Justin & Meredith Winokur's Kitchen Cooking Notebook
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Corned Beef Hash, Fried Eggs, and Roasted Asparagus -- back to top
I made corned beef hash using the basic idea of last time. I didn't really measure the ingredients but I added some ketchup and sriracha while cooking it. I microwaved the potatoes for 5 minutes and then added them to the onions and (3 small) poblano peppers being sautéd. Towards the last 10 minutes I added about 1/2 pound of corned beef cubes (asked for two 1/4 in. slices). After adding seasonings and then ketchup and sriracha, I pressed into the pan to let it crisp.
I also fried 4 eggs (two meals worth) to top on them. Finally, I roasted asparagus in the oven at 425 for 15 minutes. I think next time I do asparagus in the oven, I will cut it into smaller pieces first since it is so hard to cut once cooked.
Anyway, the hash was extremely flavorful. Lots of heat from the poblanos (and maybe Sriracha) but an incredible amount of flavor. Maybe a bit too much salt but not by much.
Original Wordpress ID and Date: 6849, 2013-11-04_091613
Gimme Lean Sausage Sandwich -- back to top
There wasn't much to this meal. I took half a package of gimme lean and I cooked it on the grill pan. I then put on some of Meredith's homemade harissa (recipe to come...eventually) and then melted some cheese. I put it on two pieces of toasted rye. Really simple, fast and good.
Original Wordpress ID and Date: 7436, 2014-02-13_172946
Huevos Motuleños -- back to top
I had made this a few times now. This was again inspired by the first time that I made it. This time, I used green chili sauce, rotisserie chicken, beans, and topped it with shredded gouda.
It didn't come off the plate very well this time. I think the sauce was a bit wet. I also tried to cut the tortillas differently to cover the pan. I liked the idea but between that and the fact that these ones seem to curl, it made it hard (plus, sometimes I just have better luck than others)
(I will eventually make a recipe book post about it and then come back and add the link)
Made into a Recipe Book Post
Green Chile Breakfast Casserole and Cauliflower -- back to top
Meredith and I made Breakfast for Dinner for us and her parents. The main event was the Green Chile Breakfast Casserole using the same recipe from last time. I think we followed it pretty closely except Meredith also added some mushrooms since we still had some left. It actually made a ton, filling both the casserole dish (pictured below) and also another small dish. It was also pretty good. A bit spicy from the chiles and needed a little bit of salt, but I enjoyed it!
I also made cauliflower fritters. It was a bit different since I used some already-cut up cauliflower. I forgot that you do not "rice" it for this, so I really didn't need to use them, but it still made it a bit easier. I roughly doubled the recipe with a bit of extra egg on top of that to bring it all together. I used just about all of the seasonings I note on the page. Plus is sprinkled it with some smoked paprika. I made two trays. The bottom one cooked a lot more so next time, I need to be better about rotating sooner.
