This weekend, we’re hosting Diva Nana and Diva Papa. Since Diva Husband doesn’t have the most adventurous palate, I take these opportunities to practice my culinary creativity.
On the menu tonight at Chez Diva…
Sweet & Spicy Nuts: Lovely recipe I found on The Boastful Baker. Thanks Melissa!
Make-Ahead Caesar Salad: Leesie has a soft spot in her heart for Junior League Cookbooks. This recipe comes from “Causing a Stir”, courtesy of the Junior League of Dayton.
Yields 4-6 servings
1 head romaine lettuce
1 tsp dry mustard (I actually use Grey Poupon Coarse Ground Mustard)
1-2 cloves garlic, minced
1/8 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp lemon juice
1/4 cup olive oil
2 tbsp Parmesan cheese, plus extra for topping
*The entire salad may be assembled and refrigerated, covered tightly, one day ahead.*
Wash, dry and tear lettuce. Mash mustard into garlic. Mix in pepper, salt, lemon juice, oil and cheese. Place dressing mixture in bottom of salad bowl. Place lettuce on top of dressing, cover tightly, and refrigerate up to 24 hours. When ready to serve, toss lettuce with dressing. Sprinkle with extra cheese to taste. Add croutons or anchovies as desired.
Horseradish Crusted Pork Loin: No real recipe, just some direction provided by our amazing Executive Chef.
Roll pork loin in egg white wash, then roll in freshly shredded horseradish. Sear in a super hot skillet just to crisp the crust, then roast in a 350 degree oven. Be sure to use a rack in the roasting pan.
Fresh Green Beans, steamed with sea salt
We love a good wine, and I served this with a Riesling.