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Home > 214
KitchenKatalog: Blog 214
Saturday, April 02, 2016, 12:00 AM
I made my regular house (aka "No Name") jerky and a BBQ jerky.
I used the regular recipe except did half the apple cider and the other half water since this was unfiltered.
It come together and extruded normally, but for some reason, despite being the identical beef to the BBQ, this was so oily when I checked on it. I swear I couldn't even really blot it. I ended up at a certain point since it was late, turning it off, placing it open on a lined plate, and refrigerating it. It seems to have reabsorbed the oil or something since it was fine in the morning. As usual, I treat these as something you should refrigerate but can last some amount of time
I kept this super simple. I worked out the math on salt and went with:
I mixed the TQ and the water, then mixed it all. I know Sweet Baby Rays is super fake (first ingredient: high fructose corn syrup) but I like it a lot. These came out pretty good. Not overpowering amount of BBQ sauce and you could still taste beef, but also not super overpowering.
I marinated them both for about 3 hours, then started drying at 6:25pm at 145°F. At 10:45pm, they were super oily (especially the House) as mentioned above. After blotting them, I did another hour at 160 and then basically gave up. I think they worked out fine though.
Tuesday, March 29, 2016, 12:00 AM
(forgot the photo...)
We made our regular lasagna soup and used the sauce as noted here.
As we usually do, we used less chicken sausage and skipped the carbs. But this time, we also used a ton of vegetables. First, we added mushrooms which were really good and we'll do again. We also used 1.5 onions and 3 bell peppers (two red, one green). The extra vegetables really bulked it up as we like.
Certainly something we will consider next time too.
2016-05-18 Update: Recipe moved to its own page
Sunday, March 27, 2016, 12:00 AM
We had people over so we made the usual for breakfast. It was a bit of a juggle with four different pans, each with four slightly different versions but I think it came out ok.
We used "505 Hatch Valley Green Chile Honey Chipotle Salsa" pictured below (taken from the website)
Tuesday, March 15, 2016, 12:00 AM
I am writing this way after the fact, but I think I threw together a meal to use up the cauliflower. I simply sautéed it (no time for a real roasting) with tons of Indian spices then topped it with some grilled sausage. The sausage, pictured below, was actually pretty good. It had some spice to it and was expensive, but I liked it.
./eb
Thursday, March 10, 2016, 09:34 PM
I made korean tofu to be used in spring rolls. I used the regular Beef Bulgogi recipe, but again like 2016-02-25 and also added a (heaping) table spoon of Gochujang.
I did it with just tofu (half super extra firm and regular firm). I let it marinate for about 3 days. I then cooked it on the cast-iron pan. I also made curtido (with thai chiles instead of jalapeños).
We rolled them into spring rolls with lettuce, more Gochujang, pickled red onions, and the tofu. One nice thing about using tofu is that we were able to use the marinade as a dressing/dip. (Meredith made it as a salad as you can see).
I also made jicama fries. I had a few issues. I tried to spiralize it but it was both really dense and super wet. It kept jamming in the spiralizer and making a huge mess. I ended up doing it in the mandoline and it worked really well. I think I will do that in the future. I also then got rid of more liquid with the salad spinner (see all of the liquid below). Actually, it was super tasty!
The bigger mistake was that, I figured I was doubling it and still went way to heavy on the cayenne. I mean way too much. I also ran out of chili powder so I added some other stuff like Northwoods seasoning, and a few other things. I also did half garlic powder and half dried onion (ground more). It was super, super spicy. Kind of hard to taste through it. I will update the recipe to note that too.
Wednesday, March 09, 2016, 10:07 PM
Emily made stuffed sweet potatoes. She roasted the potatoes and hallowed it out. She then caramelized onions, put in the potatoes, and added cumin. She topped it with some cheese and baked it all again.
I also made salmon burgers in the oven. They are better on a pan but this was fine.
Overall, it was a good meal and great since we didn't have to make it...
Wednesday, March 09, 2016, 12:30 PM
Meredith had the idea to make a black-bean salad for lunch. It is heavily based on This Kitchn recipe (local). We essentially cut the recipe in 1/3 and made some minor tweaks.
It was pretty easy and made quite a bit of food and it tasted very good. Fresh flavors that went well together. We were a bit nervous about the crab but honestly, it was fine in the final result. I would consider doing this with canned tuna or something in the future. Basically, any way to add some protein.
In the future, we will also likely follow the Kitchn's note and add jalapeno. Also, Meredith pointed out that this would work really well with avocado.
[Smart] Points were also low. About 5 for the bean, 1-2 for the feta, and 0-1 for the crab.
Chilled Black Bean, Feta & Cucumber Salad (from The Kitchn)
Local Copy (U: guest, P: Name of my dog, all lower case)
Wednesday, March 02, 2016, 09:02 PM
Pretty simple meal since we were pretty late in starting. We just sautéed shrimp with Old Bay. Not much more to it.