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Recipes
Spicy Seattle Tuna Rolls
By mschweickert
by The Bon Appétit Test Kitchen
- 4 Green Thai chiles, stemmed, coarsely chopped
- 1 tablespoon plus 1 teaspoon grated peeled fresh ginger
- 1 tablespoon toasted sesame seeds
- 1 garlic clove, coarsely chopped
- 1/2 teaspoon kosher salt plus more for seasoning
- 1/4 cup sunflower or vegetable oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon distilled white vinegar
- 1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
- 4 toasted dried nori sheets, halved lengthwise
- 1 1/2 cups (about) cooked short-grain rice, cooled
- Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
- Ingredient info:Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
Sweet Onion Tartlets
By mschweickert
Preheat oven to 325 degrees F
- 4 tablespoons butter
- 1 Vidalia onion or other sweet onion, diced, about 3 cups
- 1 box (15-ounce) refrigerated pie crust (recommended: Pillsbury)
- 3 large eggs
- 1 1/3 cups half-and-half
- 1 (1.3-ounce) envelope golden onion soup mix (recommended: Lipton)
- 1 tablespoon fine herbs (recommended: Spice Islands)
- 1/2 cup shredded Monterey Jack cheese
Maple-Whiskey Turkey and Gravy
By mschweickert
Directions Make the brine: Combine 2 quarts water, the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic...
- 3 cups whiskey
- 2 cups pure maple syrup
- 3/4 cup kosher salt
- 3 tablespoons tricolor peppercorns
- 5 bay leaves
- 5 cloves garlic, minced
- Peels of 3 large oranges, cut into large strips
- Peels of 2 red and 2 green apples
- 4 sprigs rosemary
- 1 15 - to 20-pound turkey, thawed if frozen (not self-basting or enhanced)
- 2 sticks butter, softened
- Turkey giblets and neck (discard the liver)
- 1/4 cup turkey fat, from the drippings (see left), plus more if needed
- 1/3 cup all-purpose flour, plus more if needed
- 6 cups low-sodium chicken or turkey broth
- 3 tablespoons whiskey
- 2 tablespoons pure maple syrup
- Kosher salt and freshly ground pepper
Orange-Ginger Pork Chops with Dumplings
By mschweickert
Directions Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish
- 1/2 cup orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup honey
- 1 teaspoon grated ginger
- 2 cloves garlic, grated
- 1/4 teaspoon red pepper flakes
- 4 bone-in pork rib chops (1/2 inch thick; about 8 ounces each)
- 2 tablespoons vegetable oil
- 1 1 -pound package frozen vegetable dumplings (about 16)
- 1 5 -ounce package mixed Asian greens (such as tatsoi and mizuna; about 8 cups)
Pumpkin Roulade with Ginger Buttercream
By mschweickert
Directions Watch how to make this recipe
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1 cup granulated sugar
- 3/4 cup canned pumpkin (not pie filling)
- 1/4 cup confectioners' sugar, plus extra for dusting
- 12 ounces Italian mascarpone cheese
- 1 1/4 cups sifted confectioners' sugar
- 2 tablespoons heavy cream
- 1/4 cup minced dried crystallized ginger (not in syrup)
- Pinch kosher salt
Lobster Mac and Cheese
By mschweickert
Preheat the oven to 375 degrees F
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Salmon-Vegetable Chowder
By mschweickert
Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes
- 4 slices bacon, chopped
- 6 shallots, chopped
- 1/3 cup chopped fresh dill
- 3 medium Yukon gold potatoes, peeled and diced
- 6 medium carrots, diced
- Kosher salt
- 1 10-ounce package sliced white mushrooms
- 10 ounces Brussels sprouts, halved (quartered if large)
- 2 large egg yolks
- 1 cup half-and-half
- 3 tablespoons dry white wine or fresh lemon juice
- 3/4 pound skinless salmon fillet, cut into 2-inch pieces
- Freshly ground pepper
Layered Rice Salad with Red and Green Salsas
By mschweickert
For rice: Combine water, olive oil and salt in large saucepan
- 5 1/2 cups water
- 1 tablespoon plus 1 teaspoon olive oil
- 1 1/2 teaspoons salt
- 2 cups long-grain white rice
- 9 tomatillos,* husked, coarsely chopped
- 1 1/2 cups chopped green bell peppers
- 3/4 cup chopped green onions (dark green parts only)
- 1/2 cup chopped fresh basil
- 2 tablespoons olive oil
- 2 15-ounce cans black beans, drained, rinsed
- 2 teaspoons ground coriander
- 1 teaspoon onion salt
- 1 cup purchased medium-hot red salsa
- 2 cups chopped red bell peppers
- 1/2 cup chopped red onion
- 1/3 cup chopped fresh parsley
- 1 tablespoon olive oil
- 1 cup sour cream
- 3 tablespoons thinly sliced fresh basil
- A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.
Carne Asada Bowls
By mschweickert
Heat a large skillet over medium-high
- Cooking spray
- 1 (12-oz.) flank steak
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 teaspoons olive oil
- 3/4 cup chopped white onion
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1 (15-oz.) can unsalted pinto beans, rinsed and drained
- 3 cups chopped romaine lettuce
- 1 1/2 cups chopped tomato
- 1 ounce tortilla chips
- 1 ripe avocado, thinly sliced
- 1 1/2 ounces queso fresco, crumbled (about 1/3 cup)
- 4 lime wedges
- For Rice
- 1 Tbsp unsalted butter
- 3 Tbsp Sliced almonds
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 8.8 oz pkg. precooked brown rice
- 1/3 cup chicken stock
- 1/4 tsp. salt
- 1/4 cup chipped cilantro
Bacon-Wrapped Cod with Frisee
By mschweickert
Directions Cut fish into 4 pieces and season with salt and pepper
- 1 skinless, boneless cod fillet (1 1/4 pounds and 1 1/2 inches thick)
- Coarse salt and ground pepper
- 12 strips bacon (about 12 ounces total)
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1 tablespoon sherry vinegar
- 1 pink grapefruit, peel cut off, flesh cut into segments, juice squeezed from membranes
- 1/4 cup extra-virgin olive oil
- 1 large head frisee, cut into 1-inch pieces