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 > 179
KitchenKatalog: Blog 179
Wednesday, July 05, 2017, 10:24 PM
The wings went over really well last night but we didn't have enough so we decided to go all out and make 5 pounds tonight! I followed the same way as before.
SO we had chicken wings plus a small cheese and charcuterie plate. The charcuterie was from a local deli. We had
We also had some cheese such as cheddar, queso fresco (leftover), and feta. We also had pineapple and strawberries.
It was pretty good but a lot of food. (we had tons of leftovers)
Tuesday, July 04, 2017, 08:08 AM
We had our friends Sam and Ron visiting and made a nice meal for July 4th. The main meal was grilled wings, hot dogs, and vegan ceviche.
I made the wings similar to 2017-05-28. I grilled them over medium-low to medium for about 10 minutes, flipped them and then did another 10. I then sauced them and turned the grill to high. I put them back on the grill for 3 minutes to crisp up and cook in some of the sauce. The sauce was just butter and Frank's Red Hot.
They came out really good, though probably could have used more sauce. I liked that they were all just drumbettes too! We only ended up with about three wings/person so we should have bought more.
The hotdogs were "frankfurters" from Boars Head. They were pretty decent. I am not sure if the difference in flavor was Boars Head brand or frankfurter vs hot dog.
Ron made vegan ceviche from our regular recipe. It was good with some chips.
We also had some grilled zucchini.
I made dry ice ice cream as we did before with Sam & Ron. I followed those same tips. The only note is that you use the beater blade.
As requested, I again did the Rich Chocolate Ice cream and Meredith found a Brown Butter Ice cream recipe we used. We followed both recipes very closely. The only note is we also did an ice bath to cool the brown butter batter since it was pretty warm from the vitamix.
Knowing to go slower, I managed to make the ice cream without any mess though there was still a big super-frozen clump on the bottom.
It was pretty good that night but way too rich. I really need to figure out how to get some air mixed in with it since it is so dense and rich. And, the next day with leftovers, it was super solid from the freezer. Probably again, because there was no air.
We found the chocolate to be easier to handle the richness better than the brown butter. I would like to do it again once I figure out how to better manage it or with a real ice cream maker.
Sunday, July 02, 2017, 08:45 AM
Meredith and I made breakfast for our visiting friends. There was nothing too special. I made hash browns/homefries with some russet potatoes. I decided to peel them first which I think was a good idea. They had more uniform flavor, though I did have trouble browning them (not sure if that is because I peeled them). I also made scrambled eggs with a little but of half and half to fluff them up.
Meredith made a breakfast caprese. It had:
It was really good. And came out really pretty (pictured below)
Monday, June 26, 2017, 08:00 PM
Nothing really special here. We bought some chicken sausages at Costco that were smoked mozzarella, artichoke and garlic. I sautéed them on the cast iron pan (they are already cooked).
Meredith made her typical Broccolini with Tahini Sauce and crushed red pepper. Delicious (and easy) as always.
We also had some pre-made focaccia bread we bought at Costco.
Friday, June 23, 2017, 07:00 PM
We made a nice, big, meal for Meredith's family. We made Grilled Spatchcocked chicken. We started with a rather large chicken since there were a lot of us. We seasoned it with salt, Mural of Flavor, and Fox Point.
The chicken came out pretty good. Really juicy as usual and not too hard. I will say, some of the breast meat wasn't super flavorful; probably because the chicken was so big that it didn't permeate a ton. I do want to try brining it sometime.
Meredith made Elote Salad. She was inspired by Inspiralized (local) to (a) add zucchini and (b) make it as a salad rather than on the cob. But, she really followed Serious Eats (local1)
She followed the basic recipe but:
This came out really good. A bit spicy but it was a fun way to make it. And by using some zucchini (we used two) it bulked it up and made it healthier.
The whole meal was pretty good. And a lot of leftovers!
U: guest, P: name of my Boston Terrier, all lower case ↩
Wednesday, June 21, 2017, 09:07 PM
I used some of our leftovers from camping. I made glazed mushrooms with BBQ sauce with the leftover bacon and then simply grilled the rest of the cheddarwrust. Also had some lite caesar salad.
Monday, June 19, 2017, 07:00 PM
I made the enchilada casserole / lasagna kind of like I did before (A,B,C). The only difference was that this time I used zucchini and yellow squash instead of peppers. I sautéed 1.5 onions and then added the squash. I added two packets of frozen green chile and seasoned with salt, pepper, onion powder, and garlic powder.
Meanwhile I steamed the chicken until it was cooked enough then shredded it and mixed it with the veggies. I used a lot of red sauce until it was well combined.
I made the layers as corn tortilla, veggie+chicken mixture, some green chile, then cheese. I also discovered that I should cut the tortillas in half since it makes it fit better.
Sunday, June 18, 2017, 10:17 AM
Whereas yesterday was our first meal in the camper but wasn't really cooking, for breakfast we actually cooked a meal.
First, I took the leftover potatoes from yesterday and tried to sauté them in a pan to crisp them and hopefully bring out some flavor. It was not super successful but it was ever-so-slightly better than last night.
We made an egg scramble by sautéing some finely-diced onions with adobo powder, then adding tomatoes and finally, the eggs. It was actually pretty flavorful; especially since it was pretty easy.
Since our camper has a real oven that can run on propane1 (we were dry camping), we were able to bake the bacon. We did it at 350°F for about 20 minutes.
The hardest thing was juggling having just one pan, very little spaces (especially that can handle a hot pan), and not having brought oven mitts. (Plus we only had a few spatulas). It was kind of a fun challenge!
Most newer campers/RVs have a convection oven/microwave. Saves space but requires electricity to run. Our oven runs entirely on propane. ↩