We were a diverse group of friends. I'm Vietnamese and didn't grow up eating turkey or cooking it, and my friends were primarily Brazilians or didn't really know how to cook.
I was stressed to say the least and stayed up for days researching on how to cook the perfect turkey. Should I do a dry brine? Wet brine? Should I shove sticks of butter under the skin? That year, after days of research, I came up with the wet brine recipe. The turkey turned out to be the most juicy, flavorful turkey I have ever had.
Over the years, I got more confidence in making the turkey, so I decided to try out other methods. I tried the dry rub method, the butter method, but I've always came back to my signature turkey brine.
If you give this a try, I would love to hear your thoughts! Cheers and Happy Thanksgiving! xoxo, Wynn
HONEY HERB TURKEY BRINE
Ingrediens:
- 1 gallon of water
-6 sprigs of rosemary
- 1 bunch of sage
- 7 sprigs of thyme
- 1 bay leaves
- 1head of garlic, peeled & smashed
-1 cup of honey
- 2 lemons- zested and juiced
- 1/2 cup of kosher salt
- 2 tablespoons of peppercorn
Instructions:
1. Combine all the brine ingredients in a large pot and bring to a boil on high heat. As soon as it has reached a boil, turn the heat off and stir gently to help the salt dissolve fully. Allow the brine to cool to room temperature.
2. Once cooled, pour the brine over your thawed turkey in a brining bag or in a small cooler- in the fridge. Allow the turkey to brine in the liquid at least overnight or 48 hours for a turkey 20 lbs or more.
3. The next day, remove the turkey from the brine, brushing off any herbs, peppercorns, or other bits from the brine that might be stuck to it. Pat it dry and allow to come to room temperature before putting it in the oven. About 60-90 minutes.
4. Cook your turkey according to your desired recipe! AND don't forget to save the turkey carcass to make the best Pho Broth ever!
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Step into the enchanting world of fall, where we're turning classic recipes into autumnal masterpieces. This season, embrace the crisp air and changing leaves with a delightful Pumpkin Thai Curry from Wynn's Kitchen. This dish, perfect for the whole family, captures the essence of fall's harvest. Elevate the experience by adding Wynn's Kitchen Sate Sauce for that extra depth and a touch of heat.
Imagine your kitchen filled with the delightful aroma of Thai red curry paste, fresh ginger, and the rich blend of Wynn's Kitchen Peanut Sauce. As you gather your ingredients, picture cozy family dinners and the joy of sharing a meal that embodies the spirit of autumn.
In a pot, the magic begins – pumpkin puree, coconut milk, fish sauce, and the unmistakable essence of Wynn's Kitchen Peanut Sauce. Stir, blend, and let the flavors dance in perfect harmony. Adjust the fish sauce to your liking, ensuring each bite is a symphony of richness and freshness.
Serve this Thai Pumpkin Curry hot, adorned with fresh cilantro, pepitas, or crushed peanuts. A squeeze of lime adds that extra burst of autumn freshness. It's about creating cherished memories around the table, embracing the fall season with each delightful spoonful.
Fall is the perfect time to infuse new twists into your culinary repertoire, and Wynn's Kitchen Saté Sauce is the secret ingredient that takes this Pumpkin Thai Curry to the next level. Join us on a flavorful journey through fall, where each bite tells a story of seasonal joy and family warmth.
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For more culinary inspiration, explore our collection of Recipes from Wynn's Kitchen.
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Indulge in a keto-friendly masterpiece crafted by the culinary wizardry of @keto.rocks on Instagram, hailing from Chula Vista, Ca. Chronicling her remarkable weight loss journey through a ketogenic lifestyle, Christine invites us into her world of wholesome eating. Beyond her personal transformation, she generously shares a treasure trove of nutritious and delightful keto-friendly recipes, exemplifying her dedication to healthy living. In this gastronomic adventure, we present the Thai Peanut Salad, infused with the distinctive flavors of our signature sauces. Allow the bold creativity of Christine to guide your taste buds on a voyage through the flavors of vibrant health and exquisite taste.
