seafood and pasta in dish

Low Country Crawfish Pasta

Black pepper linguine, sauteed crawfish, mushrooms, and Cajun Alfredo sauce.

Low Country Crawfish

Cedar Oak Farms
Course Main Course
Cuisine Cajun

Ingredients
  

Black Pepper Linguine:

  • 3 cups semolina flour
  • 1 tablespoon fresh cracked black pepper
  • 4 eggs (slightly beaten)
  • 2 tablespoons water
  • 2 tablespoons olive oil

Crawfish & Mushrooms:

  • 2 tablespoons butter
  • 1 cup white mushrooms (sliced)
  • 1 pound crawfish tail meat (cooked, peeled, deveined)
  • 2 teaspoons COFarms Cajun Seasoning

Cajun Alfredo Sauce:

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2-3 teaspoons CoFarms Cajun Seasoning

Instructions
 

Black Pepper Linguine:

  • Place the flour and black pepper in a food processor, pulse to combine. Add the eggs, water, and olive oil; pulse until dough resembles breadcrumb and all the flour is incorporated.
  • Transfer dough to a clean board and knead using the palms of both hands until the dough is smooth and forms a ball. Wrap dough in plastic wrap and let rest for 20 minutes.
  • Divide the dough into four wedges and process through pasta machine several times until thin and smooth.
  • Use the linguine cutter and run the dough sheets though cutter.
  • Bring a large pot of salted water to boil over medium-high heat. Carefully drop fresh pasta into boiling water and stir gently to keep from clumping. Cook for 2 – 4 minutes.

Crawfish & Mushrooms:

  • In a frying pan, melt butter add the mushrooms. Sauté mushrooms 5 minutes or until lightly browned. Reduce heat to low add the crawfish and Cajun seasoning and simmer until mushrooms are tender, 5 to 8 more minutes
  • Cajun Alfredo Sauce:
  • Cook onion, pepper, and garlic in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft. Reduce the heat to low and add the cream and cheese simmer until cheese is melted and the sauce thickens. Stir in the Cajun seasoning to blend. Add the crawfish mixture.
Keyword Cajun Seasoning, Fish & Seafood, Pasta
Twisted Pizza

Twisted Pizza

A “Twist” on Pizza! This pizza has a twisted handmade crust filled with a mixture of melted butter and roasted garlic and filled with soppressata sausage, roasted red pepper, black olives, grated Parmesan cheese, and fresh basil.

Twisted Pizza

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Resting Time 15 mins
Course Main Course
Cuisine Italian
Servings 6 slices

Ingredients
  

Pizza Dough:

  • cups warm water
  • 3 tablespoons white cornstarch
  • 2 envelopes active dry yeast
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 4 cups of flour

Buttery Sauce:

  • 4 tablespoons butter
  • 2 cloves minced garlic

Toppings:

  • ounces soppressata sausage
  • 3 tablespoons chopped black olives
  • 2 roasted red peppers
  • 1 small bunch basil
  • 2 – 3 tablespoons Parmesan cheese, grated
  • Olive oil, for drizzling
  • Garlic salt, to taste
  • Black Pepper, to taste

Instructions
 

Pizza Dough:

  • This is one of our favorite never-fail recipes. In a 2-cup measuring cup measure out the warm water. Add the cornstarch and yeast, mix. Let the mixture rest for 5 minutes to let the yeast bubble. Adding some form of sugar gives the yeast something to eat on giving you that desired proof that ensures the perfect rise.
  • Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour, 1 cup at a time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
  • Knead, adding additional flour as needed until no longer sticky, about 5 – 6 kneads is all that is needed. Place the dough into a warm bowl and let rest under a warm, moist towel for 15 minutes.
  • Start rolling the dough into a long rope, working downward until about as thick as your thumb. Twist as you work to prevent it from retracting. Form into a circle leaving some space in between as it is not done expanding yet.

Buttery Sauce:

  • In a microwave-safe bowl, add the butter and garlic, microwave 40 seconds, or until butter is melted. Spoon the mixture into the creases of the twisted dough filling the seams. Do not worry if some of the yum fall in between. As the dough expands it will be incorporated into the pizza.

Toppings:

  • Roughly chop the sausage, black olives, red peppers, and basil and place in a small bowl. Mix with Parmesan cheese. Spread the mixture between the rows. Drizzle with olive oil and season with a little garlic salt and black pepper. Let rise for 30 minutes.
  • Bake in a preheated 390°F oven for 20 to 25 minutes, or until golden brown. You’ll start to smell the aroma filling your kitchen right before the buzzer goes off. Take out of the oven and garnish with some Parmesan cheese and a handful of basil leaves.
    Twisted Pizza
Keyword Pizzas & Flatbreads

Tavern Burger

A juicy, perfectly seasoned burger better than your favorite pub, or go-to burger shop.

