Click the image below to watch the segment (and also see the recipe!)
Showing posts with label tv. Show all posts
Showing posts with label tv. Show all posts
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!)
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
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
Thursday, October 23, 2008
Upcoming Lauren Farms Events..
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.
Wednesday, August 20, 2008
What a whirlwind!
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.
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.
Sunday, August 3, 2008
Bringing Catfish to WLBT!
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.
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.
Monday, July 28, 2008
I'm Hitting the Road for U.S. Farm-Raised Catfish!
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!
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