WEEKNIGHT COMPANY
Just because a dish can be prepared in a flash doesn’t mean it isn’t party worthy. Impress your guests with these delicious showstoppers that can be quickly whipped up so you can join the party.
BUTTERY GARLIC SHRIMP
Ready in minutes, this quick seafood dish is perfect for last-minute company. When making the sauce in Step 2, whisk in the butter 1 tablespoon at a time—the key technique in making the sauce velvety.
10 MINUTES • SERVES 6 TO 8
1 ½ pounds peeled large raw shrimp
½ cup (4 ounces) unsalted butter
5 garlic cloves, thinly sliced
½ cup dry white wine
½ teaspoon table salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley
French bread baguette slices, grilled
1. Devein the shrimp, if desired. Melt 2 tablespoons of the butter in a large skillet over medium; add the shrimp, and cook, stirring often, 3 minutes or just until shrimp turn pink. Remove the shrimp from the pan.
2. Add the garlic to the pan, and cook, stirring constantly, 30 seconds. Add the wine, and cook, stirring constantly, 2 minutes. Stir in the salt and pepper. Whisk in the remaining butter, 1 tablespoon at a time, and cook, whisking constantly, 2 to 3 minutes or until thickened. Remove from heat, and add the parsley and cooked shrimp, tossing to coat. Serve with the grilled French bread slices.
SCALLOPS WITH CAPERS AND TOMATOES
Pungent capers and diced tomatoes pair well with seared scallops for a fresh dinner. Serve over angel hair pasta to complete your meal.
10 MINUTES • SERVES 4
1 ½ pounds drypacked large sea scallops (about 12)
1 garlic clove, minced
½ cup dry white wine
1 tomato, seeded and diced (about 1 cup)
3 tablespoons drained capers
2 tablespoons chopped fresh basil
¼ teaspoon table salt
1 tablespoon extra-virgin olive oil
1. Pat the scallops dry with paper towels. Heat a large nonstick skillet over medium-high. Add the scallops to the pan; cook 3 minutes on each side or until done. Remove the scallops from the pan; keep warm.
2. Add the garlic to the pan; cook 15 seconds. Add the wine and the next 4 ingredients to the pan. Spoon the mixture over the scallops; drizzle evenly with the oil just before serving.
GRILLED CHIPOTLE CHICKEN
Ditch your plain grilled chicken for a zesty, perfectly spiced dinner instead. Grilled Chipotle Chicken delivers a smoky heat flavor with a touch of sweetness. Try Mexican oregano for extra zing.
20 MINUTES • SERVES 4
Okra and Tomatoes
2 pounds skinned and boned chicken thighs
2 tablespoons light brown sugar
½ teaspoon dried oregano
½ teaspoon chipotle chile powder
½ teaspoon table salt
1. Preheat the grill to medium-high (350° to 400°F). While the grill heats, make the Okra and Tomatoes.
2. Place each chicken thigh between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet. Combine the sugar and the next 3 ingredients; rub over the chicken.
3. Grill the chicken, covered with the grill lid, 2 to 3 minutes on each side or until done. Remove from the grill, and cover with aluminum foil to keep warm. Serve with the Okra and Tomatoes.
OKRA AND TOMATOES
Thinly sliced, okra—a favorite Southern green veggie—cooks in minutes. Green and red tomatoes add interest.
SERVES 4
8 ounces fresh okra
1 large shallot
3 tablespoons olive oil
1 large green tomato, chopped
1 pint grape tomatoes, halved
2 garlic cloves, minced
⅓ cup torn fresh basil
¼ cup fresh flat-leaf parsley leaves
½ teaspoon table salt
½ teaspoon freshly ground black pepper
1. Thinly slice the okra and shallot. Heat 2 tablespoons of the olive oil in a large skillet over medium-high. Add the okra and shallot to the pan; stir often, 6 to 8 minutes or until the okra is golden brown. Transfer to a bowl.
2. Heat the remaining 1 tablespoon olive oil in the pan. Add the green tomato, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or until softened. Combine the tomatoes and okra mixture. Stir in the basil, parsley, salt, and pepper.
