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Recipes
Japanese-Style Crispy Pork
By mschweickert
Season the pork with salt
- 1 pound thin-cut boneless pork chops or cutlets, trimmed
- Kosher salt
- 2 tablespoons Chinese rice wine, sake or sherry
- 1 1/2 teaspoons finely grated peeled ginger
- 2 medium cucumbers
- 1/2 to 1 teaspoon sugar
- 2 teaspoons rice wine vinegar
- 1 1/2 teaspoons red pepper flakes
- 3 large eggs
- 2 cups panko (Japanese breadcrumbs)
- 3/4 cup cornstarch
- Peanut oil, for frying
- 1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce; or make your own by mixing 2 tablespoons each ketchup, Worcestershire sauce and sugar with 1 tablespoon water.)
"No Nightmare" Beef Wellington
By mschweickert
Recipes & Menus | Recipes "No Nightmare" Beef Wellington This reinvention of classic beef Wellington was the winn...
- 1 cup balsamic vinegar
- 1 cup dry red wine
- 1/2 cup sugar
- 1 1/2 pounds sliced button mushrooms
- 3 tablespoons butter, divided
- 1/4 cup duck or goose liver pâté
- 1 tablespoon chopped fresh thyme plus 6 sprigs for garnish
Pork Tenderloin Stuffed with Sun-Dried Tomato Pesto
By mschweickert
Preheat oven to 400 degrees F
- Cooking spray
- 2 1/2 pounds pork tenderloin
- 1 cup prepared sun-dried tomato pesto
- Salt and ground black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons prepared honey mustard
- 2 tablespoons chopped fresh thyme leaves
- 2 cups quick-cooking rice, prepared according to package directions
Spicy Crab Bisque
By mschweickert
In a large soup pot, melt the butter
- 4 tablespoons unsalted butter
- 1 small white onion, finely chopped
- 6 celery ribs, finely chopped
- 6 scallions, thinly sliced
- 2 bay leaves
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken broth
- 2 tablespoons Mashed Roasted Garlic
- 3 cups whole milk
- 2 tablespoons dry sherry
- 1 tablespoon ketchup
- 1 teaspoon tomato paste
- 1/4 teaspoon sweet smoked paprika
- 1/8 teaspoon cayenne pepper
- Pinch of ground cloves
- Pinch of ground mace
- Pinch of freshly grated nutmeg
- 1 cup heavy cream
- 1/2 to 1 tablespoon Tabasco
- Salt
- Freshly ground pepper
- 2 pounds jumbo lump crab or Dungeness crabmeat
- Oyster crackers, for serving
Phyllo Chicken Packets Recipe
By mschweickert
In a small bowl, combine the onions, mayonnaise, lemon juice, 2 garlic cloves and tarragon; set aside
- 3/4 cup chopped green onions
- 3/4 cup mayonnaise
- 3 tablespoons lemon juice
- 1-1/2 teaspoons minced garlic, divided
- 1/2 teaspoon dried tarragon
- 2/3 cup butter, melted
- 12 sheets sheets phyllo dough (14 inches x 9 inches)
- 6 boneless skinless chicken breast halves (4 ounces each)
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
Roast Pork Chops with Bacon and Wilted Greens
By mschweickert
Preparation Preheat oven to 475°F
- 2 1 1/2-inch-thick rib pork chops
- 3 tablespoons chopped fresh marjoram, divided
- 1/2 teaspoon ground allspice
- 2 tablespoons olive oil
- 2 thick-cut bacon slices, chopped
- 2 garlic cloves, pressed
- 8 cups (packed) wide strips assorted greens such as mustard greens and red Swiss chard, stems discarded
- 5 teaspoons Sherry wine vinegar, divided
- 1/2 cup low-salt chicken broth
- 2 tablespoons Dijon mustard
- .
Eleanora's Spaghetti Pie
By mschweickert
Directions Preheat oven to 375 degrees
- 1 tablespoon unsalted butter, room temperature
- Coarse salt
- 1 pound spaghetti
- 6 large eggs, lightly beaten
- 1 pound mozzarella cheese, shredded (about 4 cups)
- 12 ounces hot soppressata sausage, cut into 1/4-inch dice
- 1 cup (4 ounces) finely grated pecorino Romano cheese
- 1/4 cup heavy cream
- 1 teaspoon dried parsley
- 1/2 teaspoon freshly ground pepper
Chicken with Pesto Potatoes
By mschweickert
Sara Quessenberry, Real Simple JULY 2005
- 1 1/2 pounds small new potatoes
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 4 boneless chicken breasts (about 6 ounces each), with skin
- 1/2 cup mayonnaise
- 8 tablespoons store-bought pesto
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup pine nuts, toasted
- 1/3 cup golden raisins
New York Steaks with Boursin and Merlot Sauce
By mschweickert
Recipes & Menus | Recipes New York Steaks with Boursin and Merlot Sauce 6 Servings Recipe by Jill Silverman Ho
- 2 tablespoons olive oil, divided
- 6 9-to-10-ounce New York steaks, trimmed (about 1 inch thick)
- 1/2 of 5.2-ounce package Boursin or other French garlic-and-herb cheese, cut into 6 wedges
- 1 1/2 cups Merlot or other fruity red wine
- 1/4 cup (1/2 stick) chilled butter, cut into small pieces
- 2 teaspoons chopped fresh Italian parsley
- 2 teaspoons chopped fresh chives plus whole chives for garnish
Lemon Chicken and Orzo
By mschweickert
1. In a large pot add chicken broth and lemon juice, bring to a boil and add diced chicken
- 4 boneless, skinless chicken breast halves
- 1/2 tsp each salt and pepper
- 1 can (14.5 oz) low-sodium chicken broth
- 1/3 cup lemon juice
- 2 tsp honey
- 2 1/2 tablespoons low fat sour cream
- 3/4 cup orzo
- 8 oz green beans cut into 1-inch pieces