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Recipes
Carolina Chopped Pork Barbecue Sandwiches with Spicy Vinegar Sauce
By mschweickert
by James Villas
- 4 cups apple cider vinegar
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons salt
- 1 tablespoon dried crushed red pepper
- 2 teaspoons black pepper
- 1 10-pound bag charcoal briquettes
- 6 cups (about) hickory-wood chips, soaked in cold water 30 minutes, drained
- 2 untrimmed boneless pork shoulder halves (Boston butt; about 7 pounds)
- 12 hamburger buns, split
Habanero-Apricot Chicken Sandwich
By mschweickert
Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker
- Cooking spray
- 2 pounds boneless, skinless chicken thighs
- 1/3 cup apricot preserves
- 1 tablespoon Dijon mustard
- 2 teaspoons reduced-sodium Worcestershire sauce
- 2 tablespoons plus 1 tsp. minced habanero chiles (seeds and membranes removed), divided
- 1 tablespoon apple cider vinegar, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 garlic cloves, minced
- 2 cups very thinly sliced cored red cabbage
- 1 cup matchstick-cut carrots
- 1/2 cup thinly sliced radishes
- 1/3 cup chopped fresh basil
- 1 tablespoon raw sunflower seeds
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 6 whole-wheat hamburger buns, lightly toasted
Mustard Salmon with Cannellini Bean Ragù
By mschweickert
MAKE THE RAGU In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until soft...
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 teaspoons finely chopped thyme
- Salt
- Pepper
- Two 15-ounce cans cannellini beans, rinsed and drained
- 3/4 cup chicken stock
- One 3/4-pound head of escarole, dark green leaves discarded and remaining leaves torn
- 2 ounces prosciutto, chopped
- 1/2 teaspoon grated lemon zest
- Extra-virgin olive oil
- Four 6-ounce skinless salmon fillets
- Salt
- Pepper
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoon whole-grain mustard
- 2 teaspoons dry white wine
- 2 garlic cloves, minced
- 1 teaspoon finely chopped thyme
Deviled Eggs with Tarragon and Capers
By mschweickert
Preparation Spoon yolks from egg halves into small bowl; mash yolks to smooth paste
- 6 hard-boiled eggs, peeled, halved lengthwise
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon dry mustard
- 2 tablespoons minced green onion
- 4 teaspoons drained capers
- 1 teaspoon minced fresh tarragon
Asian Turkey Lettuce Wraps
By mschweickert
Preparation Heat peanut oil in heavy large skillet over medium-high heat
- 1 tablespoon peanut oil
- 1 large onion, chopped
- 1 1/4 pounds lean ground turkey
- 1/2 cup purchased Asian peanut sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce, plus additional soy sauce for dipping
- 1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
- 1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs
- 12 large butter lettuce leaves
Noodles With Flaked Salmon and Crispy Bok Choy Slaw | Real Simple
By mschweickert
Directions Heat oven to 425° F
- 1 1-pound piece boneless, skinless salmon
- 1/4 cup plus 3 tablespoons teriyaki sauce
- 3/4 pound lo mein noodles 3 tablespoons canola oil
- 2 tablespoons fresh lime juice
- Kosher salt
- black pepper
- 1 pound baby bok choy, sliced
- 2 scallions, sliced
- 1 red chili (such as Fresno), chopped
- 1/4 cup fresh mint, torn
Braciole with Orecchiette
By mschweickert
Combine the bread and milk in a large bowl and let soak, 15 minutes
- 2 cups stale 1/2-inch Italian bread cubes
- 1/2 cup milk
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic (2 smashed; 2 minced)
- 1/4 to 1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 28-ounce container strained tomatoes or tomato puree
- 2 bay leaves
- 1 1/4 to 1 1/2 pounds beef bottom round, sliced into 12 thin pieces
- 12 thin slices prosciutto
- 3/4 cup chopped fresh parsley
- 1/2 cup grated pecorino romano cheese, plus more for topping
- 6 ounces aged provolone cheese
- Kosher salt
- 1 pound orecchiette
Food On A Stick
By mschweickert
layer any of the above ingredients on a stick to make pizza stick greek salad stick strawberry shortcake stick
- basil
- mozzarella
- tomato
- pepperoni
- tomato
- cucumber
- feta
- olive
- frozen whipped topping (scooped)
- strawberry
- pound cake
Grilled Steak and Rice Bowl
By mschweickert
Directions Preheat a grill to medium high
- 1 1/4 pounds flank steak (about 1 inch thick)
- 1/4 cup ponzu sauce
- 1/4 cup wasabi mayonnaise
- 1 tablespoon vegetable oil, plus more for the grill
- 1 1/2 cups jasmine rice
- 1 2 -inch piece ginger, peeled and thinly sliced
- 2 bunches scallions, halved
- 1 tablespoon toasted sesame seeds
- 2 Kirby or Persian cucumbers, diced
- 1 cup shredded carrots (about 2 medium)
- 1 tablespoon rice vinegar
Emeril's Slow-Cooker Split-Pea Soup
By mschweickert
Directions In a medium pot, bring broth to a boil, then carefully pour into a 5- to 6-quart slow cooker
- 10 cups low-sodium chicken broth
- 2 pounds dried green split peas, picked over, rinsed, and drained
- 1 medium onion, diced small
- 4 small carrots, diced small
- 1 celery stalk, diced small
- 1/2 red bell pepper, diced small
- 4 cloves garlic, minced (about 1 tablespoon plus 1 teaspoon)
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
- 2 dried bay leaves
- 2 small ham hocks (1 1/4 pounds total), with several 1/2-inch slits cut into skin
- Coarse salt and ground pepper