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 that dinner comes together quicker.
Dinner This Week: Chorizo Frittata
This week’s menus include Chorizo and Potato Frittata, Pan-Seared Salmon Steaks, and Oregano-Anise Roasted Cornish Hens for dinner in about an hour
By Published Feb. 22, 2023
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Dinner 1: Chorizo and Potato Frittata with Pan-Steamed Broccolini
Game Plan: Prep the ingredients for both dishes and then start the frittata. While the frittata is in the oven, steam the broccolini.
Our Chorizo and Potato Frittata combines a well-seasoned filling of garlicky sausage and tender potatoes with a dozen eggs to make a substantial dinner. To help the eggs stay tender even when cooked to a relatively high temperature, we add milk and salt. The liquid dilutes the proteins, making it harder for them to coagulate and turn the eggs rubbery, and the salt weakens the interactions between proteins, producing a softer curd. For Pan-Steamed Broccolini with Lemon and Capers, we split any thicker stems lengthwise so that they are the same size as the thinner ones, allowing for even cooking along the length of the vegetable.
Printable Shopping Lists: Chorizo and Potato Frittata and Pan-Steamed Broccolini with Lemon and Capers
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Dinner 2: Pan-Seared Salmon Steaks and Green Bean Salad
Game Plan: Brine the salmon. While the salmon brines, prep and cook the green beans (steps 1 and 2). Prep and sear the salmon steaks and then toss the green beans with the vinaigrette right before serving.
Pan-Seared Salmon Steaks start with deboning and tying each steak into a round parcel that is easy to sear and cooks through evenly. A light coating of cornstarch enhances the crispness of the crust. To ensure that the beans in Green Bean Salad with Shallot, Mustard, and Tarragon are tender, bright green, and deeply flavored, we boil them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softens the pectin in the beans' skins so that they become tender before losing their vibrant color; it also seasons them inside and out.
Printable Shopping Lists: Pan-Seared Salmon Steaks and Green Bean Salad with Shallot, Mustard, and Tarragon
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Dinner 3: Roasted Cornish Hens and Brussels Sprout Salad
Game Plan: Prep the ingredients for both dishes. While the hens roast, make the salad dressing (step 1). Once the hens are broiled, let them rest while preparing the salad (step 2).
To achieve crisp skin on our Oregano-Anise Roasted Cornish Hens, we rub the birds with baking powder and salt, air-dry them, and poke holes in the skin to allow fat to drain away. We then roast them on a hot baking sheet to jump-start the cooking before broiling them for great browning. Our Brussels Sprout Salad with Warm Mustard Vinaigrette uses a warm dressing to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Quick-pickled shallots add pops of flavor and pistachios contribute crunch.
Printable Shopping Lists: Oregano-Anise Roasted Cornish Hens and Brussels Sprout Salad with Warm Mustard Vinaigrette
View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.
- Dinner This Week: Philly Cheesesteaks
- Dinner This Week: Spaghetti with Sausage
- Dinner This Week: Roasted Shrimp
- Dinner This Week: Greek-Style Pita Sandwiches
- Dinner This Week: Pork Schnitzel
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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.