CheeseDiva's profile page
Recipes
Ad Hoc’s Buttermilk Fried Chicken
By CheeseDiva
For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil
- Brine:
- Two-2 1/2 pound chickens
- 1 gallon water
- 1 cup kosher salt
- 1/4 cup plus 2 tablespoons honey
- 12 bay leaves
- 1/2 cup garlic cloves, skin left on, smashed
- 2 tablespoons black peppercorns
- 1/2 About 1/2 ounce (3 large) rosemary sprigs
- 1/2 About 1/2 ounce (1 large bunch) thyme sprigs
- 2 About 2 ounces (1 large bunch) flat leafed parsley sprigs
- Grated zest and juice of 2 large lemons
- Coating:
- 3 cups all purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 2 teaspoons cayenne
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart buttermilk
- 10 cups peanut oil
- Kosher salt
- Rosemary and thyme sprigs for garnishing
Shrimp Toasts with Sesame Seeds and Scallions
By CheeseDiva
Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth
- 10 ounces shrimp, peeled, deveined
- 2 tablespoons hot chili paste (such as sambal oelek)
- 2 teaspoons finely grated lemongrass
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon finely grated peeled ginger
- Kosher salt
- 2 scallions, green and white parts separated, thinly sliced crosswise
- 1/4 cup white sesame seeds
- 4 slices white bread, 1/4 inch thick, crusts removed
- Vegetable oil (for frying; about 1 cup)
Farmhouse Kitchen Butter Pie Crust
By CheeseDiva
Combine dry Add cold fat cut in walnut sized cubes Follow Steingarten’s technique for using the thumbs of both ...
- 2.5 c all purpose flour
- 1.5 t sugar
- Heaping 1/2 t salt
- 6oz butter weighed
- 4oz rendered pork lard weighed
- 2/3 c ice water
Warm Chopped Chicken Picatta Spinach Salad
By CheeseDiva
Season the chicken with salt and pepper on both sides
- 1 pound chicken breast cutlets (6 pieces)
- Salt and pepper
- 3 tablespoons extra virgin olive oil (EVOO)
- 1 tablespoon butter
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 3 tablespoons capers, chopped
- 1/2 cup dry white wine
- 1 lemon, juiced
- 2 pounds triple-washed spinach, stems discarded, leaves coarsely chopped
Seafood Bubbly Bake
By CheeseDiva
Haddock, lobster, and scallops combine in a creamy baked casserole from North Rustico Harbour's skinless haddock, ...
- 6 tbsp. unsalted butter
- 2 oz. white mushrooms, finely chopped
- 2 cloves garlic, finely chopped
- 1 stalk celery, finely chopped
- 1/2 small green bell pepper, stemmed, seeded, and finely chopped
- 1/2 small yellow onion, finely chopped
- 1/2 cup dry white wine
- 4 tbsp. flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 4 oz. cooked lobster meat, cut into 1" pieces
- 4 oz. skinless haddock, pin bones removed, cut into 1" pieces
- 4 large sea scallops, thinly sliced crosswise
- 1 tbsp. fresh lemon juice
- 1/2 tsp. dry mustard
- Kosher salt and freshly ground black pepper, to taste
- &frac13 cup fine bread crumbs
- 3 tbsp. grated cheddar cheese
- 1 tsp. paprika
- Roughly chopped parsley, for garnish (optional)
Garlicky Chicken Piccata
By CheeseDiva
Preheat oven to 425 degrees F
- 1 head of garlic
- 4 tbsp. extra-virgin olive oil, plus more for garlic
- 1 package boneless chicken thighs
- kosher salt
- Freshly ground black pepper
- flour, for dredging
- 5 tbsp. butter, divided
- 1/4 c. white wine - I used Sherry
- Juice of 1 lemon
- 1/4 c. chicken stock
- 1/4 c. capers
- 1/3 c. Chopped Italian parsley, for garnish
Layered Chicken Enchilada Bake
By CheeseDiva
Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray
- 2 (10 oz) cans red enchilada sauce, divided
- 9 (6 inch) yellow corn tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
- 1 (16 oz) can fat free refried beans
- 4 teaspoons canola oil
- 1 1/2 lbs boneless, skinless chicken breasts, chopped into small bite-sized pieces (about 1/2”)
- 1 medium onion, diced
- 1 cup drained and rinsed canned black beans
- 3/4 cup frozen corn kernels
- 6 oz 50% light sharp cheddar cheese, shredded (I used Cabot)
Roasted Potato Peels
By CheeseDiva
Heat the oven to 400°F: Line a large baking sheet with a Silpat, if desired
- Potato Peels
Brown Butter Skillet Cornbread
By CheeseDiva
Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt t...
- 12 tablespoons (1 1/2 sticks)/170 grams unsalted butter
- 1/2 cup/120 ml maple syrup
- 2 1/4 cups/530 ml buttermilk
- 3 large eggs
- 1 1/2 cups/180 grams yellow cornmeal, fine or medium-coarse grind
- 1/2 cup/65 grams whole wheat flour
- 1/2 cup/60 grams all-purpose flour
- 1 1/2 tablespoons/18 grams baking powder
- 1 1/2 teaspoons/9 grams kosher salt
- 1/2 teaspoon/5 grams baking soda
Garlic and Rosemary Skillet Bread
By CheeseDiva
Instructions In a large bowl or stand mixer, add warm water, sugar, and yeast
- 1 cup warm water (not hot! not cold! Test it with your fingers. Like a nice warm bath.)
- 1 tablespoon white sugar
- 1 scant tablespoon active dry yeast (or 1 package)
- 3/4 teaspoon kosher or sea salt*
- 1/4 cup olive oil (goes in the dough)
- 2 and 1/4 cups all-purpose or bread flour, plus more as needed
- 1 tablespoon olive oil (for bottom of skillet)
- 1 tablespoon olive oil (for top of bread)
- 2 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary, chopped (or 1 teaspoon dried)
- 1/2 teaspoon kosher or sea salt*