Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 183
KitchenKatalog: Blog 183
Monday, April 17, 2017, 08:54 PM
I made jerk tofu. I used the same recipe I have been using for a while and marinated tofu cubes (after super pressing them) over night. I made skewers with jalapeño, onion, and bell peppers.
Skewering them was really hard since the larger skewers were big. I did try the smaller ones since I needed two more and they weren't much better.
I grilled them for about 15 minutes turning and adding extra marinade every once in a while.
They came out good, but very spicy. I think I like with chicken more, but I would still consider doing this again. It's nice to have some vegetarian meals too.
Sunday, April 16, 2017, 08:12 PM
There isn't much to this meal. We grilled some green chile chicken sausage, some Hawaiian hot dog buns with havarti. I also grilled some asparagus in the pan that goes on the grill. I just used some smoked salt
Sunday, April 16, 2017, 08:12 PM
Meredith made the usual fattoush but added half a thing of Costco rotisserie chicken. This way, it is the main course on 4 lunches.
It was good as usual. She really likes this recipe and this is a good way to extend it to a meal
Saturday, April 15, 2017, 04:48 PM
We were bringing a side dish to a friends house and decided to make sriracha mac and cheese with cauliflower. Meredith had made this in the past with all cauliflower, but we decided to do a mix of shells and cauliflower.
We followed Shutterbean (local1) except used less pasta (about 1/2 lbs) and a whole steamed head of cauliflower. We followed the recipe pretty closely except we skipped with green onion. And we used sliced havarti but used about the same amount by weight (maybe a bit more...)
It came out really good! Very indulgent but it had cauliflower so of course it was healthy! In all seriousness, it was good but not the kind of thing we would make very often.
U: guest P: name of my boston terrier ↩
Friday, April 14, 2017, 09:20 PM
Meredith made us grilled cheese for dinner. She used Trader Joes multi grain bread. We used a mix of cheese including cheddar and some others (but it was a little while ago). There really wasn't anything too notable, but it was good!
She also used some leftover harissa marinade. That added a nice spice and flavor.
Wednesday, April 12, 2017, 03:09 PM
I made Turkey Taco Skillets but with a lot more bulk and a lot more veggies. I essentially went heavy on all the spices and used them all in the final thing. Besides the fact that I used ~1.6 lbs of turkey, I also used a lot of veggies to bulk it up:
I also went heavy on the cheese since the bag has 8 servings and it was clear I was going to get 6 out of this meal!
I did it in the dutch oven instead of the regular cast iron pan which made life a lot easier! I didn't have everything overflowing on me, though I do think some of the veggies steamed as much as they sautéed from the volume. Oh well! It was really good.
Sunday, April 09, 2017, 07:35 PM
I did something of a project meal for dinner! I made a whole grilled chicken!
I followed the Serious Eats recipe (Local1) but with a 6.31 lbs chicken (Free range, organic, and on sale!). I watched some videos on how to spatchcocked it which was surprisingly easy!
I liberally spread on olive oil and seasoned it with lots of salt and pepper. Nothing else!.
I tried to also use the smoker boxes. I didn't put them under the grate since I knew I would have to flip it out later, but it should have worked. Maybe I soaked the pecan wood chips too long, or maybe they needed more heat, but I never saw it smoke and I certainly didn't taste it. I will read up on using these boxes later.
You're supposed to cook it on indirect heat for most of the time and then flip it onto the skin and cook on direct heat for the rest. However, it says at the bottom:
Butterfly your chicken, season it well, start it skin-side-up on the cooler side of a two-zone indirect fire, cook it to within 25 to 35°F of your final serving temperature, flip it skin-side-down over the hotter side of the grill, and cook until crisp and cooked through. Rest, carve, and serve.
Well, two things went wrong here. First, in the actual recipe says to go to 110°F. I was aiming for 140°Fish due to the first instruction.
Well, when I checked on it the first time, it was about 110°F but I didn't realize that was done so I let it go longer. When I check again, it was easily >160°F. Oops! I flipped it to the hot side, reduced the heat, and just did it for 10 minutes.
Actually, being that it was with the skin and bone, it was perfectly fine cooked! Juicy and fairly flavorful. There wasn't much flavor other than chicken, but that is fine for not having brined it or even really seasoned it. However, I didn't taste a single bit of smoke.
The skin was really good. Great crisp and good bite.
I think next time I would be more adventurous with the seasonings. And maybe do some reading on those smoker boxes to get more flavor. And be more careful with the temperatures (though again, it was fine)
Also, I boiled the giblets for 15 minutes and gave them to the dogs.
Finally, Meredith made her usual Spring Peas and Prosciutto which was really good, as usual!
U: guest, P: name of my Boston Terrier ↩
Sunday, April 09, 2017, 03:57 PM
I was preparing some foods for lunches and meals later and made Koeftas again except this time I meant to do it!
I basically took the union of koftas and keftas and used about 1.5 lbs of 93% lean turkey.
I formed them on the pan which made things a lot easier. I grilled them for about 6-7 minutes per side. I also made another batch of "Cava/Greek Style" harissa, but used just a 1/3 cup of crushed red pepper.
I liked it a lot again. A bit strange as some of the cinnamon flavors came through, but certainly not bad.
