Chef Lara Lyn Carter shows us how to make pecan pesto pasta with shrimp and sweet corn bruschetta.
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everybody she’s a self-taught chef who
is always bringing new twist to Classic
recipes and here to share some of her
southern comfort food all the way from
Georgia Emmy award-winning TV host and
cookbook author Chef Laura Linn Carter
is here welcome to the show I now said
the right show name um if I slip into an
accent I apologize I love your Georgia
Southern accent I can’t turn it off I’m
sorry we don’t want you to what are we
gonna make today well we’re going to do
Southern but with an Italian twist or
you can say Italian with a Southern
twist whichever way you want to what are
we making we’re going to make some sweet
corn and bacon brusketta with sundried
tomatoes and I’ve got the corn already
going in a little Sage butter o what is
Sage butter do this yeah Absolut if you
want to stir that up a little bit Sage
butter is really just a stick of butter
or a/4 cup is you know whatever you want
to do with fresh Sage that you infuse
you melt the butter down and you put the
sage leaves in there and let that flavor
come together and of course take the
SAGE leave out okay so to this we’re
going to add the rest of our ingredients
to you know give it out all the I’ll
spice it up we’ve got a little heavy
cream it ain’t Southern if there ain’t
cream if it doesn’t have some butter and
some cream then it is not going to be it
ain’t Southern this is not the time that
you want to uh skimp on calories exactly
this is not the time we’re going to kick
the heat up just a little bit don’t mom
me reaching in get that going a little
bit more and we’re going to add a little
bit of salt and pepper Just A Pinch oh
this smells so good already thank you
and are we going to wait till this
thickens a little bit yeah we’re going
to get it all going and then we’ll let
it thicken up and then I’m going to add
our sundried Tomatoes now these are the
ones that are already you packed in the
oil and so they’ve got some flavor but
what I want to do is I want to just
carefully take them out I don’t want to
add a bunch of oil to it and we’re going
to add about a third now we’re bringing
the Italian L I love sundried tomatoes
they just add such a punch of flavor
interest and I think interesting with
the cre this is where you’re we’re
bringing the southern with the Italian
interesting and in the south in the
summertime we have the great Silver
Queen corn and so when it’s in season oh
my gosh it’s so sweet and buttery that
you added to this and it just makes it
delicious great okay what’s next Well
normally I would add the bacon but we’re
going wait till the last minute on the
bacon because you know I don’t eat meat
exactly so kind thank you and then what
we do is of course we toast off some
bretas and no the southern draw on the
brusketa but at least you’re not saying
brushetta no please don’t say brushetta
anyone it’s brusketta or the way Laura
Linn says it
brusa there we go you got
it but when I do the brus this um I love
to grill them or you can do them in the
oven if you want to but you want to cut
your bread you know on a nice little
diagonal and good crispy baguette you
can use whatever really bread you like
but I like to do mine about so thick
okay on the diagonal thin very good very
good we can kill the heat on this okay
so let’s kill the Heat and let’s um
because there’s another meal that looks
like it’s calling my name next door too
we’ll let that thicken do its thing and
so if essentially once this is done
you’d literally scoop it up put it onto
your bread on your Bretta Y and off we
go and then your you’ll add the you
didn’t jump I went brushetta BR you
didn’t jump I look at you baiting me
okay we’re going to we we’ll finish
plating this in just a second we’ll let
We’ll add the bacon in the last okay
great now it’s you’re not talking
Italian Lain unless you’re doing pasta
as well what do we got here you got to
do pasta well we’re going to do my pecan
pesto with pasta and shrimp now you
notice I said pecan because normally
Southern you know we use a lot of pecans
I’m from Georgia so that’s dominant
where I’m from but normally in pesto you
would see Pon nuts and I like to toast
the pecans it gives off a really great
nutty flavor it’s very rich it’s really
buttery aan pesto sauce oh my gosh it’s
it’s your classic pesto it’s olive oil
garlic lemon and the of course the basil
but then toasted pecans versus the pond
nuts and it’s got great flavor okay so
here we have our pesto that I’ve already
made up you can do this in a food
process or if you’ve got a really good
strong blender I did it in my blender
this is the consistency you get and it
is fantastic so what we’re going to do
is you can also I’ve plated one here and
you see I use some of the pesto on the
brisata hey that’s smart that’s very
smart we’re going to pull this aside and
we’re going to take a little this is the
pasta straight linguini pasta okay and
we’re just going to we’re going to pour
our pesto right on in oh yeah if you
guys could smell this it does smell good
it’s like next level pesto well that
fresh basil I mean when you’ve got fresh
basil going it’s just one of those
things that’s Divine oh wow then we’ve
got our shrimp we’re going to toss these
in now I left the tails on you can take
them off if you want to if I’m doing a
dinner party you know I want it to look
really pretty so I like to leave the
tails on because I think it makes a
prettier plating it sure does do if you
don’t eat seafood I do um I’m
pescatarian actually what could you
replace that with well nor you can go
with just the straight pasta of course
and then you can also I’ve do chicken
I’ve done scallops I have done just
about everything you can think of with
the pesto and it’s just it’s one of
those things that you can make it up it
stays in your refrigerator you can keep
it for days um it’s fantastic rehe okay
it reheats beautifully and then we just
add a little extra of the parmesan
cheese now we’re talking all right we’re
going to jump back over and
let’s go get that going I’m going to
bring really quick and what I’m going to
do is I’m going to cheat and I’m going
to do a couple just for
you and then oh my gosh I’m going to add
the bacon to the rest oh my God you
approve
mhm then we add the bacon for the rest
of us and then you have sweet corn and
bacon brisket and pecan pesto well this
is why you’re an Emmy Award winner Laur
this is spectacular thank you so so much
for this and everybody watching One
where do I get this recipe it’s really
easy as I speak with my mouth open
lauran carter.com oh and your