PREP & FORGET
BRAISED SHORT RIBS AND VEGETABLES
This restaurant-quality dish is sublime and requires just 20 minutes hands-on time before you can walk away all day and let the slow cooker work its magic.
20-MINUTE PREP! • 6 HOURS 20 MINUTES • SERVES 8
4 pounds beef short ribs, trimmed and cut in half
1 ½ teaspoons table salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 (14-ounce) can fat-free beef broth
1 (15-ounce) can diced tomatoes, drained
½ cup dry red wine
4 carrots, peeled and coarsely chopped
1 medium-sized sweet onion, cut into 8 wedges
1 teaspoon dried thyme
Hot cooked grits
Thyme sprigs (optional)
1. Rinse the short ribs, and pat dry. Remove and discard the silver skin, if necessary. Sprinkle the ribs with the salt and pepper.
2. Heat the oil in a Dutch oven over medium. Add the ribs and cook in the hot oil 10 minutes on each side or until browned. Transfer the ribs to a 6-quart slow cooker.
3. Add the broth and the next 5 ingredients to the slow cooker. Cover and cook on HIGH 6 hours or until the meat is tender. Serve over the hot cooked grits. Serve with the fresh thyme, if desired.
TROUT WITH BOURBON-PECAN-BUTTER SAUCE
Trout fillets can vary in size. Generally, one 6-ounce uncooked fillet is the standard serving size. If trout isn’t available, try another flaky white fish. Serve with sautéed spinach.
20 MINUTES • SERVES 4
¼ cup stone-ground yellow cornmeal
3 tablespoons panko (Japanese-style breadcrumbs)
4 (6-ounce) rainbow trout fillets
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
2 teaspoons olive oil
Bourbon-Pecan-Butter Sauce
1. Combine the cornmeal and panko in a shallow dish; sprinkle the fish with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high. Dredge the tops of the fish fillets in the cornmeal mixture.
2. Place the fish, breading sides down, in the pan; cook 4 minutes or until browned. Turn the fish over; cook 3 to 4 minutes or until desired degree of doneness. Remove the fish from the pan; cover and keep warm.
3. Make the Bourbon-Pecan-Butter Sauce; spoon the sauce evenly over the fish.
BOURBON-PECAN-BUTTER SAUCE
1 tablespoon butter
¼ cup pecan pieces
¼ cup bourbon
1 tablespoon light brown sugar
2 tablespoons fat-free, lower-sodium chicken stock
1 tablespoon light butter
Dash of cayenne pepper
1. Melt the butter in a medium nonstick skillet over medium-high. Add the pecans; cook, stirring often, 2 minutes or until toasted. Remove from heat.
2. Add the bourbon, brown sugar, and broth to the pan; bring to a boil. Boil 1 minute or until reduced by half. Remove from heat; add the butter and pepper, stirring until the butter melts. Makes about ¼ cup
GRILLED TRIGGERFISH
Freshness counts with a recipe this elemental. We recommend meaty, just-caught triggerfish, but any firm-fleshed fillets will work—just adjust the cooking time depending on the thickness.
30 MINUTES • SERVES 4
4 (6-ounce) triggerfish fillets
Strawberry-Blueberry Relish
2 tablespoons extra-virgin olive oil
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
Lime wedges (optional)
1. Pat the fillets dry with paper towels, and let stand at room temperature 10 minutes. While the fish stands, preheat the grill to medium-high (350° to 400°F) and make the Strawberry-Blueberry Relish.
2. Brush both sides of the fish with the oil; sprinkle with the salt and pepper. Place the fish on a greased grill grate, and grill, covered with the grill lid, 4 minutes or until grill marks appear and the fish no longer sticks to the grate.
3. Carefully turn the fish over, using a metal spatula, and grill, without the grill lid, 2 minutes or just until the fish separates into moist chunks when gently pressed. Serve with the Relish. Garnish with the lime wedges, if desired.
GRILLING IS BEST FOR: Thin fillets or steaks that are ½-to 1-inch thick, such as triggerfish, tilapia, mahi mahi, tuna, swordfish, and trout.
