Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 253
Friday, October 17, 2014, 09:20 PM
Meredith and I made shrimp tacos with lots of accouterments:
We got unpeeled shrimp so we had to manually peel and devein it. Honestly, it wasn't too bad but I do not think I would do it again for small ones. It just took too much time and effort. if we buy bigger shrimp, then it would be fine and worth it. Meredith sautéd them with some seasonings including cumin, chipotle powder, lime and salt.
I used the recipe from Serious Eats (_local link_) as a guide. I made a few changes including
It was pretty good. I would use this recipe again. I liked what they said about the [temperature] heat of the liquids that then get cooled. The only thing is that maybe it was too wet. Oh well. We did let it sit for about 2 hours. And it was even better the next day.
**Curtido [Mexican Cabbage Slaw] ** (From Serious Eats)
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I used the recipe from The Kitchn mostly. The biggest changes were that I used a mix of plum tomatoes and some (old) chopped cherry tomatoes. They were a bit wet (as was warned). I also just used the entire lime rather than half. Finally, I likely went heavy on the cilantro. And I used red onion. I may have forgotten the jalapeños. Not 100% sure.
It was pretty good. Not as good as I have had in some restaurants but I do not feel like it was way too far off. Maybe I should be more reserved with the cilantro next time.
Pico de Gallo (from The Kitchn)
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We also served it with spiralized Shoe String Jicama Fries (Original Post, Local Recipe).
Meredith made the seasonings and they came out wonderfully. I think the heat was set a bit higher, maybe 425 and that worked well. They were a bit spicy though which Meredith had said before. We will certainly do this again! Also, quartering the jicima was a good way to spiralize it. I also chopped up the pieces the remained.
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Original WP Post ID: 9030
Original WP Pub Date: 2014-10-17_212022
Friday, October 17, 2014, 09:15 AM
Very quick and simple lunch. I sautéed two (halved) chicken sausages and I made a double crisp egg. I cooked both with too high of a heat and they kind of burned. Still good though...
Original Wordpress ID and Date: 9022, 2014-10-17_091507
Thursday, October 16, 2014, 02:10 PM
Another day, another stir-fry. I threw a sauce together with the below ingredients and used it on green beans and (cooked) chicken sausage. It was pretty good though the green beans would have been better cut and the chicken sausage had so much flavor that it dominated the dish. Also, between not enough sauce and/or too much cornstarch, it didn't coat everything as well as I would have liked.
Also, I did the garlic and then discarded it but kept the oil. I do not know what I did wrong but it burned and cooked too quickly. I also cooked the sausage with two arbol chiles that I later discarded
Sauce:
Original Wordpress ID and Date: 9018, 2014-10-16_141045
Wednesday, October 15, 2014, 09:00 PM
Meredith and I made chili from the HomeSick Texan Recipe but with lots of changes for what we had around and what we wanted. The following is our list of changes to the base recipe:
With the following additions as well
Overall, it was pretty good. It was certainly cool making chili without any seasoning blend but it still lacked some of the flavors I really like in chili. I liked making my own (essentially) chili paste with real peppers as opposed to seasonings. The entire thing needed lots of salt too.
Still, it was a good starting point for more experimentation. And I expect the leftovers will be even better!
One Hour Chili (from The Homesick Texan)
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Original Wordpress ID and Date: 9010, 2014-10-15_210055
Friday, October 10, 2014, 09:00 PM
I am again experimenting with stir-fried. Meredith wanted a different sauce so I read a few recipes and attempted a hot-sweet-and sour sauce. I did it with brussel sprouts which worked ok. I think I should have steamed or blanched (or roasted) them a bit more before I made it so they could get more cooked. I also had some kale leaves (but not stems).
The sauce is as follows:
The sauce wasn't anything amazing either way. I will explore using vinegar some more. The meat was about 3/4 lbs of chicken. I also did some minced garlic and ginger
Original Wordpress ID and Date: 9007, 2014-10-10_210033
Thursday, October 09, 2014, 02:45 PM
I made a broccoli stir-fry with a thrown together sauce. The broccoli was what was left from the other day. Actually, it was a bit slimy and I probably shouldn't have used it but it was fine. The "beef" was seitan I mentioned a little bit ago.
The sauce was as follows:
Plus, I minced and sautéd
I added them with their oil to the sauce.
Honestly, it was fine. Nothing amazing or as good as some other stir-fried I have done but it was nice to experiment and try something new. I did_not_ like the beef as much as the chicken though. And I wish the broccoli was fresher
Original Wordpress ID and Date: 8996, 2014-10-09_144540
Wednesday, October 08, 2014, 08:45 PM
This was a quick and light meal. The fish was mahi mahi from Whole Foods in a coconut sauce. Not exactly sure what the sauce. But I used my regular seared salmon technique. The only thing is that the fish was still a bit frozen inside so it didn't fully cook at first. I ended up putting it in the oven with the broiler on for a bit longer.
I also sautéd some swiss-chard. Not much to say. I used the wok to make it easier. I first did the onion, then added the stems, and then the leaves. Topped it with a bit of salt and pepper
Original Wordpress ID and Date: 8992, 2014-10-08_204541
Tuesday, October 07, 2014, 08:40 PM
I again made the balsamic stir-fry like last time. I actually followed the exact recipe. I used chopped but fresh broccoli (from Costco), some bell peppers and a few odds and ends in the fridge.
I made two batches with a pound of broccoli in both. That was about the right amount. I would say 1-1.25 lbs of veggies per batch.
For meat, I used cut-up rotisserie chicken. It was good and flavorful, but I want to try velveting some meat and using that next time (assuming I do not use seitan or something)
We topped it with culantro (similar to cilantro) and I liked that on top. I will start including that as a garnish.
Original Wordpress ID and Date: 8988, 2014-10-07_204025