Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 187
Saturday, March 11, 2017, 07:00 PM
Part two of our Mad Science Party entry was an Orange Cornmeal Cake 1 (That is the local copy since the original is behind a login-wall). It was a cool idea but we struggled a bit. You have to make a carmel of sorts and we burned it the first time and gave it another shot. I think the second time was a bit better but, as you can see below, it got pretty burned looking in the oven. It tasted a bit burned but not too bad. I think we did it for about 10-20 minutes too long.
We used Blood oranges for the topping which was pretty...in theory and before cooking it. I think we would try it again but cook it for less time and maybe a bit lower (could be due to convention?)
It did taste pretty good. Not very sweet but still very good.
U: guest, P: name of my Boston Terrier ↩
Saturday, March 11, 2017, 02:47 PM
Left: Kangaroo (not sure why it was so white at the lines), Right: Beef
This was part one of what we made for a Mad Science Party. I made green chile kangaroo jerky. Yes, kangaroo! We had bought frozen kangaroo at the supermarket a while ago and used it for this.
I made green chile flavor with:
I did it in the food processor (better for not a lot of liquids). The only problem was that I aimed for about 2300 mg of sodium from the salt, but forgot about salt in the chile.
It started off very wet but oddly seemed to dry faster. I think the wetter the start, the dryer the finish. And in less time. (5 hours @ 160°F)
This came out pretty good. A bit salty and had some kick from the chile. A bit gamey but that is to be expected (I'm told).
I think I would try green chile like this again. Maybe also paint some on later.
We use our cilantro-chile dip on everything so why not also in jerky? I was a bit hesitant because it has some oil, but I have it a shot. All I did 5 Tbsp of the green chile dip and 3/4 tsp salt. It was about as easy as it can get.
It needed more time than the green chile (6.5 hours @ 160°F). It came out pretty good. Tasted strongly of a dip. Maybe a bit too much so next time I would use less so you also taste the beef. But easy!
Wednesday, March 08, 2017, 09:43 PM
(2018-09-05: My Recipe Book Version)
I prepped ahead last night an Enchilada Casserole / Lasagna. Did the same basic idea of 2016-10-12. I sautéed up some onions and mini-bell peppers. I used a lot of seasonings such as garlic powder, onion powder, cumin, salt, pepper, etc. I then did something new: I added some Laughing Cow. I added a ton of Santa Fe Ole red sauce.
I also steamed 4 (small) chicken breast after putting some salt on them and then shredded them in the mixer.
But, I was assembling the casserole and was thinking it was rather thin. That's when I noticed I completely forgot the chicken! I never mixed it with the onions, etc. So I just topped the middle layer with the chicken and more red sauce and then mixed the rest of the chicken in with the other half.
It was pretty good and worked well as a prepped ahead meal. I did bake it for about 25 minutes at 350°F.
Tuesday, March 07, 2017, 09:36 PM
I made salsa chicken salad as Meredith and I had done a bunch during Whole30. Meredith was kind of tired of it, but I liked it and she was out of town.
I baked a thinned piece of chicken, covered with Salsa, for about 23 minutes at 375°F. I then sliced it up and made a dressing like Meredith had done on 2017-02-09 (now Recipe Book). I think I used too much mayo but it was fine otherwise.
I also topped it with an egg and some chopped peppers. Again, too much mayo but I really liked it otherwise!
Monday, March 06, 2017, 07:50 PM
I made Broccoli Beef except without broccoli and without beef. I had a bag of brussel sprouts I needed to use up and some tofu (Trader Joes Super Firm) we bought last week but didn't get to eat.
I followed the recipe except used rice-wine vinegar instead of just rice-wine. I also briefly marinated to cubed tofu but without the corn starch (no need to velvet the brussel sprouts).
I quartered the brussel sprouts and super-hot stir-fried them. Then I separated sautéed the tofu and added it together. I had a bit too much sauce so it came out salty but otherwise really good. Lots of flavor from the brussel sprouts with high heat.
Friday, March 03, 2017, 08:53 PM
I had planned to make French Onion Soup a few days ago but didn't get to it until now. I caramelized onions a the night before I was supposed to make it but they ended up sitting in the fridge for a bit.
I heated them up but decided not to do the flour. I did however save the liquid from the 72-hour brisket. I used this as my beef broth, though it was less. The rest was chicken broth plus the wine.
And I let it simmer for about an hour and a half since the chicken was going.
On the chicken, I followed 2016-06-28 and did the chicken with a bit of butter, garlic, salt, pepper, roasted garlic powder, and Mural of Flavor. I let that sous-vide for 90ish minutes (probably more). I finally seared it on the pan for about 60 seconds per side.
I then made a bit of a pan-sauce from the liquid in the sous-vide bags. I liked the chicken a lot. A nice amount of flavor and (obviously) not overcooked.
The soup was fine. I thought it was maybe a bit too salty but that is pretty typical of soups.
Thursday, March 02, 2017, 10:13 PM
I needed something quick and we had a lot of brussel sprouts. I quartered them and stir fried them really hot until they were mostly cooked. I then added chicken sausage and finally Delallo Vodka Sauce (as we use for vodka sauce)
There wasn't much to it. It was certainly not the most amazing meal in the world but it was filling and, while heavy, wasn't too unhealthy.
Tuesday, February 28, 2017, 10:03 PM
The main part of this meal was Frijoles a la charra. Meredith followed the recipe except we pressure cooked the beans. Actually, we had to do it twice since we didn't get them cooked enough the first time.
Also, we had leftovers from different meals: