Mschweickert's profile page
Recipes
Seared Wasabi Tuna with Avocado Cream and Maple-Soy Sauce
By mschweickert
Combine maple syrup and soy sauce in medium saucepan
- 1/2 cup maple syrup
- 1/2 cup soy sauce
- 1 large avocado, halved, pitted, peeled
- 2 tbsp water
- 1 tbsp olive oil
- 2 tsp fresh lemon juice
- 1/4 cup wasabi powder (horseradish powder)
- 2 1/2 tbsp (about) water
- 6 4-ounce sushi grade yellowfin tuna (ahi) steaks
- 1/4 cup sesame seeds
- 3 tbsp canola oil
- hot chili sauce (such as sriracha) or hot chili paste (such as sambal oelek)
Asian Pork Burgers With Minted Watermelon
By mschweickert
Directions Heat grill to medium-high
- 4 cups cut-up seedless watermelon (about 1 pound)
- 1/2 English cucumber, halved lengthwise and sliced
- 1/4 cup torn fresh mint
- 1 tablespoon fresh lime juice
- 1 tablespoon plus 1 teaspoon canola oil
- kosher salt and black pepper
- 1/4 cup ketchup
- 2 to 3 tablespoons Sriracha or Asian chili-garlic sauce
- 1 1/2 pounds ground pork
- 2 tablespoons soy sauce
- 2 cloves garlic, chopped
- 1 medium onion, cut into 4 slices
- 4 hamburger buns
- lettuce, for serving
Korean Beef Rice Bowl
By mschweickert
Sunset FEBRUARY 2000
- 1 pound fat-trimmed beef flank steak
- Korean marinade
- 3/4 pound green beans, rinsed
- 1 carrot (1/4 lb.), peeled
- 2 tablespoons rice vinegar
- 1 tablespoon Asian (toasted) sesame oil
- 2 teaspoons sugar
- Salt
- 1 tablespoon salad oil
- 1/2 cup fat-skimmed beef broth
- 6 cups hot cooked rice
- 1/4 cup thinly sliced green onions
- 1 tablespoon toasted sesame seed (see notes)
Coconut Macaroon Brownies
By mschweickert
Directions Heat oven to 350° F
- 1/2 cup (1 stick) unsalted butter, at room temp, plus more for the pan
- 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup natural cocoa powder
- 1/2 teaspoon baking powder 3/4 teaspoon fine salt
- 6 ounces semisweet chocolate, chopped
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups sweetened coconut
- 3/4 cup semisweet chocolate chips
- 1/3 cup sweetened condensed milk 1/2 cup chopped almonds
Chicken-Potpie Pasta
By mschweickert
Directions In large pot of boiling salted water, cook pasta 3 minutes less than package instructions
- Salt and pepper
- 3/4 pound penne or other short tubular pasta
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups diced cooked chicken
Roasted Vegetable and Mini Meatball Pappardelle
By mschweickert
Sunset APRIL 2012
- 1 pound grass-fed ground beef
- 1 tablespoon Dijon mustard
- 1/2 cup finely chopped flat-leaf parsley
- 3/4 teaspoon kosher salt
- 3/4 teaspoon pepper
- 1/2 teaspoon lemon zest
- 2 tablespoons fine dried bread crumbs
- 1 large egg
- 1 teaspoon finely chopped fresh thyme leaves
- 1 red onion, cut into 1/2-in.-thick wedges
- 2 garlic cloves, finely chopped
- 3/4 pound small red potatoes, quartered
- 3 tablespoons extra-virgin olive oil
- 1/2 About 1/2 tsp. kosher salt
- 1/2 About 1/2 tsp. pepper
- 8 ounces dried pappardelle pasta
- 1/2 cup shelled fresh peas (from 1/2 lb. pea pods)
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 teaspoon lemon zest
- 3/4 About 3/4 cup roughly chopped flat-leaf parsley
Herb-Crusted Salmon with Spinach Salad
By mschweickert
Directions Preheat oven to 450 degrees
- 3 slices white sandwich bread
- 1 cup fresh parsley
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 4 skinless salmon fillets, (6 ounces each)
- 2 tablespoons Dijon mustard
- 3 tablespoons fresh lemon juice
- 5 ounces baby spinach
- 1/2 medium red onion, thinly sliced
Pork Tenderloin with Exotic Mushrooms
By mschweickert
Preparation Cook pasta according to package directions, omitting salt and fat
- .
- .8 ounces uncooked wide egg noodles $
- 1 pound pork tenderloin, trimmed
- Cooking spray $
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) $
- 1/2 cup water
- 1 tablespoon all-purpose flour $
- 2 tablespoons Worcestershire sauce
- 1 (8-ounce) carton reduced-fat sour cream $
- 2 tablespoons chopped fresh parsley
Orecchiette with Chicken, Spinach and Sun-Dried Tomatoes
By mschweickert
Combine oil, Worcestershire, vinegar, red pepper, rosemary and 1 tsp garlic in large bowl
- 4 T olive oil
- 1 T Worcestershire sauce
- 1 T balsamic vinegar
- sprinkle of crushed red pepper
- 1 tsp chopped fresh rosemary
- 1 tsp plus 1 1/2 T chopped garlic
- 6 boneless chicken breast halves
- 1 small shallot, finely chopped
- 1 C thinly sliced drained oil-packed sun-dried tomatoes
- 3 C chopped fresh spinach
- 1 # orecchiette or bowtie pasta
- 1 C chicken broth
- freshly grated parmesan cheese
Caribbean Pork with Potato Salad
By mschweickert
Preheat the oven to 375 degrees F
- 2 white sweet potatoes (about 1 1/4 pounds), peeled and chopped
- 2 large eggs
- 1 mango, peeled and chopped
- 1 small red jalapeno pepper, chopped
- 4 scallions, sliced
- 1/4 cup vegetable oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon plus 1 teaspoon packed light brown sugar
- Kosher salt and freshly ground pepper
- 1 large pork tenderloin (about 1 1/4 pounds), trimmed
- 2 teaspoons ground allspice
- 1/4 cup dijonnaise (or dijon mustard mixed with mayonnaise)