|Oregon Coast Notes|
|Lakeside Crawdad Festival|
|Oregon Coast Notes - News|
In January of 2009, a small group of Lakeside residents came together at the 8th Street Grill to dream of a festival that would draw people to the small town of Lakeside. A festival that would showcase the amazing natural beauty of the old fashioned downtown nestled on the shore of the magnificent, historic Ten Mile Lake. Out of that meeting came the First Annual Lakeside Crawdad Festival.
The first festival, set on Mother's Day weekend, 2009, was designed to start long before most other coastal events, to offer something for everyone: a crawdad race for children, a wide array of vendors from all over the western coast , wine tasting, excellent music, food eating contests, food cooking contests, and good family fun, all done to a Cajun theme.
The committee took the risk of ordering 800 pounds of fresh, live crawdads from Louisiana for a crawfish boil, with no idea if the weather and area interest would bring anyone at all to a weekend festival in this small fishing resort town. The 800 pounds of crawdads were sold out by mid Saturday to the over 7000 people who came to enjoy a Cajun weekend.
The 2nd annual Lakeside Crawdad Festival
This year they are prepared to serve over 1600 pounds of fresh, live crawdads more artists, vendors, car shows, kiddie rides and pontoon rides on the lake than last year. There will be great eating and cooking contests and five great bands offering music throughout the weekend.
The Lakeside Crawdad Festival is "Cajun" fun time for all.
You can even enter to win a 32" Flat Screen TV.
Friday May 7, 2010
4 pm – 8 pm Street Fair & Davis Carnival
Saturday May 8, 2010
10am – 8pm Street Fair & Davis Carnival
Sunday May 9,2010
10am – 4pm Street Fair & Davis Carnival
For more information Visit the Lakeside Crawdad Festival Website
Last year's winning recipe was submitted by Jim Ring and Dave Taylor who won for their shrimp etouffee and Mattie Lane who finished third with her sweet potato pie recipe.
Both recipes follow: (Maybe you can be the winner this year.)
1⁄2 cup vegetable oil
1 cup all purpose flour
1 teaspoon seasoned salt
11⁄2 teaspoons dried thyme crushed
1 teaspoon paprika
1 teaspoons dried basil crushed
3⁄4 teaspoon white pepper
1 teaspoon black pepper
3⁄4 teaspoon cayenne pepper
3 ribs celery, diced
2 medium yellow onions, diced
1 green bell pepper, diced
4 cups chicken broth
4 tablespoons finely diced red bell pepper
1 tablespoon margarine
2 pounds medium shrimp peeled and deveined
Chopped green onion, for garnish
Thin sliced, red, orange and yellow bell pepper for garnish
Hot cooked rice
In a large, skillet, heat the oil over medium heat; slowly add flour, stirring constantly. Cook until dark brown, stirring constantly to prevent burning
Remove from heat and stir in seasoned salt, thyme, paprika, basil, white and black pepper, and cayenne. Transfer mixture to a large saucepan; stir in celery, onions and green bell peppers. Cook over medium heat, stirring until vegetables are tender.
Stir in broth; bring to a boil and simmer over low heat for 2 hours. Add red bell pepper 10 minutes before end of cooking time.
In a skillet, melt the margarine and sauté shrimp until pink. Add to the etouffee sauce and heat through. Top with chopped green onion, sliced bell pepper and serve over rice.
4 generous servings.
Lake Bourdeaux sweet potato pecan pie
Mattie Lane said she got the original recipe out of a 1930s-era cookbook and then tweaked it a little by doubling the spices to pep up the taste.
"This is similar to pumpkin but people I've served it to who don't like pumpkin pie, like this one," she said. "The texture is slightly different too."
1 # 300 can mashed sweet potatoes (you can cook and mash fresh potatoes but I can't taste any difference and it just makes more work)
1 unbaked pie crust dough shell
11⁄2 cup milk
1 cup brown sugar
1 tablespoon butter
2 teaspoon ginger
2 teaspoon cinnamon
2 teaspoon nutmeg
1 teaspoon salt
1⁄2 cup pecans (be generous here too!)
Add mashed sweet potatoes to hot milk, sugar, butter, seasonings. Mix gradually into beaten eggs (don't overbeat – just beat until mixed). Pour into unbaked 9-in pie shell with standing rim. Sprinkle with chopped pecans. Bake in 425 degree oven until filling is set, about 35-40 minutes. Makes one 9-inch pie.