick, strong, lightweight form of muscle that makes rapid shitting and flight possible, and articulation: the knowledge to bend appendeges at limited points.

Lobsters typically eat live food, consisting of fish, mollusks, other crustaceans, worms, and some plant life. Occasionally, they module scavenge if necessary, and haw resort to cannibalism in captivity; however, this has not been observed in the wild. Although lobster wound has been found in the stomachs of lobsters, this is because lobsters module eat their drop wound after molting. Lobsters acquire throughout their lives and it is not unusual for a lobster to live for more than 100 years. One such 100 year older lobster was donated to the Huntsman serviceman Science Center in St. Andrews, New Brunswick. In fact, lobsters haw show \"negligible senescence\", in that they crapper effectively live indefinitely, barring injury, disease, capture, etc. They crapper thus accomplish impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed 20.15 kg (44.4 lb).

Although armed lobsters, same most other arthropods, are mostly bilaterally symmetrical, they often possess unequal, specialized claws, same the king crab. A freshly caught lobster module have a claw which is full and fleshy, not atrophied. The morphology of the lobster includes the cephalothorax which is the nous fused with the thorax, both of which are covered by the carapace, of chitinous composition, and the abdomen. The lobster's nous consists of antennae, antennules, mandibles, the first and ordinal maxillae, and the first, second, and ordinal maxillipeds. Because a lobster lives in a murky environment at the bottom of the ocean, its vision is poor and it mostly uses its antennae as sensors. Studies have shown that the lobster eye is bacilliform with a reflective structure atop a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a cotyloid retina. The abdomen of the lobster includes swimmerets and its tail is imperturbable of uropods and the telson.

Lobsters, like snails and spiders, have blue murder cod to the proximity of haemocyanin, which contains copper. (In contrast, mammals and many another animals, have red murder cod to the proximity of haemoglobin, which contains iron.) Inside lobsters is a naif goopy center titled tomalley, which serves as the hepatopancreas, fulfilling the functions of both liver and pancreas.

In general, lobsters are 25 cm to 50 cm daylong ( 10 to 20 inches ) and move slowly by walking on the bottom of the sea floor. However, when they flee, they swim backwards quickly by curling and uncurling their abdomen. A speed of five meters per second (about 11 mph) has been recorded. This is known as the caridoid escape reaction.

Sunday, June 28, 2009

Lobster & Chicken Gumbo

Lobster & Chicken Gumbo
INSTRUCTIONS

  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 1 4 lb Chicken
  • 1 1/2 quarts Chicken stock, canned
  • 1/2 lb Hot Italian Sausage
  • 1 tbs Olive Oil
  • 2 cups Celery, chopped
  • 1 1/2 cups Green Pepper, chopped
  • 2 cups Onions, chopped
  • 6 Scallions, chopped
  • 1/2 lb Mushrooms, quartered
  • 1 LB Fresh Asparagus, cut into bite size pieces
  • 1 clove Garlic
  • 2 tbs Chili Powder
  • 3 tbs Oregano
  • 3 tbs Cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tbs Red Pepper Flakes
  • 1 28 oz can Whole Tomatoes, in juice
  • 1 28 oz can Tomato Puree
  • 3 tbs Sugar
INSTRUCTIONS
Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 25 to 30 minutes.
In a large saucepan, add olive oil and cook sausage over medium heat. Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/4 inch thick slices.
Add the vegetables and seasonings to the olive oil left in the saucepan and sauté until the onions are translucent and veggies are soft.
Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into
bite sized pieces.
Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.
Add the lobster meat and let heat through.The lobster recipe is ready to serve with rice...Enjoy it !

Lobster Chunks with Asparagus

Lobster Chunks with Asparagus....a great lobster recipe....try this one out !

INGREDIENTS
  • 2 1.5 lb Fresh Eddy Lobsters
  • 1 tbs Shallots, minced
  • 1 bunch Fresh Asparagus
  • 1 dash Dijon mustard
  • 1/2 cups Extra Virgin Olive Oil
  • 2 medium Tomatoes
  • 1/4 cup Lemon Juice
  • 2/3 cup home made mayonnaise
INSTRUCTIONS
Cook and pick your lobsters. Snap the asparagus spears, blanch them and slice in half lengthwise so they lay flat. Whisk together the vinaigrette (ingredients olive oil through mustard). Cut the tomatoes in half, removing the innards and leaving just the shell. Arrange half the asparagus spears like the spokes of a wheel on a plate. Brush with vinaigrette. Toss the lobster meat in a little vinaigrette and arrange in the center of the plate. Sieve the tomalley into the mayonnaise with a few drops of lemon juice. Place on the plate in the tomato shells. This can all be made up to a day in advance. The lobster recipe is ready to serve with salad and bread...nice one !
lobster-chicken-gumbo.