EXPERT ADVICE: First, make sure your grill is clean and hot. Flip once, and don’t rush. The fish is ready to turn when it releases easily from the grate without tugging or tearing.
STRAWBERRY-BLUEBERRY RELISH
Sweet berries and jalapeño heat make this a flavorful accompaniment for your favorite grilled fish. Start the relish while the fish fillets are coming to room temperature.
½ cup white wine vinegar
½ cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
1 teaspoon lime zest
½ teaspoon table salt
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
2 cups chopped fresh strawberries
1 cup fresh blueberries
1 cup diced cucumber
3 tablespoons minced red onion
2 tablespoons fresh cilantro sprigs
1. Bring the first 5 ingredients to a boil in a small saucepan over medium-high; reduce heat to low, and simmer, stirring occasionally, 5 minutes. Add the jalapeño, and simmer, stirring occasionally, 5 minutes. Remove from heat, and let stand 15 minutes. Stir in the lime juice.
2. Stir together the strawberries and the next 4 ingredients in a medium bowl. Add the vinegar mixture, and stir to coat. Serve immediately, or refrigerate in an airtight container up to 2 days. Makes about 3 cups
CABBAGE, MUSHROOM, AND BACON PASTA
Want to know the secret to creamy pasta dishes? Reserve some of the pasta water before you drain the pasta. When blended into the cheese and the other recipe ingredients, the starchy water helps create a smooth and creamy sauce.
30 MINUTES • SERVES 4
4 thick-cut bacon slices, chopped
12 ounces uncooked bucatini pasta
8 ounces baby portobello mushrooms, sliced
1 teaspoon table salt
¾ teaspoon freshly ground black pepper
4 cups shredded savoy cabbage (about ½ head of cabbage)
2 ounces cream cheese, softened
2 tablespoons fresh thyme leaves
1 ounce Parmesan cheese, shredded (about ¼ cup)
1. Bring a large saucepan filled with water to a boil over high.
2. While the water comes to a boil, cook the bacon in a large skillet over medium, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the pan.
3. Cook the pasta according to the package directions. Drain well, reserving 1 cup of the pasta cooking water.
4. Add the mushrooms to the pan, and sprinkle with the salt and pepper. Increase heat to medium-high, and cook, stirring occasionally, until golden, about 8 minutes. Add the cabbage, and cook until the cabbage wilts and just begins to caramelize, about 4 minutes. Add the cream cheese and ½ cup of the reserved pasta water, and stir until smooth. Fold in the cooked pasta, and cook until heated through, about 2 minutes. (Stir in more cooking water if needed.) Divide evenly among 4 bowls, and top with the cooked bacon, thyme, and Parmesan.
CHICKEN BREASTS WITH MUSHROOMS AND ASPARAGUS
Toasted bread is the perfect starch to sop up the tasty pan sauce from Chicken Breasts with Mushrooms and Asparagus.
30 MINUTES • SERVES 4
4 skinned and boned chicken breasts (about 1 ½ pounds)
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon table salt
8 scallions (optional)
1 pound fresh asparagus
¼ cup olive oil
1 (8-ounce) package sliced fresh mushrooms
3 garlic cloves, sliced
2 tablespoons drained capers
2 tablespoons fresh lemon juice
¼ cup loosely packed fresh dill sprigs or chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
4 slices French bread, toasted
1. Preheat the grill to medium-high (350° to 400°F). Place the chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle with the crushed red pepper flakes, garlic powder, and salt.
2. Grill the chicken, covered with the grill lid, 4 to 5 minutes. Add the scallions to the grill, if desired, and grill the chicken and scallions 4 to 5 minutes or until the chicken is browned and done.
3. Snap off and discard the tough ends of the asparagus. Heat the oil in a large nonstick skillet over medium-high; cook the asparagus, mushrooms, and garlic in the hot oil, stirring often, 3 to 4 minutes or until the asparagus is crisp-tender. Add the capers and lemon juice; cook 1 to 2 minutes, stirring to loosen the browned bits from the bottom of the pan. Remove from heat; stir in the dill and butter, stirring until the butter melts.
