Justin Winokur's Kitchen Cooking Notebook

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KitchenKatalog (1/180)


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Wednesday, June 07, 2017, 09:19 PM

I made falafel from extra frozen dough from 2017-04-18. It didn't seem to make very much but we had more than enough food since Meredith made Fattoush (and I put some chopped up rotisserie chicken in mine).

We also had Cava Harissa I made earlier in the week.

Christmas Style Huevos Rancheros

Tuesday, June 06, 2017, 09:46 PM

Pretty simple and straight forward meal. I made us Huevos Rancheros. I did it using that normal recipe with green chile and some red chile sauce. I topped it with black beans and some shredded cheddar. We decided not to use any meat since we didn't really need it.

It was pretty good as usual. Super easy too!

Grilled Chicken

Monday, June 05, 2017, 08:03 PM

I made grilled chicken as I did before. I followed the same principle but it was a much smaller chicken. I spatchcocked and sprinkled it with salt, pepper, and adobo powder.

I grilled it the same way as I had the last two times, though I did a better job with the thermometer probe. I decided to go to about 120°F before flipping and going to 155-160°F on the other side (higher than the recipe calls for).

This chicken was smaller than I used in the past and it was from the local farm store. I do not know if it was the freshness, size, cooking method, or what, but it was probably the juiciest chicken I've ever had. The only thing is the skin could have been a bit crispier. Maybe next time I will sear it on the grill again if it needs it.

I also took a picture of how I had to the grill set since I was happy with the temps.

I also grilled up some sugar snap peas with salt and garlic powder

Getting all ready Grill settings with the chicken in the lower temp side
Finished. Ready to rest

Sandwiches (Green-Chile "Reuben" and Turkey-Pesto) and Roasted Potatoes

Sunday, June 04, 2017, 10:00 PM

We were going to have this during the week but decided to do it tonight instead. We made simple grilled sandwiches.

Mine (not pictured) was almost a reuben except that I replaced sauerkraut with green chile. I also used fat free thousand island.

Meredith made something with some pesto-turkey deli meat and some of her leftover romesco sauce.

I also made roasted potatoes as we first did here with just olive oil, salt, and smoked paprika. They were delicious as always though I wish I did a better job turning them!

Grilled Hotdogs

Sunday, June 04, 2017, 12:00 AM

There is nothing really special about this meal at all, but it is the first time we've ever grilled hotdogs on our grill. These are ones made locally from local beef (or turkey...we got both).

They were more dry than normal store-bought ones but I still liked them a lot. And it could have been from me over-cooking it.

Soy Chorizo Hash

Saturday, June 03, 2017, 12:00 AM

I made a pretty simple breakfast of soy chorizo hash. I sued two medium-sized russet potatoes and got them (somewhat) crispy in the cast iron pan. I then added a package of store-bough soy chorizo (pictured below). We usually prefer the Trader Joes one but this was fine. I decided not to use ketchup and/or Sriracha like I do for corned beef hash since the chorizo was so wet (though we topped it with Sriracha).

Finally, I poached an egg in it (and finished it on the broiler).

It wasn't bad though also wasn't super interesting. I prefer corned beef has to this any day!

Grilled Bacon Mushrooms & Halloumi

Monday, May 29, 2017, 09:13 PM

I made a BBQ version of Mushrooms With Bacon and Teriyaki Glaze. I had to use a cut up portabella which worked ok, but wasn't great. I also grilled it a bit too hot and got the bacon a bit too charred. I still brushed it with Sweet Baby Rays BBQ sauce instead of teriyaki. I liked it a lot. Different flavor but the sugar still caramelized nicely!

I also grilled some halloumi on its own. Nothing really to it but it was delicious!

Grilled Sausage, Chicken Wings, and Broccolini

Sunday, May 28, 2017, 09:03 PM

A surprisingly easy meal! We bought a Mexican Chorizo link and Southwest chicken sausage (or was it turkey?). I grilled them at the same time that I tried to gril chicken wings. Well, they were the full, uncut wings so it was both the "flats" and the drumettes. Anyway, I just grilled them to get them kind of crispy, tossed them with some buffalo sauce (mixed butter and Franks Red Hot), and tossed them back on the grill for a bit. I finally tossed it again with the sauce.

That worked well enough though the skin could have been crispier. I've been reading around and next time I will cook them at a (much?) lower temp and then put them on the hot side to crisp the skin. I still liked it but Meredith had me put her's back on for a bit to crisp up (which worked well).

Nothing really special about the sausage but it was good. We also had Broccolini grilled just for a little bit.

On the grill:

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