egg-free – Page 16 – Simply Delicious: The Cookbook Project

7-34: Grilled Pork Slices with Garlic

Jamie Martin Group 07: Pork, Section 2: Main Courses March 30, 2016June 18, 2020barbecue, beef bouillon, beef broth, black pepper, blanched, boneless, broiled, canola oil, deglazed, dinner, easy, egg-free, fairly inexpensive, garlic, gluten-free, grated, grilled, lemons, lunch, melted, olive oil, party food, pork, pork loin, salt, sautéed, untested, vegetable oil, zested

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.

8-20: Juicy Steak with Garlic Topping

Jamie Martin Group 08: Beef, Section 2: Main Courses March 29, 2016July 2, 2020beef, black pepper, boneless, Boursin, Brie, broiled, brushed, butter, canola oil, cheese, chives, cream cheese, creamy, dinner, dried herbs, easy, egg-free, fairly expensive, garlic, gluten-free, grilled, herbs and spices, minced, pan-fried, parsley, restaurant-style, salt, sirloin, steak, top loin, untested

In 8-17: Pan-Fried Steak with Onions, I talked about using a different method to cook steaks than what’s usually written in these recipes–namely, the restaurant method where you sear the meat on the stove and finish cooking in the oven. If you want some practice with that method, 8-20: Juicy Steak with Garlic Topping is a decent (and garlicky) recipe for it.

Honestly, it sounds like even Simply Delicious couldn’t think of anything especially creative or memorable to say about this dish. It’s not much more than steak with some garlicky cheese on top, but if that interests you, read on.

7-27: Pork Tenderloin in Creamy Sauce

Jamie Martin Group 07: Pork, Section 2: Main Courses March 23, 2016June 18, 2020black pepper, boneless, butter, chicken bouillon, chicken broth, creamy, deglazed, Dijon mustard, dinner, dried herbs, easy, egg-free, fairly inexpensive, half-and-half, melted, pan-fried, pork, pork loin, pork shoulder, pork tenderloin, salt, tarragon, tenderized, untested, whipping cream

I had mentioned in 7-36: Pork Tenderloin with Curry Sauce that I had an abundance of pork tenderloin due to a Costco sale. As I work my way through the freezer (mostly because I keep adding new things into it), I find myself with another pork tenderloin–this time, we’ll try it as 7-27: Pork Tenderloin in Creamy Sauce.

There’s not a HUGE difference conceptually between this one and 7-36: Pork Tenderloin with Curry Sauce–the major differences are just spices & condiments added to the final sauce. Otherwise, this is another perfectly serviceable weeknight dinner option, or even a decent meal for entertaining.

8-17: Pan-Fried Steak with Onions

Jamie Martin Group 08: Beef, Section 2: Main Courses March 16, 2016July 2, 2020beef, black pepper, brown sugar, butter, canola oil, caramelized, dairy-free, dinner, easy, egg-free, fairly expensive, gluten-free, maple syrup, melted, pan-fried, restaurant-style, salt, sautéed, sirloin, soy sauce, steak, tamari, top loin, untested, vegetable oil, vegetables, yellow onions

Here’s a decent way to do a nice restaurant-style steak at home. 8-17: Pan-Fried Steak with Onions–with a few of my tweaks–is (hopefully) bound to impress whomever you’re cooking for.

I’m a hippie when it comes to some things, but I just love a good steak. My dad is a steak man, and his parents before him. I’ve made quite a few in my day, in a lot of different ways. This is probably the easiest, quickest, and most consistent method. Plus, it won’t set off your smoke detector or require you to go outside.

1-13: Crusty Toast with Mushrooms

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters March 12, 2016December 31, 2019appetizers, breakfast, butter, chanterelle, chives, creamy, diced, dried herbs, easy, egg-free, fairly inexpensive, fried, garlic, Glendale apt, green onions, hors d'oeuvres, lunch, melted, minced, mushrooms, pan-fried, parsley, party food, revisited, salt, sautéed, snacks, sour cream, thyme, toasted, vegetables, vegetarian, white bread, yellow onions

Well folks, this is the 100th cooked recipe I’ve made for this project, which is just shy of 2 years old at this point. I chose 1-13: Crusty Toast with Mushrooms to be the 100th recipe for a reason–it was one of two recipes (along with 1-33: Artichoke & Roasted Pepper Dip) that inspired me to do this project in the first place.

I made this for a birthday party I’ve mentioned before along with 1-8: Delicious Cocktail Snacks and 16-37: Double Decadent Brownie Torte. It’s a great appetizer and a delicious snack.