Inspired by the ingenuity of @keto.rocks on Instagram, this delectable Thai Peanut Salad combines a refreshing medley of shredded green and purple cabbage, crunchy cucumbers, vibrant green onions, and zesty diced red bell peppers. Top it off with salted peanuts for a delightful crunch and protein-packed goodness. As a tribute to the versatility of the keto lifestyle, we invite you to personalize this masterpiece with your protein of choice. Whether you opt for succulent tri-tip, grilled chicken, or tofu, the choice is yours to make this salad truly your own.
Begin by combining shredded green and purple cabbage, chopped cucumbers, sliced green onions, diced red bell pepper, and salted peanuts in a mixing bowl. If using tri-tip or an alternative protein, slice it into thin, delectable pieces and add to the mixture. Drizzle 3 tablespoons of Wynn's Kitchen Peanut Sauce over the ensemble, infusing the ingredients with its rich flavor. For an extra layer of complexity, consider adding 1 tablespoon of Wynn's Kitchen Saté Chili Sauce. Gently toss the ingredients for an even distribution, season with salt and pepper according to taste, and arrange the protein slices atop the salad. Now let's get cooking!
If you make this recipe, tag me on Instagram @Wynn's Kitchen!
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The star of this coleslaw is the luscious Peanut Dressing, featuring our signature Wynn's Kitchen Peanut Sauce. Whisk it together with rice vinegar, coconut aminos, sesame oil, and a splash of water for the perfect consistency. The result? An enticing fusion of nutty, tangy, and savory goodness that coats the vegetables in a delectable and nutritious dressing.
Garnish your coleslaw with a squeeze of fresh lime juice and roasted chopped peanuts for an added layer of texture and flavor. And the best part? You can serve it immediately as a refreshing side dish to complement our Instant Pot Saté Chili Pulled Pork or any other main course. Talk about a convenient and healthy addition to your BBQ spread!
Preparing this delightful coleslaw is as easy as 1-2-3. Toss together the shredded cabbage, carrots, green onions, and cilantro in a large mixing bowl. Then, whip up the Peanut Dressing in a separate bowl and drizzle it over the vegetables. Give it a good toss until everything is evenly coated, and voilà – a mouthwatering Asian Peanut Coleslaw is ready to elevate your culinary experience!
This versatile dish can also be refrigerated for a few hours before serving, allowing the flavors to meld together for an even more satisfying taste. So, whether you're hosting a BBQ gathering or simply looking for a quick and wholesome side dish, this coleslaw has got you covered – easy, convenient, and healthy all in one delightful bowl!
Note: This Peanut Coleslaw can also be refrigerated for a few hours before serving to allow the flavors to meld together. Stir well before serving if it's been refrigerated.
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For the pork, we start with tender boneless pork shoulder, seasoned with a delightful blend of grated garlic, coconut aminos, and a touch of kosher salt and ground black pepper. Let the marinade work its magic, infusing the meat with irresistible taste. Whether you have an hour or a whole day to spare, this pork will deliver exceptional flavors.
Using your Instant Pot's sauté setting or a trusty skillet, sear the pork until it boasts a mouthwatering brown crust. Add water, cover, and let your Instant Pot work its magic, or opt for the slow cooker for fall-apart tender goodness after a few hours.
Now, let's talk about the star of the show – the sauce! In a small pot, we whisk together grated garlic, fresh ginger, Wynn's Kitchen Saté Chili Asian Sauce, coconut aminos, allulose (our keto-friendly sweetener), rice wine vinegar, and the exceptional Son Fish Sauce.
Crafted with 100% Pure Natural Anchovies from the Southwest Coast of Vietnam and aged for One Year with Sea Salt, this Premium Artisanal Natural Anchovy Fish Sauce brings an unparalleled depth of umami flavor to our sauce, elevating the taste of your pulled pork to a whole new level of deliciousness. You won't find a better complement to our recipe than Son Fish Sauce – it's the secret ingredient that makes this dish truly unforgettable!