Lobster Au Gratin









Lobster Au Gratin
...a nice lobster recipe to try ! Great one !

INGREDIENTS
  • 2 1.5 lb Fresh Eddy Lobsters (see order page)
  • 3 cups Light Cream
  • 6 Egg Yolks
  • 3 tbs Rice, uncooked
  • 6 tbs Butter
  • 3 tbs Flour
  • 3 tbs Sherry
  • 1/2 cup Bread Crumbs
  • Salt and Pepper to taste
INSTRUCTIONS
Cook and pick your lobsters. In a large bowl, mix all the ingredients together and pour into a buttered casserole dish.
Sprinkle with bread crumbs and dot with butter. Bake in a 400 degree oven for 15 to 20 minutes. This is a perfect recipe to prepare ahead and pop in the oven just before your guests
arrive. The Lobster recipe is ready to serve...great taste ! Enjoy !
lobster-chunks-with-asparagus.

Wednesday, June 3, 2009

'08 Catfish Tour Flashback: Video of KTAL Shreveport

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

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

Sunday, May 31, 2009

Chef Xavier DeShayes working his Magic

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

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.


Friday, April 24, 2009

Octupos




The octopus (pronounced /ˈɒktəpəs/, from Greek ὀκτάπους (oktapous), "eight-footed", with plural forms: octopuses /ˈɒktəpʊsɪz/, octopi /ˈɒktəpaɪ/, or octopodes /ɒkˈtɒpədiːz/, see below) is a cephalopod of the order Octopoda that inhabits many diverse regions of the ocean, especially coral reefs. The term may also refer to only those creatures in the genus Octopus. In the larger sense, there are around 300 recognized octopus species, which is over one-third of the total number of known cephalopod species.

An octopus has eight flexible arms, which trail behind it as it swims. Most octopuses have no internal or external skeleton, allowing them to squeeze through tight places. An octopus has a hard beak, with its mouth at the center point of the arms. Octopuses are highly intelligent, probably the most intelligent invertebrates. They are known to build "forts" and "traps" in the wild, and for rearranging tanks and burying other animals alive in domestication[citation needed]. For this reason, they are quite notorious among aquarium operators. For defense against predators, they hide, flee quickly, expel ink, or use color-changing camouflage. Octopuses are bilaterally symmetrical, like other cephalopods, with two eyes and four pairs of arms. All octopuses are venomous, but only the small blue-ringed octopuses are deadly to humans.




Biology

Octopuses are characterized by their eight arms (as distinct from the tentacles found in squid and cuttlefish), usually bearing suction cups. These arms are a type of muscular hydrostat. Unlike most other cephalopods, the majority of octopuses – those in the suborder most commonly known, Incirrina – have almost entirely soft bodies with no internal skeleton. They have neither a protective outer shell like the nautilus, nor any vestige of an internal shell or bones, like cuttlefish or squid. A beak, similar in shape to a parrot's beak, is the only hard part of their body. This enables them to squeeze through very narrow slits between underwater rocks, which is very helpful when they are fleeing from morays or other predatory fish. The octopuses in the less familiar Cirrina suborder have two fins and an internal shell, generally reducing their ability to squeeze into small spaces.

Octopuses have a relatively short life expectancy, and some species live for as little as six months. Larger species, such as the North Pacific Giant Octopus, may live for up to five years under suitable circumstances. However, reproduction is a cause of death: males can only live for a few months after mating, and females die shortly after their eggs hatch. They neglect to eat during the (roughly) one month period spent taking care of their unhatched eggs, but they don't die of starvation. Endocrine secretions from the two optic glands are the cause of genetically-programmed death (and if these glands are surgically removed, the octopus may live many months beyond reproduction, until she finally starves). Stauroteuthis syrtensis, a finned octopus of the suborder Cirrina

Octopuses have three hearts. Two pump blood through each of the two gills, while the third pumps blood through the body. Octopus blood contains the copper-rich protein hemocyanin for transporting oxygen. Although less efficient under normal conditions than the iron-rich hemoglobin of vertebrates, in cold conditions with low oxygen pressure, hemocyanin oxygen transportation is more efficient than hemoglobin oxygen transportation. The hemocyanin is dissolved in the plasma instead of being carried within red blood cells and gives the blood a blue color. Octopuses draw water into their mantle cavity where it passes through its gills. As mollusks, octopuses have gills that are finely divided and vascularized outgrowths of either the outer or the inner body surface.




Intelligence

Octopuses are highly intelligent, likely more so than any other order of invertebrates. The exact extent of their intelligence and learning capability is much debated among biologists, but maze and problem-solving experiments have shown that they do have both short- and long-term memory. Their short lifespans limit the amount they can ultimately learn. There has been much speculation to the effect that almost all octopus behaviors are independently learned rather than instinct-based, although this remains largely unproven. They learn almost no behaviors from their parents, with whom young octopuses have very little contact.