7-5: Spareribs

Jamie Martin Group 07: Pork, Section 2: Main Courses March 11, 2016June 18, 2020appetizers, barbecue, black pepper, brown sugar, brushed, canola oil, chili sauce, diced, dinner, egg-free, fairly easy, fairly inexpensive, garlic, gluten-free, lemons, lunch, minced, paprika, party food, pork, ribs, roasted, salt, spareribs, untested, Worcestershire sauce, yellow mustard, yellow onions

There’s a couple of rib recipes in Simply Delicious, but this one’s probably the most basic. It’s still a bit too cold out to BBQ, but 7-5: Spareribs gives you a pretty decent oven method of cooking ribs. As is usually the case, the inspiration for these came from needing room in my freezer after picking ribs up on sale somewhere a month or two ago.

Simply Delicious seems to echo my sentiments. However, their choice of the creepy pig doll for the recipe picture was less than optimal. Anyway, this is pretty easy to do, not that hard to clean up, and works pretty well. Sounds like a winner to me.

17-6: Best Ever White Bread

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods March 9, 2016August 23, 2020all-purpose flour, appetizers, baked goods, breads, breakfast, dairy-free, durum wheat flour, egg-free, gift ideas, kneaded, lunch, party food, proofed, revisited, salt, side dish, slit, snacks, steamed, vegan, vegetarian, white bread, yeast

Here’s a really simple and easy white bread recipe if you find yourself in need or want of fresh white bread. 17-6: Best Ever White Bread doesn’t have a lot to it, but if you want to use it for something like 1-13: Crusty Toast with Mushrooms, it works really well.

I made this particular recipe once before, a little under a year ago according to the red Sharpie notes on the card. I was working on this project then, but had taken a bit of a break at that point. I had been making a lot of bread at the restaurant at this point and was doing a bit of practice at home using what I had learned.

6-49: Cheese-Glazed Chicken Rolls

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 6, 2016June 18, 2020black pepper, boneless, bread crumbs, breasts, butter, cheese, chicken, dinner, dried herbs, egg-free, fairly easy, fairly inexpensive, garlic, garlic salt, glazed, grated, lunch, melted, Monterey Jack, oregano, panko, Parmesan, parsley, party food, rolls, salt, stuffed, tenderized, twice-baked, untested

I had mentioned in 6-35: Chicken Diable that I had another recipe that I needed to save some of the chicken breasts for–6-49: Cheese-Glazed Chicken Rolls was it. I don’t usually keep chicken breasts around (I think they’re dry and not particularly flavorful), so when I do have them, it’s best to try to knock out as many recipes as possible.

Simply Delicious has a lot of variations of “light chicken breast dinners”–it was the 1980s. If you’re interested in some of these, check out 6-4: Easy Stuffed Chicken Breasts, the aforementioned 6-35: Chicken Diable, or 6-40: Peppercorn Chicken Breasts.

6-35: Chicken Diable

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses March 5, 2016June 18, 2020black pepper, boiled, boneless, bread crumbs, breasts, broiled, butter, cayenne pepper, cheese, chicken, chicken bouillon, coated, cornstarch, crispy, Dijon mustard, dinner, dredged, egg-free, fairly easy, fairly inexpensive, French, grated, lunch, melted, olive oil, panko, Parmesan, parsley, salt, shallots, sifted, simmered, slurry, tarragon, tarragon vinegar, tenderized, untested, vinegar, white pepper, white wine

Here’s a pretty basic “chicken with sauce” type recipe that can be fancy or not-so-fancy. “Chicken Diable” or “Chicken a la Diable”, as evidenced by the name, is essentially “the Devil’s chicken”, evoking images of spices and fire. 🌶 🔥 As Serious Eats notes in their version of the dish, the French have a very different idea of spiciness than some other cultures.

Everyone’s got their version of this dish–here’s Bon Appetit’s, and Google turns up many more results. Whether it’s actually spicy is up to you–if you actually like things spicy, prepare to have to add some heat to this one.

11-4: Calzone with Seafood

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses February 25, 2016July 7, 2020all-purpose flour, calzone, caramelized, cheese, crab, diced, dinner, dough, dried herbs, egg-free, fairly easy, fairly expensive, garlic, Italian, kneaded, krab, lunch, melted, minced, Mozzarella, mussels, olive oil, oregano, pared, pizza, proofed, salt, sautéed, seafood, shellfish, shrimp, stuffed, untested, vegetables, yeast, yellow onions

Here’s one from the Fish & Seafood chapter, which I haven’t delved into for awhile. 11-4: Calzone with Seafood sounds rather strange on paper, and was in fact strange in reality. If you’re picturing a pizza-like calzone with tomato sauce…think again.

If you’ve come here from a search engine looking for a good seafood calzone recipe (which apparently a lot of you do), here’s the TL;DR–the crust and overall cooking method are decent on this recipe, but be prepared to come up with your own fillings. Oh, and if you’re wondering what the heck this site is, read this.

They’ll mention later that the dough is really what they want you to get out of this recipe–the filling is a variable. Knowing that now (after I followed their suggestions), I would have definitely made some adjustments.