When we were looking for what to cook for dinner this week, we asked test kitchen manager Brad Leone. When he isn't busy carving his own knives, or fishing, or camping, or filming his hit series It's Alive, he's cooking. And while he loves to do experimental projects (kombucha anyone? Or maybe some tepache?) in the kitchen and play with out-there ingredients, he's also a dad who comes home after a long day at work and whips up dinner. One of his favorite methods is braising. Braising on a weeknight? Yes, it's possible! The technique doesn't have to require hours simmering away on the stove. From pork tenderloin to thinly-sliced short ribs, here are four recipes to get dinner on the table in under an hour. If you want more of a project, make Brad's manicotti.
Monkfish and Cauliflower Chowder
Not only is monkfish a sustainable (and cheap!) alternative to cod, but it's also a forgiving protein that's hard to overcook. It's a tougher fish than most and the tissue needs time in all that beautiful liquid to break down and give way to the flaky white meat. The pulsed cauliflower in this chowder plays a nice counterpart, adding body and creaminess without adding any fat. You can try the same technique in other soups, stews, and braises.
Drumsticks are another cheap cut, and Brad thinks they're the most delicious part of the chicken. The vadouvan curry that flavors them is a French-Indian spice-mix, and it's worth seeking out. Even if you can't find it at the grocery store, order it online. Plus, if you have extra, you can use it to make this yogurt dip, or coat carrots and other veggies before you roast them.
Prepping is everything with this dish since it all comes together so quickly. Pro tip: freeze your meat for an hour ahead of time, which makes it so much easier to get perfectly thin slices. While the short ribs are in the freezer, cut all those veggies. The wok gets real hot real quick, so once that's going, dinner will be on the table in an instant. The high sides keep food from flying all over your stovetop, too, which makes for a faster cleanup.
Pork Tenderloin with Golden Beets
Most people wouldn't think to put dried fruit in a sauce, but the apricots really add to it. They're soaked in lemon and olive oil, which brings them back to life a bit and lends a sharp tartness to balance out the sweetness. In turn, those flavors work really well with the hearty pork.