Learning a new technique can be a lot of fun. This slicing technique demonstrated in 7-51: Butterflied Pork Chops is new to me, but the final product really speaks for itself. The larger surface area creates more crispy, golden brown crust.
I love the place settings in the background of the image below. The jar of mustard, the frothy beer and crusty bread really set the scene in which you’d want to eat this dish.
From previous posts, I’ve learned how to put together a pan sauce from fat drippings, milk, and garlic. The base sauce gets enhanced with some acid from the Dijon mustard, the green flavor of the parsley, and the classic standby combo, salt and pepper, fill out the rest of the flavors in the sauce.
Trying to sneak one in before the month of October completely passes me by. 14-31: Coffee Nut Crêpes is not the first crêpe recipe I’ve covered during this project, but it may be the last–believe it or not, I’m getting close to finishing a few of these sections. I made this dish back in May as part of my Mother’s Day brunch for 2018, since it seemed like a breakfasty-brunchy kind of treat.
You can find the other dishes I made for this year’s Mother’s Day tagged under MD2018–there’s also MD2017 if you’re interested in last year’s menu.
Yes, this is technically a dessert (according to SimplyDelicious). But doesn’t brunch already cross a few boundaries just by definition? Plus, it was Mother’s Day–most restaurant brunches you’ll find on that day have a pretty extensive dessert section. I’m just contributing to authenticity.
Just to show you how far behind I’m running with entries these days: I’m finally cracking into what I made for Mothers’ Day this year (MD2018) with 16-10: Strawberry Shortcake. You know…back in May. We were growing a ton of strawberries in the yard this year, and a few of them even made it into this dish.
Last year I attempted a Simply Delicious-inspired Mothers’ Day brunch (MD 2017), complete with fancy pastries and attempts at complicated sauces. This year, I kept it somewhat more simple in the interest of time spent and calories consumed. 🍓
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.
9-21: Chili Beef Casserole is yet another case of calling something a casserole that is barely a casserole. There is no condensed soup in this recipe and this dish is cooked on a stove top, not baked. This dish is more of a tortilla filling than a main course as a casserole.
One might say this dish is a ground beef casserole with a cultural appropriation problem, not “with a Mexican accent”.
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.
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.
Sometimes when you use recipes from old cookbooks, they can seem a bit “tone-deaf” when it comes to modern-day sensibilities about race and culture. Despite a questionable name, 11-36: Hong Kong Shrimp contains many ingredients commonly found in Chinese food.
I love the porcelain bowls they served the example dish in. The wooden chopsticks are also a great touch. What a great photo!
Almonds are grown in California in abundant numbers so luckily, the featured ingredient in 11-8: Almond Trout is fairly inexpensive for us. This is not the first recipe to include almonds in a main course. Jamie chopped some for the sauce of the 11-16: Indian Fried Fish and I added them whole to 9-27: West Indian Meat Casserole. Jamie also combined pork and almonds in 7-55: Sunday Pork Stew. Who could forget the chopped almonds in the sauce from the mauve chicken in 6-24: Mushroom-Almond Chicken? Once you go into desserts, Simply Delicious offers tons of recipes that contain this wondrous drupe, which is technically a seed, but commonly called a nut.
Pan-fried fish has to be my second favorite preparation of fish, second only to full frying in a deep fryer, of course.
Pasta with a thin sauce didn’t seem super appropriate for dinner, so I made 12-15: Pasta with Salami and dished it out for lunch as part of a meal prep. While there are a few differences between the recipe card photo and my final product photo, my creation was similar in spirit to the beautifully shot photo below. The place settings are so retro–such a great scene they set.
The exquisite setup showcases the raw ingredients along with the wonderful cutlery and plating of the dish. How magnificent!