Jamie made me a dish when we first started dating that she called “Shrimp Something“. This recipe, 11-3: Indian Scampi is a dish that is pretty similar to “Shrimp Something” so I really enjoyed it. 👍
Shrimp has to be one of my favorite crustaceans to eat. 🍤
If you had told me as a kid that I would eat meat and bananas together in a dish, I would have called you, “crazy”! Some cuckoo chef over at Simply Delicious is playing a weird joke on people with 9-27: West Indian Meat Casserole, but this dish is rated mostly edible. Jamie wouldn’t touch it with a ten foot pole. 🍌
I don’t really see how this dish is festive. It also isn’t very attractive, at least, not in the way I prepared it.
8-32: Indian Beef Casserole is an affront to Indian cooking worldwide. It is a dish that barely any Indian people would actually eat because it contains beef! 🐮
During my brief trip to India, I actually ate some beef served by the hotel which was spiced similar to this dish. This hotel served beef because it hosted a lot of travelers from USA and Europe who usually eat beef. Indian culture perceives the cow as sacred and a significant portion of the population observes a vegetarian diet. 🇮🇳
Indian never goes well for Simply Delicious. 11-16: Indian Fried Fish was a bust, and 12-22: Nasi Goreng was less than exciting. This recipe, 6-32: Savory Buffet Chicken doesn’t openly identify itself as Indian-inspired, but it’s pretty similar to another clandestinely-influenced recipe, 6-8: Curried Chicken.
“Oriental” is a term you don’t really hear any more (as I mentioned in 7-11: Oriental Pork Stir-Fry), and the language seems a bit flowery for the 1980s. However, this project is not about that stuff–it’s about the food. Let’s press on.
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.
Another bit of real life distractions, but I refuse to let this die. Back to it, with an interesting dish: 11-16: Indian Fried Fish. 🐟
Um, okay. “Indian” is being used liberally here, as far as I can tell. It was an okay dish, but didn’t exactly conjure up images of India. This seems more like West Indies/Caribbean “Indian” than India “Indian”.
It’s been a while, my friends–life gets in the way, sometimes. But, we must still eat, which means we must still cook (when you get tired of ordering out). Get ready for a trio of chicken recipes, starting with 6-8: Curried Chicken.
I actually made this in tandem with 6-24: Mushroom-Almond Chicken, as I had a LOT of chicken that night. Both recipes are from Book 1, Group 2: Main Courses. Subgroup 6 is Poultry & Game, so there’s some turkey and duck recipes scattered in with a multitude of chicken recipes.
Let’s dive into some Main Course recipes–you don’t win friends with salad.