Mschweickert's profile page
Recipes
Roasted Shallot Yogurt Dip
By mschweickert
Toss unpeeled shallots and unpeeled garlic cloves in olive oil on baking sheet
- 6 shallots
- 3 garlic cloves
- 2 teaspoons olive oil
- 1 cup plain lowfat Greek yogurt
- 3 Tbsp chopped chives
Braised Short Ribs with Red Wine and Pureed Vegetables
By mschweickert
by Antonio Pisaniello
- 5 whole black peppercorns
- 1 small bay leaf
- 2 tablespoons coarse sea salt
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons (packed) fresh sage leaves
- 4 1/2 pounds beef short ribs, well trimmed
- 1/2 cup corn oil
- 4 cups low-salt chicken broth, divided
- 4 tablespoons extra-virgin olive oil, plus additional for potatoes
- 2 cups chopped onion
- 1 1/2 cups finely chopped carrots
- 1 1/2 cups finely chopped celery
- 1/4 cup tomato paste
- 1 750-ml bottle red wine from Campania (Aglianico or Taurasi)*
- 6 large white-skinned potatoes
- Syrah or Cabernet Franc can be substituted.
Flank Steak with Bloody Mary Tomato Salad
By mschweickert
by Sara Dickerman
- 2 1 1/2 pounds flank steaks
- Kosher salt
- 2 teaspoons (packed) light brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil (for brushing)
- 1 cup finely chopped red onion
- 3 tablespoons Sherry vinegar, divided
- 2 pound cherry or grape tomatoes, halved
- 1 cup chopped celery hearts (inner stalks and leaves; from 1 bunch)
- 1/2 cup chopped brined green olives plus 2 tablespoons olive brine
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon celery seeds
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Braised Brisket Tacos
By mschweickert
Make the brisket: Preheat the oven to 325 degrees F
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons smoked paprika
- Kosher salt and freshly ground pepper
- 4 pounds beef brisket
- 1 tablespoon vegetable oil
- 2 poblano chile peppers, seeded and chopped
- 1 red onion, chopped
- 8 cloves garlic, smashed
- 1 1/2 teaspoons ground coriander
- 1 /2 teaspoon dried oregano (preferably Mexican)
- 1 1/2 cups tomato juice
- 1 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- Corn tortillas, for serving
- Shredded cabbage, sliced radishes, pickled jalapenos, pico de gallo and/or cilantro, for topping
Steamed Flounder with Vegetable Couscous
By mschweickert
Directions 1. In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tables...
- 1 cup couscous
- 1 red bell pepper (ribs and seeds removed), finely diced
- 1 zucchini, finely diced
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 4 flounder fillets (6 to 8 ounces each)
- 1 tablespoon white-wine vinegar
Red Snapper with Gazpacho Salsa
By mschweickert
Directions 1. Stir together tomatoes, yellow pepper, celery, cucumber, onion, 1/4 teaspoon each of the salt and bl...
- 3 plum tomatoes, seeded and cut into 1/4-inch pieces
- 1 yellow pepper, seeded and cut into 1/4-inch pieces
- 1 small rib celery, cut into 1/4-inch pieces
- 1/2 cucumber, seeded and cut into 1/4-inch pieces
- 1/2 small red onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 red snapper fillets (about 9 ounces each) cut in half on the diagonal
- 2 tablespoons Wondra flour
Guy's Texas Chili
By mschweickert
Remove the stems and seeds from the dried chiles and tear them into large pieces
- 2 dried chile de arbol peppers
- 2 dried ancho chile peppers
- 2 dried guajillo chile peppers
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 Fresno chile pepper, seeded and minced
- 2 Anaheim chile peppers, seeded and diced
- 1 1/2 pounds beef chuck roast, cut into 1/2-inch cubes
- 1 1/2 pounds ground beef (80% lean)
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 1 12-ounce bottle Mexican beer
- 1 1/2 quarts low-sodium beef stock
- 1 tablespoon kosher salt
- 1/4 cup chopped cilantro
Blt Bow Ties
By mschweickert
Preparation Cook farfalle in large pot of boiling salted water until tender but still firm to bite
- 1 pound farfalle (bow-tie pasta)
- 12 bacon slices, cut into 1-inch pieces
- 1 28-ounce can diced tomatoes, drained
- 1/4 teaspoon dried crushed red pepper
- 3 cups arugula
- 1 cup sliced green onions
- 1 cup thinly sliced fresh basil leaves
- 1/4 cup dry white wine
- 1 cup (packed) grated fresh Parmesan cheese
Fruitcake-Stuffed Pork Medallions
By mschweickert
Dissolve 1/4 cup salt in 1 cup cold water in a medium bowl
- Kosher salt
- 2 1-pound pork tenderloins, sliced into 2-to-3-inch medallions
- 1 cup crumbled fruitcake
- 6 tablespoons unsalted butter, softened
- 3 tablespoons dijon mustard
- 1 teaspoon Worcestershire sauce
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 1/2 cup dry sherry
- 1 1/2 cups heavy cream
- Sauteed spinach, for serving (optional)
Glazed Pork Tenderloin With Pineapple Slaw
By mschweickert
Directions Heat oven to 400° F
- 2 tablespoons olive oil
- 2 small pork tenderloins (about 1 1/2 pounds total)
- kosher salt and black pepper
- 3 tablespoons ketchup
- 1 tablespoon honey
- 1/4 teaspoon ground chipotle chili pepper
- 1 small jicama (about 3/4 pound), peeled and cut into thin sticks
- 1/2 small pineapple, peeled, cored, and cut into thin sticks
- 1 red bell pepper, thinly sliced
- 1 cup fresh cilantro sprigs
- 2 tablespoons fresh lime juice