On this week's edition of Louisiana Eats!, Poppy speaks with restaurateur John Currence about his latest collaboration with the Manning family, and then chats with the President & CEO of 2nd Harvest Food Bank about their initiatives around Louisiana.
Sweet and Spicy Pecans
Yield: 1 cup
1 cup pecans 1 tablespoon butter 2 teaspoons worcestershire sauce 2 tablespoons sugar 1/4 teaspoon cayenne pepper 1/4 teaspoon salt
1 small cabbage 4 Tablespoons sesame oil 1/2 cup rice wine vinegar 1/2 teaspoon chili oil 1 tablespoon sugar 1/4 teaspoon salt
Finely shred the cabbage. Whisk the sesame oil, rice wine vinegar, chili oil, and then toss with the cabbage. Toss a second time after sprinkling on sugar and salt. Adjust seasonings to taste, then chill until serving.