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Recipes
Maple-Soy-Glazed Salmon
By mschweickert
Recipes & Menus | Recipes Maple-Soy-Glazed Salmon Serve the salmon with steamed rice and edamame
- 1/3 cup maple syrup
- 1/4 cup soy sauce
- 1 teaspoon adobo sauce from canned chiptoles in adobo
- 4 6-ounce skinless salmon fillets
Roast Beef with New Potatoes and Shallots
By mschweickert
Preheat oven to 400 degrees
- 1 1/2 pounds small red new potatoes (10 to 12), well scrubbed, halved or quartered if large
- 1 pound shallots (8 to 10), peeled, ends trimmed, and halved lengthwise
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 1/2 pounds eye-of-round beef roast, tied
Kitchen Clambake
By mschweickert
Directions Slice the kielbasa diagonally into 1-inch thick slices
- 1 1/2 pounds kielbasa
- 3 cups chopped yellow onions (2 large onions)
- 2 cups chopped leeks, well cleaned (2 leeks, white parts only)
- 1/4 cup good olive oil
- 1 1/2 pounds small potatoes (red or white)
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 2 dozen littleneck clams, scrubbed
- 2 dozen steamer clams, scrubbed
- 2 pounds mussels, cleaned and debearded
- 1 1/2 pounds large shrimp, in the shell
- 3 (1 1/2 pound) lobsters
- 2 cups good dry white wine
Key Lime Cupcakes
By mschweickert
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners
- 1 cup all purpose flour
- 3/4 cup self-rising flour
- (1 stick) unsalted butter, room temperature
- 1 1/4 c sugar
- 2 large eggs
- 2 1/2 Tbsp fresh lime juice
- 1 Tbsp finely grated lime peel
- 1/4 tsp neon-green food coloring
- 3/4 cup buttermilk
- 1 8-ounce package cream cheese, room temperature
- 1 1/2 cups powdered sugar
- (1 stick) unsalted butter, room temperature
- 1 Tbsp finely grated lime peel
- 1/2 tsp vanilla extract
Emeril's Turkey Bolognese
By mschweickert
Directions In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes
- 10 slices turkey bacon (6 ounces), finely chopped
- 1 large onion, finely chopped
- 3 carrots, finely chopped
- 2 celery stalks, finely chopped
- Coarse salt and ground pepper
- 2 pounds ground turkey (97 percent lean)
- 3/4 cup dry white wine, such as Sauvignon Blanc
- 2 garlic cloves, minced
- 1 can (6 ounces) tomato paste
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1/2 cup half-and-half
- 1/4 cup chopped parsley
Sun-Dried Tomato Burgers with Balsamic-Glazed Onions
By mschweickert
Preparation Line large baking sheet with parchment paper
- 3 pounds ground beef
- 1 1/3 cups chopped drained sun-dried tomatoes packed in oil, 6 tablespoons oil reserved
- 1/2 cup grated onion
- 3 tablespoons dried basil
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 onions, halved, thinly sliced
- 1/4 cup balsamic vinegar
- 8 hamburger buns, toasted
Chicken Banh Mi Tacos
By mschweickert
Marinate the chicken: Combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice and ½ ...
- 1 6-inch piece lemongrass (white part only), roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons fish sauce
- 2 cloves garlic
- 2 teaspoons chopped peeled fresh ginger
- Juice of 1 lime
- Freshly ground pepper
- 1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
- 1/4 cup seasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey
- Kosher salt
- 2 carrots, cut into matchsticks
- 3 to 4 radishes, thinly sliced
- 2 jalapeno peppers, thinly sliced
- Vegetable oil, for brushing
- 1/3 cup hoisin sauce
- 1/2 cup sour cream
- Juice of 1 lime, plus wedges for serving
- 2 teaspoons Sriracha
- 4 scallions (white and light green parts only), chopped, plus more for topping
- 8 small flour tortillas
- Chopped fresh cilantro and sesame seeds, for topping
Roasted Pork With Lentils
By mschweickert
Preheat the oven to 450 degrees F
- 3/4 cup dried green lentils
- 3/4 pound cubed peeled butternut squash ( 1/2 medium squash)
- 2 bay leaves
- 2 tablespoons dijon mustard
- 6 sprigs thyme, leaves only
- 1 large pork tenderloin (about 1 1/4 pounds)
- 2 tablespoons breadcrumbs (preferably panko)
- 2 slices bacon, chopped
- 4 shallots, thinly sliced
- 1 stalk celery, diced
- 1/2 cup dry red wine
- 1/2 cup finely chopped fresh parsley
Chocolate Caramel Pecan Tart
By mschweickert
Directions Preheat oven to 425 degrees
- 1 sheet frozen puff pastry (from one 14-ounce package), preferably all-butter, thawed
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Coarse sanding sugar
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 ounce dark chocolate, finely chopped
- 1/2 cup pecans, toasted and finely chopped
- Flaky sea salt, such as Maldon
- Unsweetened whipped cream, for serving
Chicks in Blankets
By mschweickert
Preparation Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 3 tablespoons (about) whole grain Dijon mustard
- 4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
- 1 large egg
- 2 teaspoons milk