The biggest dish for me this month was the pit beef, which I’d been wanting to make for at least two years now. I finally went ahead and smoked it according to Meathead’s recipe (along with his recipe for Tiger Sauce - a type of horseradish). I was afraid after waiting for so long I’d have hyped it up too much in my head, but it turned out to be my new favorite way to eat roast beef.
Sometimes you only think you don’t like a dish because you simply don’t like the way it’s been prepared for you in the past. This has happened to me with a LOT of foods. Most recently I realized had written off oatmeal simply because my tastes didn’t match that of the others around me. From childhood to adulthood I’d only been given instant oatmeal if I’d asked to taste oatmeal. It has a place in people’s lives, but like most instant foods, the instant version is a pale imitation of the real thing. Then, when I got married my wife ate steel cut oats. I tried them, but again didn’t like them. It wasn’t until Red Hat Summit this year when I ended up trying them again because I wasn’t really feeling the other breakfast options. And it turned out that I could indeed enjoy oatmeal. It’s just that I liked it more al dente than my wife. Armed with the knowledge that oatmeal didn’t have to be mushy, I set about figuring out the right water to oats ratios to get it to the consistency I preferred. Now, at least once a week I have oatmeal with some fruit and, if we have some in the house, nuts. In the photo above I have some brown suger, but I’ve stopped adding that. With the sugars in the fruit, it’s not necessary. I do add a little vanilla extract and, if the flavors make sense, some cinnamon or cardamom.
I didn’t cook many new dishes in May, although I did have some encores of dishes that the family enjoyed. Since there are too few dishes to group them by theme, I’ll just go chronologically this month.
Ever since getting America’s Test Kitchen’s book on Mexican dishes, I’d made some great enchiladas a few times. Both their beef and ground beef enchiladas bring some great flavors to the table. The former is a bit more flavorful, but it also takes longer. So I wanted to see how the casserole version would come out. Overall, it’s very similar in flavor and tastes very good. Where it excels is as a party or potluck food. In the same dish that only makes about 12 conventional enchiladas, you can feed a lot more people because individual squares can be cut to any size. Also, like a lasagna, it has layers so there’s more to eat for a given amount of space on the dish.
April was a month for getting a little more ambitious as well as trying variations on dishes I’d made before. Among the variations I would count the tilefish, grilled chicken thighs, and bratwust hot tub. The tilefish was just a variation on the Raichlen grilled fish recipe I’d tried before with blackfish. This time I removed the scales to ensure the flavoring on the outside of the fish wouldn’t be wasted. It still wasn’t quite what I wanted, but I think grilled fish like this one is a great candidate for an after-grill marinade. I’ll try that next time. The grilled chicken thighs were a variation on the gochujang paste recipe from America’s Test Kitchen. I liked the mustard-tarragon paste, but Danielle was pretty blase about it. Finally, the bratwurst hot tub was the third such variation on braising bratwurst on the grill. It was fine, but I prefer Meathead and America’s Test Kitchen’s versions to Raichlen’s, which was the one I did here.
March was a bad time to have gluten allergies in my house. I did a lot of baking and most of it turned out great. The bake-sale muffins (used blueberries) in particular were a huge hit. I never knew blueberry muffins could taste so good. I’m kind of mad at every place I’ve ever eaten them before for making me think they couldn’t taste all that great. On the flip side, I was not a fan of the banana-poppy seed muffins. I think for now I’ll stick to banana bread and banana snack cake when I need to get rid of some ripe bananas. The lemon-buttermilk pound cake fell somewhere in the middle. It was good, but I find the loaf lemon pound cake I make to be easier and taste just as good. Then again, I have some mods I need to make to this recipe next time around to maybe get a better consistency.
February is when I started really getting confident about my bread-making skills. Most of it was great although I didn’t like either of the two buttermilk biscuit recipes I made in February. By contrast the Amish Cinnamon Bread (ATK’s version of Amish Friendship bread) and Brown Butter-Cardamom Banana breads were SO GOOD. Both have been made again in the few months since. Everyone who was here to celebrate a birthday party couldn’t get enough of the Amish bread. The North Carolina cheese biscuits were another of those recipes where Danielle was skeptical when I told her what I was making, but ended up really liking them. The pork posole was good, but flavor-wise reminded me a lot of the chili from the same ATK book. The Vermouth cracked potatoes from Milk Street were certainly a different flavor than I’m used to for potatoes, but I wasn’t dying to make it again. By contrast I loved the stuffed chicken. It had a pesto I finally loved (no pine nuts and lots of basil) and great flavor. It was my mom’s favorite dish for the weekend she was visiting. The skillet turkey burgers were also great. The panade made it the best turkey burgers I’d ever had even though I would still prefer a beef burger if given a choice. Finally, the thai chicken soup was good and spicy.
