Chinese cuisine is a lot more prevalent today in the United States than it was 30-40 years ago when Simply Delicious was being written & printed. I suppose we have cookbooks like this to thank in some small part for introducing many 1980s American families to a more global palate.
Speaking of a global palate–I made this dish vegan. Yes, that picture above is vegan–keep reading to find out how. #clickbait
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!
The quote from front of the recipe card for 6-27: Sweet-and-Sour Chicken is as true as anything I could write about this recipe: “Cook chicken legs and thighs the Chinese way, in a sweet-and-sour sauce. This is such a simple way of preparing bargain chicken and the result is just terrific.”
Sweet-and-sour sauce tastes great when you make it fresh, but it’s just as easy to buy the thick, red sauce in a jar and call it good.
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.
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.
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.
Pork and pineapple are two of my favorite ingredients. Sweet and Sour Pork from almost any Chinese restaurant makes me happy. Simply Delicious finally put these two powerhouse ingredients together in this recipe for 7-13: Thai Pork Loin.
Looking at the size of the chunks in the sample photo, I see how I could have cut my ingredients differently, however, I still stand by the choices I made. The method of preparation I chose is what Jamie and I would prefer versus what the book tells you to do.
Simply Delicious mentions the Thai cuisine featuring lots of fruits and vegetables, but this recipe doesn’t have much in the way of produce, other than maybe the bean sprouts. Try substituting sautéed squash or carrots for a vegetarian alternative to the chicken.