Food & Drink

Make the most of quick-cook broiling

Pork Chops With Yellow-Pepper Puttanesca is fast and easy when you cook it in a broiler, but the intense heat calls for heavy-duty stainless steel or cast iron pans.
Pork Chops With Yellow-Pepper Puttanesca is fast and easy when you cook it in a broiler, but the intense heat calls for heavy-duty stainless steel or cast iron pans. Bryan Gardner

Succulent suppers in as little as 20 minutes? Miracles do happen when you turn on your broiler.

Here’s how to put a springtime spin on classic puttanesca sauce, add sizzle to a beef-and-broccoli bowl, give juicy chicken thighs a delectably crisp skin, and more. From start to finish, each of these dishes is a sure winner.

For more recipes and additional tips, visit www.marthastewart.com. Questions or comments should be sent to askmartha@marthastewart.com.

Pork chops with yellow-pepper puttanesca

Serves 4

  • 1 yellow bell pepper, ribs and seeds removed, sliced into  1/4-inch strips
  • 1 pound cocktail tomatoes, such as Campari (about 8), halved
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • Coarse salt and freshly ground pepper
  • 4 bone-in pork chops (each 1 inch thick), room temperature
  • 1 cup Kalamata olives, pitted if desired
  • 3 tablespoons capers, preferably salt-packed, rinsed and drained
  • Fresh basil leaves and crusty bread, for serving

1. Heat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.

2. Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables and pan juices with bread.

Nutritional analysis per serving: 292 calories, 19 grams fat, 9 grams carbohydrates, 21 grams protein, trace cholesterol, 382 milligrams sodium, 2 grams dietary fiber, 59 percent of calories from fat.

Coconut-and-lime-crusted shrimp with rice-noodle salad

Serves 4

  • 4 ounces vermicelli rice noodles
  •  3/4 cup panko breadcrumbs
  • 1 teaspoon lime zest, plus 3 tablespoons juice
  • 1/3 cup unsweetened shredded coconut
  • 2 large eggs, room temperature
  • Coarse salt and freshly ground pepper
  • 1 pound large shrimp, peeled (tail segments left attached) and deveined, patted dry
  • 1 head romaine lettuce, shredded (about 8 cups)
  • 5 radishes, thinly sliced
  • 1 Fresno or jalapeño chile, thinly sliced
  • 1/4 cup hot-pepper jelly or mango chutney, warmed
  • 1 avocado, pitted, peeled and thinly sliced

1. Heat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.

2. Combine panko, lime zest and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet.

3. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile and jelly. Season with salt and pepper.

4. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve over salad with avocado.

Nutritional analysis per serving: 483 calories, 17 grams fat, 53 grams carbohydrates, 31 grams protein, 279 milligrams cholesterol, 260 milligrams sodium, 5 grams dietary fiber, 32 percent of calories from fat.

Beef and broccoli stir-fry with water chestnuts

Serves 4

Here the broiler does all the work, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.

  •  1/4 cup oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic (from 2 cloves)
  • 1 tablespoon minced fresh ginger (from a 1 1/2-inch piece)
  • 1 tablespoon cornstarch
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds skirt steak, sliced 1/4 inch thick against the grain
  • 1 head broccoli, cut into florets, stems peeled and sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Steamed rice and toasted sesame seeds, for serving

1. Heat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.

2. Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

Nutritional analysis per serving: 340 calories, 18 grams fat, 13 grams carbohydrates, 30 grams protein, 72 milligrams cholesterol, 373 milligrams sodium, 3 grams dietary fiber, 49 percent of calories from fat.

Skillet chicken with leeks, potatoes and spinach

Serves 4

  • 2 leeks, white and light-green parts only, cut into  1/2-inch rounds, washed well
  • 1 pound baby yellow potatoes, cut into 1/4-inch rounds
  • 1 cup low-sodium chicken broth
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 bone-in, skin-on chicken thighs (2 1/2 pounds total)
  • 2 teaspoons coriander seeds, toasted and crushed
  • 1 lemon, cut into 6 wedges
  • 1 bunch spinach, thick stems removed (about 6 cups)

1. Heat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.

2. Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees, 10 to 12 minutes more. Transfer chicken to serving plates.

3. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges and pan juices.

Nutritional analysis per serving: 702 calories, 46 grams fat, 31 grams carbohydrates, 46 grams protein, 188 milligrams cholesterol, 232 milligrams sodium, 4 grams dietary fiber, 57 percent of calories from fat.

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