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Charcuterie Board Tips - Lisa Clapp of Cookin', Cuttin' Up & Ceepin' it Real and her friends share some great tips for making a beautiful charcuterie board, including how to make roses out of sliced meat.
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0:00
- Hey y'all, we're having fun in my kitchen today.
0:03
- We are. - Because I'm with
0:04
a precious friend, Lisa Clap,
0:08
and she is gonna do,
0:09
it's funny, I hope you saw the video where
0:12
a schoolmate of Eddie's from up north.
0:15
- Yes. - Where he's from,
0:16
New Hampshire, she does charcuteries.
0:19
- Yes, honey, they're real popular.
0:21
- Listen, listen, Lisa wanted to do a charcuterie.
0:26
- I did. - A ca-shoo-ter-ie.
0:28
- I call it a cha-coo-terie.
0:30
- Cha-coo-ter-ie. - Cha-coo-ter-ie.
0:32
- All right, so how much fun is this gonna be?
0:35
Her two friends that are here with her, Wendy and Lisa,
0:39
they're gonna be your sous chefs.
0:40
- I'm so excited. - Y'all have at it girls.
0:42
- Oh thank you, Miss Paula. - Go get it.
0:45
- These are two of my best good friends,
0:47
Lisa Perdue.
0:48
- [Paula] My best good friends.
0:49
- And Wendy Engle, but I call her Winifred
0:52
on the vlog and that's how people know her.
0:55
But we do charcuteries a lot
0:56
when we get together
0:58
and I'm gonna just let y'all just go to it.
1:00
So you gonna do the floret things,
1:02
the little flower things. - Little flowers, yes, roses.
1:04
- Okay and then we'll just all work together.
1:06
- Okay sure. - So let's just get it.
1:07
- Got it. - Sure, okay.
1:08
- Let's get 'er done.
1:09
- Let's do this thing. - You go ahead and lead this.
1:11
- [Camera Woman] So Lisa, tell us what we're putting on it.
1:13
- Okay, well let me start here.
1:16
I make a pineapple pepper jelly,
1:18
pineapple pepper jelly,
1:20
and I like to put it over cream cheese, okay?
1:23
And then I like to have crackers
1:25
and spread it on the crackers for that,
1:27
so I brought some of that to put on the board.
1:29
- [Woman] And that's got a kick to it,
1:31
didn't you tell me it's got a kick to it?
1:33
- [Lisa] It has a little bit of heat.
1:34
- [Woman] Just a little bit.
1:35
- I'm sorry, it's got some jalapeno peppers in it,
1:37
so you might want to enter with caution with that,
1:39
but you can put any kind of jam that you want
1:41
over that cream cheese,
1:43
or over any kind of soft cheese that you like
1:46
for a charcuterie.
1:48
And we've got, I don't know,
1:50
what kind of cheese is this?
1:51
- [Woman] That's a rye, a rye, a dill and what is it Lisa?
1:58
- [Other Woman] Rosemary and olive.
2:00
- Oh that sounds wonderful,
2:01
that sounds wonderful.
2:03
So, anyway, charcuteries.
2:06
They've been around a long time,
2:08
but they feed a lot of people,
2:09
and they're really good if you're having a get together,
2:12
and you wanna have just a starter, you know.
2:14
And just set it out so people can munch on it
2:16
or whatever,
2:17
and honestly, it creates conversation around it,
2:20
you know, I always pick something that's pretty.
2:23
This is Amish made, it's one of a kind,
2:25
and we're gonna leave this for Miss Paula, okay?
2:28
All right.
2:29
- [Woman] People get really intimidated by
2:31
charcuterie boards, because of not really knowing,
2:33
can you do it wrong?
2:35
- [Lisa] I don't think so,
2:36
and I've seen people do candy charcuteries,
2:39
like for Easter egg hunts for their grandchildren,
2:43
I've seen 'em do it with hamburgers and hot dogs, s'mores.
2:47
So I don't think you can do it wrong, I really don't.
2:52
- So what we're gonna do is we're gonna make a rose.
2:54
So we're gonna start out with salami.
3:00
And we're gonna roll it,
3:02
and it always works best with some thin salami.
3:09
- [Lisa] So this is kinda gonna be like your centerpiece.
3:12
- Yes.
3:12
- [Lisa] Or you can offset it, but it's really pretty,
3:14
and it's simple.
3:16
You want me to help you with that?
3:17
- I got it girl.
3:18
- [Lisa] Okay.