Once the pork is tender and shredded, toss it with the sauce, ensuring every bite is packed with the ultimate flavor experience. To add that perfect touch of charred perfection, broil the mixture until the top crisps to your liking.
Serve our Instant Pot Saté Chili Pulled Pork with your favorite side or elevate it to new heights by pairing it with our delightful Asian Peanut Coleslaw. Whichever way you savor it, this sweet and spicy sensation will leave your guests delighted and craving more. Get ready to be hailed as the BBQ master with this exceptional pulled pork recipe!
Adapted from Melissa Clark for the New York Times
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Commonly served with Southeast Asian cuisines, peanut sauce is often used as a dipping sauce for fresh spring rolls, lettuce wraps, salad dressing, on noodles, or with fish, chicken or beef satay. Make it as sweet or as spicy as your palate prefers!
Thanks Catalina Offshore Products for inviting us to collaborate on this delicious recipe!
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Our Spicy Salmon Bake Sushi recipe is not only a mouthwatering delight but also a wonderful opportunity to create lasting memories with your loved ones. Engage your kids in the culinary process and let them lend a helping hand as you prepare this family-favorite dish together. From spreading the rice to layering the salmon and drizzling the sauces, this recipe encourages participation and fosters a sense of togetherness.
When time is of the essence, our Spicy Salmon Bake Sushi comes to the rescue. In just 20 minutes of baking, you'll have a flavorsome sushi dish ready to be enjoyed. The combination of the rich salmon, creamy Kewpie Mayo, and the savory Saté sauce creates a symphony of flavors that will tantalize your taste buds and make busy weeknights feel like a special occasion.
To create this delectable dish, start by preheating your oven to 400°F (200°C). In a baking dish, spread the cooked rice and season it with rice wine vinegar for added depth of flavor. In a separate bowl, mix the canned wild salmon with 2 tablespoons of Kewpie Mayo, 1 tablespoon of Saté sauce, and a dash of sesame oil. Layer the salmon mixture on top of the rice, ensuring an even distribution. Drizzle eel sauce over the top and add additional Kewpie Mayo and Saté sauce to your liking. Sprinkle furikake over the dish for an extra burst of flavor. Bake the sushi in the preheated oven for 20 minutes until it reaches a golden perfection. Once done, carefully remove the dish from the oven and drizzle it with extra Kewpie Mayo, Unagi (eel sauce), Saté sauce, chopped green onion, and furikake if desired. Serve this delectable creation with roasted seaweed for a complete sushi experience.
If you make this recipe, please tag me on Instagram: Wynn's Kitchen!
Saté Baby Back Ribs from Wynn Austin on Vimeo.
Ingredients:
Directions:
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Lettuce Wraps are one of my favorite meals and my family's favorite dish (the kids love it, which is a huge bonus). I love it because as a working mom, this recipe whips up in about 10 minutes and is so healthy. You can make this faster than getting take out or ordering on Uber eats. If you have picky eaters at home, it's a great way to sneak extra veggies in.
I've included my super fast weeknight Keto friendly ground beef dinner version, but it's healthy and keto friendly (no added sugar). Can you believe it? If you order this out or get it at a restaurant, a lot of times it's loaded with sodium and sugar.
One of the best things about lettuce wraps is their versatility. They can be filled with a wide array of ingredients, accommodating various dietary preferences. Whether you're a meat lover, vegetarian, or vegan, there are countless possibilities to create flavorful combinations. From lean proteins like grilled chicken or tofu to crunchy vegetables, herbs, and zesty sauces, the options are endless.
My rule to cooking, is don't stress about it. Most of the time, I use whatever is in my fridge. Last week, I added zucchini to my meat mixture because I had one in the fridge and didn't want it to go bad.
If you make this recipe, please tag me on Instagram: Wynn's Kitchen!
