Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 174
KitchenKatalog: Blog 174
Monday, September 18, 2017, 07:49 PM
Meredith and I made jerk chicken and calabacitas. I made the jerk chicken marinade on Sunday and marinaded a chicken (split in half). I then grilled it (recipe,temperatures) as two halves after a 24 hour marinade.
I think it worked out ok. The sauce kind of burt on it and made the whole thing look blackened, but all of the flavors were still there. It also made it stick pretty badly to the grill (I should have oiled it more). I also left it for too long on the second stage, but it was still moist.
Carving it was hard since I had already split the chicken, it was really hot, it was a small chicken, and it was hard to see it all under the blackened sauce. I still liked it, though I wish the marinated infused more. I also saved the marinade and boiled it to pasteurize it. Not sure what, if anything, I will do with it, but making it is so much work that I didn't want to toss it.
Meredith also made calabacita where the zucchini and jalapeños were from her garden. She seasoned it with salt, pepper, and adobo powder. They were good, but the pan was a bit too filled and things kind of steamed.
Sunday, September 17, 2017, 08:08 PM
I made sous vide pork tenderloin like I did back on 2017-07-28. I did the same basic thing: 145°F for about 3 hours with garlic and herbs. But I just seared it and skipped trying to make a sauce which worked out ok, though I liked the sauce last time.
I actually made two of them so we would have lunch. I like how easy and relatively healthy this meal is!
Meredith also made Greek-Style Kohlrabi Gratin with about 1.5x the recipe (but kept the onions the same). It really good and pretty healthy (especially since we used low-fat feta). We should keep the recipe in the rotation more!
Overall, pretty simple meal with lots of leftovers!
Wednesday, September 13, 2017, 07:51 PM
We made Turkey Taco Skillets. Nothing special but really good.
The only real note is that one of the peppers we used was from Meredith;s garden. I also bulked it up with a 1/4 head of cabbage but it mostly wilted down.
Tuesday, September 12, 2017, 08:09 PM
Meredith made Japanese Curry. She used the same curry blocks as we've used before, but used some extra which made it really good, but also really strong. (I think we used 4 the first time and 5 the next. She used 7). But it was good!
We used the same veggies: Carrots, potatoes, and onions. With Tofu
Monday, September 11, 2017, 08:20 PM
I made turkey larb/lap with similar changes to last time including doubling the recipe, using 1 tbsp (total) ground crushed red pepper, sautêing the shallots, and using ginger. (though I forgot to add Thai Chile Peppers)
I also sautéd a from-the-garden zucchini and put that in there to add bulk and veggies.
I thought that this was as good as usual but Meredith found it to be too fish-sauces (even though it was the same amount). I liked the added bulk of the zucchini
Friday, September 08, 2017, 08:44 PM
Emily had told me about Quorn. I bought a bag and made a quick stir fry with it and a kholrabi salad blend. I used Soy Vey teriyaki sauce.
There wasn't much to it. Simple and easy. I think I liked the Quorn and would try it again too.
Thursday, September 07, 2017, 07:26 PM
I made roasted broccoli and sausage. I tossed broccoli with salt, garlic powder, and onion powder. I roasted it at 425°F for about 20 minutes and then added some chopped up chicken sausage.
It was pretty simple but a bit too salty. I need to be more careful pouring right from the container (as opposed to a salt grinder).
I did like how simple it was though!
Friday, September 01, 2017, 04:57 PM
I made huevos for my mom and sister who are visiting. I had to make one with scrambled eggs since my mom doesn't like egg yolk. I made all but Emily's with some bacon. They all had green chile.