Very popular around Mary's part of the country in Southern Louisiana
1/2 cup olive oil
1/2 cup white vinegar
3 tbsp chopped fresh parsley
3 tbsp minced green onions (chilled)
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
3 cloves garlic (minced)
1 (2 oz) jar diced pimento (drained)
1 (8 oz) block sharp cheddar cheese
1 (8 oz) package cream cheese (chilled)
Combine first 10 ingredients in a jar, cover tightly and shake vigorously. Set aside. Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4" thick slices and set aside. Repeat with cream cheese. Stand cheese slices up in a shallow dish, alternating type of cheese. Pour marinade over the cheeses slices. Cover and let marinate in refrigerator for at least 8 hours.
Transfer rows of marinated cheese to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese slices. Garnish if desired with fresh parsley. Serve with assorted crackers.
Originally posted 1/11/08
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
We have a nice harvest of lemons this year, so it was time to make Lemon Curd! I removed the zest and juiced one of our softball-sized lemon...