Mschweickert's profile page
Recipes
Grilled Steak and Onions with Rosemary-Balsamic Butter Sauce
By mschweickert
Preparation Melt 6 tablespoons butter in heavy small saucepan over medium heat
- 8 tablespoons (1 stick) chilled unsalted butter, divided
- 1 large shallot, minced
- 1/2 cup balsamic vinegar
- 2 large fresh rosemary sprigs
- 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
- 2 tablespoons olive oil
- 4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
- 2 tablespoons orange juice
Light Italian Dressing
By mschweickert
Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard the skins
- 1 medium tomato, halved
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons dijon mustard
- Pinch of sugar
- 2 tablespoons extra-virgin olive oil
- 1/2 small clove garlic, minced
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- Kosher salt and freshly ground pepper
Chili-braised Pork with Green Beans
By mschweickert
Directions Season pork with salt and pepper
- 1 1/2 pounds boneless country-style pork ribs, patted dry
- Coarse salt and ground pepper
- 3 teaspoons extra-virgin olive oil
- 1 3/4 cups low-sodium chicken broth
- 3 tablespoons all-purpose flour
- Chili powder
- 2 sweet potatoes (1 pound), peeled and cut into 1-inch pieces
- 1/2 cup sour cream
- 2 teaspoons sugar
- 3 garlic cloves, thinly sliced
- 1 pound green beans, trimmed
7-Layer Pasta Salad
By mschweickert
Bring a large pot of salted water to a boil
- Kosher salt
- 8 ounces farfalle (about 4 cups)
- 2 stalks broccoli, cut into florets
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup plus 1 tablespoon chopped fresh chives
- 1/4 cup chopped fresh parsley
- Juice of 1 lime
- Freshly ground pepper
- 2 avocados, diced
- 1 12-ounce piece deli ham, diced (about 2 cups)
- 8 ounces yellow cheddar cheese, shredded
- 1 small head romaine lettuce, sliced
- 2 tomatoes, diced
Tomato Pie
By mschweickert
Directions Preheat the oven to 375 degrees F
- 1 (9-inch) frozen pie shell, thawed
- 3 large tomatoes, about 1 1/2 pounds, cut into 1/2-inch-thick slices
- Kosher salt, for sprinkling
- 1/4 cup Dijon mustard
- 1 cup coarsely grated Gruyere
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- Additional kosher salt and freshly ground black pepper
Corn Salsa
By mschweickert
Directions Mix the corn, chiles, olives, onions, tomatoes, jalapenos, vinegar, oil and salt in a medium bowl and c...
- One 15-ounce can yellow corn, drained
- One 15-ounce can white corn, drained
- One 4-ounce can chopped green chiles, drained
- One 2 1/2-ounce can sliced black olives, drained
- 4 green onions, minced
- 2 medium tomatoes, finely chopped
- 2 jalapeno peppers, seeded and chopped
- 3 tablespoons white vinegar
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1 tablespoon finely chopped fresh cilantro
- Tortilla chips, for dipping
Spicy 50/50 Burgers
By mschweickert
In a medium bowl, combine the ground chuck with the sausage just until they are thoroughly mixed
- 3/4 pound ground chuck
- 3/4 pound hot Italian sausage, casing removed
- Salt
- Pepper
- 2 tablespoons extra-virgin olive oil
- 8 slices of Monterey Jack cheese ( 1/2 pound)
- 2 tablespoons water
- 4 brioche hamburger buns, split and toasted
- 1 cup cilantro leaves
- Thickly sliced hot or sweet pickled peppers, for serving
Smoked Salmon and Avocado Tier
By mschweickert
Place a 3-inch ring mold on a plate
- 1 (8-ounce) package pre-chopped smoked salmon
- Kosher salt and freshly ground pepper
- Prepared Champagne vinaigrette
- Croutons
- 3 ripe avocados, thinly sliced
- 1/2 lemon, juiced
- Pinch prepared wasabi
- Fresh chives, cut into small pieces, for garnish
Grilled Spareribs with Cherry Cola Glaze
By mschweickert
Preparation Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 m...
- 4 12-ounce cans cherry cola (flat)
- 2 cups cherry jam or preserves
- 2/3 cup Dijon mustard with horseradish
- 3 tablespoons soy sauce
- 2 tablespoons malt vinegar or apple cider vinegar
- 1 tablespoon hot pepper sauce
- 7 1/4 to 7 1/2 pounds well-trimmed pork spareribs
Ten-Minute Ravioli with Tomato Cream Sauce
By mschweickert
Preparation Cook pasta according to package instructions; drain
- 9 ounces purchased 4-cheese ravioli
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
- 1 cup dry white wine
- 1/3 cup whipping cream
- 2 tablespoons chopped fresh tarragon
- 1/2 cup grated Parmesan cheese