Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 184
KitchenKatalog: Blog 184
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.
Sunday, April 09, 2017, 01:54 PM
This was a nice and simple lunch (and also one of the three times we grilled today). We simple got most of the gills out of a portabella mushroom cap and used that for pizza. We used some jarred tomato sauce leftovers, some part-skim cheese, and some salami (under the cheese). Meredith also used ricotta on one pizza and some fresh oregano on others.
This was pretty simple and good!
Thursday, April 06, 2017, 10:28 PM
I made grilled chicken with the harissa version of what we did before. I used leftover harissa from the weekend. I made it the night before and again tried to slice it thin. Folding it onto the skewer worked ok, but I think I want to try to just cube it next time.
Otherwise, it was pretty good. A bit spicy from the harissa.
We served it with arugula and in pita. I think this worked really well. The flavors worked well together.
Wednesday, April 05, 2017, 10:40 PM
Meredith and I made "Meredith Style" Chicken Marsala as we've done a few times before.
There really wasn't much to the meal. Meredith sautéed some onion, mushrooms and then asparagus then deglazed and simmered down marsala.
I did the chicken but I decided to cube it first to make it easier. As it was nearly finished, I deglazed with the marsala and then poured it into the main dish.
Easy and delicious as usual!
Monday, April 03, 2017, 09:13 PM
Super simple meal. Broccolini with the leftover tahini sauce from yesterday and some Jalapeño chicken sausage
Sunday, April 02, 2017, 09:38 PM
This was a super easy and simple meal. We bought large shrimp at Costco (shell on but deveined) and skewered and grilled it. I used some Old-Bay which gave it some flavor, though most was lost on the shell. I did it on high for 2 minutes on the one side and just one on the other.
Meredith made broccolini like our anniversary (the broccolini) and with tahini sauce like 2017-02-26. She used the recipe from that page but added a bit extra water, lemon, and salt to help thin it.
And was a bit of leftover feta.
It was really good and super easy! We would do it again.