February 22, 2016
Shrimp Creole is so easy, so good. We made this little recipe last week and enjoyed the leftovers for the next two nights. It's the kind of dish that's even better the next day.
Here's what you need:
- 1.5 pounds of peeled Mayport shrimp
- 2 tablespoons of olive oil
- 1 white onion
- Chopped garlic
- Chile powder and / or cayenne pepper (as much as you'd like!)
- 1 bunch of green onions
- 14 ounces of chopped tomatoes (we like Pomi)
- 2 cups of chopped okra
- 1 red or green bell pepper
- 1 cup of Congaree and Penn brown rice
- 1 cup of chicken broth
- Many dashes of your favorite hot sauce (we like B and D's and Cholula)
And here's what you do:
- Heat olive oil on low in a large skillet. Chop the white onion and sauté with garlic and spices for five minutes. Add chopped bell pepper and green onions and continue to sauté for two more minutes.
- Add the tomatoes and let the vegetables simmer.
- In a pot, bring 1 cup of water and 1 cup of chicken broth to a boil. Add 1 cup of brown rice, cover and reduce to low. Allow to cook for 15-20 minutes. Stir occasionally.
- Add okra and shrimp to the saucepan. Return to a simmer and cook shrimp thoroughly until pink.
- Serve the Creole over Congaree and Penn rice. Add lots of hot sauce. Or a little. We like it spicy!
February 5, 2016
Let's kick this thing off with a good ol' Southern fish fry.
Congaree and Penn hosted its first ever event in November of 2015. We called it the Friday Night Fish Fry. 100 of our closest friends, family and supporters joined us in dining on local oysters, Juniper Market's fancy sides, Intuition beer, and locally caught red fish and sheepshead fried in Congaree and Penn's very own rice flour. Fine dining on the farm, ladies and gents.
Here's everything you need to host your very own fish fry for four:
- 2 pounds of Red Fish, Sheepshead, Catfish or another fish that you love to eat
- 1 egg
- 1 beer (we like Intuition Jon Boat or a Bold City Duke's Brown Ale if you like a darker beer)
- A dash of your favorite hot sauce (we like B and D's and Cholula)
- 1 cup of Congaree and Penn Fish Fry
- Vegetable or peanut oil for frying
- A Fry Daddy*
- Spices of choice
And here's how to make it happen:
- Fillet those fishes. Slice into pieces and set aside.
- Whisk the beer and egg together into a frothy mixture. Toss in the fish.
- Add hot sauce! Allow to soak for one hour in the refrigerator.
- Begin to heat oil. Pour Congaree and Penn Fish Fry onto a plate or pan.
- Coat each fillet with the fish fry (it's pure coarse Jupiter rice flour).
- Drop each fillet into hot oil for 2 and a half to 3 minutes.
- Remove fish and place on a paper towel to cool. Season to taste with spices.
- Serve with cocktail and tartar sauce. Yum.
*We love our Fry Daddy. But in case you don't have one, you can use a skillet or any sort of deep fryer. The results will be just as yummy.
Photos by Kristen Penoyer
February 2, 2016
During the past two years, Congaree and Penn has grown from a tiny seed of an idea into four all-star rice paddies, an orchard of 1,500 baby Mayhaw trees, over a dozen rows of muscadine grape vines, and a home for thousands of lucky honey bees.
We're growing food, and the food we've grown has been transformed into elements of expertly crafted dishes by chefs of the best restaurants in Jacksonville. Our own little grains of Jupiter rice have made it to the big stage, and two years ago we could never have imagined the immense support and encouragement that Jacksonville chefs and foodies have given to Congaree and Penn. We are so grateful.
And since our rice has graced the plates of many a food lover, we've received so many recipe ideas, from amateur chefs to culinary masters. Wonderful, delicious recipes. Who knew you could do so much with rice?!
So here we go, ladies and gentlemen. We're making #cookingwithcongaree a thing. Stay tuned for recipes!