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Recipes
Roasted Salmon Tacos
By mschweickert
At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, an...
- For the slaw
- 3 /4 pound green cabbage, cored and finely shredded
- 1 /2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
- 1 /4 cup good white wine vinegar
- 3 tablespoons minced fresh dill
- Kosher salt and freshly ground black pepper
- For the salmon
- Olive oil, for greasing the pan
- 1 3/4 pounds center-cut fresh salmon fillet, skin removed
- 2 teaspoons chipotle chile powder
- 1 teaspoon grated lime zest
- 3 tablespoons freshly squeezed lime juice, divided
- 12 (6-inch) corn tortillas
- 4 ripe Hass avocados, seeded and peeled
- 3 /4 teaspoon Sriracha
Mustard-glazed Corned Beef with Baby Vegetables in Golden Ale Broth
By mschweickert
Sunset OCTOBER 2000
- 1 piece center-cut corned beef brisket (3 1/2 to 4 lb.)
- 8 red or white onions (1 in. wide, 1/2 lb. total), peeled
- 18 to 24 baby carrots (about 4 in. long), rinsed and peeled, or baby-cut carrots, rinsed
- 18 to 24 Yukon Gold potatoes (1 to 1 1/2 in. wide), scrubbed
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole allspice
- 6 whole cloves
- 1 dried bay leaf
- 2 cups golden ale or wheat beer
- 1 head green cabbage (1 1/2 to 2 lb.), cored and cut into 6 or 8 wedges
- 1/2 About 1/2 cup sweet-hot mustard such as honey-Dijon
Red Snapper With Warm Tomato Salad
By mschweickert
Mix tomato wedges, red onion, basil, dill, mint, olive oil and minced garlic in medium bowl
- 2 medium tomatoes, cored, cut into thin wedges
- 3 tablespoons chopped red onion
- 2 tablespoons thinly sliced fresh basil or 2 teaspoons dried
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
- 1 tablespoon chopped fresh mint
- 1 tablespoon olive oil (preferably extra-virgin)
- 1 large garlic clove, minced
- 4 5- to 6-ounce red snapper fillets
Hot and Spicy Shrimp with Noodles
By mschweickert
Combine first 5 ingredients in small bowl; stir to dissolve sugar
- 1 cup fresh orange juice
- 2/3 cup chicken broth
- 1/4 cup soy sauce
- 2 Tbsp grated orange peel
- 2 tsp sugar
- 3 Tbsp peanut oil
- 2 small carrots, peeled and cut into 2 inch strips
- 2 Anaheim chilies, seeded and cut into 2 inch strips
- 1 large red bell pepper, seeded and cut into 2 inch strips
- 1 8 oz pkg soba noodles or spaghetti
- 1 Tbsp oriental sesame oil
- 6 quarter-size slices peeled fresh ginger, minced
- 4 garlic cloves, minced
- 3 green onions, minced
- 3/4 tsp dried red pepper flakes
- 3/4 lb uncooked unpeeled large shrimp
- 2 1/2 tsp cornstarch dissolved in 2 Tbsp chicken broth
Chicken Rollatini
By mschweickert
Directions Preheat the oven to 400 degrees F
- 1 slice country white bread
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh sage
- Kosher salt and freshly ground pepper
- 2 ounces provolone cheese, cut into 8 sticks (1/2 inch by 1 inch)
- 8 chicken cutlets (about 1 1/2 pounds)
- 8 slices pancetta (about 2 ounces)
- 1 cup low-sodium chicken broth
- 2 cloves garlic, chopped
- 1 15 -ounce can cannellini beans, drained and rinsed
- 1 head escarole or chicory, trimmed and roughly chopped
- 1 tablespoon unsalted butter
Best Barbecue Ribs Ever
By mschweickert
Directions Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne...
- 1/4 cup brown sugar
- 2 tablespoons chili powder
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 racks baby back ribs
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 cup barbecue sauce
Chicken Sausage and Broccoli Pockets
By mschweickert
Directions Heat oven to 425° F
- 1 12-ounce package fully cooked chicken sausage links, thinly sliced
- 1 bunch broccoli (about 1 pound), cut into small florets
- 1 bell pepper, cut into 3/4-inch pieces
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- kosher salt and black pepper
- 8 ounces provolone, grated (about 2 cups)
- 1 1/2 pounds pizza dough, at room temperature
- all-purpose flour, for the work surface
- cut-up vegetables and ranch dressing, for serving
Cheesy Broccoli-Stuffed Chicken with Tomato Rice
By mschweickert
Preheat the oven to 450 degrees F
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 small shallot, minced
- 3/4 cup converted white rice
- 1 8-ounce can tomato sauce
- 1 cup finely chopped broccoli florets and tender stalks
- 1/4 cup garlic-and-herb cheese spread (such as Boursin)
- 1/2 teaspoon grated lemon zest
- Kosher salt and freshly ground pepper
- 4 small skinless, boneless chicken breasts (6 to 8 ounces each)
- 1/2 teaspoon paprika
- 1/4 cup roughly chopped fresh parsley
Cola-Braised Pork Stew
By mschweickert
by Juli Tsuchiya-Waldron, Tokyo, Japan
- 1 tablespoon vegetable oil
- 2 pounds boneless country-style pork ribs, excess fat trimmed, cut into 1 1/2- to 2-inch cubes
- 2 cups cola (do not use diet cola)
- 6 garlic cloves, minced
- 3 tablespoons soy sauce
- 2 tablespoons chopped peeled fresh ginger
- 1 bunch green onions, chopped
Three-Cheese Fondue with Pickles
By mschweickert
In a bowl, toss the cheeses and flour
- 1/2 pound Gruyère cheese, shredded
- 1/2 pound Emmentaler cheese, shredded
- 2 ounces Brie—rind discarded, cheese cut into small chunks
- 1 1/2 tablespoons all-purpose flour
- 1 garlic clove, halved
- 1 1/4 cups dry sparkling wine
- 2 teaspoons kirsch
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt
- Freshly ground pepper
- Cornichons, cubed bread and sliced fennel, for serving