11-30: Sea Bass with Peppers

11-30: Sea Bass with Peppers

Here’s another seafood recipe: 11: 30: Sea Bass with Peppers. To me, fish and peppers are not the most logical combination, but these veggies are mostly a garnish to serve alongside a rockfish (instead of sea bass) filet.

This is another dish where you can substitute the type of fish if you want–we split the rockfish filets between this recipe and the ones Jamie used for 11-21: Baked Whitefish with Shrimp.

Read more

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 SteaksFlank 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

11-21: Baked Whitefish with Shrimp

11-21: Baked Whitefish with Shrimp

Here’s 11-21: Baked Whitefish with ShrimpSimply Delicious is big on fish and cheese together. We’ve seen that combination already with 11-21: Best Ever Sole Au Gratin and 11-4: Calzone with Seafood.

11-21 Baked Whitefish with ShrimpYou don’t see too many creamy, cheesy baked fish recipes these days, do you? 🤔

Read more

7-17: Piquant Pork Chops

7-17: Piquant Pork Chops

Oh boy, yet another pork chops recipe. 7-11: Piquant Pork Chops tries to stand out by boasting a fruity, spicy take on the standard pork-chop-with-pan-sauce entries that have already been covered at length throughout this project.

I think it’s a bit hyperbolic to insist that just adding a “new” spice or sauce to pork chops radically changes it as a dish, but I suppose that for some people it can be a big deal to experience new things outside of the regular old tried-and-true.

Read more

7-19: Cajun-Style Pork Ribs

7-19: Cajun-Style Pork Ribs

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.

Read more

8-29: Marinated Flank Steaks

8-29: Marinated Flank Steaks

Over the years I’ve made plenty of steaks, but I don’t have a lot of experience cooking flank steaks. Jamie grew up eating carne asada–but on the East Coast, we were eating Steak-Ums sandwiches. Not quite the same, but it got the job done. 8-29: Marinated Flank Steaks was a fun opportunity to cook this recipe and get familiar with cooking a different cut of beef that I’m used to.

I have some experience with marinades so this dish wasn’t too difficult for me to attempt. It is ranked Fairly Easy after all.

Read more

5-8: Royal Crêpes

5-8: Royal Crêpes

More queue-cleaning–add 5-8: Royal Crêpes to the pile of other crêpe recipes that I’ve done over the course of this project. When I first started making crêpes for this project about 4 years ago now, I had never made crêpes before. Now I feel like I’ve got a pretty good handle on the concept, so let’s kick it up a notch with a “royal” version. 👑

5-8 Royal Crepes
Oh no–my mortal enemy: Hollandaise sauce. I’ve struggled with it in the past–will this be my redemption? Jump behind the cut and find out!

Read more

7-29: Polynesian Spareribs

7-29: Polynesian Spareribs

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.

Read more

5-16: Richmond Omelette

5-16: Richmond Omelette

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. 5-16 Richmond Omelette

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.

Read more

11-35: Grilled Pacific Halibut

11-35: Grilled Pacific Halibut

I have never been known for my skills in preparing fish, but this recipe, 11-35: Grilled Pacific Halibut, helped me become a halibut grilling master! 🐟

Many of the times I failed at cooking fish, I did not marinate the flesh first. Skipping that step definitely makes a difference.

Editor’s note: By the looks of the notations on this card, my mother made this in what looks like July of 1995, although that last digit is difficult to clearly determine–her handwriting has always been a challenge. It might be 1990. She noted that it was “Very Easy” on the back–sounds like Adam may have had a similar experience.  Read more