pork – Page 4 – Simply Delicious: The Cookbook Project

7-14: Easy-to-Make Pork Casserole

Jamie Martin Group 07: Pork, Section 2: Main Courses June 29, 2016June 18, 20204-92 week, almonds, beef bouillon, beef broth, black pepper, boneless, butter, casserole, celery, chicken, chopped, cubed, dinner, easy, egg-free, fairly inexpensive, ginger, green beans, green onions, ham, herbs and spices, Hutton house, lunch, melted, pork, pork shoulder, revisited, salt, sautéed, scallions, soy sauce, toasted, vegetables, yellow onions

I think Simply Delicious was aimed at the working-mom demographic primarily–a lot of the recipes focus on easy weeknight meals just as much as the fancy dinner party options. 7-14: Easy-to-Make Pork Casserole is a casserole in the sense of a casserole being a bunch of random stuff thrown together in a vessel and then heated.

Casseroles are typically defined as the traditional green bean or tuna types that we (by that I mean mostly Americans) associate with that word. This dish is a loose mixing of vegetables and pork cubes, and is honestly much more reminiscent of 7-55: Sunday Pork Stew than of “casserole”. My mom seemed to like it though, when she made it back in April of 1992.

10-14: Lamb on Skewers

Jamie Martin Group 10: Lamb & Veal, Section 2: Main Courses May 29, 2016July 6, 2020appetizers, barbecue, basil, blender, boneless, broiled, celery, chicken, chilled, chopped, cubed, dairy-free, dinner, dried herbs, easy, egg-free, fairly inexpensive, food processor, garlic, gluten-free, Greek, green bell peppers, grilled, herbs and spices, hors d'oeuvres, kebabs, lamb, leg of lamb, lunch, marinated, mushrooms, olive oil, party food, pork, red bell peppers, rice, shallots, skewered, tomatoes, untested, vegan, vegetables, vegetarian, white wine, yellow onions

Lamb and veal were not big in my house growing up, but I’ll eat a bit of lamb every so often these days. I’ve only covered one other lamb recipe so far–10-12: Basil-Baked Lamb. This recipe, 10-14: Lamb on Skewers, actually was made in tandem with that one, since my cut of boneless leg of lamb was too large for that recipe. These skewers can be made with pork, chicken, or just veggies–making them great for a party or event where you have a lot of different dietary preferences.

Making skewers/kebabs is a really good way to use up an extra (or oddly shaped/not pretty) cut of meat, as well as a way to make tough cuts of meat easier to eat. Another benefit: those who have a difficult time eating large pieces of meat (like old people and little kids) might have an easier time with smaller pieces (be careful of choking, though). One more benefit: you cook your vegetables at the same time as your meat–add some rice and you’ve got the whole meal.

7-1: Pork Tenderloin with Mushrooms

Jamie Martin Group 07: Pork, Section 2: Main Courses April 20, 2016June 18, 2020black pepper, blanched, bread crumbs, butter, cheese, chopped, coated, creamy, dinner, dredged, egg yolks, eggs, fairly easy, fairly expensive, garlic, garlic powder, grated, herb salt, herbs and spices, lunch, mushrooms, pan-fried, panko, Parmesan, parsley, parsnips, pork, pork tenderloin, sautéed, side dish, steamed, stews, tenderized, untested, vegetables, whipping cream, white wine

Oh boy, another pork tenderloin recipe. This is the last of my Costco pack, but I’m going tomorrow, so who knows what I’ll come home with. 7-1: Pork Tenderloin with Mushrooms is the first card in Group 07: Pork, and a pretty straightforward recipe. Other pork tenderloin recipes I’ve covered so far include 7-27: Pork Tenderloin in Creamy Sauce, 7-34: Grilled Pork Slices with Garlic, and 7-36: Pork Tenderloin with Curry Sauce.

This recipe includes parsnips, a root vegetable related to carrots and parsley. Parsnips are usually winter vegetables, but I think you could probably still get away with it in mid-April.

9-30: South American Meatballs

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses April 9, 2016July 6, 2020appetizers, beef, black pepper, bread crumbs, canola oil, chili powder, coated, coconut, diced, dinner, egg-free, fairly easy, fairly inexpensive, fried, grated, green bell peppers, ground beef, ground meat, ground pork, herbs and spices, lemons, limes, lunch, meatballs, milk, pan-fried, panade, panko, paprika, parsley, party food, pork, purée, salt, Silpat, South American, tomato paste, untested, vegetables, yellow onions, zested

There are LOTS of different ways to prepare meatballs–at least 20 according to this Serious Eats piece. So far, the only meatball recipe I’ve covered on here is 9-4: Swedish Meatballs, although 9-44: Wok-Fried Beef Patties are pretty close. A quick Google search brings up albondigas for “South American meatballs”. Prior to 9-30: South American Meatballs, my only experience with either of these concepts is something similar to this recipe that you get at Mexican restaurants. And none of it involves coconut. ?

Coconut is the main thing here–it’s meatballs with coconut all up in there. It’s not a bad taste, just an an acquired one. Paprika is usually associated with Hungarian (European) cuisine, but its origins are in the Americas, brought over during all of that New World/Old World business in the 16th century.