An octopus has a highly complex nervous system, only part of which is localized in its brain. Two-thirds of an octopus' neurons are found in the nerve cords of its arms, which have a remarkable amount of autonomy. Octopus arms show a wide variety of complex reflex actions arising on at least three different levels of the nervous system. Some octopuses, such as the Mimic Octopus, will move their arms in ways that emulate the movements of other sea creatures.

In laboratory experiments, octopuses can be readily trained to distinguish between different shapes and patterns. They have been reported to practice observational learning, although the validity of these findings is widely contested on a number of grounds. Octopuses have also been observed in what some have described as play: repeatedly releasing bottles or toys into a circular current in their aquariums and then catching them. Octopuses often break out of their aquariums and sometimes into others in search of food. They have even boarded fishing boats and opened holds to eat crabs.

In some countries, octopuses are on the list of experimental animals on which surgery may not be performed without anesthesia. In the UK, cephalopods such as octopuses are regarded as honorary vertebrates under the Animals (Scientific Procedures) Act 1986 and other cruelty to animals legislation, extending to them protections not normally afforded to invertebrates.




Defense

An octopus' main (primary) defense is to hide, either not to be seen at all, or not to be detected as an octopus. Octopuses have several secondary defenses (defenses they use once they have been seen by a predator). The most common secondary defense is fast escape. Other defenses include the use of ink sacs, camouflage, and autotomising limbs.

Most octopuses can eject a thick blackish ink in a large cloud to aid in escaping from predators. The main colouring agent of the ink is melanin, which is the same chemical that gives humans their hair and skin colour. This ink cloud is thought to dull smell, which is particularly useful for evading predators that are dependent on smell for hunting, such as sharks. Ink clouds of some species might serve as pseudomorphs, or decoys that the predator attacks instead.

An octopus' camouflage is aided by certain specialized skin cells which can change the apparent color, opacity, and reflectiveness of the epidermis. Chromatophores contain yellow, orange, red, brown, or black pigments; most species have three of these colors, while some have two or four. Other color-changing cells are reflective iridophores, and leucophores (white). This color-changing ability can also be used to communicate with or warn other octopuses. The very venomous blue-ringed octopus becomes bright yellow with blue rings when it is provoked. Octopuses can use muscles in the skin to change the texture of their mantle in order to achieve a greater camouflage. In some species the mantle can take on the spiky appearance of seaweed, or the scraggly, bumpy texture of a rock, among other disguises. However in some species skin anatomy is limited to relatively patternless shades of one color, and limited skin texture. It is thought that octopuses that are day-active and/or live in complex habitats such as coral reefs have evolved more complex skin than their nocturnal and/or sand-dwelling relatives.

When under attack, some octopuses can perform arm autotomy, in a similar manner to the way skinks and other lizards detach their tails. The crawling arm serves as a distraction to would-be predators.

A few species, such as the Mimic Octopus, have a fourth defense mechanism. They can combine their highly flexible bodies with their color changing ability to accurately mimic other, more dangerous animals such as lionfish, sea snakes, and eels.




Reproduction

When octopuses reproduce, males use a specialized arm called a hectocotylus to insert spermatophores (packets of sperm) into the female's mantle cavity. The hectocotylus in benthic octopuses is usually the third right arm. Males die within a few months of mating. In some species, the female octopus can keep the sperm alive inside her for weeks until her eggs are mature. After they have been fertilized, the female lays about 200,000 eggs (this figure dramatically varies between families, genera, species and also individuals). The female hangs these eggs in strings from the ceiling of her lair, or individually attaches them to the substrate depending on the species. The female cares for the eggs, guarding them against predators, and gently blowing currents of water over them so that they get enough oxygen. The female does not eat during the roughly one-month period spent taking care of the unhatched eggs. At around the time the eggs hatch, the mother dies and the young larval octopuses spend a period of time drifting in clouds of plankton, where they feed on copepods, larval crabs and larval starfish until they are ready to sink down to the bottom of the ocean, where the cycle repeats itself. In some deeper dwelling species, the young do not go through this period. This is a dangerous time for the larval octopuses; as they become part of the plankton cloud they are vulnerable to many plankton eaters.




Sensation

Octopuses have keen eyesight. Although their slit-shaped pupils might be expected to afflict them with astigmatism, it appears that this is not a problem in the light levels in which an octopus typically hunts. They do not appear to have color vision, although they can distinguish the polarization of light. Attached to the brain are two special organs, called statocysts, that allow the octopus to sense the orientation of its body relative to horizontal. An autonomic response keeps the octopus' eyes oriented so that the pupil slit is always horizontal.