Keto Friendly Asian Ground Beef Lettuce Wraps
Ingredients:
-1 head of butter lettuce, separated and washed
- 1lb of lean ground beef
- 1 cup shredded carrots
- 3 cloves garlic minced
- 2 tablespoons ginger minced
- 1/4 cup coconut aminos
- 1/4 cup Wynn's Kitchen peanut sauce
- 2 tablespoon Wynn's Kitchen saté asian chili sauce
- 1 teaspoon sesame oil
- chopped cilantro and green onions to garnish (optional)
Directions:
1. Heat 1 tablespoon of avocado oil in a medium pan over high heat. Add the ground beef and break it up with a wooden spoon and stir until the meat is no longer pink.
2. Add the garlic, ginger, and shredded carrots and saute for about 2 minutes
3. Pour the sauces over the meat mixture and stir. Cook for another 2 minutes, stirring occasionally.
4. Garnish with cilantro and green onions and spoon onto individual lettuce wraps. Serve with additional peanut and sate sauce on top if desired.
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If you are short on time, you can always buy a pre-packaged cole slaw bag and add the additional herbs. There is no wrong way to make this. I usually use whatever I have in the fridge!
I love that our keto friendly peanut sauce can be drizzled right out of the jar!
Don't forget to give it a good mix!
This dish is always in my rotation for Meatless Monday! Sometimes I'll add some air fried tofu for more protein.
Enjoy, and as always, feel free to reach out if you have any questions!
VEGAN SOBA PEANUT NOODLE SALAD
Ingredients:
3 bundles of buckwheat soba noodles (gluten free)
5 cups of Shredded Veggies (red cabbage, carrots, cucumber)
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
½ bunch of cilantro, roughly chopped
1 jar of Wynn's Kitchen Peanut Sauce
3 Tablespoon of coconut aminos
½ teaspoon of sesame oil
Squeeze of lime wedge (optional)
Instructions:
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If you have the opportunity to get your hands on a plant, definitely take it! I received it as a gift over 7 years ago, and this brown thumb managed to keep it alive. It is my prized possession! I add the leaves to so many dishes, like curry, soups, chicken or tuna salads. But when you add it to butter, it is out of this world!
If you can't, I would add another tablespoon of lime juice, then after you turn off the heat, add zest of 1 lime.
I've had a lot of questions about how to make the green onions look like that! There is a tool that I bought from the Asian market a long time ago to shred the stems of water spinach. I was inspired by an instagram post and decided to use it to make the pretty green onion strips to garnish the lobsters.
Here is a link to the nifty tool: Green Onion Shredder
Also I absolutely love my Le Creuset Braising Pan it is a bit of a splurge but I serve my dinner right out of the pan. I use it all the time, and technically it's supposed to last a lifetime right?
I've had a lot of people tell me that they love Asian food but are so intimidated on how to cook it. I've never gone to culinary school (however, when I retire one day, that is one of my dreams!). Heck, my own mother doesn't even know how to cook. I learned on my own because I love to eat well, and learned that I thoroughly enjoyed it. I really try to make my recipes simple and uncomplicated so that hopefully cooking Asian food at home is less intimidating!
It's so fast, tastes way better than going out a lot of times, and way healthier!
If you happen to make this dish, please tag me on facebook or instagram at @wynnskitchen
Cheers and happy cooking!
Wynn
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Making crab cakes at home is SO easy and healthy! I didn’t add any breading or thickening starches. You can even make this ahead and put it in the fridge to cook the same day or pop it in the freezer uncooked.
To serve as a main dish, you can whip up a side of veggies or salad. This recipe would serve 2 people.
If you are serving the crab cakes as a appetizer, this recipe should serve 4 people.
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Recipe & Photo courtesy of @ghostingcarbs
Keto friendly and absolutely delicious! This dish can be served as an appetizers or as a main dish. I'm a huge fan of Ghosting Carbs and because of her generosity for all the amazing dishes and photos that she shares. I'm giving all readers that come across this recipe 15% discount with the code: GHOSTING CARBS
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Marinade:
1/4 cup @wynnskitchen chili saté sauce
3 tbsp coconut aminos
Grated ginger
Salt & pepper
2 tbsp brown @swervesweetie sweetener
Mix everything until well combined and add to a
ziplock bag with chicken thighs cut into bite sized
pieces. Marinate overnight.
