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Volume 18

Dinner This Week

By Keith Dresser Published

In a rut with your weeknight dinners? You're in luck. Every week Executive Food Editor Keith Dresser picks 3 pairings and gives you a game plan to get them on the table in an hour or less.

1. Greek-Style Shrimp with Tomatoes and Sautéed Garlic-Lemon Spinach

Greek-Style Shrimp with Tomatoes and Feta starts by seasoning large shrimp with garlic, lemon zest, ouzo, and salt. Next, we create a sauce by sautéing onion, garlic, and bell peppers and rounding out the aromatics with dry white wine and more ouzo. Gently simmering the shrimp and sauce together allows for an exchange of flavors. Finally, we call for sprinkling a generous amount of feta on top: Some will melt into the sauce and the rest will remain as a flavorful presence. For our Sautéed Garlic-Lemon Spinach, we prefer the sweet flavor and hearty texture of flat-leaf spinach. After the spinach is cooked, we use tongs to squeeze it in a colander over the sink to get rid of its excess moisture. Once it is dry, we season it with a squeeze of lemon juice and some grated lemon zest, as well as a pinch of red pepper flakes for gentle heat.

Printable Shopping Lists: Greek-Style Shrimp with Tomatoes and Feta and Sautéed Garlic-Lemon Spinach

Equipment Review Traditional Skillets

A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?

2. Steak Tips with Mushroom-Onion Gravy and Mashed Potatoes with Scallions

Our one-pan Steak Tips with Mushroom-Onion Gravy calls for relatively inexpensive sirloin tips, which have lots of marbling for flavor and tenderness. We combine dried porcini mushrooms with deeply browned onions and white mushrooms for a rich sauce that we finish with sprinkles of minced garlic and woodsy thyme. Mashed Potatoes with Scallions and Horseradish start with rich, satisfying mashed potatoes made with just the right amounts of butter and half-and-half. We then jazz things up by adding two types of horseradish (fresh and prepared), along with fresh-tasting scallion greens.

Printable Shopping Lists: Steak Tips with Mushroom-Onion Gravy and Mashed Potatoes with Scallions and Horseradish

Equipment Review Rasp-Style Graters

We love the Microplane Classic, but it’s not the only rasp around anymore. Can any of the newcomers top our old favorite?

3. Deviled Pork Chops and Pan-Roasted Asparagus

Our Deviled Pork Chops are slow-roasted in a low oven in order to keep the lean meat as juicy as possible. We “devil” the chops by painting them with a bold, balanced mix of spicy, sharp Dijon mustard combined with dry mustard (for an extra jolt of heat), minced garlic, and cayenne and black peppers. For textural contrast and visual appeal, we coat the tops of the chops with crispy toasted panko bread crumbs. Pan-Roasted Asparagus delivers crisp, evenly browned spears without the fuss of having to rotate each spear individually. The secret is to add just a little butter to the skillet. As the butter melts, it creates enough to steam to cook the asparagus to a perfect crisp-tender texture. Meanwhile, the butter browns, lending a nutty, roasted flavor to the spears.

Printable Shopping Lists: Deviled Pork Chops and Pan-Roasted Asparagus

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