Octopuses also have an excellent sense of touch. An octopus' suction cups are equipped with chemoreceptors so that the octopus can taste what it is touching. The arms contain tension sensors so that the octopus knows whether its arms are stretched out. However, the octopus has a very poor proprioceptive sense. The tension receptors are not sufficient for the octopus brain to determine the position of the octopus' body or arms. (It is not clear that the octopus brain would be capable of processing the large amount of information that this would require; the flexibility of an octopus' arms is much greater than that of the limbs of vertebrates, which devote large areas of cerebral cortex to the processing of proprioceptive inputs.) As a result, the octopus does not possess stereognosis; that is, it does not form a mental image of the overall shape of the object it is handling. It can detect local texture variations, but cannot integrate the information into a larger picture.

The neurological autonomy of the arms means that the octopus has great difficulty learning about the detailed effects of its motions. The brain may issue a high-level command to the arms, but the nerve cords in the arms execute the details. There is no neurological path for the brain to receive feedback about just how its command was executed by the arms; the only way it knows just what motions were made is by observing the arms visually.




Locomotion

Octopuses move about by crawling or swimming. Their main means of slow travel is crawling, with some swimming. Jet propulsion is their fastest means of locomotion, followed by swimming and bipedal walking.

They crawl by walking on their arms, usually on many at once, on both solid and soft surfaces, while supported in water. In 2005 it was reported that some octopuses (Adopus aculeatus and Amphioctopus marginatus under current taxonomy) can walk on two arms, while at the same time resembling plant matter. This form of locomotion allows these octopuses to move quickly away from a potential predator while possibly not triggering that predator's search image for octopus (food). Octopuses lack bones and are extremely vulnerable to predators.

Octopuses swim by expelling a jet of water from a contractile mantle, and aiming it via a muscular siphon.

Monday, April 20, 2009

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

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.

Sunday, March 29, 2009

LOBSTER ROLLS

LOBSTER ROLLS ...a great lobster recipe...try it !

INGREDIENTS
  • 1 1/2 lbs lobster meat, cooked
  • 3/4 cup finely chopped celery
  • 1/4 tsp celery seed
  • 1 cup finely chopped red onion
  • 1/2 cup leeks, finely chopped
  • 1/4 cup real mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • salt and pepper, to taste
  • 2 large ripe tomatoes
  • 2 tablespoons fresh French tarragon
  • 1 tablespoon minced chervil
  • 1/2 lb Mesclun salad or baby Asian greens
  • 3 tablesoons olive oil
  • 2 tablespoons fresh basil, minced
  • 1 tablespoon tarragon or chianti vinegar
  • 6 large hot dog style buns
  • 2-3 tablespoons butter
  • fresh lemon wedges and parsley to garnish
  • paprika for sprinkling

INSTRUCTIONS
Chop freshly cooked and shelled lobster meat into 3/4 inch chunks.
In a large bowl, combine mayonnaise, finely chopped celery, lemon juice, finely chopped leeks (use the white portions only), onion, celery seed; add salt and pepper to taste. Cover and refrigerate until ready to use.
Remove the cores and seeds of the tomatoes and coarsely chop. In a small bowl, combine tomatoes with tarragon and chervil. Cover and refrigerate until ready to use.
Just before serving, combine mesclun or asian salad greens with oil and vinegar. Toss with tomatoes and minced basil.
Brush hot dog buns with butter and grill on both sides.
Put 1/2 cup of the salad mix in the bottom of each roll when done grilling. Loosely spoon lobster over salad in roll, mounding a generous portion over bun. Serve with extra salad mixture on the
side, and wedges of fresh lemon, with a sprig of parsley as garnish.
A sprinkling of paprika may be added for color. The lobster recipe is ready !
lobster-au-gratin.

LOBSTER BISQUE SOUP









LOBSTER BISQUE SOUP...a great lobster recipe to try ! Nice one !

INGREDIENTS
  • 1 lobster, 1 to 2 lb.
  • 2 ribs celery
  • 1 shallot, minced
  • 1 c. butter (1/2 lb.)
  • 1 c. chopped onion (1 med.)
  • 2 c. half and half (or milk)
  • Lobster broth
  • 1 tsp. paprika
  • 1/2 tsp. Old Bay Seasoning (optional)
  • 1/2 to 1 c. sherry
  • 1 tsp. concentrated chicken stock or 1 cube chicken bouillon
  • Salt, white pepper
  • 1 c. flour
  • 3 c. reserved lobster broth

INSTRUCTIONS
Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.
Remove lobster, strain broth (let lobster cool), set aside.
In a large saucepan, melt butter, then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.

Heat milk mixture thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.
Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer (do not boil) for 15 minutes, stirring occasionally.Garnish each bowl with chopped parsley.

The lobster recipe of bisque soup is ready to serve....enjoy the meal !
lobster-rolls.

Saturday, March 7, 2009

Another Recipe: Perfect for Weekend Grilling!

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

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

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.