Ahoy there! I’m a sucker for anything fried (especially seafood) so for this lovely fall Friday in late October, I’m sharing with you 11-2: Fried Shrimp and Scallops. I’m usually a fan of eating out when it comes to frying (and fish) due to the…lingering odors left behind, but sometimes you gotta get in there and be your own captain of the seafood sampler.
Simply Delicious says to make this for appetizers, but I think it can be a whole meal. You also even get your choice of sauces!
I’m still on my quest to finish off the Fish/Seafood chapter, so expect some more fish entries in the near (maybe-not-so-near) future. 11-13: Flounder with Sautéed Vegetables sounds pretty…plain, but maybe that’s not a bad thing when it comes to whipping up an easy-ish dinner these days.
This card looks like it got slightly impacted during the “Great Roach Massacre of ’09“, but the important part (the recipe) is still plenty legible. All you’re missing here is Simply Delicious acting as 1980s hype man for including fish as part of your diet.
“Chicken wings are a longtime American favorite.” Truer words have never been written, editor of Simply Delicious. To complement another recent wing recipe that Jamie made (1-1: Orange-Glazed Chicken Wings), here’s 6-10: Savory Chicken Wings.
I love having chicken wings as both an appetizer and a snack. The editor of Simply Delicious know me too well.
Here’s a new-to-you part of the book I want to start featuring. The last three chapters of Simply Delicious comprise their own section: Cooking School. These chapters detail more of the practical culinary knowledge required to execute recipes well, and teach some skills by going through some basic recipes.
I’m going to start mixing up the regular recipe entries with these Cooking School ones as well, which shouldn’t be too different. If anything, they’ll be a lot shorter–like this one.
Chapter 18 is about Basic Techniques. I thought that 18-17: Cooking Glossary I would be a good place to start. I used this same (complete) glossary when I taught cooking to K-8 kids in an after school program a few years ago, and I inserted a copy of it into the recipe book at the restaurant I used to work at. There’s also one taped inside my spicecabinet at home for reference.
This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.
Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.
Schnitzel has been a favorite of mine ever since I went on a trip with my family to Israel when I was 13 (I chose that instead of the party–I never say no to a chance to travel, especially abroad). Obviously, they didn’t serve a lot of pork schnitzel there, but 7-50: Parma Schnitzel is a good version all the same.
This is a quasi-Italian-style schnitzel, which according to Wikipedia, is one of the few countries that schnitzel is not a cuisine of. Well, this one’s good anyway.
Who doesn’t like drumsticks? Vegetarians, I suppose. But this is not a recipe for them. Book 1, Group 2 (Main Courses), Subgroup 6 (Poultry & Game) gives us 6-22: Crispy Chicken Drumsticks. This was cooked in tandem with 4-21: Herb-Roasted Potatoes.
Drumsticks were on sale, so drumsticks you will get. I think this is one of the ones I was making before I went out of town a few weeks ago, but I’ve been a bit behind, so the details have escaped me a bit. Not that it matters to you, anyway. 🙂
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”.
A week or two ago after we returned home from a grocery shopping trip, I found myself with a package of chicken that needed to be cooked ASAP due to having its plastic wrap punctured on the way home. Since I had some red peppers that needed to be used up as well, I chose to make 6-26: Chicken Maryland.
Recipe #26 of Subgroup 6 (Poultry & Game) in Book 1, Group 2 (Main Courses) is Chicken Maryland, which is basically a nicely-spiced fried chicken with a red bell pepper cream sauce. The chicken was delightful–the sauce turned out a bit odd, but that was probably my fault.