Macadamia nut, White Chocolate, and Cranberry Cookies
In January I made a lot less new things than in previous months, but I did prove that even in sub-freezing temperatures I still BBQ and Smoke. My least favorite were the macadamia nut, white chocolate, and cranberry cookies. I’ve liked white chocolate and macadamia nut cookies in the past, but this was my first time adding cranberries. But it was the macadamia nuts I wasn’t a fan of this time. I’m not sure why, I just didn’t liek the taste. The fattoush was a neat taste for a new salad and I learned how easy it is to make your own pita chips! The glazed ribs were OK, but I didn’t fill the water pan in the Weber Smokey Mountain and I think that led to a more smokey/burnt taste as the glaze dripped off and into the empty water pan. The Big Butts Pork Steak was pretty awesome, though. The recipe also contained my favorite home-made BBQ sauce. I definitely look forward to revisiting that recipe!
Bourbon Burger with Caramelized Onions and Horseradish sauce
chopped winter salad with butternut squash
Egg and Sausage McMuffin
English Muffins
English Muffins
Ground Beef Enchladas
Ladybird Johnson’s Barbecue Sauce
roti canai
Brussels Sprouts with Lemon
Thai-Style Pork Burgers
It’s hard to say which dish was the best one, because lots of them came out great. But it’s pretty easy to say which was the worst - the roti canai came out very much unlike what I was trying to replicate despite following a recipe that went along with a youtube video. Second worst were the English muffins, but they were WAY better than the roti was. They just came out more dense than I was hoping for and they didn’t quite have the nooks and crannies they were supposed to. This was a relatively fast recipe from my Cook it in Cast Iron book. I’ve got another in Bread Illustrated that has a longer rise overnight in the fridge so maybe that one will come out better. Lady Bird Johnson’s BBQ sauce came from Legends of Texas Barbecue, a part of a Humble Cookbook bundle. I took it with me to my mom’s house for Christmas. It was the first time I’d ever made it, but I thought it came out really well - it got lots of kudos. The ground beef enchiladas were a great approximation of the beef enchiladas which normally take twice as long to cook. The Egg and sausage McMuffin came from learning how to make the egg cook the right way by reading about it on Serious Eats. It was pretty good, but I was wishing I had some Canadian bacon instead so it could be more like the real thing. The Brussels sprouts with lemon was a dish I made to try something different with the veggie and it turned out great. It was a very simple recipe that I was able to memorize and so I also made it during Christmas at my folks’ and people really liked it - even those who professed not to like Brussels sprouts. The chopper winter salad with butternut squash came from Dinner Illustrated and it was a very fun, new type of salad that I’d never eaten before. Danielle has made roasted butternut squash before, but we usually consume it via soup. Finally, the two burgers. Of the two, the Bourbon burger was the more universal hit. Danielle was really impressed with my caramelized onions (given my newbie status on making them) and the horseradish sauce was pretty good, too. While I liked the Thai-style pork burgers, Danielle wasn’t quite into the taste of Asian-style pork in a burger. That said, I also cooked them in the carbon steel pan to try and get more use out of it, but it was just a little smaller than the 12 inch pan the recipe called for and so the pan was a bit crowded and I think that deterred some Maillard reaction from happening.
While I was swimming last week I came to the realization that my daily snack between lunch and dinner hits pretty much all the food groups. I usually have some afternoon tea with milk (dairy - check!), a couple servings of whatever fruit we happen to have at the house (fruit/veggie - check!), and peanut-butter filled pretzels (carbs, protein, and fats/salts - check, check check!)
The biggest success of the new dishes in Nov 2018 was the grilled chicken fajitas. We already had a recipe we often used for grilled chicken fajitas, but I wanted to stretch out and used the recipe from America’s Test Kitchen Mexican Recipes book. The biggest disappointment was the Georgian Chicken Soup (Chikhirtma). It was almost universally reviled in the house. I thought ti was fine, but everyone else hated it. The Milk Street Barbecue Rub No. 2 gives poultry a taste similar to satay, so it works quite well with peanut sauce. The mushroom pork omelet was promising, but I added way too many mushrooms because they called for mushrooms by weight and I used dried mushrooms rather than regular, hydrated mushrooms. Everyone liked the chicken tonkatsu, but only I liked the tonkatsu sauce. Finally, the donuts were a bummer, but I think that’s because it didn’t rise as much as it was supposed to, leaving it a bit dense.
