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