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Recipes
Shrimp In Green Sauce
By CheeseDiva
Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down si...
- 6 cloves garlic, peeled
- 1/3 cup extra virgin olive oil
- 6 scallions, trimmed and chopped
- 1 cup parsley, leaves and thin stems
- 2 pounds shrimp, peeled
- Salt and pepper to taste
Sawmill Gravy -- for Biscuits
By CheeseDiva
Make the gravy: Place bacon in a 4-qt
- 2 slices bacon, finely chopped
- 8 oz. pork breakfast sausage
- 1 ⁄2 cup flour
- 3 cups milk
- 1 ⁄2 cup heavy cream
- 1 tbsp. apple cider vinegar
- 1 ⁄4 tsp. cayenne
- Kosher salt and freshly ground black pepper, to taste
- Hot sauce, for serving (optional)
Parrano Egg Boats
By CheeseDiva
Heat oven to 350°F. Cut and pull the center out of all 4 sourdough baguettes, leaving ½ inch of bread in the bot...
- 4 Demi Sourdough Baguettes
- 1 7-ounce package of your favorite sausage
- 8 eggs
- 1/2 cup of heavy cream
- 10 ounces Parrano cheese, grated (plus more for topping)
- 3 green onions, thinly sliced
- Salt, to taste
- Ground black pepper, to taste
Perfect Cubano
By CheeseDiva
Sandwich: 1. heat a large cast-iron griddle or panini press
- Mojo Pork Cubanos
- 6 oz. thinly sliced boiled ham
- Softened butter, for brushing
- Six 6-inch-long soft baguettes or heros, split lengthwise
- Yellow mustard, for brushing
- 3/4 lb. thinly sliced Mojo-Marinated Pork Shoulder (recipe follows),
- 1/2 lb. thinly sliced Swiss cheese
- 3 half-sour dill pickles, thinly sliced lengthwise
- Mojo-Marinated Pork Shoulder
- Serves 6 to 8
- 3/4 cup extra-virgin olive oil
- 1 cup lightly packed cilantro, finely chopped
- 1 Tbsp. finely grated orange zest
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup lightly packed mint leaves, finely chopped
- 8 garlic cloves, minced
- 1 Tbsp. minced oregano
- 2 tsp. ground cumin
- Kosher salt and pepper
- 3 1/2 lbs. boneless pork shoulder, in one piece
Easiest Chocolate Mousse Ever
By CheeseDiva
The trick here is that instead of beating egg whites into peaks, you whip the chocolate and egg together in a blen...
- 6 ounces good-quality semisweet chocolate (such as Valrhona), chopped, plus extra for shavings
- (optional)
- 1 cup milk (any fat content)
- 2 tablespoons brewed espresso
- 4 tablespoons butter (1/2 stick)
- 2 eggs (the freshest possible
Grits Aligot
By CheeseDiva
Bring 1 tsp. salt and 5 cups water to a simmer in a large saucepan over medium heat
- 1 teaspoon kosher salt, plus more
- 1 1/2 cups coarse-grind grits (not instant)
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 8 ounces Gruyère, grated
- 8 ounces Comte, grated
Macaroni and Cheese Paella with shrimp and scallops
By CheeseDiva
Cook orzo according to package directions to the al dente stage
- 1 lb - orzo pasta
- 3 Tbsp - olive oil
- 2 - large bay leaves
- 2 Tbsp - minced garlic, divided
- 1 lb - uncooked small or medium shrimp (51-60 or 41-50 count), shelled & deveined - three cups small salad size shrimp
- 1 lb - bay scallops
- 1/2 tsp - salt
- 1 tsp - small capers (optional)
- 2 Tbsp - Spanish smoked sweet paprika, or equivalent (see Cook’s Note) 1/2 Tbsp paprika + 1/2 Tbsp St Louis Mesquite seasoning
- 1/4 cup - white wine
- 1 - large sweet onion, chopped
- 3 Tbsp - chopped sun-dried tomatoes Rotel diced tomatoes with green chilies and cilantro, drained well.
- 3 Tbsp - butter
- 2 Tbsp - all-purpose flour
- 1 cup - half and half (or milk)
- 1 cup - chicken broth
- 1 cup - frozen peas, thawed (about 4 oz)
- 8 oz - sharp cheddar cheese, shredded (about 2 cups)
- Additional salt, if needed
- 8 oz - pepper jack cheese, cut into 1/2 inch cubes
- 3 Tbsp - minced fresh dried parsley, divided
- 2 Tbsp - sliced green olives with pimento (optional)
- 1/4 cup - roasted sweet red pepper strips
- Lemon for garnish (optional)
Lasagna
By CheeseDiva
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat
- 1 cup extra virgin olive oil
- 2 medium red onions, finely diced
- 2 large cloves minced garlic
- 8 ounces pancetta, diced
- Salt and freshly ground black pepper
- 1 1/2 cups good red wine, preferably Italian
- 2 28-ounce cans Italian plum tomatoes
- 3 tablespoons tomato paste
- 3/4 pound ground sirloin
- 1/4 cup freshly grated pecorino Romano
- 2 eggs
- 10 sprigs fresh parsley, leaves only, washed and dried
- 2 large whole cloves garlic
- 1/2 cup flour
- 1 pound Italian sausage, a mix of hot and sweet
- 1 15-ounce container ricotta cheese
- 2 extra-large eggs
- 2 cups freshly grated pecorino Romano
- 1/2 cup chopped parsley
- 1 pound mozzarella, grated
- 16 sheets fresh lasagna noodles, preferably Antica Pasteria
Orange Creamsicle Smoothie
By CheeseDiva
Start your day with a flavorful fruit smoothie
- 2 frozen bananas
- 1 fresh banana
- 3 whole chopped oranges, peel and seeds removed
- 1-2 cups coconut water
- Seeds from 1/4 vanilla bean, or 1 teaspoon vanilla extract (not essence)
- If you don't have a high-speed blender, you may prefer to try using 1 cup of fresh orange juice as the oranges may not blend smooth
Terrine de Campagne
By CheeseDiva
Terrine de Campagne The straightforward character of this terrine reminds us of the words of Richard Olney, an inf...
- 1 cup finely chopped onion (1 large)
- 2 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
- 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1 Turkish or 1/2 California bay leaf
- 1/2 cup heavy cream
- 2 large eggs
- 3 tablespoons Cognac or other brandy
- 1/2 lb chicken livers, trimmed
- 1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
- 1/2 lb ground fatty veal (preferably veal breast)
- 1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
- 12 bacon slices (about 3/4 lb)
- Accompaniments: cornichons; mustard; bread or crackers
- an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer