Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 68
KitchenKatalog: Blog 68
Friday, March 19, 2021, 07:00 PM
Meredith made Frijoles a la Charra [Homesick Texan] with Jalapeño Pinto Beans [Homesick Texan]. She actually made a lot of the Frijoles stuff a while ago but she had overcooked the beans so froze it and used it this time. She followed the bean recipe just going by taste to know when they were done.
They were super delicious as always!
Friday, March 19, 2021, 05:35 PM
I prepped Sous Vide Pulled Pork with our normal changes, though I forgot the coriander in the crust.
I put liquid smoke in one bag but not the other (forgot). I did the oven for 2 hours to finish it since I didn't feel like baby sitting the grill.
One thing I did differently (and added to the recipe) was to let it cool before distributing into bags. Way easier since I didn't have fat getting into the sealer and making the seal less good. Tip: Put the whole bowl on the scale, zero it, and measure out with negative weights into bags.
It started as 14.54 lbs and I made 7.77 lbs (though I also had some nibbles along the way before it was weighed)
Wednesday, March 17, 2021, 08:01 PM
I made corned beef for St. Patty's Day. It was pre-brined brisket from the grocery store. I rinsed away the brine and dried it with towel. I then sous-vide cooked it for about 10 hours at 180°F.
When it was done, I was able to slice/scrape off a lot of the fat. I cut against the grain and then seared each slice to crisp them up a bit.
It wasn't the most amazing corned beef but still pretty good. Salty as you would expect. Even Caroline liked it (with yellow mustard)
Tuesday, March 16, 2021, 05:51 PM
Spicy Salmon Black Bean Salad [The Kitchn]
Saturday, March 13, 2021, 07:01 PM
I made the Halal Cart Chicken from Serious Eats (LOCAL)
I didn't make too many changes. Notably for the chicken marinade, I used half extra virgin olive oil and half canola for “light olive oil”. I had read somewhere that it can make a big mess so I grilled it even though I still needed to clean the pans. I wish I had better char lines but this wasn't really bad. I also used about 1.5 lbs of chicken.
For the rice, I doubled the cumin and used 3 cups of water/broth. I also gave it a few extra minutes. Both changes to account for the altitude.
I didn't make any changes for the sauce but I wish I had. While the chicken was very good and flavorful, the sauce was way too sweet. It needed way less sugar. And maybe some other spices. I would definitely branch out and see what my other options are in the future.
Otherwise, it was pretty good. Lots of flavor and good all together.
For serving, we did it on spring greens with tortillas. Also, I had read the label as "harissa sauce", not "harissa salsa". That wasn't great on it.
Tuesday, March 09, 2021, 07:10 PM
I made Rotisserie Chicken Pot Pie (Light) (the "less healthy version" with butter) and then topped it tater tots a la hot dish. I cooked it all at 400°F for about 25 minutes. The tots needed more! They were way less good than when on hot dish. I wonder if the chicken pot pie would have done okay being cooked longer? Probably.
Otherwise, it was pretty good. I used some fancy carrots that were a bit too earthy. I also added celery to use some of that up!
Monday, March 08, 2021, 09:56 PM
Lamb and pistachio patties with sumac yogurt sauce [Ottolenghi Simple] with our usual changes. I’m glad I added the salt amount to the ingredients as I almost forgot it
Sunday, March 07, 2021, 06:50 PM
Meredith made the basic idea of Chicken and Sausage Gumbo including the dry-roux which she did last Sunday. That actually made things a good bit easier since that was done and out of the way! It made it way less hectic and more approachable.
It took about 90 minutes to make.
Notes:
We also used the mixer to shred the chicken. It required a higher speed than usual; probably because thighs are fattier so they slipped around more. Still, this was way easier than shredding by hand.
Overall, it was very good. I think I liked it even more than last time!