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.

7-27: Pork Tenderloin in Creamy Sauce

Jamie Martin Group 07: Pork, Section 2: Main Courses March 23, 2016June 18, 2020black pepper, boneless, butter, chicken bouillon, chicken broth, creamy, deglazed, Dijon mustard, dinner, dried herbs, easy, egg-free, fairly inexpensive, half-and-half, melted, pan-fried, pork, pork loin, pork shoulder, pork tenderloin, salt, tarragon, tenderized, untested, whipping cream

I had mentioned in 7-36: Pork Tenderloin with Curry Sauce that I had an abundance of pork tenderloin due to a Costco sale. As I work my way through the freezer (mostly because I keep adding new things into it), I find myself with another pork tenderloin–this time, we’ll try it as 7-27: Pork Tenderloin in Creamy Sauce.

There’s not a HUGE difference conceptually between this one and 7-36: Pork Tenderloin with Curry Sauce–the major differences are just spices & condiments added to the final sauce. Otherwise, this is another perfectly serviceable weeknight dinner option, or even a decent meal for entertaining.

7-5: Spareribs

Jamie Martin Group 07: Pork, Section 2: Main Courses March 11, 2016June 18, 2020appetizers, barbecue, black pepper, brown sugar, brushed, canola oil, chili sauce, diced, dinner, egg-free, fairly easy, fairly inexpensive, garlic, gluten-free, lemons, lunch, minced, paprika, party food, pork, ribs, roasted, salt, spareribs, untested, Worcestershire sauce, yellow mustard, yellow onions

There’s a couple of rib recipes in Simply Delicious, but this one’s probably the most basic. It’s still a bit too cold out to BBQ, but 7-5: Spareribs gives you a pretty decent oven method of cooking ribs. As is usually the case, the inspiration for these came from needing room in my freezer after picking ribs up on sale somewhere a month or two ago.

Simply Delicious seems to echo my sentiments. However, their choice of the creepy pig doll for the recipe picture was less than optimal. Anyway, this is pretty easy to do, not that hard to clean up, and works pretty well. Sounds like a winner to me.

7-9: Hunter’s-Style Pork Chops

Jamie Martin Group 07: Pork, Section 2: Main Courses February 25, 2016June 19, 2020black pepper, butter, chervil, chicken bouillon, chicken broth, cornstarch, dinner, egg-free, fairly easy, fairly inexpensive, gluten-free, melted, mushrooms, parsley, pork, pork chops, salt, sautéed, seared, sour cream, tarragon, tomatoes, untested, vegetables, white wine, yellow onions

Back when I made 7-55: Sunday Pork Stew, I had mentioned that I was intending on making a different recipe, but that I didn’t have the mushrooms to make it. This recipe, 7-9: Hunter’s-Style Pork Chops, was the recipe I was intending to make.

EDIT: This seems to be a popular recipe–it wasn’t one of my favorites, but I hope you enjoy! If you want to know more about this site/me, read this. Thanks for visiting!

“Hunter’s-style pork chops” seems to be a thing, although I’ve never heard of it before this book. Most recipes out there cite it as a “comfort food”, although if they’re already using the word “bland” in and around the recipe (see the second line above on the card), don’t expect anything avant garde.

7-36: Pork Tenderloin with Curry Sauce

Jamie Martin Group 07: Pork, Section 2: Main Courses February 15, 2016June 19, 2020black pepper, brandy, butter, chives, coconut milk, curry powder, dairy-free, dinner, easy, egg-free, fairly inexpensive, half-and-half, peanut oil, pork, pork tenderloin, salt, seared, soy sauce, spice blends, steak sauce, tenderized, untested, whipping cream

Costco had pork tenderloin on sale, so I’ll use that as an opportunity to work my way through some of those recipes in the book. Here’s 7-36: Pork Tenderloin with Curry Sauce, which I made for dinner a few weeks ago.

True to its claims, I made this one pretty quickly one weeknight for dinner. You could make this with a cheaper cut of pork as well (such as a chop) if you don’t want to pay for the more expensive tenderloin cut.

7-55: Sunday Pork Stew

Jamie Martin Group 07: Pork, Section 2: Main Courses September 16, 2015June 19, 2020almonds, boiled, boneless, braised, butter, chicken bouillon, chicken broth, crushed tomatoes, cubed, deglazed, dinner, easy, garlic, inexpensive, lunch, melted, minced, paprika, pearl onions, peeled, pork, pork shoulder, purée, stewed tomatoes, stews, Sunday, toasted, tomato paste, tomato sauce, tomatoes, untested, vegetable bouillon, white wine, yellow onions

7-55: Sunday Pork Stew was part of a recent 3-recipes-at-1-time attempt, which also included 4-2: Green Beans with Hazelnut Butter and 4-4: Scalloped Parsley Potatoes.

I had originally intended to make a different pork recipe, but when faced with an unexpected ingredient shortage (someone used my mushrooms), I rolled with it and dug out another pork recipe for which I had ingredients on hand. This would have been better with pasta or rice, as suggested on the card, but dinner is dinner when you’re hungry.