black pepper – Page 8 – Simply Delicious: The Cookbook Project

7-19: Cajun-Style Pork Ribs

Adam Martin Group 07: Pork, Section 2: Main Courses February 25, 2018October 15, 2020American, American South, baby corn, black pepper, bone-in, bourbon, brandy, broiled, Cajun, canola oil, carved, cayenne pepper, cherry tomatoes, corn, dairy-free, dinner, dried herbs, dried spices, easy, egg-free, fairly inexpensive, garlic, garlic powder, gluten-free, grilled, lukewarm, lunch, marinated, New Orleans, paprika, party food, pork, red onions, ribs, roasted, salt, sliced, spareribs, spice blends, thyme, tomatoes, untested, vegetables

Chili’s, Applebee’s, Red Robin…I’ve enjoyed racks of ribs at almost every restaurant that offers ribs as a major offering on the menu. Freshly smoked ribs are a delicious delicacy. These oven baked ribs lack the smokiness of ribs cooked in a smoker. The flavor profile for 7-19: Cajun-Style Pork Ribs is influenced by the alcohol-infused marinade and the Cajun spice rub mixture.

Simply Delicious thinks these spices are fiery, however, I’ll have to disagree. Maybe I’m too desensitized to spice now, but I could have used about 30% more spiciness. I wasn’t always a fan of spicy food, but now some of my favorite hot sauces are sriracha, Tapatio, and Tabasco.

7-22: Oven-Grilled Ribs

Jamie Martin Group 07: Pork, Section 2: Main Courses January 21, 2018June 19, 2020baked potatoes, barbecue, black pepper, boneless, brushed, country-style, dairy-free, deglazed, dinner, dried herbs, easy, egg-free, fairly inexpensive, ginger, grilled, herbs and spices, lunch, party food, pork, ribs, rosemary, rubbed, salt, soy sauce, tamari, untested

During the recent process of going through and relinking all of the pictures for this site, I came across a set of pictures from a recipe I cooked back in March of 2016, but never wrote about or posted. So almost two years later, I finally bring you 7-22: Oven-Grilled Ribs.

You’ll have to bear with me on this one…I remember it, but it may not end up being as descriptive as if it were more recent. I often write these on a delay (especially these days as I split my time between relinking old posts and writing new ones), but 2 years is a new record.

4-10: Spinach-Mushroom Ring

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters January 19, 2018October 4, 2020all-purpose flour, black pepper, butter, chopped, creamy, diced, dinner, eggs, fail, fairly easy, fairly inexpensive, frozen, grated, half-and-half, herbs and spices, lunch, milk, mushrooms, nutmeg, ring mold, salt, sautéed, side dish, sliced, spinach, stews, tart pan, untested, vegetables, vegetarian, yellow onions

4-10: Spinach-Mushroom Ring claims to be perfect for a ladies’ luncheon…this light and fluffy egg and mushroom stew dish is yet another dish that I wouldn’t generally make for myself. I ate one of these rings and threw the rest out, and if you know anything about me, that’s something I rarely do.

This dish is described as luscious and from the most accepted and common definition, it can described as richly luxurious or appealing to the senses. The combined flavors of the mushroom sauce and spinach omelette could be described as rich and creamy, but that still doesn’t mean it was a tasty dish.

9-17: Ham-Wrapped Meat Loaf

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses January 16, 2018October 18, 2020allspice, bacon, beef, black pepper, bread crumbs, chopped, cornstarch, deglazed, diced, dinner, dried spices, eggs, fairly easy, fairly expensive, gravy, ground beef, ground meat, ground pork, half-and-half, ham, herbs and spices, lunch, meal prep, meatloaf, milk, panade, panko, parsley, pork, red onions, salt, sliced, smoked ham, sour cream, tomatoes, untested, white bread

A good friend from high school once had the genius idea to open a meatloaf based restaurant, based on his family’s famous meatloaf recipe. If he ever got the place off the ground, I’d expect he’d add a dish similar to 9-17: Ham-Wrapped Meat Loaf to his menu. I think it’d be weird to have a fast casual restaurant that is based around meatloaf. What would you call it? Meat Loaf Market? Meatloaf-ology?

Wrapping a meatloaf in bacon or ham is a tried and true way to make any ordinary blob of ground meat taste more interesting.

1-6: Surprise Sandwich Loaf

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters January 15, 2018October 14, 2020appetizers, basil, black pepper, bread series, breads, butter, Cheddar, cheese, chives, Colby Jack, Dijon mustard, dinner, easy, egg-free, grated, ham, heirloom tomatoes, inexpensive, Italian, Jarlsberg, loaf pan, lunch, meal prep, melted, Monterey Jack, Mozzarella, Parmesan, parsley, party food, Pepper Jack, pepperoni, picnic, Provolone, salami, salt, sandwiches, sliced, smoked ham, snacks, Swiss, toasted, tomatoes, untested, vegetables, vegetarian, white bread, whole wheat bread, yellow mustard

Trying to put some new posts out there for you–here’s 1-6: Surprise Sandwich Loaf, which was made with a loaf baked from the dough I used for 20-12: Basic Rolls. I made this to break up into portions and take to work with me for lunch one week. It was delicious when first made, but with most things lost its appeal as the week went on.

I love toasted sandwiches. One of my high school jobs was at a Quizno’s, at which I came up with personal sandwich masterpieces which would be impossible to recreate had I been nothing but a customer. However, while I appreciate the efficiency of an entire toasted sandwich loaf, this particular execution leaves something to be desired.

