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Recipes
Herbed Beef Tri-Tip Roast
By mschweickert
Elena Cota, San Diego, California, Sunset JULY 1999
- 1 beef tri-tip (about 2 1/2 lb.), fat-trimmed
- 3 or 4 cloves garlic, peeled
- 1 tablespoon dried Italian herb blend or herbes de Provence blend
- 1 cup beer or apple juice
- Salt and pepper
Sour-Cream Banana Coffee Cake
By mschweickert
Directions Heat oven to 350°F
- 1/2 cup semisweet chocolate chips, chopped
- 1/2 cup walnuts, chopped
- 2 teaspoons ground cinnamon
- 1 3/4 cups sugar
- 1/2 cup unsalted butter, softened
- 3 eggs
- 2 ripe bananas
- 1 (8-ounce) container sour cream
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Napa Valley Cabernet Burgers
By mschweickert
Recipes & Menus | Recipes Napa Valley Cabernet Burgers Makes 4 servings Recipe by James McNair Photograph by M
- 1 750-ml bottle Cabernet Sauvignon
- 1/4 cup minced shallots
- 9 tablespoons unsalted butter, room temperature
- 2 teaspoons golden brown sugar
- 1 tablespoon minced fresh rosemary
- 1 1/2 pounds ground beef (15% fat)
- 1 tsp salt
- 1/2 tsp ground black pepper
- vegetable oil
- 1 cup (packed) coarsely grated extra-sharp white cheddar
- 4 4 1/2 inch squares focaccia, cut horizontally in half
- 8 large tomato slices
- 2 cups arugula
Five Spice Chicken and Vegetable Stir Fry
By mschweickert
Combine 1/4 cup apple juice and next four ingredients in medium bowl
- 1/2 cup apple juice
- 1/4 cup soy sauce
- 1/4 cup plum wine
- 5 garlic cloves, minced
- 1/2 tsp five-spice powder
- 4 boneless chicken breasts, skinned and cut into bite-size pieces
- 6 Tbsp. sesame oil
- 3 small dried red chilies, halved and seeded
- 1/2 tsp cayenne pepper
- 1 cup peeled an chopped carrots
- 3/4 cup chopped unsalted dry-roasted peanuts
- 2 cups sliced celery
- 1 1/3 cups sliced mushrooms
- 1 tsp cornstarch
- freshly cooked rice
Lobster Tacos
By mschweickert
Something like those at Pompano's restaurant
- 4 (6 inch) flour tortillas
- 1 lobster tail, steamed, shell off
- 1 tablespoon butter
- 4 tablespoons black bean puree (recipe below)
- 4 slices avocados
- 4 teaspoons arbol chiles, sauce (recipe below)
- chopped cilantro (to garnish)
- 1/2 cup dried black beans
- 1 1/2 cups water
- 1/4 small onion
- salt
- 1 dried arbol chile
- 1/4 small onion, chopped
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1 cup heavy cream
- salt
- cilantro
Smothered Pork Chops with Cornbread
By mschweickert
Directions Preheat oven to 400 degrees
- 1/4 cup plus 1 teaspoon vegetable oil, divided, plus more for dish
- 1 cup fine yellow cornmeal
- 1 cup plus 2 tablespoons all-purpose flour (spooned and leveled), divided
- 4 teaspoons baking powder
- Coarse salt and pepper
- 1 1/4 cups whole milk
- 1 large egg, lightly beaten
- 4 bone-in pork chops (1 1/2 pounds total; 3/4 inch thick)
- 1 medium white onion, sliced
- 1 1/2 cups chicken or vegetable broth
- 1 bunch kale, tough stems and ribs removed, leaves cut into pieces
Warm Spinach-Parmesan Dip
By mschweickert
Preparation Melt butter with oil in heavy large pot over medium heat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 3/4 cups chopped onion
- 6 large garlic cloves, minced
- 2 tablespoons all purpose flour
- 1/2 cup chicken stock or canned low-salt chicken broth
- 1/2 cup whipping cream
- 1 10-ounce package ready-to-use fresh spinach leaves
- 1 cup (packed) grated Parmesan cheese
- 1/4 cup sour cream
- 1/2 teaspoon cayenne pepper
- Baguette slices, toasted
Arroz con Pollo With Apples
By mschweickert
Directions Quarter, core, and slice the apples into 1/4-inch-thick pieces; set aside
- 2 large tart unpeeled apples, such as Granny Smith
- 8 boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 tablespoons olive oil
- 1 green pepper, coarsely chopped
- 1 yellow pepper, coarsely chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon paprika
- 1/4 teaspoon red pepper flakes
- 1 cup long-grain converted rice
- 2 cups chicken broth
- 1/4 teaspoon fresh flat-leaf parsley, chopped
Chicken Souvlaki Salad
By mschweickert
Preheat the oven to 350 degrees F
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
- Grated zest of 1 lemon, plus 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper
- 2 whole-wheat pitas, cut into 1-inch pieces
- 1 /2 cup nonfat plain Greek yogurt
- 2 hearts romaine lettuce, chopped
- 1 cup halved cherry tomatoes
- 1 /2 English cucumber, thinly sliced
- 1 /2 cup crumbled feta cheese
Seared Salmon on Baby Spinach
By mschweickert
Preparation Sprinkle salmon with salt and pepper
- 2 7-ounce skinless salmon fillets
- 2 tablespoons (1/4 stick) butter
- 3 large shallots, sliced
- 1 1/2 tablespoons chopped fresh tarragon
- 3 ounces baby spinach leaves
- 1/3 cup dry white wine
- 1/4 cup whipping cream