beef broth – Page 3 – Simply Delicious: The Cookbook Project

It’s taken me a while to think of something original to say about 9-33: Teriyaki Meat Loaf. Neither component is revolutionary at this point–there’s not too many people left in 2016 that are unaware of either concept, and Asian fusion is nowhere near a new culinary trend. There’s a million versions out there–here’s just a few. I’ve even already covered meatloaf on here before–9-28: Stuffed Meat Loaf.

Simply Delicious’ version of teriyaki is pretty close–usually it’s composed of soy sauce, mirin, and ginger. It was probably more difficult to source mirin in the 1980s, so they used sherry instead. Anyway, after the jump you can read about yet another way to do meat loaf.

Since the last entry was a garlic & beef entry (8-20: Juicy Steak with Garlic Topping), here’s another garlic recipe for you, this time with pork: 7-34: Grilled Pork Slices with Garlic. I used a cast-iron grill pan for this, but you could use a BBQ or even just do a pan-sear if that’s what you’ve got.

This is some serious garlic game–whole cloves, in fact. But they’re right–blanching them does make them pretty mild and yummy. If you’re willing to risk some garlic breath, this recipe is a pretty decent one to check out.

7-28: Pork Chops with Rosemary is a pretty simple pork chop recipe that’s good for a quick dinner. We buy the big packs of chops from Costco, so we always have to come up with different ways to prepare them.

Along with the abundance of pork, we’ve been growing and drying our own rosemary–it’s WAY more potent and flavorful than the packaged stuff from the market. If you have to choose, go with the fresh over the dried–it’ll taste so much better.