3:20
- I might need a little bit more, here.
3:22
- [Lisa] Do you want me to come over here?
3:23
- Yeah, let me, grab this.
3:24
- [Paula] Ooh, we learning a new trick.
3:26
When she said something about a rose,
3:29
I was thinking about peeling a tomato, rolling it up,
3:33
and making a rose out of tomatoes.
3:36
I had no idea y'all.
3:38
- [Lisa] And tomatoes would be pretty on this too.
3:40
Oh this looks.
3:44
- Kinda press down the edges, just.
3:47
- [Lisa] Tell me when.
3:49
- Okay a couple more.
3:50
- [Paula] Do you want me to run to the store, girls?
3:52
- No, that is good, that is good.
3:53
- We'll all love it, how about that?
3:57
- Yeah, let's do it.
3:58
- Yeah.
4:01
- Yeah, they're kinda the new fad too.
4:04
- [Paula] Oh gosh.
4:04
- And we'll have the Bachelor parties, and.
4:08
- [Paula] Oh, where y'all watch the Bachelors
4:11
or the Bachelorettes.
4:13
Y'all are younger than me.
4:15
- So I set it down, and then, look, look Paula,
4:18
we're gonna turn it down now.
4:19
- [Paula] Oh, oh, oh.
4:22
- See, isn't that pretty?
4:25
So whenever they want to eat, they just pick a leaf.
4:27
So we're just gonna use the small one.
4:29
- [Paula] That is genius.
4:31
- So we're gonna use the small one,
4:33
so just need a few of these.
4:36
- That is genius, y'all.
4:38
How about my friends out there, how do y'all like that?
4:42
How's my friends out there doing?
4:44
Are y'all enjoying this, I hope so.
4:46
What a neat little trick.
4:49
I don't get out much, y'all, I need to get out more.
4:54
- Well come to Greensborough, North Carolina.
4:56
- Yes, Paula, we're happy to have you
4:59
in Greensborough, North Carolina.
5:01
- So let me come in a little bit more
5:04
and show, yeah, just crease it there.
5:06
And you just overlap them.
5:09
Let's get one more going.
5:12
- [Lisa] Wendy, I think I've seen it,
5:14
it had to be at your house.
5:15
- [Other Woman] Press it there,
5:16
and then when you turn it over,
5:18
it comes out.
5:19
You've got a rose,
5:21
and you can spread it out if you want.
5:25
- [Lisa] It's so pretty.
5:27
Even I can do that.
5:30
That is beautiful.
5:32
And tasty, and you know,
5:34
as people get it, they don't need to worry about
5:36
it staying pretty, you just get it and go,
5:38
get it and go.
5:39
- [Paula] Oh, I love the little one.
5:40
- [Other Woman] The little one is cute, isn't it.
5:43
So that's a cheddar, correct?
5:45
- [Paula] So where did you girls learn
5:47
how to do little things like this?
5:49
- [Other Woman] My daughter is in love with charcuterie
5:52
boards.
5:53
- [Paula] Is she?
5:54
- [Other Woman] She, you know, watches YouTube all the time,
5:56
and different on Pinterest,
5:58
and she found that idea one night,
6:00
so we did it,
6:01
and it's, we've used it every night.
6:04
But it does look better.
6:06
Charcuterie boards have become a very big business.
6:09
We have people in Savannah that do nothing but this.
6:12
- [Paula] People are trying to watch their weight
6:14
and not eat heavy horderves.
6:18
- [Other Woman] Well I tell ya, Lisa,
6:19
you gave me a charcuterie board
6:21
and it was, it's at least three feet long,
6:24
and I use that board more than,
6:27
it's been probably one of my favorite gifts I've ever given,
6:30
I mean ever received.
6:32
And now, that's what I do,
6:34
I'll buy the charcuterie meat by the charcuterie board,
6:36
I did it for my sister for her birthday,
6:39
took it over there,
6:40
and I made it so when the family came over they can.
6:43
- [Paula] So y'all just buy the packaged meats,
6:45
you don't have anything sliced in the deli.
6:47
- [Other Woman] I normally do,
6:48
I'll get the Boar's Head.
6:50
- You can, and if you're worried about healthy,
6:53
you can do bowls of different fruit that's seasonal.
6:56
You can do dried fruit,
6:57
there's no, it's no holds barred
6:59
on what you can do with these.
7:00
- [Paula] Right, well all this is,
7:02
what's that diet that Michael's on.
7:05
- Keto.
