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Home > 204
KitchenKatalog: Blog 204
Tuesday, August 09, 2016, 08:37 PM
This was a really easy and quick meal. We grilled shishitos for about 4-6 minutes on each side. I took the time to skewer them and that seemed to work really well. Some were hard to flip, but it felt like it was easier than the grill basket on 2016-07-24. I would do it that way again for sure.
I also wrapped some leftover brisket in aluminum foil and grilled it on the top rack of the grill.
Sunday, August 07, 2016, 09:00 PM
I made brisket using the Serious Eats Recipe (Local 1) originally in the Food Lab post (a copy also linked on the local page). The gist of it is that you do a combined method where you sous-vide for a while (24-72 hours depending on temperature) and then finish in the oven, grill, or smoker. Unlike the chicken we've done in the past where it just touched the grill, this is supposed to be like 3 hours under smoke. The recipe also includes a way to do it with liquid smoke and in the oven.
I started with the smallest piece of brisket Costco had at about 2.6 pounds. It also had a nice amount of fat but less than I've read about before. (you can see the fat on the sliced finished version).
I opted for the oven since I was running around all day and didn't want to deal with it too much. I did the sous-vide at 155 for about 25 hours (covered and insulated well. Hooked it to the Kill-a-Watt and read less than 3 kWh for then entire thing). I then ice-bathed it so I could put it in the fridge. I then cooked it for 2 hours or so in the oven.
The top photo is it being sliced after all of the cooking. It felt dry and was slightly but it was also kind of the texture you expect out of brisket. I would consider doing it with the lower temp next time. Flavor wise, it was pretty good but not very smokey (even with the liquid smoke). I certainly liked it but it wasn't super amazing. I would keep playing with this method and recipe since I like the ease of sous-vide over all day on the smoker.
I also wish it made more. You can see in some of the photos the amount of liquid that came right off the meat and in the bag in some photos. I was planning on cooking it down but ended up not doing it (or at least not yet). The final thing was 1.57 pounds (about 1 pound of liquid lost!)
Still, I was pretty happy with it (after cutting off the fat). It may not have been the most amazing, but it was a good first attempt. I will try with a bigger piece next time too. This was relatively small.
U: guest, P: name of my dog, lower case ↩
Saturday, August 06, 2016, 08:49 PM
Pretty simple meal but it worked well since we didn't want to spend a ton of time. We grilled 4 different types of sausage (listed below) with some broccolini (tossed with olive oil, salt, pepper, garlic powder, and crushed red pepper), and some Chinese eggplant (just salt and pepper)
The sausages were all from Whole Foods. Roughly in order of our favorite
We just grilled it all on medium and kind of winged it. I am sure I overcooked it a bit but they are fatty enough that it was fine. The broccolini was pretty good. Maybe a bit overcooked.
Thursday, August 04, 2016, 10:00 AM
We had friends over but also wanted to make a quick and easy meal. We also wanted to do something that could either be grilled or done inside. I really wanted to grill it but it was raining just too hard.
We baked an eggplant and two zucchinis in the oven at about 400 for 2-30 minutes. I did the cheese (marinated for a while in Frank's Red Hot) on the cast iron on the stove. (a bit too long on one side).
Meredith made Spring Peas as before with mint and prosciutto. It was good and made for a nice compliment to everything else.
Wednesday, August 03, 2016, 08:43 PM
We made the same BLT wraps as we've done before. We followed the recipe pretty closely except that I grilled and cut the corn earlier in the week.
I actually kind of just eyeballed all of the spices. I also decided to interpret "chili" powder as "chile" powder and used a direct dried-chile powder. Of course, I decided to try to use Ghost Pepper flakes. Even opening in the bag and putting them in the grinder made me nearly choke to death from coughing and sneezing. So I went very light on it. Between the little bit of Ghost Pepper and the (extra) smoked paprika, it had a kick. Oh, and we also put some Franks Red Hot in there.
Monday, August 01, 2016, 12:00 AM
This was a quick meal we prepped mostly ahead of time. I marinated tofu in Soyaki and grilled it last night when I cooked everything else. Meredith made caprese salad with the rest of the buratta.
Pretty easy and quick meal.
Sunday, July 31, 2016, 09:59 PM
We made jerk chicken tacos. Actually, we made about 4+ pounds of chicken froze 4 servings.
We used the same recipe as last time with about the same changes. Except this time we went heavy on the peppers. We used 8 peppers and only took out the seeds of some. It was HOT!
I marinated all of it for about 2 hours (there was more than enough sauce for all of the chicken). Then I grilled it on medium / medium-high. Actually, I ran out of propane right around the time I put it on, so I had to pull it off, change the tank, pre-heat, and then I grilled it. I was actually pretty sure I over-cooked it based on the temperatures, but it was super moist. I guess the marinate/brine did the trick!
The chicken was really good. I am very happy with the recipe and the results.
I also made grilled artichokes mostly following this Simply Recipes] (Local 1) version. They were smaller ones so we made a bunch. I also did not do anything wit the stems. But I basically followed it otherwise. They were pretty good. I probably didn't get too much "meat" off the them and I barely used the dipping sauce (leftover tzatziki) but I liked the flavor.
This was also just an intense meal since, besides grilling extra chicken, I grilled food for other meals this week. But it was worth it and I was really happy with it.
We had frozen a good bit of the chicken. We reheated it in a pan with a little of water to keep it from drying out. It worked out pretty well. Maybe a bit more dry and chewy than when fresh, but still pretty good (and spicy). Also it was super easy to make and cook. If we have mango around, it is a great quick meal.
U: guest, P: name of my dog, all lower case ↩
Friday, July 29, 2016, 12:00 AM
A Meredith meal! Not really much food since we had snacked earlier in the day.
We had:
I don't really remember what else. It was a little bit ago.