8-36: Tenderloin with Mustard Sauce was the first of two beef tenderloin recipes I made on the same night. The other dish, 8-22: Beef Tenderloin with Whole Garlic, was a completely different preparation. It was interesting to cook it two different ways and compare the final product.
Utilizing an onion-mustard marinade resulted in a completely different flavor than in the other tenderloin recipe. The beef was not marinated at all in the other recipe. If I had to choose, I prefer the marinated beef from this recipe because it was more tender.
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.
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.
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.
Spareribs are one of my favorite cuts of pork. I have fond childhood memories of my mother’s spareribs recipe that she got from her mother. I know it sounds cliché, using a recipe handed down from your mother’s mother, but I still use that recipe to this day. 7-16: Orange-Glazed Spareribs is not quite my grandmother’s recipe, but it gets the job done.
The set dressing in the example photo is amazing. The mug full of beer and the basket full of oranges give an incredible ambiance to the scene. My photography is more utilitarian and I don’t spend nearly as much time setting up a beautiful background, mostly because I’m starving by the time I’ve got my plate ready to snap the final plate photo.
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
Who doesn’t love a simple salad? The editors of Simply Delicious knocked one out of the park with 2-23: Grilled Chicken Salad. Combining fresh vegetables with nicely cooked chicken is an easy method for creating a killer salad. My final product didn’t look much like the photo below, but the flavor is totally on point.
I love the bowl of strawberries and fresh baked biscuits behind the salad in the product photo.
Marinade is a “sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it”. Port wine is not an ingredient I normally keep in the house, but I have marinated a pork tenderloin before so 7-18: Pork Tenderloin in Wine Sauce shouldn’t be too much of a challenge.
Meat that soaks in a marinade comes out tender and delicious. Cooking with this method requires more preparation time. Leave the meat in the refrigerator for up to 24 hours for maximum tenderness. The minimum marinating time I recommend is around 1 hour. When I prepared this recipe, I tried to make it in one night, so the meat marinated in the refrigerator for only 2 hours.
Two-packs of whole chickens were on sale at Costco and the other chicken in this pack was used to make 6-20: Rosemary Chicken. This recipe, 6-33: Lime-Marinated Chicken required me to rub a few brain cells together to prepare the chicken as written on the card.
Lime flavor added to anything is a winner with me. Chicken and lime is a great combination, the white wine sauce added a unique twist.
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. 🇮🇳