7:06
- [Paula] Keto diet.
7:07
All of that's legal except probably the crackers.
7:11
- Right, and you're ready to go, yeah.
7:12
And you know what, honestly,
7:14
I'm glad you said that, Paula,
7:15
cause my guys who are a little bit on the picky side,
7:18
they love just little pieces of cheddar
7:20
and a slice of summer sausage.
7:22
- [Paula] Yeah, yeah.
7:23
- They'll eat it all day long,
7:24
and if I have it out, they'll eat it.
7:26
- [Paula] They'll eat your charcuterie board
7:29
before it's time.
7:32
- [Lisa] But, yeah, a lot of times we'll have black olives
7:35
or whatever, you know.
7:37
- [Paula] Yeah, I was gonna say,
7:38
what kind of center do you need?
7:40
- [Lisa] Listen, you can do whatever you want.
7:42
- [Paula] I think the black olives, or the green olives.
7:45
- [Lisa] Oh, stuffed green olives,
7:47
oh I love those.
7:47
Love them.
7:51
But you can do anything with this.
7:54
- [Paula] I'll see if I got some,
7:55
but I don't think I do.
7:56
Michael and I don't, olives are not one of our favorites.
8:01
So I don't keep them.
8:04
- [Lisa] And you know what,
8:05
the other thing I've seen people do are those peppers,
8:07
you know those round peppers,
8:09
and they kind of taste like a banana pepper,
8:11
but they're round and fat.
8:12
I've seen 'em do that.
8:14
- [Camera Woman] Pepperoncinis.
8:15
- Pepperoncinis would be great on here, absolutely.
8:18
And even condiments, like I said,
8:20
for your hamburger, hotdog type gatherings.
8:22
- [Other Woman] And a lot of times
8:23
I'll take like a turkey, ham, like the Boar's Head,
8:26
roll it up, and cut it in threes,
8:27
put a little toothpick in it.
8:29
- [Lisa] And it's done, yes.
8:31
And you could put celery, carrots, you know,
8:35
like you could have healthy options for friends
8:36
that you're doing.
8:37
Oh, she does have some.
8:39
- [Paula] I should've known, Theresa,
8:41
that Eddie is gonna have martini olives, all right.
8:44
- [Lisa] I love it.
8:46
Do you mind if I just spread 'em in there a little bit?
8:48
- [Paula] No, I want you to use anything I got.
8:49
- [Lisa] All right, let me get a fork.
8:52
And.
8:53
- [Other Woman] Hey, what about one of Paula's
8:54
little dishes over here, to put them.
8:56
- [Lisa] Oh, yeah, let's do that.
8:59
Oh you wanted to put it in the middle of the meat,
9:01
Miss Paula?
9:02
- [Paula] Well that's what I was thinking.
9:03
- [Lisa] Oh, oh, this is what she was thinking.
9:05
- [Paula] Right in there.
9:06
And to give it a center.
9:07
So it has a center.
9:10
- [Lisa] I can attest to this.
9:11
These are food grade boards.
9:13
They have been wiped down with mineral oil
9:17
that is food safe.
9:19
Okay.
9:20
People ask all the time about how do you clean that board?
9:23
I wipe mine off.
9:25
- [Paula] Okay, do you ever use soap and water on them?
9:27
- [Lisa] I use just a tiny bit of soap,
9:30
tiny.
9:31
And then I make sure I get it real clean
9:32
with warm water,
9:34
and then let your wood dry completely.
9:36
- [Paula] Uh huh, it has to dry.
9:37
- [Lisa] And then you can re-mineralize the wood.
9:39
- [Paula] You serve, or you let it be sitting.
9:42
What are you doing over here girl,
9:43
you better get over there,
9:45
you got somebody that's lagging in the sidelines.
9:48
- [Lisa] She's been cutting eggs, honey.
9:49
There's nothing lagging about Winifred, nothing.
9:53
- [Camera Woman] She's camera shy.
9:55
- [Lisa] That is not true,
9:56
because she has done recipes for cookin, cuttin up,
9:58
and she does a great job.
10:01
- [Camera Woman] What is cookin, cuttin up?
10:02
- Cookin, cuttin up, keepin it real
10:03
is my Facebook page.
10:05
Am I putting these in here, sugar?
10:06
- Yeah.
10:08
- Okay.
10:08
Gives it some more color, anyway.
10:10
Michael's not gonna be mad that we eat all of his olives,
10:13
is he?
10:14
- [Paula] He don't like olives.
