But first, here’s how to put together Jorj’s Southern Style Charcuterie Board
Turkey Roll Ups:
1 pound deli roasted turkey breast medium sliced
8 ounces goat cheese
¼ cup red pepper jelly
Ham Roll Ups:
1 pound deli ham medium sliced
8 ounces cream cheese
½ cup spicy dill pickles, drained and finely chopped
Deviled Eggs:
6 hard-boiled eggs, sliced in half
2 tablespoons mayonnaise
2 teaspoon Dijon-Style mustard
1 teaspoon chopped fresh dill
1 teaspoon kosher salt
½ teaspoon coarse black pepper
Millionaire’s Bacon
1 pound center cut bacon
1 cup brown sugar
Seasoned Crackers:
1 sleeve soda crackers
½ cup butter, 1 stick melted
½ packet ranch dressing
Pimento Cheese:
3 ounces cream cheese
4 ounces grated sharp cheddar cheese, about 1 cup
4 ounces grated Monterey Jack cheese, about 1 cup
½ cup homemade or prepared mayonnaise
1 (4-ounce) jar pimentos, drained
2 to 3 green onions, sliced, about 2 tablespoons
¼ teaspoon garlic powder
¼ teaspoon paprika
Cilantro Shrimp:
1 pound cooked shrimp
⅓ cup olive oil
Juice of 1 lime, about 2 tablespoons
2 tablespoons chopped fresh cilantro
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder
For Turkey Roll Ups: Combine the goat cheese and jelly. Spread about 1 tablespoon over a slice of turkey. Roll up and cut into ¼-inch slices.
For Ham Roll Ups: Combine the cream cheese and chopped pickles. Spread about 1 tablespoon over a slice of ham. Roll up and cut into ¼-inch slices.
For Deviled Eggs: Place the yolks of the eggs into a bowl. Use a fork to mash. Add the mayonnaise, mustard and dill. Season with some of the salt and pepper. Toss to combine. Place a spoonful of the filling into each of the egg whites.
For Millionaire’s Bacon: Preheat the oven to 350°. Dredge one slice of bacon through the brown sugar coating both sides. Place onto a baking sheet lined with parchment paper. Bake until the bacon is cooked through, about 20 to 30 minutes. Cool on the baking sheet.
For Seasoned Crackers: Preheat the oven to 350°. Combine the ranch dressing and butter. Place the crackers onto a baking sheet. Brush the top side of the crackers with butter. Bake until golden brown, about 5 to 8 minutes.
For Pimento Cheese: Combine the cream cheese, cheeses, and mayonnaise in a bowl. Stir until the mixture is creamy. Add the pimentos, onions and spices and season with some of the salt and pepper. Stir to mix thoroughly.
Cilantro Shrimp: Stir together the olive oil, lime juice, cilantro, onion powder, garlic powder and chili powder in a large bowl. Add the shrimp. Season with some of the salt and pepper. Stir to coat.
And now to drink!!!
Here’s The Prickled Pink Cocktail – everything you need to mix one up for a friend. Isn’t it gorgeous? I honestly can’t believe that bright fuchsia color. The flavor is more subtle than you might think, and may need a bit of sweetening up. I suggest a teaspoon of honey. For garnish and extra flavor, whole cinnamon sticks make for a nice stirrer and look good in the glass.
Just do a yourself a favor and mind the outside of this cocktail fruit as you cut into it. They don’t call it a prickly pear for nothin’! Oh, and if at all possible, ask the guys at the farmer’s market to strip the cactus fruit of its serious spears before you buy it. I did and I still got pricked, but I’m glad I added it to my Saturday haul.
Cheers, everybody! It’s gonna be a long summer….
THE PRICKLED PINK
1 shot tequila
2 tablespoons grenadine
Juice of 4 prickly pears (blended to get rid of seeds)
Twist of lime
1 teaspoon agave nectar or honey
Top off with pineapple juice and mix with a cinnamon stick stirrer. Sugar around the rim optional