Tavern Burger

Cedar Oak Farms
Course Main Course
Cuisine American

Ingredients
  

Pimiento Cheese:

  • 1 cup mayonnaise
  • 1 jar 4 ounces diced pimientos, drained
  • 1/2 jalapeno, finely diced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion, finely diced
  • 4 cups sharp cheddar cheese, shredded

Burgers:

  • 2 pounds grass-fed ground beef
  • 2 tablespoons COFarms steak seasoning
  • Onion straws:
  • 1/2 Vandalia onion, thinly sliced
  • 1 cup flour
  • 1 – 2 flavored salt
  • 1 cup half-and-half
  • Oil for frying
  • Dill Pickles, if desired

Instructions
 

  • In a small bowl mix the mayonnaise, pimientos, jalapenos, Worcestershire sauce, and onions. Stir in the shredded cheese. Refrigerate until ready to use.
  • Patty the beef into 7 – 8 burgers. Season with the steak seasoning. Grill on a hot grill for 20 minutes, or to the desired doneness.
  • Meanwhile, heat 2 inches of oil in a small, heavy pan to 325°F.
  • In a small bowl mix the flour with the flavored salt. Pour the half-and-half into another shallow bowl. Place the onion slices into the milk mixture and then dredge through the flour mixture. Shake off excess flour. Place in hot oil and fry to a golden brown. Drain on paper towels.
  • Heat the cheese into a thick sauce.
  • Place dill pickles on the bottom bun and top with a burger, pour cheese sauce over a burger, add onion straws and serve immediately.
Keyword Burgers, Steak Seasoning

Mushroom & Leek Flatbread

Herb-roasted mushrooms, flatbread pizza, kale pecan pesto, and creamy melted muenster cheese. This recipe is a garden buster taking advantage of many fresh garden items: leek, kale, and herbs.

Mushroom & Leek Flatbread

Cedar Oak Farms
Course Appetizer, Main Course
Cuisine American

Ingredients
  

  • 8 ounces organic baby bella mushrooms, sliced
  • 3 – 4 tablespoons fresh herbs like oregano, sage, and thyme, chopped
  • 1 leek, root and outer layer removed and sliced
  • 2 cups kale, loosely packed
  • 2 tablespoons pecans
  • 5 tablespoons olive oil + more for drizzling, divided
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1 package refrigerated flatbread dough
  • 4 ounces Muenster cheese, cubed
  • 1 tablespoon half-and-half
  • Cedar Oak Farms Smoked Sea Salt

Instructions
 

  • Place the mushrooms and herbs in a medium bowl. Drizzle with enough olive oil to coat mushrooms. Season with COFarms Smoked Sea Salt and let sit for 20 minutes to absorb flavors.
  • Pour the mushrooms, oil and all, into a skillet and sauté for 5 – 8 minutes. Remove from heat and let cool slightly.
  • Meanwhile, heat 2 tablespoons olive oil and butter in a medium nonstick pan. Heat until butter starts to foam, add the leeks. Reduce the heat to medium-low, cover with a tight lid, and let cook 30 minutes, stirring occasionally. Season with COFarms smoked sea salt. Remove from heat and let cool slightly
  • Place the kale and pecans in a food processor and pulse until finely chopped. Add 2 tablespoons olive oil and the water pulse until combined. Season with COFarms smoked sea salt.
  • Unroll the flatbread dough on a 13×9-inch baking sheet with parchment paper down. Spread the kale pesto over the dough. Layer on the mushrooms and leeks. Bake at 425°F oven for 14 – 18 minutes, or until the crust is golden brown. Remove from oven.
  • Place the cheese cubs and half-and-half in a microwave safe bowl, and microwave for 1 minutes. Stir and continue melting at 30 seconds intervals until a smooth consistency. Drizzle over the flatbread.
  • Serve immediately.
Keyword Meatless, Pizzas & Flatbreads, Smoked Sea Salt

Smoked Salmon Endive Salad

Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.

Smoked Salmon Endive Salad

Cedar Oak Farms
Course Salad
Cuisine American

Ingredients
  

Dressing:

  • 1/2 cup mayonnaise
  • 3 tablespoons half-and-half
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard seeds
  • Salt and pepper (to taste)

Salad:

  • 3 heads Belgian endive (cored and thinly sliced)
  • 1 cup arugula lettuce
  • 1 Anjou pear (cored and thinly sliced)
  • 1/2 cup red grapes (thinly sliced)
  • 12 ounces smoked salmon
  • 1/2 cup black walnut pieces
  • Olive oil (for drizzling)
  • Flaky salt (like Cedar Oak Farms Smoked Sea Salt, for garnish)

Instructions
 

  • Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
  • Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.
Keyword Fish & Seafood, Salad