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Recipes
Herb-Rubbed Top Sirloin Steak with Peperonata
By mschweickert
Molly Stevens
- 3 tablespoons extra-virgin olive oil
- 2 small red onions (about 12 ounces total), halved, sliced crosswise
- 2 pounds mixed red and yellow bell peppers (about 4 large), cut lengthwise into 1/2-inch-wide strips
- 1/4 teaspoon dried crushed red pepper
- Coarse kosher salt
- 3 tablespoons red wine vinegar
- 2 tablespoons salt-packed capers, rinsed, drained, or 2 tablespoons capers in brine, drained
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon freshly cracked black pepper
- 1 1/2 teaspoons coarse kosher salt
- 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
- Extra-virgin olive oil (for drizzling)
Grilled Hawaiian Pizza
By mschweickert
Preheat a grill to medium
- 1 pound prepared pizza dough, at room temperature, halved
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups diced pineapple (from about 1/2 pineapple)
- 1 bunch scallions, cut into 1-to-2-inch pieces
- 1/4 pound deli-sliced ham
- 3/4 cup shredded white cheddar cheese (about 3 ounces)
- 3/4 cup shredded muenster cheese (about 3 ounces)
Crab Cocktail with Parmesan Chips
By mschweickert
Sean Murphy, Beach Bistro/Anna Maria Island, Cooking Light MAY 2005
- Chips:
- 1 tablespoon minced shallots
- 1 teaspoon sugar
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh tarragon
- 2 teaspoons red wine vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon olive oil
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 ounces lump crabmeat, shell pieces removed
- 2 tablespoons finely chopped fresh pineapple
- 2 tablespoons finely chopped peeled mango
- 1 tablespoon finely chopped red bell pepper
- 1 teaspoon minced fresh chives
- 2 tablespoons grated fresh Parmesan cheese
Swordfish Kebabs with Garlic Parsley Sauce
By mschweickert
Preheat grill to medium. Brush grill grate with oil
- 1 1/2 lbs swordfish steaks, cut into 1 1/2-inch cubes
- 2 zucchini, peeled into ribbons
- 12 oz. baby purple potatoes, parcooked in boiling salted water, 3 minutes
- 1 red onion, cut into wedges
- salt and pepper
- 2 lemons, halved crosswize
- Sauce
- 1 cup packed fresh parsley
- 1 Tbsp. minced fresh garlic
- 1/4 tsp each salt, pepper, red pepper flakes
- 1/4 cup olive oil
- 2 Tbsp white wine vinegar
Buffalo Chicken & Bacon Flatbread Pizzas
By mschweickert
Preheat oven to 425. Cook bacon in skillet until crisp; transfer to paper-towel-lined plate
- 4 strips thick sliced bacon, diced
- 1/2 cup hot sauce such as Frank's
- 1/4 cup honey
- 2Tbsp. unsalted butter
- 2 tsp fresh lemon juice
- 2 cups shredded rotisserie chicken
- 4 flatbreads (Flatout Artisan Thin Pizza Crust)
- 1 cup shredded white cheddar
- 1 cup shredded Monterey Jack
- 1/4 cup thinly sliced red onion
- chopped fresh parsley
Coffee-Toffee Crunch Torte
By mschweickert
For crust: Preheat oven to 350°F
- 1 cup almonds, toasted
- 1 1/2 cups ground sugar cookies (such as Pepperidge Farms Bordeaux; about 6 3/4 ounces)
- 1/2 cup coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 3 ounces)
- 5 to 6 tablespoons butter, melted, hot
- 1/2 cup whipping cream
- 2 tablespoons dark corn syrup
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 3/4 cup plus 2 tablespoons sugar
- 6 large egg yolks
- 1/3 cup water
- 3 tablespoons instant espresso powder
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups chilled whipping cream
- 2 tablespoons coffee liqueur
- 1 teaspoon vanilla extract
- 1 1/2 cups coarsely chopped chocolate-covered English toffee (such as Skor or Heath bar; about 9 ounces)
- 20 (about) whole almonds, toasted
Parmesan-Crusted Grilled Cheese
By mschweickert
Directions With a rasp grater, finely grate Parmesan onto a plate (you should have 1 cup)
- 2 ounces Parmesan
- 8 slices white sandwich bread
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 8 teaspoons apricot jam
- 1 1/2 cups grated fontina (6 ounces)
- 2 cups baby arugula
Shrimp Puffs
By mschweickert
Preheat the oven to 350 degrees F
- Cooking spray, for coating the muffin tin
- 1 7 1/2-ounce can refrigerator biscuits
- 1 cup shredded monterey jack cheese
- 1 scallion, white part and some green, chopped
- 1/2 cup mayonnaise
- 1/2 pound baby shrimp, cooked and peeled
- 1/2 teaspoon chopped fresh dill
Chicken Stir Fry Wraps
By mschweickert
Directions Season chicken with salt and pepper
- 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, ribs and seeds removed, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons grated peeled fresh ginger
- 1/4 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
Red-Wine Pot Roast with Porcini
By mschweickert
Preparation Preheat oven to 300°F
- 1 cup low-salt chicken broth or beef broth
- 1/2 ounce dried porcini mushrooms
- 1 4-pound boneless beef chuck roast, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 2 celery stalks with some leaves, cut into 1/2-inch-thick slices
- 3 garlic cloves, smashed
- 1 tablespoon chopped fresh marjoram plus sprigs for garnish
- 1 28-ounce can whole peeled tomatoes, drained
- 1 cup dry red wine