Skip to main content
Menu
Search
Menu
Close

We make mistakes so you don’t have to.

Try CooksIllustrated.com Free for 14 Days

Email is required
How we use your email address

Dinner This Week: Cooking from the Pantry - Vol. 10

By Keith Dresser Published

This week’s menus include Chicken Lettuce Wraps, Grilled Pork Kebabs with Barbecue Glaze, and Sautéed White Fish Fillets for dinner in about an hour.

Even with the best-laid plans, cooking during these unprecedented times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

Dinner 1: Chicken Lettuce Wraps and Steamed Rice

We like to use boneless, skinless chicken thighs for Chicken Lettuce Wraps (Sung Choy Bao), but boneless, skinless breasts can also be used. Water chestnuts add crispness, but they can be omitted. If you leave them out, we suggest adding another stalk of celery. Other varieties of mushrooms can be used in place of the shiitakes. Steamed White Rice starts with rinsing the grains to remove some of their surface starch. Briefly boiling the rice in water before lowering the heat provides enough agitation to release the remaining starch, resulting in just the right amount of stickiness.

Printable Shopping Lists: Chicken Lettuce Wraps and Steamed Rice


 

Dinner 2: Grilled Pork Kebabs with Carrot and Radish Slaw

Grilled Pork Kebabs with Barbecue Glaze calls for pork tenderloin, but other boneless cuts of pork such as chops or country-style ribs can also be used. Bottled barbecue sauce can be substituted for the barbecue glaze; you will need about ¼ cup. Carrot, Radish, and Asian Pear Slaw is a fresh, crunchy accompaniment to the kebabs. A sweet-tart apple such as Fuji or Gala makes a good stand-in for the Asian pear. We like the oniony bite of scallion greens, but cilantro or parsley will also work.


Printable Shopping Lists: Grilled Pork Kebabs with Carrot and Radish Slaw


 

Dinner 3: Sautéed White Fish Fillets and Spinach Salad

Sautéed White Fish Fillets will work with virtually any type of white fish, as long as the fillets measure ¼- to 1-inch thick. Don’t skip the salt and  5-minute rest; it will create a sticky surface for a light flour coating to adhere to. For our Spinach Salad with Carrot, Orange, and Sesame, we shave carrots thin with a vegetable peeler so they don't collect at the bottom of the bowl, then add fresh orange segments for bright, clean flavor and textural appeal. If you don't have spinach on hand, any type of tender lettuce can be swapped in.

Printable Shopping Lists: Sautéed White Fish Fillets and Spinach Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

Leave a comment and join the conversation!

0 Comments
Read & post comments with a free account
Join the conversation with our community of home cooks, test cooks, and editors.
First Name is Required
Last Name is Required
Email Address is Required
How we use your email?
Password is Required
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.