Serve with our keto friendly Peanut Sauce
1.Skewer the chicken and placed on a lined baking
sheet.
2.Bake at 350 for 15 minutes. Flipping
halfway through.
Serve with a bed of greens & an extra squeeze of fresh lime if desired.
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Tuna Salad with corn & Saté sauce
- 2 cans of white albacore tuna drained
- 1 cup of corn
- Handful of fresh chopped cilantro & minced scallions (adjust to your preference)
- ¼ cup mayonnaise
- juice from half of a lime
- 1Tbs Wynn’s Kitchen Saté Sauce
- Dash of salt & pepper
- Mix well and serve with lettuce
Vietnamese Pork Meatball Recipe:
-1 lb Ground Pork
-1 Tbs garlic powder
-1 Tbs saté sauce
- 5 leaves kaffir lime leaves
- 1 Tbs cornstarch
-1 tsp @sonfishsauce
-1 Tbs coconut aminos
Saté Grilled Shrimp Recipe:
- A dozen large shrimp cleaned and deveined marinate with 2 Tbs of Saté Sauce (Wynn's Kitchen)
Directions:
1. Preheat your grill
2. Mix it well and form into balls and put on metal skewers and place on a grill mat.
3. Skewer the shrimp
4. For the meatballs- grill for about 7 minutes each side, then slide directly on the grill to get the char for another 2 minutes each side.
5. For the shrimp- Grill each side for approximately 2 minutes. Do not overcook,
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I am OBSESSED with this cauliflower dish! Besides how gorgeous does this look? I can’t believe I’m calling a cauliflower gorgeous 😳
My friend Beth sent this recipe over to me by the Cohn Restaurant Group (another family owned San Diego company) I’ve made some changes to it so I’ll post it with my adjustments but I’ll also post the link to the original recipe also.
Enjoy! You won't even miss the meat with this one.
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1.5 lbs of beef short ribs
1/4 cup coconut aminos
3 tbsp chili garlic sauce
2 tbsp @wynnskitchen Asian chili sauce
2 cloves chopped garlic
Fresh grated ginger
2 tbsp apple cider vinegar
1) Put everything into the instant pot and cook on
high pressure for 11 minutes. Let it natural
release for 10 minutes.
2) I made a quick glaze with the leftover sauce it
cooked in. Added a bit of xanthan gum to
thicken. Brushed glaze on short ribs and then
put in oven on broil for just a minute to get a
nice color on them.
Served with a side of sesame garlic broccolini.
Ingredients
For the broth:
For the bowl:
Noodles or Zoodles:
Instructions for the broth:
1. Medium High Heat, in a 8qt Pot add oil until oil is hot.
2. Add the pho spice mix, onion, ginger to the pot. Let it sit for 3-5 minutes then give it a stir. Saute for another 2 minutes.
3. Add the garlic, apple, stock and water. Add the fish sauce and salt.
4. Bring to a boil then simmer for 45 minutes. Bring it back to a boil when pouring the broth into the bowl.
Instructions to assemble:
The garnishes are optional, and traditionally it's meant for each person to add the garnishes that they desire in their own bowl.
1. Put your noodles or zoodles in the bowl, put some sliced beef on top.
2. Using a fine mesh metal strainer with a handle, I strain the broth from the pot, straight into the bowl.
3. Then garnish with cilantro, green onions, thai basil, sliced jalapenos, bean sprouts, hoisin, and saté sauce with a fresh squeeze of lime. Enjoy immediately!
WYNN'S TIP: You can change the protein or make it vegetarian by switching out the type of broth you use, and your choice of protein you add to the bowl.
For Vegetarian/Vegan: use Fish Sauce Alternative and add dried a handful of dried shiitake mushrooms to cook in the broth. Serve with cooked veggies (I like mine with carrots, bok choy, and fresh mushrooms)
If you tried this recipe, please snap a pic, share and tag me at @wynnskitchen on Instagram or Facebook.
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