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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Sage Cheese Beignets
Yield 8 servings
- 2 cups unbleached all-purpose flour
- 1/2 cup finely minced sage leaves
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 large eggs, lightly beaten
- 1 tbsp. olive oil
- 1/2 to 1 tsp. hot sauce
- 3/4 cup cold water
- 1/2 cup grated parmesan cheese
- Vegetable oil for frying
- Coarse salt for sprinkling
- Cayenne pepper for dusting
Stir together the flour, sage, baking powder, and salt in a medium bowl.
Whisk together the eggs, olive oil, and hot sauce in a large bowl.
Gradually stir in the flour mixture. Add the water, a little at a time, combining well until the dough is thick. Fold in the cheese.
Press the dough into a 1/2-inch-thick rectangle on a well-floured work surface. Cut into 1 1/2-inch square.
Pour the vegetable oil into a large skillet to the depth of 1/2 an inch, and heat over medium heat until a small piece of dough sizzles gently in the oil. (The dough should not brown immediately.) Place the beignet squares in the oil, taking care not to overcrowd (you may need to fry in batches). Fry 3 minutes on each side, or until browned and done throughout. Remove with a slotted spoon to paper towels to drain. Sprinkle immediately with the coarse salt.
Right before serving, dust with the cayenne.