Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 304
Wednesday, September 12, 2012, 09:11 PM
I roasted some butternut squash in the oven. I do not remember the temperature or time which is unfortunate because I always seem to forget and have to look it up. I also had salmon burgers and shrimp. I had only a few shrimps left. I did both on a well-warmed-up grill pan. I cooked the shrimp from frozen and they seemed to come out fine. The burgers were also very good but that was not a surprise. I let the salmon really cook which was good since I think I tend to undercook it.
Original Wordpress ID and Date: 2246, 2012-09-12_211133
Monday, September 10, 2012, 10:12 PM
I just steamed shrimp in the steamer with some Old Bay. This was my first time trying to steam them, let alone from frozen. It worked pretty well except that I think I overcooked them a bit. One thing I learned is that you have to clean the pan. I didn't think about it since they were steamed but the whole apartment stunk the next night from the pan.
I also had a frozen burrito from Trader Joes. I do not recall which kind it was.
Original Wordpress ID and Date: 2240, 2012-09-10_221200
Monday, September 10, 2012, 10:12 PM
I made buffalo chicken cupcakes (or should I say kupcakes?) from this method. I did the usual poaching the chicken in the pressure cooker and then shredding it in the mixer. I added a tiny bit of Dave's Insanity but that was all it took to make these things like fire. They were really got but really hot.
I also upped the vegetable content by added thinly shredded zucchini to the filling. And a bunch of sliced mini-sweet peppers.
Original Wordpress ID and Date: 2243, 2012-09-10_221251
Monday, September 10, 2012, 10:11 PM
This was a long time ago so I do not remember exactly what I did but I think I used a can of chicken and added sautéd onions, then added a lot of Franks Red Hot, the usual Laughing Cow and what not. I added the pasta and mixed it all together. I then used grated ricotta salata on top.
Original Wordpress ID and Date: 2237, 2012-09-10_221117
Sunday, September 02, 2012, 09:31 AM
Meredith and I made this together. First, the scallops were from the recipe below. We stayed pretty true to it but note that it makes lots of pesto so we aren't eating the whole 1/2 cups of olive oil. We used fresh mint from the farmers market. I used the cast iron grill pan that I let fully warm to medium-high. The scallops all seemed to be well cooked. Even the very large ones. I did cook down the balsamic vinegar too much. It turned into balsamic vinegar taffy. Kind of strange. I'll be more careful next time. When I first saw this recipe, my immediate reaction as that it was calling Meredith's name
We did the artichokes also with the recipe below. We couldn't get baby artichokes so we used small ones and scraped out the choke. Most, but not all, of the leaves were edible but we definitely had to leave some. Meredith also trimmed the stem so that whole part was edible. The only other change I know of was using greek yogurt for mayonnaise. It was still good with that, but a very different taste.
The bread was also from the farmers market.
Grilled Scallops with Mint Pesto and Balsamic Syrup (from Serious Eats)
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Tequila Lime Roasted Artichokes (from Family spice: recipe,post)
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Original Wordpress ID and Date: 2228, 2012-09-02_093133
Wednesday, August 29, 2012, 09:30 AM
I think I just followed the recipe as normal. I do not recall any changes
Original Wordpress ID and Date: 2225, 2012-08-29_093043
Monday, August 27, 2012, 09:39 AM
I used the cast iron grill pan on flattened chicken breast. I think I used McCormick's chicken seasoning but I don't remember. I also made roasted beets
Original Wordpress ID and Date: 2222, 2012-08-27_093951
Monday, August 20, 2012, 10:24 PM
I followed the recipe below. I did not make many changes except I used serrano peppers (I think) and I used 4 or 5 of them. It didn't make it too spicy but it has a nice kick. I also no oil (or pam) and less cheese. Finally, I used fat free greek yogurt instead of sour cream. That had a large affect on the final product. Lower fat the milk, the more easily it curdles. So, this curdles quite a bit from the yogurt. It didn't affect the taste, but gave it a gritty and strange texture. I would make it again and I guess I would have to accept the curdled yogurt because that is the only way to keep the points down. (I didn't calculate them but they were not too bad. Something like 14 for the hominy plus everything else)
I also sautéed kale.
Spicy Hominy (from Dutch Oven Net)
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Original Wordpress ID and Date: 2218, 2012-08-20_222422