8-65: Sizzling Skirt Steaks

8-65: Sizzling Skirt Steaks

You may recognize 8-65: Sizzling Skirt Steaks as basically fajitas, one of the standard Mexican restaurant menu features.  If you’re looking for something different on taco night, consider this dish. This can even be modified for different types of proteins, or even add in a few more veggies or a meat substitute and go meatless.

8-65 Sizzling Skirt Steaks

Flank or skirt steak is taken from the underside of the cow, and is tougher than most other cuts of meat. Therefore, marinating it (especially with some acid) breaks down some of those fibers and gives you a more tender piece when it’s cooked. Cooking fast/hot works well with this type of cut–low and slow will give you tough and rubbery.


Read more

7-22: Oven-Grilled Ribs

7-22: Oven-Grilled Ribs

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.

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.


Read more

11-7: Grilled Red Snapper

11-7: Grilled Red Snapper

Although I thoroughly enjoy eating fish, I don’t have a ton of experience in cooking fish. My father used to grill large-mouth bass that we caught on our summer fishing trips. This recipe, 11-7: Grilled Red Snapper definitely took me back to those times. đŸŽŁ

The recipe calls for Red Snapper, but I used the same technique with some Pacific Rockfish that we had on hand.


Read more

10-14: Lamb on Skewers

10-14: Lamb on Skewers

Lamb and veal were not big in my house growing up, but I’ll eat a bit of lamb every so often these days. I’ve only covered one other lamb recipe so far–10-12: Basil-Baked Lamb. This recipe, 10-14: Lamb on Skewers, actually was made in tandem with that one, since my cut of boneless leg of lamb was too large for that recipe. These skewers can be made with pork, chicken, or just veggies–making them great for a party or event where you have a lot of different dietary preferences.

10-14 Lamb on Skewers

Making skewers/kebabs is a really good way to use up an extra (or oddly shaped/not pretty) cut of meat, as well as a way to make tough cuts of meat easier to eat. Another benefit: those who have a difficult time eating large pieces of meat (like old people and little kids) might have an easier time with smaller pieces (be careful of choking, though). One more benefit: you cook your vegetables at the same time as your meat–add some rice and you’ve got the whole meal.


Read more

9-24: Tangy Double Meat Patties

9-24: Tangy Double Meat Patties

We’ve covered the fact that burger patties are a common recipe for using ground meat–9-25: Juicy Grilled Meat Patties, 9-44: Wok-Fried Beef Patties, and 9-31: Savory Turkey Patties are just a few of the methods outlined by Simply Delicious9-24: Tangy Double Meat Patties are another variation, this time with a flavorful filling of your choice.

9-24 Tangy Double Meat Patties

Snappy is such a great adjective for describing food. I don’t think anything past about 1988 has been described as such, but if you dig into the 1950s-60s era of  cookbooks (of which I have a ton), it’s all over the place.


Read more

7-34: Grilled Pork Slices with Garlic

7-34: Grilled Pork Slices with Garlic

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.

7-34 Grilled Pork Slices with Garlic

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.


Read more

7-5: Spareribs

7-5: Spareribs

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.

7-5 Spareribs

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.


Read more