garlic powder – Simply Delicious: The Cookbook Project

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.

I had mentioned in 9-26: Crispy Beef Turnovers and 13-13: Spinach Turnovers that there was a third turnover recipe that I had intended to make (for a trio of turnovers), but that the third recipe required a different cooking method (deep-frying versus baking), so I chose to shelve it until I could do it right.

Well, I happened to have a (borrowed, since returned) mini deep-fryer in my possession recently, so 1-7: Trader Vic’s Crab Turnovers (the fabled third turnover recipe) was finally about to become a reality.

Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.

This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.

Here’s something a bit different from the Pasta and Rice chapter. Simply Delicious has a lot of international recipes, some more authentic than others. 12-22: Nasi Goreng is a take on a popular Indonesian fried rice dish, a sweeter and spicier variation of the ubiquitous Chinese take-out version.

This recipe doesn’t give you much in the way of creating Nasi Goreng spices if you don’t have access to or want to use a premixed blend. After the jump, I’ll include a Nasi Goreng spice blend I used and a link to the book from which I pulled it.