How to Get (a Rockin’) Dinner on the Table in 20 Minutes

March 13th, 2014 · 8 Comments · Dinner, Quick, Seafood

Tuesday night:

5:30 Wrap up work in my home office — even though I meant to wrap up work before kids got home from school two hours earlier. Oh well.

5:40 Realize that Andy is out tonight and it’s Tuesday, which means everyone has their various extracurricular pursuits until almost 9:00. Make radical decision: Let’s eat dinner before practice tonight instead of after.

5:41 Realize this means I have to get dinner on the table immediately if my midfielders stand a chance at digesting in time to run around like maniacs. Remove flounder from fridge.

5:45 Place large skillet on stovetop, add a few glugs olive oil, turn heat to medium-high, set up dredging station (whisked egg, flour, panko crumbs) for flounder.

5:52 While four flounder filets brown in olive oil, slice half head of Napa Cabbage very finely, drizzle in a dressing (mayo, apple cider vinegar, celery seed, olive oil, salt, black pepper, sugar whisked in a measuring cup) and toss.

5:59 Remove four cooked flounders, tent with foil; add another two to the pan. Meanwhile, open a can of Trader Joe’s organic baked beans and dump into a small pot. Much like a cat who can recognize the sound of a tuna can opening from two rooms away, Abby arrives within seconds. “Are we having baked beans?” Got her.

6:05 Dinner. Game over.

Related:

Basic Everyday Fried Fish; Cole Slaw, Trader Joes Hit List.

Last Night’s Dinner: Pasta with Mint Pea Pesto;

Anatomy of a Monday Night Dinner: Baked Mustardy Chicken Drumsticks with Brussels Sprouts.

 

Related Posts Plugin for WordPress, Blogger...

Print Print

Tags:

8 responses so far ↓

  • 1 Shirley Boulay // Mar 12, 2014 at 3:19 pm

    Brava!

  • 2 Emily // Mar 13, 2014 at 12:07 pm

    You’re awesome. Those frantic evenings are tough.

  • 3 gretchen // Mar 13, 2014 at 3:55 pm

    You have a term for cooking techniques, or ingredients, that always make you turn the page (“pageturners”? “heartsinkers?” something like that). Well, for me, anything that requires dredging stations is a heartsinking pageturner. I’ve tried to make your fried chicken cutlets from your book so many times and I just can’t get it right. The dredging stations take up too much valuable countertop, the flour gets messy, and then the oil is either too cool (and the meat gets sodden with grease) or too hot (and the panko gets burned). What am I doing wrong?

  • 4 Ashleigh Blatt // Mar 13, 2014 at 8:22 pm

    Now that was impressive.

  • 5 Shannon // Mar 14, 2014 at 8:09 am

    I’m with gretchen–I love fried cutlets/filets but my biggest issue is the frying part. My first batch is usually photo worthy but after that it starts getting ugly (black, burnt pieces) fast. Any tips for keeping that under control???

  • 6 Carlinne @Cook with 2 Chicks // Mar 14, 2014 at 8:20 am

    That is quicker than ordering takeout. Even if it’s from a (gasp!) drive through. And also? Waaaay better.

  • 7 joey @ 80 breakfasts // Mar 28, 2014 at 4:07 am

    Bravo!!! *Must* keep this in mind the net time takeout bekons…

  • 8 Heather // Apr 5, 2014 at 2:55 pm

    Go you! I’m always amazed when I can get an amazing dinner together in short order. I’ll keep these ideas in mind for the weeknight rush!

Leave a Comment

What is 9 + 12 ?
Please leave these two fields as-is:
IMPORTANT! To be able to proceed, you need to solve the following simple math (so we know that you are a human) :-)