Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 180
KitchenKatalog: Blog 180
Sunday, June 11, 2017, 08:28 PM
I made sous vide brisket. I started it last week and did it for about 100 hours1. At point, I put it in an ice bath to cool and then cooked it in the oven for about 2 hours the next day. We ate some of it (not pictured) but then had it again for dinner and made two more lunches. I used about 1/2 of a tsp of liquid smoke per bag (3 bags total). I think it make it extra smokey (in a good way) but also gave it a bit of a dog-food smell. Past the smell, the flavor was all there!
As I noted in the footnote, I went too long, but I think it was fine. This meat was really flavorful (from Kellers), it was also a lot fattier. I am not sure if that is why it was so flavorful or if it was just better meat, or if the extra liquid smoked helped.
(Update: 2017-06-12: Some of the other pieces that were in a different bag had an overpowering liquid smoke smell that gave it a bit of a dog-food smell. It still tasted good, but the smell was a bit off-putting. Next time, I will be more careful about the amount of liquid smoke. Certainly more than the recipe directly calls for but not much more than that)
Meredith helped make the same as last time. She followed that same recipe again using cheddar cheese and jalapeños but this time doubling the salt and adding maldon salt on top
Meredith also made Broccolini with tahini sauce.
Oops! If you read the recipe, it says up to 72 hours. Oh well, it seemed to work ↩
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.
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!
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
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!
Sunday, June 04, 2017, 08:10 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.
Saturday, June 03, 2017, 10:36 AM
I made a pretty simple breakfast of soy chorizo hash. I used 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!
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!