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 This Week: Roasted Shrimp
This week’s menus include Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame, Maple-Glazed Pork Tenderloin, and Chicken Teriyaki for dinner in about an hour
By Published Feb. 1, 2023
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Dinner 1: Garlicky Roasted Shrimp and Quinoa Pilaf
Game Plan: Start by brining the shrimp. As the shrimp sits, prep and start cooking the quinoa. As the quinoa cooks, prep the shrimp. Once the quinoa has been removed from the heat (step 3), broil the shrimp.
To keep our Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame plump and moist, we brine the shrimp briefly and then broil them in their shells. The shells brown quickly in the heat of the oven and transfer roasted flavor to the shrimp. To develop nuttiness in our Quinoa Pilaf with Shiitakes, Edamame, and Ginger, we toast the grains in a dry skillet before adding liquid. We then season the pilaf with boldly flavored ingredients such as scallions, mirin, and ginger.
Printable Shopping Lists: Garlicky Roasted Shrimp and Quinoa Pilaf
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Dinner 2: Maple-Glazed Pork Tenderloin and Sautéed Cabbage
Game Plan: Start by prepping the ingredients for both the pork and the cabbage. Once the pork has been transferred to the oven, wipe out the nonstick skillet and use it to cook the bacon and onion mixture for the cabbage (step 2), but wait until the pork is resting to sauté the cabbage (steps 3 and 4).
Our Maple-Glazed Pork Tenderloin recipe employs a stovetop-to-oven method that yields a well-browned crust and a succulent, tender interior. For a maple glaze that will adhere to the meat we have three tricks. First, we mix the syrup with molasses and mustard to create a thicker glaze. Second, we coat the tenderloin with cornstarch so the glaze will bond to it. Third, we add a second coat of glaze when the meat is nearly done. In our recipe for Sautéed Cabbage with Bacon and Caraway Seeds, we mitigate the pungent flavors and sulfurous odors that can plague overcooked cabbage. Instead of boiling or braising, we pan-steam and sauté the cabbage over relatively high heat to cook it quickly and add an extra layer of flavor from browning. Soaking the cabbage before cooking reduces bitterness while providing extra moisture to help the cabbage steam.
Printable Shopping Lists: Maple-Glazed Pork Tenderloin and Sautéed Cabbage
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Dinner 3: Chicken Teriyaki with Rice
Game Plan: Start by cooking the rice. While the rice cooks, prep and cook the chicken.
Our version of Chicken Teriyaki starts with bone-in chicken thighs, not because we want the bones (we promptly removed them), but because we want the skin, which protects the meat from the heat of the skillet and adds succulence and meaty flavor. Our glaze has plenty of soy sauce for seasoning, sake for savory depth, sugar for sweetness and luster, and a small amount of ginger for brightness. Japanese-Style Steamed Rice starts with short grain sushi rice that is rinsed under cold water, which flushes away excess starch. The results in evenly cooked grains with just the right amount of cling.
Printable Shopping Lists: Chicken Teriyaki with Rice
View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.
- Dinner This Week: Three-Cup Chicken
- Dinner This Week: Cataplana
- Dinner This Week: Caldo Verde
- Dinner This Week: Philly Cheesesteaks
- Dinner This Week: Spaghetti with Sausage
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Start Free TrialAbsolutely 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.
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!
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.