What to cook this week

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Hello. I had wild salmon to thaw in the fridge and was ready for Sunday dinner: peanut butter glazed salmon and green beans (above). Peanut butter is a clever shorthand ingredient, used to anchor the tasty five-ingredient sauce. But a neighbor came by with tuna he had caught 55 miles off Brooklyn under a blazing sun: a few necklaces, loin, grattons for the tuna tartare. I thanked him and came up with a new plan. (But you should make this salmon tonight.)

I was most excited for the collar, a fat cut that comes from between the gills and the head. Jump at the chance to cook one, if you can get it from your fishmonger or someone who fishes offshore. No recipe required: Broil, broil or roast under a light sprinkle of salt until soft and shiny, perfect for picking with chopsticks or a fork. You can paint the finished necklace with teriyaki sauce, but I think that detracts from the pure flavor of the wildest fish. I could, however, make a dip for the leftovers: soy sauce, mirin, and lime juice, with maybe a dollop of sambal oelek for spiciness.

Chicken Caprese is a great riff on the classic Italian salad of tomatoes, mozzarella and basil, here topped with roast chicken and pesto. The recipe calls for chicken breasts, and they are excellent. But I tell you: try it with thighs.

You probably don’t need a recipe to make one. fried egg quesadilla, because I bet you know how to fry an egg and make a quesadilla. It’s a good night to do both.

Of course, you can roast sweet potatoes. Many do. But watch what happens when you steam them for sweet potatoes with tahini butter. It’s an exceptional weeknight dinner with a green salad on the side.

And then you can head into the weekend with these grilled pork chops with jalapeños and cilantro rice. “This recipe is amazing,” wrote a follower named Mark in a note on our site. “I loved this dish and will make it again.”

Thousands and thousands more recipes to cook this week are available for your perusal on New York Times Kitchen — at least if you have a subscription. Subscriptions support our work and keep it going. I hope, if you haven’t already, that you will subscribe today. Thanks. (Email [email protected] if you need help doing this. Or email me at [email protected] if you want to scold me or just say hello. I read every letter sent.)

Now it’s a far cry from braising liquids and the smell of browning butter, but our Margaret Lyons put me on the sixth and final season of “Peaky Blinders“, on Netflix, and I’m glad she did. It may not be the show it was at the start, but as Margaret writes: “It remains disturbing and tragic, however, its untouched haunted beauty, with air so thick the cigarette smoke doesn’t rise, fog so thick the horses seem to exhale very hard.


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