Mschweickert's profile page
Recipes
Pork Chops with Corn-Bacon Slaw
By mschweickert
Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepp...
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 1 clove garlic, grated
- 1/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 4 center-cut bone-in pork chops (1/2 to 3/4 inch thick; 2 pounds)
- 4 slices bacon
- 2 ears of corn, kernels removed
- 4 cups shredded coleslaw mix
- 1 cup cherry tomatoes, halved
Whole Orange Cake
By mschweickert
1. Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray
- Cooking-oil spray
- 1 cup butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 oranges (about 1 lb. total), ends trimmed, then cut into chunks and seeded
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups powdered sugar
- 2 tablespoons plus 1 tsp. orange juice
Romas and Goats
By mschweickert
Coastal Living MAY 2002
- 1 cup panko*
- 1 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1/3 cup butter, melted
- 11 ounces goat cheese, softened
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 12 Roma (plum) tomatoes
- Pesto
Spiced Shredded Beef Brisket
By mschweickert
Directions 1. Whisk beef broth, hoisin sauce, 12 cup water, vinegar, five-spice powder and garlic powder in a smal...
- 1 cup beef broth
- 1 jar j(8 to 8.5 ounces) hoisin sauce
- 1/4 cup white vinegar
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons garlic powder
- 2 ribs celery, cut into 2-inch-long thin strips (matchsticks)
- 2 large carrots, cut into 2-inch-long thin strips (matchsticks)
- 1 thin-cut beef brisket (2 pounds), well trimmed of excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 head bok choy, trimmed and shredded
- 8 soft sandwich buns or 16 6-inch flour tortillas
Royal Hawaiian Mai Tai
By mschweickert
This is the Mai Tai made at the Royal Hawaiian Hotel in Honolulu
- 1/2 cup light rum
- 1/2 cup dark rum
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 3 tablespoons orange Curacao
- 3 tablespoons orgeat syrup or 3 tablespoons almond syrup
- ice cube
- 4 slices pineapple, cut into wedges (optional)
- 4 fresh mint sprigs (optional)
Asparagus-Ricotta Tart with Comte Cheese
By mschweickert
Molly Stevens
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 egg, beaten to blend
- 1 pound slender asparagus spears, trimmed
- 1/2 cup whole-milk ricotta cheese
- 4 teaspoons extra-virgin olive oil, divided
- 1/8 teaspoon salt
- 1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
- 2/3 cup grated Comté cheese (about 3 ounces), divided
Roasted Red Pepper, Artichoke, and Black Olive Dip
By mschweickert
Finely chop artichoke hearts & garlic in food processor
- 1 can(s) artichokes (14 oz)
- 1 tablespoon(s) balsamic vinegar
- 2 tablespoon(s) chopped fresh Basil
- 3 chopped green onions
- 1 1/2 cup(s) drained black olives
- 2 tablespoon(s) drained capers
- 1 cup(s) drained roased red peppers
- 1 clove(s) garlic
Roast Pork with Mustard-Herb Coating
By mschweickert
Preparation Preheat oven to 375°F
- 6 tablespoons coarse-grained Dijon mustard
- 6 large garlic cloves, minced
- 4 small bay leaves, finely crumbled
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 1 2 1/2-pound boneless pork rib roast
Grand Marnier Brownie Kisses
By mschweickert
For brownies: Preheat oven to 325°F
- 4 ounces unsweetened chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups sugar
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup all purpose flour
- 1/2 cup whipping cream
- 1 teaspoon grated orange peel
- 5 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3 tablespoons Grand Marnier or other orange liqueur
Beef Stew with Herbed Dumplings
By mschweickert
Preparation Make stew: Position rack in center of oven; preheat to 325°F
- 4 pounds boneless beef chuck, cut into 1-inch cubes
- 2 tablespoons peanut oil
- 4 thick-sliced bacon strips, chopped
- 3 cups finely chopped onions
- 3 garlic cloves, finely chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 5 1/2 cups canned beef broth
- 1 14 1/2-ounce can crushed tomatoes with added purée
- 6 medium carrots, peeled, cut diagonally into 1-inch pieces
- 3 medium rutabagas, peeled, cut into 3/4-inch pieces
- 2/3 cup whole milk
- 2 large eggs
- 3 tablespoons minced chives
- 2 tablespoons minced fresh Italian parsley
- 1 1/2 cups unbleached all purpose flour
- 4 teaspoons baking powder
- § teaspoon salt
- 3 tablespoons cornstarch