4. Place the chicken and scallions on the bread, and top with the sauce.
CAST-IRON CHICKEN PICCATA
One (cast-iron) dish and dinner is done, thanks to quick-and-easy Cast-Iron Chicken Piccata. Tip: Wait to add the parsley to the lemon juice and capers until just before serving. This step should help maintain its vivid color and bold flavor.
30 MINUTES • SERVES 4
4 (5- to 6-ounce) chicken cutlets
½ cup (about 2 ounces) all-purpose flour
1 ½ teaspoons table salt
¼ teaspoon freshly ground black pepper
1 large egg white, lightly beaten
6 tablespoons (3 ounces) salted butter
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
¼ cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
⅓ cup chopped fresh flat-leaf parsley
Hot cooked pasta
1. Place each chicken cutlet between 2 sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together the flour, salt, and pepper. Dip each cutlet in the egg white, and dredge in the flour mixture, shaking off the excess.
2. Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe the pan clean, and repeat the process with 2 tablespoons of the butter and the remaining 1 tablespoon olive oil and 2 cutlets. Discard the drippings; do not wipe the pan clean.
3. Add the broth, lemon juice, and capers to the pan. Bring to a boil over high, stirring and scraping the bottom of the pan to loosen the browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in the remaining 2 tablespoons butter. Whisk in the parsley. Spoon the sauce over the chicken, and serve immediately with the pasta.
GARLICKY BEEF-AND-BEAN STIR-FRY
Cut costs at the supermarket by rethinking how you buy meats. Here, we use a less-expensive cut of beef and stretch it by adding colorful fresh veggies to the entrée. Thinly slice the meat and stir-fry it quickly to keep it tender.
30 MINUTES • SERVES 4
¼ cup sugar
6 tablespoons soy sauce
3 tablespoons fresh lime juice
1 teaspoon crushed red pepper
8 teaspoons minced garlic
¼ cup peanut oil
1 (10-ounce) sirloin steak, thinly sliced across the grain
1 pound fresh green beans
2 red bell peppers, cut into ¼- to ½-inch-wide strips
2 teaspoons cornstarch
3 cups hot cooked rice
1. Combine the first 5 ingredients. Gradually whisk in 3 tablespoons of the oil; transfer to a large zip-lock plastic bag. Add the steak; seal. Let stand at room temperature 15 minutes.
2. Pour the steak and marinade into a bowl. Transfer the steak to a wok, reserving the marinade. Stir fry the steak in the remaining 1 tablespoon oil over medium-high 1 ½ minutes or until browned. Remove the steak from the pan. Add the beans and bell peppers to the pan; stir-fry 3 minutes.
3. Whisk the cornstarch into the reserved marinade. Stir the cornstarch mixture into the vegetable mixture. Stir-fry 30 seconds or until the sauce thickens. Stir the steak into the vegetable mixture, and stir-fry 30 seconds. Remove from heat. Serve over the rice.
PAN-SEARED GROUPER WITH BALSAMIC BROWN BUTTER
This is the secret to restaurant-worthy fish: The magic happens on the bottom of the pan, where the fish forms an even, crisp crust. The sauce seals the deal. Nearly any type of fish works in this recipe, but it is easiest with firm fillets that are at least 1 ½-inches thick, such as grouper, halibut, sea bass, and striped bass. Make sure the pan is hot before adding the fish. Press very lightly with a spatula while cooking for even searing.
30 MINUTES • SERVES 4
4 (4- to 6-ounce) grouper fillets
1 teaspoon table salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
¼ cup (2 ounces) unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon minced shallots
1 teaspoon fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 425°F. Pat the fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle the fillets with the salt and pepper.
2. Heat the oil in a large ovenproof skillet over medium-high. Carefully place the fillets, top side down, in the hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer the pan to the oven.
3. Bake 4 to 5 minutes or until the fish is opaque. Remove the pan from the oven, and place the fish, seared side up, on a platter. Keep warm.
4. Wipe the pan clean. Cook the butter in the pan over medium 2 to 2 ½ minutes or until the butter begins to turn golden brown. Pour the butter into a small bowl. Whisk in the vinegar, shallots, and lemon juice. Season with the salt and pepper. Spoon the sauce over the fish.