4-20: Oven-Baked Tomatoes

Adam Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters January 2, 2018October 13, 2020all-purpose flour, appetizers, black pepper, bread crumbs, broccoli, butter, Cheddar, cheese, chopped, crispy, dinner, dried herbs, easy, egg-free, filling, half-and-half, heirloom tomatoes, herbs and spices, hors d'oeuvres, Hutton house, inexpensive, Jarlsberg, lunch, mushrooms, parsley, party food, revisited, roux, salt, sautéed, side dish, sliced, sour cream, stuffed, Swiss, tomatoes, vegetables, vegetarian

I love the appetizer-style dishes featured in Simply Delicious. They are complicated because of making individual portions, but you can prepare them ahead of time to heat and serve when ready. When I make a batch of an appetizer like 4-20: Oven Baked Tomatoes, I like to eat a few right away and then stash the rest in the refrigerator to eat later as a healthy snack.

My family did not grow up eating baked, hollowed-out, stuffed tomatoes, however, that didn’t stop me from thoroughly enjoying this dish.

Editor’s note: Looks like my mom made this one before, and substituted broccoli for mushrooms–that makes sense, she hates mushrooms. She also dislikes tomatoes, so I have no idea why she was making this in the first place.

3-19: Soupe Saint Germain

Adam Martin Group 03: Soups, Section 1: Appetizers & Starters December 31, 2017October 4, 2020all-purpose flour, black pepper, blender, boiled, butter, champagne, creamy, dinner, dried herbs, egg-free, fail, fairly easy, fairly inexpensive, food processor, French, frozen, grated, half-and-half, herbs and spices, horseradish, lunch, milk, mounted, Prosecco, purée, roux, sage, salt, soups, sour cream, sparkling, sweet peas, untested, vegetable bouillon, vegetable broth, vegetarian, whipping cream, white wine, yellow onions

Working on the Simply Delicious Cookbook Project with Jamie has given me an opportunity to learn and expand my culinary palette. As with a lot of these dishes, I have never tried 3-19: Soupe Saint Germain before. This soup is made with ingredients I generally enjoy, but the end product was hardly enjoyable. The sparkling white wine was probably my least favorite component of the dish and not something I normally drink.

To the best of my recollection, I haven’t eaten many other classic French soups. My version of this dish may have been less than stellar due to a less than fresh bottle of sparkling white wine and my substitution of sour cream for cream.

Editor’s note: Potage St. Germain is essentially “pea soup”. There’s many variations out there, but not too many with sparkling wine in them. Since it’s New Years’ Eve, here’s an interesting alternative for all that Champagne you may have on hand…Happy New Year and we’ll see you in 2018! 🥂

7-29: Polynesian Spareribs

Adam Martin Group 07: Pork, Section 2: Main Courses December 20, 2017October 15, 2020apple cider vinegar, Asian, black pepper, broiled, brushed, canola oil, chilled, citrus, crushed, dairy-free, dinner, easy, egg-free, fruit, glazed, grilled, inexpensive, lunch, marinated, orange juice, oranges, party food, pineapple, Polynesian, pork, ribs, sliced, soy sauce, spareribs, untested, vinegar

Polynesian-style spareribs are my second or third favorite preparation of spareribs. As I described when I wrote 7-16: Orange-Glazed Spareribs, my grandmother’s recipe for Barbecue Spareribs still can’t be beat. However, these ginger and pineapple glazed ribs are more than acceptable. My dish came out of the oven tender and delicious, and maybe a little burnt from cooking too close to the broiler.

This meal is indeed, delectable, as described by the editors of Simply Delicious. I served this dish at a time of the year when corn-on-the-cob was not in season so my final plate looks a little different. The bright yellow corn would provide a nice contrast to the dark ribs on the plate.

7-16: Orange-Glazed Spareribs

Adam Martin Group 07: Pork, Section 2: Main Courses December 18, 2017October 15, 2020black pepper, brushed, chilled, Chinese/dark soy sauce, citrus, country-style, dairy-free, dinner, dried spices, easy, egg-free, fairly expensive, fruit, ginger, glazed, herbs and spices, lunch, marinated, orange juice, oranges, party food, pork, ribs, salt, scored, sliced, soy sauce, spareribs, untested

Spareribs are one of my favorite cuts of pork. I have fond childhood memories of my mother’s spareribs recipe that she got from her mother. I know it sounds cliché, using a recipe handed down from your mother’s mother, but I still use that recipe to this day. 7-16: Orange-Glazed Spareribs is not quite my grandmother’s recipe, but it gets the job done.

The set dressing in the example photo is amazing. The mug full of beer and the basket full of oranges give an incredible ambiance to the scene. My photography is more utilitarian and I don’t spend nearly as much time setting up a beautiful background, mostly because I’m starving by the time I’ve got my plate ready to snap the final plate photo.

5-16: Richmond Omelette

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 30, 2017January 26, 2021all-purpose flour, Béchamel sauce, black pepper, breakfast, broccoli, broiled, butter, casserole, Cheddar, cheese, cheese sauce, creamy, easy, eggs, Emmental, filling, French, garnish, grated, Gruyère, inexpensive, lunch, melted, milk, Mornay sauce, mushrooms, omelette, Parmesan, port wine, roux, salt, sliced, sour cream, tomatoes, untested, vegetables, vegetarian, whipping cream, white Cheddar

A lot of Simply Delicious‘ recipes are takes on already-established dishes, like 9-4: Swedish Meatballs, 2-13: Waldorf Salad or 3-2: New England Clam Chowder. I did a fair amount of searching for anything that resembled 5-16: Richmond Omelette, but besides some rankings of places to get a good omelette in Richmond, VA, there’s not much out there for that particular dish with that name.

I’ve put this one off for a while due to not having port wine on hand. After a trip to the store and a rather haughty store clerk who carded me for it despite the clearly visible gray streaks in my hair, I have the wine–let’s make a weird mushroom omelette-casserole with cheese sauce.