My editor asked me what dinners I would love someone to make for me, the primary cook in my home, this Mother’s Day. It wasn’t hard to pick out the five dishes below, which all look delicious to me. But really, the truth is this: Anything I don’t cook myself, any meal I had no hand in planning or executing, is the perfect gift.
So if you’re cooking for a mom in your life on Sunday, don’t worry about the recipe selection. What you need to do is take charge of the meal from start to finish — the decisions, errands and tasks. If you have kids, appoint them as your sous chefs and tablescapers. It doesn’t have to be fancy. Just try to make it nice! Pick up some flowers, whether itap a single little stem you cut from the planter box, a bunch from the corner deli or the grocery store or something from a proper florist. If you don’t have a vase on hand, use a jar or an empty tomato can with a colorful, graphic label. Be creative. (Moms love that.)
1. Butter-Basted Steak With Asparagus
When this simple steak gets a quick butter baste, its center cooks gently and evenly and its outside develops a beautiful bronze crust infused with sticky ginger, garlic and herbs. Its overall effect is one that a quick and hard sear alone cannot duplicate. While the steak rests, asparagus is quickly cooked using the residual heat from the steak skillet, gaining flavor from the pan juices. Serve with white rice to soak up those buttery remnants cut with electric lime.
By Eric Kim
Yield: 2 servings
Total time: 45 minutes
Ingredients:
- 1 boneless New York strip steak (1 1/2 inches thick, ideally with a fat cap; about 1 pound)
- Kosher salt
- 1 pound asparagus, preferably thick spears
- Avocado or canola oil
- 2 tablespoons unsalted butter
- 2 large garlic cloves, unpeeled but crushed
- 1 (1-inch) piece fresh ginger, unpeeled and thinly sliced
- 1 thyme or rosemary sprig
- Cracked black pepper
- 1 tablespoon soy sauce
- Lime wedges, for serving
Preparation:
1. If your steak has a thick fat cap, use a sharp paring knife to score it with a crosshatching pattern. Generously season the steak all over with salt. Let rest at room temperature for 30 minutes or up to 1 hour.
2. While the steak rests, trim an inch off the ends of the asparagus, then peel the tough, woody bottom 2 inches off each spear. (This means you don’t have to throw so much of the ends away.) Cut each spear in half crosswise at an angle.
3. Heat a large cast-iron or other heavy skillet over medium-high. Dab the steak dry with a paper towel. Add enough oil to lightly coat the skillet. Wait for a wisp of smoke, then use tongs to hold the steak perpendicular to the cast-iron and gently sear the fat cap until some of the fat renders, about 2 minutes. Carefully lay the steak down and sear on one side without moving it until a nice golden crust forms, about 4 minutes. Flip and sear the other side until browned, about 2 minutes.
4. Reduce the heat to medium-low. Add the butter, garlic, ginger and thyme. When the butter bubbles, tilt the skillet slightly so the butter pools. Spoon the hot, foaming butter over the steak. Repeat, like you’re bathing it, until the internal temperature of the steak reaches 120 degrees (medium-rare), 3 to 4 minutes. Transfer the steak to a cutting board, season with freshly cracked pepper and let rest for at least 10 minutes or up to 30 minutes.
5. Meanwhile, raise the heat to medium-high then add the soy sauce and asparagus to the pan. Cook, stirring occasionally, until the asparagus turns shiny and bright green, 1 to 2 minutes. Turn off the heat and cover with a lid. Let the asparagus steam in the residual heat while the steak rests.
6. When ready to eat, slice the steak against the grain (perpendicular to the fibers running across the meat), so the meat is especially tender when you eat it. Serve the steak slices sprinkled with salt and spritzed with lime, if using, and with the steamed asparagus.
2. Gnocchi and Peas With Whipped Feta
Bright with citrus and mint and sweetened with peas, the colorful dip ties all the ingredients together. Crisp sugar snap peas get a quick toss in the skillet to unlock their sweetness, while peas deliver tiny pops of juiciness. (Frozen peas work just fine, but use fresh if you have them.) Shelf-stable gnocchi are best here, developing a crunchy golden exterior in the skillet, with a center that stays pillowy and chewy. As the seasons change, the sugar snaps can be substituted with fresh tomatoes, smashed cucumbers, charred green beans or grilled eggplant or peppers.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 35 minutes
Ingredients:
- 2 cups/10 ounces thawed frozen peas (or fresh), divided
- 1 (7- to 8-ounce) block brined feta, drained and roughly crumbled
- 1 (packed) cup mint leaves, divided
- 2 to 3 tablespoons lemon juice (from 1 lemon)
- 1 garlic clove, chopped
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Salt and pepper
- 2 (16- to 18-ounce) packages shelf-stable potato gnocchi (see Tip)
- 1 pound sugar snap peas, trimmed
Preparation:
1. Make the whipped pea feta: Place 1 cup of the peas, the feta, 3/4 of the mint, the lemon juice, garlic and 1 tablespoon of olive oil into a small blender or food processor and purée until smooth. (If the blender needs more liquid to get going, add 1 to 2 tablespoons of water.) Taste and season with salt (if needed) and black pepper.
