Mschweickert's profile page
Recipes
Lobster-Avocado Cocktail
By mschweickert
Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste i...
- 1/2 cup fresh lime juice
- 2 teaspoons honey
- 2 tablespoons horseradish, drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 tablespoon chopped fresh tarragon
- Kosher salt and freshly ground pepper
- 2 cups coarsely chopped lobster meat
- 1 avocado, peeled, pitted and diced
- 1/4 cup chopped watercress leaves
Sausage, Sourdough and Bell Pepper Spiedini
By mschweickert
Preparation Prepare barbecue (medium-high heat)
- 6 tablespoons Sherry wine vinegar
- 2 tablespoons plus 2 teaspoons Dijon mustard
- 2 garlic cloves, pressed
- 4 teaspoons minced fresh rosemary
- 1 cup olive oil
- 24 (2 x 1 1/2-inch) pieces assorted bell peppers (about 4 bell peppers)
- 16 (1 1/4-inch-long) diagonal pieces kielbasa sausage (about 1 1/2 pounds)
- 1 large red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated (32 pieces total)
- 16 (1 1/4-inch) cubes crusty sourdough bread
- 8 cups mixed baby greens
Slow-Cooker Beef Ragù With Basil Gremolata
By mschweickert
Directions Combine the tomatoes (with their juices), tomato paste, onion, thyme, and 2 cloves of the garlic in a 4...
- 1 14.5-ounce can diced tomatoes
- 3 tablespoons tomato paste
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 3 cloves garlic, chopped
- 1 1/2 pounds beef chuck, cut into 2 pieces
- kosher salt and black pepper
- 1/4 cup chopped fresh basil leaves
- 1/2 teaspoon grated lemon zest
- 1 tablespoon olive oil
- 3/4 pound cavatelli or other short pasta
- grated Parmesan, for serving
Birthday Party Paella
By mschweickert
Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat
- 3 tablespoons olive oil
- 6 fresh Cajun or hot Italian sausages (about 1 3/4 pounds)
- 12 chicken thighs with skin and bones (about 4 1/4 pounds), excess fat trimmed
- 2 very large onions, chopped (about 5 cups)
- 10 garlic cloves, chopped, plus 1 garlic clove, minced
- 12 ounces tomatoes, chopped (about 1 1/2 cups)
- 2 bay leaves
- 4 medium zucchini, halved crosswise, then quartered lengthwise (about 1 1/4 pounds)
- 3 red bell peppers, cut into 1-inch-wide strips
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- Generous pinch plus 1/4 teaspoon saffron threads
- 2 1/2 cups arborio rice or medium-grain white rice (about 17 1/2 ounces)
- 1 1/2 teaspoons salt
- 5 cups canned low-salt chicken broth
- 2 teaspoons paprika
- Chopped fresh parsley
Hoisin Barbecue Pork Sandwiches
By mschweickert
Preheat a grill to medium high
- 1/3 cup hoisin sauce
- 1/3 cup spicy ketchup
- 2 spicy dill pickles (1 chopped, 1 sliced), plus 2 tablespoons brine from the jar
- 1 tablespoon honey
- 1 pound pork cutlets (about 1/4 inch thick)
- 3 tablespoons mayonnaise
- 3 cups broccoli slaw mix (about 6 ounces)
- 4 scallions, thinly sliced
- Kosher salt
- Vegetable oil, for the grill
- 1 baguette, cut into 4 pieces and split
- Root vegetable chips, for serving
Beef Daube
By mschweickert
Preparation Combine first 9 ingredients in large bowl
- 4 1/2 pounds boneless beef chuck, excess fat trimmed, meat cut into 2-inch cubes
- 1 750-ml bottle of dry red wine
- 3 medium carrots, peeled, cut into large pieces
- 1 large onion, quartered
- 8 fresh thyme sprigs
- 2 garlic cloves, halved
- 2 bay leaves
- 1 large fresh rosemary sprig
- 1 4x1-inch strip orange peel (orange part only)
- 2 ounces pancetta or bacon, finely chopped
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- 5 tablespoons all purpose flour
- Chopped fresh parsley
Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw
By mschweickert
Directions Place the pork in a 5- to 6-quart slow cooker
- 2 pounds boneless pork shoulder or butt, trimmed of excess fat
- 1/4 cup packed brown sugar
- 1 teaspoon chili powder
- 1 garlic clove, chopped
- kosher salt and black pepper
- 1/2 cup plus 2 tablespoons cider vinegar
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon granulated sugar
- 4 cups coleslaw mix (2/3 of a 14-ounce package)
- 1 cup barbecue sauce
- 6 soft sandwich rolls, split
- bread-and-butter pickles and potato chips, for serving
Slow Cooker Carnitas Tacos
By mschweickert
Step 1 Cut pork into 3-inch pieces, and place in a large ziplock bag
- 1 3/4 pounds boneless pork shoulder, trimmed
- 1 tablespoon dark brown sugar
- 1 teaspoon kosher salt, divided
- 3 /4 teaspoon black pepper, divided
- 1 /4 cup fresh lime juice, divided
- 1 /4 cup fresh orange juice, divided
- 2 cups hot water
- 1 dried ancho chile
- 4 garlic cloves, smashed
- 1 white onion, sliced (about 1 1/2 cups)
- 1 bay leaf
- 1 cinnamon stick
- 2 oregano sprigs
- 1 tablespoon canola oil
- 12 (6-in.) corn tortillas, warmed
- 6 tablespoons chopped white onion
- Cilantro sprigs (optional)
- Lime wedges (optional)
- Nutritional Information
- Calories 392
- Fat 14g
- Satfat 3g
- Unsatfat 9g
- Protein 30g
- Carbohydrate 40g
- Fiber 5g
- Sugars 6g
- Added sugars 2g
- Sodium 441mg
- Calcium 7% DV
- Potassium 18% DV
- How to Make It
- Step 1
- Step 2
- Step 3
Goat Cheese and Mushroom Stuffed Chicken Breasts
By mschweickert
Special equipment: A food processor, kitchen twine Place the chicken breasts, 1 by 1, between 2 pieces of plastic ...
- 6 boneless, skinless chicken breasts
- 1 pound crimini mushrooms
- 2 tablespoons butter
- Kosher salt and freshly cracked black pepper
- 6 ounces softened goat cheese
- 3 tablespoons olive oil
- 1 recipe Mushroom Wine Sauce, recipe follows
- 1 recipe Sauteed Fingerling Potatoes, recipe follows
- 1/4 cup freshly chopped parsley leaves, for garnish
- 1 1/2 cups dried shiitake mushrooms
- 2 cups boiling water
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1 tablespoon butter, cold
- Kosher salt and freshly cracked black pepper
- 1 1/2 pounds fingerling potatoes
- 4 tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
Stuffed Chicken Breasts with Tomato Salad
By mschweickert
Directions 1.Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl
- 1 6.5-ounce jar artichoke hearts, drained and chopped
- 2 tablespoons grated Parmesan
- 2 tablespoons fresh thyme leaves
- 4 6-ounce boneless, skinless chicken breasts
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- kosher salt and pepper
- 2 beefsteak tomatoes, cut into bite-size pieces
- 1 shallot, thinly sliced
- 1 tablespoon red wine vinegar
- 8 baguette slices, toasted (optional)