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Volume 83

Dinner This Week: Spanish Migas

By Keith Dresser Published

This week’s menus include Spanish Migas with Fried Eggs, Garlicky Shrimp with Bread Crumbs, and Swedish Meatballs for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Spanish Migas and Spicy Green Salad

Spanish Migas with Fried Eggs is made by frying bread crumbs in pork fat to create a rich, satisfying hash. We render the fat from a mixture of soft chorizo and thick-cut bacon, then fry pieces of bread in the fat until the smallest pieces are browned and crisped throughout and the larger pieces are crisped on the outside and moist within. Next, we fry a mixture of Cubanelle and red bell peppers until they blister and soften, return the meat to the pan, and add sherry vinegar for brightness and parsley for color. Finally, we top the dish with sunny-side up fried eggs. We pair the rich Migas with Spicy Salad with Mustard and Balsamic Vinaigrette. This bold salad uses a mix of greens, like arugula and watercress, that are dressed with a pungent vinaigrette.

Printable Shopping Lists: Spanish Migas and Spicy Green Salad

Equipment Review 12-Inch Nonstick Skillets

We demanded our contenders clear a slew of sticky hurdles.

Dinner 2: Garlicky Shrimp with Bread Crumbs and Sautéed Green Beans

Garlicky Shrimp with Bread Crumbs features plump shrimp in a flavorful pan sauce, all topped with crunchy bread crumbs. To avoid overcooking the shrimp, we sear them on one side, remove them from the pan, build the sauce in the empty pan, and then return the shrimp to gently finish cooking in the sauce. For Sautéed Green Beans with Garlic and Herbs that are tender, lightly browned, and fresh tasting, we sauté the beans first, then add water to the pan and cover it so the beans finish cooking in steam. 

Printable Shopping Lists: Garlicky Shrimp with Breadcrumbs and Sautéed Green Beans

Equipment Review Potato Ricers

A ricer is a must-have tool for perfectly smooth and fluffy mashed potatoes.

Dinner 3: Swedish Meatballs and Mashed Potatoes

Our Swedish Meatballs boast a sausagelike springiness and satisfying snap. To achieve the right texture, we mix beef, pork, bread, cream together in a stand mixer along with a little baking powder, which keeps the meatballs delicate and juicy. For a light, creamy sauce, we add a bit of cream to chicken broth and brighten it up with a splash of lemon juice. Our Mashed Potatoes start with a high-starch russets. We cook the potatoes until they are just tender, but not falling apart. Finally, for a silky smooth texture, we use a food mill or potato ricer fitted with the finest disk to process the potatoes.  

Printable Shopping Lists: Swedish Meatballs and Mashed Potatoes


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

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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.