2. Heat a large skillet on medium-high for 1 to 2 minutes until it is hot. Add 1 tablespoon of olive oil, half of the gnocchi, season with salt and pepper and cook, tossing often, until crispy and golden, 4 to 5 minutes; transfer the seared gnocchi to a bowl. Add another 1 tablespoon of olive oil to the skillet and cook the remaining gnocchi. When cooked, transfer to the bowl with the seared gnocchi. Return the skillet to medium-high heat.
3. Drizzle 1 tablespoon of olive oil into the skillet, add the sugar snap peas and season with 1/2 teaspoon of salt and a generous pinch of pepper. Toss until the sugar snap peas are bright green and crisp-tender, 2 to 3 minutes. When the snap peas are almost ready, add the remaining peas and toss until warmed through, 30 to 60 seconds. Remove from the heat.
4. To serve, divide the whipped pea feta among four shallow bowls or plates, smearing it across the surface. Top each with gnocchi and the pea mixture. Drizzle with a little olive oil, scatter over the remaining mint leaves and serve immediately.
Tip: Frozen gnocchi would also work, but need to be tossed gently in the skillet so they don’t break apart.
3. Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)
A classic from the Pacific Mexican coast, ajillo is the combination of the words ajo and guajillo — garlic and guajillo chile. This dish makes cooking with dried chiles easy: There is no toasting or soaking, and the chiles go from dry to softened in garlicky oil in just one minute. Guajillo chiles are barely spicy, which makes them a great entry-level option for the hesitant but chile-curious. The fresh lime juice and butter at the end makes a silky and punchy sauce that goes perfectly with arroz rojo, but is also good enough for dipping. Usually, this dish is served with crackers for swiping through the sauce.
By Paola Briseño-González
Yield: 4 servings
Total time: 25 minutes
Ingredients:
- 2 pounds large or extra-large shrimp, peeled and deveined, tails kept on
- Salt and black pepper
- 1/4 cup avocado or vegetable oil
- 3 large garlic cloves, minced
- 2 to 3 large dried guajillo chiles, stemmed and seeded, thinly sliced crosswise (about 1/4 cup)
- 2 tablespoons unsalted butter
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- Saltines or cooked rice, for serving (optional)
Preparation:
1. Season shrimp with salt and lots of black pepper.
2. Heat a large deep skillet over medium-low heat. Add oil and garlic and cook, stirring frequently with a wooden spoon, until the garlic is light golden brown, 4 to 6 minutes. Add chiles and cook until the oil turns a light ruby red but the chiles remain pliable, just 1 minute.
3. Add the shrimp in a single layer, turn the heat to medium, and cook undisturbed for 2 minutes. Stir the shrimp until they start to curl, 4 to 6 minutes more.
4. Add the butter and lime juice, stirring until the butter melts and coats the shrimp, about 2 minutes. Turn off the heat and taste, seasoning with more salt if needed. Serve with saltines or rice on the side.
4. One-Pot Chicken and Rice With Caramelized Lemon
This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture. Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch.
By Dan Pelosi
Yield: 4 servings
Total time: 55 minutes
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- Salt and black pepper
- 2 teaspoons dried oregano
- Crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 2 lemons
- 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
- 6 garlic cloves, minced
- 1 medium shallot or 1/2 medium onion, minced
- 2 cups long-grain white rice, rinsed
- 4 cups (32 ounces) chicken broth
- 1/4 cup roughly chopped fresh parsley, for serving
Preparation:
1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.
2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
3. Cut 1 lemon into 1/4-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.
4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.
5. Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.
5. Creamy Coconut-Lime Rice With Peanuts
Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main. First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce. Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.
By Christian Reynoso
Yield: 4 servings
Total time: 30 minutes
Ingredients:
- 1 cup uncooked jasmine rice, rinsed
- 1 (13- to 14-ounce) can coconut milk
- Salt and pepper
- 1 (1 1/2-inch) piece ginger
- 2 large garlic cloves
- 2 limes
- 1/2 cup roasted and salted peanuts, crushed
- 2 tablespoons peanut butter
- 2 teaspoons granulated sugar
- 2 teaspoons sambal oelek
- 2 cups ripe cherry tomatoes, halved (about 10 ounces)
- 1 cup roughly chopped mixed herbs (such as dill, cilantro or mint)
Preparation:
1. Cook the rice according to the packaging instructions until tender, replacing 1 1/4 cups of the cooking water with 1 1/4 cups of the coconut milk. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper — it should taste well-seasoned and almost buttery — and let cool.
2. While the rice is cooking, add 1/4 cup coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of 1 lime. Then, juice both limes into the bowl. Whisk in 1/4 cup of the peanuts, the peanut butter, sugar and sambal and season with salt.
3. When ready to serve, add the tomatoes and 3/4 cup of the herbs to the bowl with the rice. Pour in the coconut dressing, toss well to coat, season with pepper and top with remaining 1/4 cup crushed peanuts and 1/4 cup herbs. For the best flavor, serve at room temperature the day itap made.
This article originally appeared in .
