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Recipes
Salted Chocolate Tartlets
By mschweickert
Makes 24 Directions Preheat oven to 350 degrees
- All-purpose flour, for work surface
- 1 recipe Basic Pastry Dough
- 1 cup semisweet chocolate chips (6 ounces)
- Coarse salt
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
Grilled Steak and Peach Salad
By mschweickert
Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes
- 1 1/4 cups extra-virgin olive oil
- 3 sprigs rosemary
- 1 12-ounce New York strip steak
- Kosher salt and freshly ground black pepper
- 1/2 pound blue cheese, crumbled
- 1/3 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- Pinch of cayenne pepper
- 2 teaspoons minced fresh chives
- 2 peaches, halved and pitted
- 4 cups mesclun greens (about 3 ounces)
- 2 tablespoons chopped fresh chives
- 3 tablespoons thinly sliced fresh basil
- 1 tablespoon chopped fresh tarragon
- Freshly ground black pepper
Chicken Souvlaki
By mschweickert
Directions Heat oven to 200° F
- 4 pieces flat bread or pitas
- 2 tomatoes, cut into wedges
- 1/2 small red onion, thinly sliced
- 3/4 cup crumbled Feta
- 1/4 cup kalamata olives, pitted
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 5 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breasts, cut into pieces
- 1/2 cup plain yogurt
- 1 small cucumber, diced
- 1 1/2 tablespoons minced fresh dill
Stovetop Chili Mac
By mschweickert
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and ground pepper
- 3/4 pound rigatoni or other tube-shaped pasta
- 1 teaspoon extra-virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 small yellow onion, diced small
- 1 pound ground beef chuck (85 percent lean)
- 1 3/4 teaspoons ground cumin
- 1 cup corn kernels, thawed if frozen
- 1 small zucchini, diced medium
- 1 can (28 ounces) diced tomatoes
- 2 ounces cheddar, grated (3/4 cup)
Bell Pepper Slaw
By mschweickert
Whisk the sugar and 2 teaspoons salt with the vinegar in a large bowl until dissolved
- 3 tablespoons sugar
- Kosher salt
- 1/2 cup apple cider vinegar
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons mustard seeds
- Freshly ground pepper
- 6 bell peppers (red, orange and yellow), cut into thin strips
- 2 stalks celery, finely chopped
- 4 scallions, chopped
- 1/2 head green cabbage, thinly sliced and roughly chopped
- 3 tablespoons whole-grain dijon mustard
- 1/2 cup mayonnaise
Bucatini with Clams and Scallops
By mschweickert
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces bucatini or spaghetti
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, sliced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 10 -ounce can whole shelled baby clams, drained (juice reserved)
- 8 ounces bay scallops, thawed if frozen
- 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
- 1/2 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese, plus more for topping Freshly ground pepper
Beef Satay Noodles
By mschweickert
Put the noodles in a bowl; cover with warm water and soak at least 20 minutes
- 8 ounces stir-fry rice noodles
- 1/3 cup crunchy peanut butter
- 2 tablespoons soy sauce
- 2 teaspoons grated peeled ginger
- Kosher salt and freshly ground pepper
- 1 pound ground beef sirloin
- 2 tablespoons roasted peanut oil (or 1 tablespoon each sesame oil and vegetable oil)
- 3 large shallots, thinly sliced
- 1 9 -ounce package broccoli slaw
- 1 teaspoon Sriracha, plus more for serving
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
Mojito-Marinated Chicken Breasts
By mschweickert
Recipes & Menus | recipes Mojito-Marinated Chicken Breasts The popular rum-and-mint cocktail from Cuba was the in...
- 3/4 cup fresh lime juice
- 1/2 cup plus 2 tablespoons light rum
- 1/2 cup finely chopped fresh mint
- 6 tablespoons mint syrup
- 1 tablespoon vegetable oil
- 1 tablespoon coarse kosher salt
- 6 chicken breast halves with skin and bones (about 5 pounds)
- 3 large limes, quartered lengthwise
- Fresh mint sprigs
Plum-Glazed Stuffed Shiitake Mushrooms
By mschweickert
Preparation Place shiitake mushrooms stem side up on large rimmed baking sheet
- 40 small shiitake mushrooms (about 1 1/4 pounds), stemmed
- 12 ounces bulk pork sausage
- 1/2 cup Chinese plum sauce
- 1 tablespoon oriental sesame oil
- 1/2 cup chopped fresh chives
Almost-Famous Chicken Lettuce Wraps
By mschweickert
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl
- 1 large egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 pounds skinless, boneless chicken breasts, diced
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch
- 2 bundles cellophane noodles
- Peanut oil, for frying
- 4 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 teaspoon minced peeled ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- Kosher salt
- 1/4 teaspoon sugar
- 1/2 pound shiitake mushrooms,stemmed and diced
- 3/4 cup diced water chestnuts
- Small lettuce leaves, for serving
- Soy sauce, chili paste and/or hot mustard, for serving