Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 181
KitchenKatalog: Blog 181
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!
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 grill chicken wings. Well, they were the full, uncut wings so it was both the "flats" and the drumbettes. 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:
Sunday, May 28, 2017, 10:55 AM
We make this a lot, though it has been a while.
We sautéed up some chopped bacon and then took it out and drained some (though not all of the fat). We then sautéed up some onions shallots1 in what was left and then added shredded brussel sprouts.
We then added a good bit of dijon mustard and deglazed with wine with needed (just once this time).
We then topped it with eggs.
I need to put this in my recipe book since it has become something of a regular dish.
We usually use onion but we went with shallots today. More aromatic! ↩
Thursday, May 25, 2017, 10:22 AM
I've been thinking about how I make kabobs and read something about doing it more like a sausage and more ground up.
I decided to make "koeftas" from koftas and keftas.
I started by putting the turkey in the freezer for about 40 minutes to help solidify it for the food processor
This time, I kind of winged it from the basic recipe. The biggest change was that I only had cilantro so no parsley (see also, the cava-style harissa below). I mixed everything but the turkey in the food processor. Once it was well ground, I added the turkey and ground it just enough to mix it all.
Well, it was super messy! It was really sticky and hard to form. I ended up putting the whole thing in the freezer for a while to re-solidify.
It grilled up nicely enough but was probably not worth all of the mess. Also, the texture was a bit chewy and springy. I think I would consider making all of the ingredients into a paste with the food processor but them mix it by hand (or really, I could use the mixer but that is way too much work).
I also made the regular Cava-Style harissa except I just used cilantro instead of parsley. It was pretty good after it rested for a bit as it always seems to need. I think it is better with parsley though.
I also grilled up some broccolini
Tuesday, May 23, 2017, 08:48 PM
Super simple meal: I grilled some chicken and added BBQ sauce on the first flip to let it caramelize. It worked pretty well though I think the sauce could have caramelized more. Meredith added a bit more BBQ sauce which helped.
But it was super simple!
I also made green beans on the grill (with the grill pan thing) with some Penzeys Sandwich Sprinkle.
Monday, May 22, 2017, 08:31 PM
We made a really simple but good meal. It was super simple, the only seasoning I used was a bit of smoked salt on the green onions. Otherwise, I just grilled the cheese directly without much seasoning. I probably should have added some salt to the sugar snap peas.
Meredith made her usual Romesco except without the bread.
Super simple but pretty good. The grilled onions were also surprisingly good.
