I can’t quite figure out if 8-23: Beef Kebabs with Red Wine Butter are supposed to be used for when you are serving fancy food in a casual situation (like a truffle and foie gras burger in Las Vegas) or casual food in a fancy situation (like food trucks at a wedding). I suppose this one could go either way, depending on the circumstances.
This recipe features not only kebabs, but a compound butter to serve with them. Simply Delicious is big on beef + compound butter–another example is 8-4: T-Bone Steak.
Enchiladas were always a big hit in one of my previous cooking jobs, and they’re still a big hit when I make them at home for dinner today. Presenting 13-9: Enchiladas as a vegetarian dish (using vegetables as filling instead of meat) is pretty avant-garde for a 1980s cookbook, but you can always adjust the fillings as you wish.
Enchiladas were usually (and still are) one of my top choices when going to a Mexican restaurant, and the method here is not that far off from the traditional way to make them.
However, as much of a stickler as I am for authentic/homemade, I like the canned enchilada sauce you buy in the supermarket SO much better and will pretty much always just use that. Can’t tell you why, just my personal preference.
Simply Delicious says that now (winter) is the time for scallops, so here’s 11-22: Scallops with Tomatoes for you. It’s very similar to one of my FAVORITE recipes from this book, 11-12: Creamy Sautéed Shrimp (otherwise known in my family as “Shrimp Something”).
Seafood + butter + curry + tomatoes + cream is pretty much always going to be a win. With rice, 10/10?
Looking for a way to use up some winter vegetables? Maybe your veggie box is heavy with leeks and broccoli these days–if so, maybe give 7-39: Pork Chops with Broccoli and Leek a try. It’s got big “we have Chinese food at home” energy.
If malls were still a thing, you could probably find something similar at a generic Chinese/pan-Asian restaurant in the half-empty food court.
Yet another apple dessert recipe for you today. I made 14-24: Wine-Baked Apples at the same time as 14-2: Apple Strudel, since if I’m going through the work of breaking down apples, I’m getting at least two entries out of it.
The blurb above mentions this being a “new” way to bake apples–it doesn’t seem that far off from the “old” ways, to be quite honest.
We’ve covered lasagna dishes on this site before, and 13-15: Vegetarian Lasagna introduces yet another variation of the traditional dish by eschewing tomatoes completely. This version is similar to the Stouffer’s Vegetable Lasagna that my aunt used to bring to dinners all the time as a “homemade dish”. This has no tomato sauce, instead going for cheese and spinach layered between lasagna noodles.
There’s also onions and olives in there as well (I LOVE olives), as well as…chili sauce? I’m not sure why they thought chili sauce was a good addition to this recipe, but at least you can adjust it based on preference.
Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.
This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.
In these trying times (are you tired of hearing that yet?), it’s important to make the food you have go as far as you can, and to reduce the amount of food being wasted. Even before “the Rona“, I’ve been spending many a Saturday (or Sunday) meal-prepping for the upcoming week, which has brought down our grocery bills (and our waistlines, but apparently not as quickly).
7-31: Lime Cayenne Pork Chops was part of a “pork chop” meal-prep week, prepared in tandem with 7-53: Cider-Braised Pork Chops and served with some mixed roasted potatoes courtesy of the CSA box. It’s “meat and potatoes”, but maybe with a healthier twist?
My mom apparently made this back in November 1993, and it was “good” and “easy”. I’m not sure who ranked it as such (since she doesn’t eat pork), but we’ll go with that recommendation.
I’m working through a HUGE backlog right now, so you’re currently getting recipes that I cooked last fall–case in point, 7-53: Cider-Braised Pork Chops. This is more of a fall/autumn-type recipe (when fresh cider is in season), but don’t let that hold you back from your cider-braised, pork-scented dreams.
Believe it or not, 1-3: Melon with Smoked Turkey is one of my last few remaining Group 01: Hot and Cold Appetizers recipes left to cover. I’ve put this one off for a while because I’m not a big fan of melon (other than watermelons)–but when the weekly CSA box keeps bringing them to you, you have to do something with them.
Theirs looks super fancy–mine looks like a sloppy mess. I suppose if I were actually serving this for a party I would have tried harder. Melon + meat = appetizer isn’t a new equation–even Pillsbury has their own version. Most versions include prosciutto instead of turkey, which is the variant I’m more familiar with.