10:15
- Oh, shoot, well what am I, oh, it's Eddie.
10:16
- [Paula] Eddie likes an olive in his martinis.
10:18
- You know what, well tell Eddie
10:19
I'll get him some more.
10:20
- [Paula] He and Elaine Sebough, my friend
10:24
that is an attorney, I meant, a real estate girl
10:30
here in town, when she comes by,
10:33
they love their martinis.
10:36
- [Lisa] Well, and I'll tell you a little secret too here,
10:39
I'm gonna tell on Winifred who's been kind of quiet.
10:41
At Christmas time, we always get together, okay,
10:45
and so she takes green olives,
10:47
and why don't you tell them what you do, Winifred?
10:50
- [Winifred] I'm not sure what I do.
10:51
- [Paula] Yeah, you gotta talk.
10:51
- [Winifred] Oh it's just something.
10:53
- [Lisa] And they're so good.
10:54
- [Winifred] It's just something simple.
10:55
- [Paula] Tell us what you do.
10:56
- You take your olives,
10:57
I usually use smaller ones than that,
10:58
and I drain the juice out, keep the container,
11:01
the glass container,
11:03
and then I fill it up with some type of hot sauce,
11:05
whether it's Texas Peak or Frank's and marinate 'em,
11:09
and then I have two dishes of olives,
11:11
plain and then the ones that are with Texas Peak.
11:14
My kids love 'em.
11:16
They get.
11:16
- [Lisa] They're delicious.
11:17
- [Paula] You know what, Michael loves hot stuff,
11:20
so he might would eat those.
11:22
And what kind of olive do you use,
11:25
is it stuffed with anything?
11:27
- [Winifred] No, it's just the pimento.
11:28
- [Paula] Oh, just the regular pimento.
11:31
- [Winifred] Just the regular.
11:33
- [Paula] See I just love finding out
11:35
what everybody's doing out there, Theresa.
11:37
You know, I ask everybody, please send me a recipe
11:40
or tell me what you're doing that's so much fun
11:43
right now.
11:45
- [Camera Woman] And we have gotten some great recipes,
11:47
and we've done a lot of them on the show.
11:50
- I cannot thank you enough for tuning in,
11:51
Wendy and Lisa, y'all are always so helpful,
11:55
and I appreciate it.
11:56
And I appreciate you coming on this journey with me.
11:58
- Absolutely.
11:59
- Lord have mercy, let me hug you too.
12:02
- She's a hugger.
12:03
- Charcuterie.
12:04
- She's a hugger.
12:05
- Charcuterie.
12:06
- This is beautiful, y'all.
12:08
- [Lisa] Love it.
12:09
- [Paula] Very little effort, the hardest part
12:11
was going to the store and getting the stuff.
12:12
- [Lisa] It's the truth.
12:13
That is the truth.
12:14
So what you tasting?
12:15
- [Paula] I don't know,
12:16
what you recommend I start with?
12:17
- [Lisa] Well, now, this pepper jelly's a little bit hot.
12:20
- [Paula] I love pepper jelly.
12:22
- [Lisa] You do, do you like a little heat?
12:24
- [Paula] Well, I make, when I make pepper jelly,
12:26
I make it with some heat.
12:27
- [Lisa] I'm gonna serve you one and you try it.
12:30
- Mmm, thank you, this cheese is delicious right here.
12:32
- I love it on that, I love that.
12:35
I like everything on here.
12:37
- Oh, on your cracker?
12:40
- No, just anything on here, I love it.
12:42
See what you think.
12:42
- Mmm,
12:45
they tried to teach me how to do princess bites
12:48
when I was on that national cooking channel.
12:52
- Princess bites?
12:52
- But I never learned.
12:54
- No, I don't think I know how to do princess bites either,
12:57
but now.
12:58
- [Paula] Oh, that is some hot pepper jelly.
13:00
- [Lisa] It is hot, it is hot.
13:02
- I want one little bite.
13:05
You know, the kind of heat that I enjoy a little of
13:09
sometimes, is
13:16
Asian restaurants, the little green.
13:18
- Mmm, the wasabi.
13:19
- Wasabi.
13:20
- Yes, girl.
13:21
- Cause it comes in and slaps you and it leaves.
13:23
- And it clears your sinuses and you feel better later.
13:25
- And speaking of leaving.
13:27
- Miss Paula, thank you so much for charcuterie.
13:31
- Love it.
13:32
- Love it.
13:33
- Send us your ideas.
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