grilled – Page 3 – Simply Delicious: The Cookbook Project

9-24: Tangy Double Meat Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses May 26, 2016July 6, 2020all-purpose flour, anchovies, barbecue, black olives, black pepper, breakfast, burgers, butter, chili sauce, chives, chopped, deglazed, demi-glace, diced, Dijon mustard, dinner, easy, eggs, garlic, green olives, green onions, griddle, grilled, ground beef, ground meat, ground pork, ground turkey, ham, horseradish, inexpensive, ketchup, lunch, mushrooms, pan-fried, parsley, party food, pickles, salt, sautéed, shiitake, stuffed, tangy, untested, yellow mustard, yellow onions

We’ve covered the fact that burger patties are a common recipe for using ground meat–9-25: Juicy Grilled Meat Patties, 9-44: Wok-Fried Beef Patties, and 9-31: Savory Turkey Patties are just a few of the methods outlined by Simply Delicious. 9-24: Tangy Double Meat Patties are another variation, this time with a flavorful filling of your choice.

Snappy is such a great adjective for describing food. I don’t think anything past about 1988 has been described as such, but if you dig into the 1950s-60s era of cookbooks (of which I have a ton), it’s all over the place.

7-34: Grilled Pork Slices with Garlic

Jamie Martin Group 07: Pork, Section 2: Main Courses March 30, 2016June 18, 2020barbecue, beef bouillon, beef broth, black pepper, blanched, boneless, broiled, canola oil, deglazed, dinner, easy, egg-free, fairly inexpensive, garlic, gluten-free, grated, grilled, lemons, lunch, melted, olive oil, party food, pork, pork loin, salt, sautéed, untested, vegetable oil, zested

Since the last entry was a garlic & beef entry (8-20: Juicy Steak with Garlic Topping), here’s another garlic recipe for you, this time with pork: 7-34: Grilled Pork Slices with Garlic. I used a cast-iron grill pan for this, but you could use a BBQ or even just do a pan-sear if that’s what you’ve got.

This is some serious garlic game–whole cloves, in fact. But they’re right–blanching them does make them pretty mild and yummy. If you’re willing to risk some garlic breath, this recipe is a pretty decent one to check out.

8-20: Juicy Steak with Garlic Topping

Jamie Martin Group 08: Beef, Section 2: Main Courses March 29, 2016July 2, 2020beef, black pepper, boneless, Boursin, Brie, broiled, brushed, butter, canola oil, cheese, chives, cream cheese, creamy, dinner, dried herbs, easy, egg-free, fairly expensive, garlic, gluten-free, grilled, herbs and spices, minced, pan-fried, parsley, restaurant-style, salt, sirloin, steak, top loin, untested

In 8-17: Pan-Fried Steak with Onions, I talked about using a different method to cook steaks than what’s usually written in these recipes–namely, the restaurant method where you sear the meat on the stove and finish cooking in the oven. If you want some practice with that method, 8-20: Juicy Steak with Garlic Topping is a decent (and garlicky) recipe for it.

Honestly, it sounds like even Simply Delicious couldn’t think of anything especially creative or memorable to say about this dish. It’s not much more than steak with some garlicky cheese on top, but if that interests you, read on.

4-8: Roasted Peppers with Dressing

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters October 8, 2014October 6, 2020broiled, chilled, dairy-free, dinner, dressing, easy, egg-free, garlic, gluten-free, green bell peppers, grilled, inexpensive, lemon juice, lemons, lunch, marinated, minced, olive oil, pared, parsley, red bell peppers, roasted, salads, salt, side dish, slit, untested, vegan, vegetables, vegetarian, yellow bell peppers

Making 4-8: Roasted Peppers with Dressing arose more out of a need to use up peppers more so than a desire to eat the recipe itself. However, that being said–it wasn’t terrible.

The recipe card uses multi-colored peppers, and I used monochromatic ones. While the taste doesn’t vary much, the more colors you use, the more visually appealing it may be.

8-40: Lemony Beef

Jamie Martin Group 08: Beef, Section 2: Main Courses October 2, 2014July 2, 2020beef, black pepper, butter, canola oil, Dijon mustard, dinner, fairly easy, fairly expensive, flank steak, garlic, grilled, lemon juice, lemons, lunch, pan-fried, parsley, ranch house, rib steaks, salt, scored, sirloin, slit, spice blends, untested, Worcestershire sauce

Back from the dead, or so it would seem.

I took a break from cooking for the internet to cook in real life–I’ve gotten a job cooking at a craft brewery/restaurant 3-5 days a week. Cooking at home isn’t always the most exciting thing when you do it for a living, but it IS good practice, so I vow to carry on.

I’ve still been doing a few recipes here and there during my hiatus. Let’s get back into it. I can’t promise consistency, but I’ll do my best.

One of the last recipes I made in our interim/summer kitchen was 8-40: Lemony Beef. It was both lemony and beefy. ?

This one was pretty quick and easy, and elicited remarks from hungry passerby in the house who were not partaking in the meal. It sounds strange, but it works pretty well.

9-25: Juicy Grilled Meat Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 3, 2014July 6, 2020boneless, brushed, burgers, canola oil, cornstarch, dairy-free, dinner, eggs, fairly easy, food processor, gluten-free, grilled, ground meat, ground pork, inexpensive, lunch, marjoram, pan-fried, paprika, parsley, party food, pork, pork shoulder, salt, sautéed, thyme, untested, yellow onions

This recipe was cooked in tandem with an earlier recipe, 9-31: Savory Turkey Patties. We had some different dietary preferences in our dining group that evening, so I used the opportunity to knock out two recipes at once. ?

I think it’s interesting that they refer to the burgers as “meat patties” and not “pork” patties or burgers. Just a thought.

9-31: Savory Turkey Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses August 1, 2014July 6, 2020black pepper, bread crumbs, burgers, butter, coated, dinner, easy, egg whites, egg yolks, eggs, fairly inexpensive, food processor, garlic, grilled, ground meat, ground turkey, half-and-half, lunch, melted, minced, pan-fried, paprika, party food, sifted, sweet peas, turkey, untested, white bread

I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.

However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂

Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.