We are knee deep in the last of the summer heat and love sharing evening feasts with friends. Treat your friends like the BIG KAHUNAS they are to a spectacular Charcuterie of the Sea. Say it with me: shar-koo-terr-ee. This Big Easy rendition is super easy to put together because it can be whatever you want.
Here is our tried and true spread:
Fire up the grill and get this party started! This spread shined its southern soul out with the addition of pickled okra and Castelvetrano olives. Ya-yas… I know you’re thinking Cajun with olives from Sicily? Remember, be fearless with your charcuterie. Cajuns have no fear.
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Creole Glazed Georgia Pecans
Yield 8 servings
- 1 pound pecan halves, jumbo Georgia style!
- 4 tablespoons brown sugar
- 2 tablespoons Louisiana style hot sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup unsalted butter, melted
Heat butter, hot sauce, Worcestershire and creole seasoning in a large non-stick pan, stirring till incorporated. Continue heating till bubbly on medium-low heat.
Add pecans to butter mixture, stirring to coat the pecans. Stirring frequently for five minutes continue toasting pecans.
Add brown sugar and stir to for another three minutes or until sugar is dissolved and pecans are golden.
Transfer onto wax paper lined tray to cool. Store in airtight container for up to two weeks.