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Recipes
Iron-Skillet Succotash
By mschweickert
Melt butter in heavy large skillet (preferably cast iron) over medium-high heat
- butter
- large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)
- medium zucchini (about 4), trimmed, cut into 1/2-inch cubes
- large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
- large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
- 10-ounce package frozen lima beans or shelled edamame, partially frozen
- 10-ounce package frozen corn kernels, partially frozen
- minced fresh marjoram
- Coarse kosher salt
Scallop and Shrimp Cocktail
By mschweickert
Bring a pot of salted water to a boil
- Kosher salt
- 1/2 pound jumbo sea scallops (6 to 8)
- 1/3 cup finely chopped red onion
- 1/4 cup clam-tomato juice (such as Clamato)
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon seeded and finely chopped serrano chile pepper 1 teaspoon hot sauce
- Freshly ground pepper
- 1/2 pound cooked small shrimp, peeled and deveined
- Saltines or tortilla chips, for serving
Mango and Crab Salad Hand Roll with Thai Vinaigrette
By mschweickert
In a bowl, combine crabmeat, imitation crabmeat and mayonnaise
- 3 cups cooked blue crabmeat, chopped
- 1 cup imitation crabmeat, minced
- 1/4 cup mayonnaise
- 4 sheets mamenori (soybean wrapper), any color or nori
- 2 teaspoons cooked short-grain white rice
- 8 cups loosely packed mesculun, extremely dry
- 2 cups peeled and diced fresh mango
- 1 cup peeled and diced fresh mango
- 1 cup dry-roasted peanuts
- 2 cups coarsely chopped fresh cilantro
- 1 medium Japanese Cucumber, thinly sliced.
- 1/2 cup Thai Vinaigrette
- 3 tablespoons sweet Thai Chili sauce
Pork Tenderloin Stir-Fry with Tangerines and Chili Sauce
By mschweickert
Place pork tenderloin strips in medium bowl; sprinkle with salt and freshly ground black pepper and toss with corns...
- 1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
- 1 tablespoon cornstarch
- 2 tablespoons Asian sesame oil, divided
- 1 tablespoon minced peeled fresh ginger
- 4 small unpeeled tangerines or clementines, cut (with peel) into 3/4-inch pieces
- 1/4 cup Asian sweet chili sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon Chinese five-spice powder
- 6 baby bok choy, cut crosswise into 1-inch-thick ribbons, tough bases discarded
- 5 green onions, thinly sliced on diagonal, divided
Tiramisu Eggnog Trifle
By mschweickert
Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl
- 1 1/3 cups plus 2 tablespoons sugar
- 1 1/4 cups water
- 1/4 cup plus 1 teaspoon dark rum
- 4 tablespoons brandy
- 12 large egg yolks
- 1/2 teaspoon ground nutmeg
- 4 8-ounce containers mascarpone cheese*
- 2 cups chilled whipping cream
- 2 teaspoons vanilla extract
- 6 1/2 teaspoons instant espresso powder
- 7 tablespoons Kahlúa or other coffee liqueur
- 2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)*
- 1 cup semisweet chocolate chips, finely ground in processor
- Chocolate Leaves
Crunchy Wasabi Salmon with Lime
By mschweickert
Preparation Preheat oven to 400°F
- 3/4 cup wasabi peas (about 3 ounces)
- 4 (8-ounce) salmon fillets with skin (each about 1 inch to 1 1/4 inches thick)
- 1 tablespoon finely grated lime peel
- 2 tablespoons olive oil, divided
- 6 cups thinly sliced red cabbage (about 1/2 large head)
- 1 (8-ounce) package trimmed sugar snap peas
- 2 tablespoons fresh lime juice
- Lime wedges
Parmesan Chicken with Caesar Roasted Romaine
By mschweickert
by Rozanne Gold
- 4 7-ounce skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
- 1/2 cup panko (Japanese breadcrumbs)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 garlic cloves, chopped, divided
- 2 large hearts of romaine, halved lengthwise
- 4 anchovy fillets packed in oil, drained, chopped
- 1 lemon, cut into 8 wedges
- Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets.
Green Bean and Artichoke Casserole
By mschweickert
A green bean casserole updated with artichokes adds spark to weeknight meals
- Coarse salt and ground pepper
- 1 pound green beans, trimmed and cut into 2-inch lengths
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 2 cups whole milk
- 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise
- Cayenne pepper
- 6 slices white sandwich bread, crusts removed, coarsely chopped
Caramel-Walnut Tart with Chocolate Glaze
By mschweickert
For crust: Blend flour, almonds, walnuts, and salt in processor until nuts are finely ground
- 1 1/2 cups all purpose flour
- 2/3 cup slivered almonds, toasted
- 1/4 cup walnuts, toasted
- 1/2 teaspoon salt
- 1/3 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
- 1 large egg, beaten to blend
- 2 cups sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 cup whipping cream
- 2 tablespoons crème fraîche or sour cream
- 1 cup walnuts, toasted, finely chopped
- 1 cup heavy whipping cream
- 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Goat-Cheese Stuffed Mushrooms
By mschweickert
Directions Preheat oven to 400 degrees
- Olive oil, for baking sheet
- 3 slices white sandwich bread
- 1 small garlic clove, coarsely chopped
- 1 log (5 ounces) soft goat cheese, crumbled
- 1/2 cup fresh parsley leaves
- 1/4 teaspoon red-pepper flakes
- Coarse salt
- 2 packages (10 ounces each) white button mushrooms, stems removed