Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 132
KitchenKatalog: Blog 132
Wednesday, June 12, 2019, 08:41 PM
Meredith and I made the Ottolenghi Simple Lamb and pistachio patties but we used turkey this time (we've used chicken the other times). Like last time, we baked+broiled them. They got even less color than before. I wonder if we could combine methods to get color but keep it as easy and healthy as baked. They were still good and it was better not having had the mix sit for a while.
We served them with tortillas since it is what we had. They worked fine!
Monday, June 10, 2019, 07:50 PM
Lemon Garlic Shrimp with roasted green beans (~20 min at 400°F).
I made a full two pounds so I adjusted up everything. I also still laid it out flat and coated it since last time I made this much it wasn’t as good. (I think last time I tossed it all in a bowl).
I skipped the crushed red pepper so Caroline could still eat it. Also, I think the garlic was a bit older
Monday, June 10, 2019, 10:23 AM
Meredith made Southern Style Deviled Eggs with the only major note being that she used smokes paprika for the garnish.
Friday, June 07, 2019, 07:49 PM
Meredith made Fosters’ Pimento Cheese earlier in the week which we made into grilled cheese. Also had BBQ bagged salad
Also, the next day, we made pimento cheese quesadilla. That worked okay except that the cheese dripped out
Friday, June 07, 2019, 08:40 AM
Meredith made pasta salad from The Kitchn (LOCAL)
Changes
I liked it a lot. At first I thought it was a bit different but then I started to really like it. It’s definitely drier than traditional pasta salad but I think that’s fine!
Thursday, June 06, 2019, 08:06 PM
We made simple, easy, ground-beef tacos. We used 90/10 lean ground beef with a sautéed onion and a packet of taco seasoning. Served with fresh avocado, sour-cream, and cheese
Tuesday, June 04, 2019, 08:01 PM
I made fajitas. Meredith had planned to marinate the chicken but didn’t have time so I just cut it into thin strips, added oil, and seasoned it. I used a mix of Montreal Chicken Seasoning, Badia Adobo Powder, and Roasted Garlic Powder. I sautéed it with the cast iron the set it aside.
I did the veggies (1 onion, 2 red peppers, 1 jalapeño) with roughly the same seasonings.
We were going to make guacamole but the avocados went bad so we just used Wholly Guacamole. Also had sour cream.
Finally, we used Trader Joe’s “homemade” Tortillas. (I quartered mine)
Sunday, June 02, 2019, 01:24 PM
We had more leftover pulled pork but we tried to smoke it with a small smoker1 Meredith bought me last year. As you can see in the video below, we filled the bag with smoke and then let it sit. We actually did it twice since the smoke seemed to dissolve. Well, that was a bit too much! I thought it tasted a bit too smokey. Almost like I just puffed a cigar. But we can play with that. And play with how much wood to burn and how to smoke it. But it was smokey!
See below for a note on our smoked drinks. I think we need to better figure out how to get he smoke flavor without the ash flavor too! Or just how to better use it.
Meredith also made more coleslaw but this time using Duke's Recipe (LOCAL). We halved it and basically just eye-balled the mayo (and used Hellman's). I think she followed the amounts on the rest except added some green onion and just used red cabbage. I liked it!
We also tried to smoke drinks. The first night, we put bourbon into a mason jar, filled it with smoke, and shook it. We thought that would quickly absorb the flavors. It didn't.
The next night, we tried to make a smoked Manhattan. We filled a cup with smoke and let it sit then filled another with the drink, topped and covered with smoke, and let that sit. When combined it was too smokey. We tossed it.