Justin & Meredith Winokur's Kitchen Cooking Notebook

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NY Strip Steak and Brussel Sprouts -- back to top

Meredith was away so I decided to try making a steak. I bought the smallest NY Strip steak I could find and followed a combination of many oven/pan cooking methods. I needed to keep the oven at 400 for the brussel sprouts so that limited me. I let the cast iron pan heat up in the oven (took a long time), I sprayed olive oil pam on the room-temp steak and sprinkled salt and pepper on it. After the pan was hot, I put it on the burner on hot for a bit longer. Then I put the steak on and seared each side for 1 minute without moving it. I put it in the oven with the pan. Most recipes said to cook four minutes on each side in the oven so that is what I did. When I took it out, I am glad I decided to quickly check the temp since it was still raw inside (not rare, raw!). So, I cheated a bit, I switched from the instant read thermometer to the one that has an in-oven temperature probe. Using that, and filliping one more time, I brought it up to about 135-140 for medium. It was a very thick piece so it wasn't too surprising that it took longer. I did let it rest for 2 minutes but it may have needed more to absorb more liquid.

Overall, it was the best steak I have ever cooked but that doesn't say much. It still was not amazing. I do not know what I am missing. Maybe it really does need butter? Since Meredith doesn't like steak, I do not imagine I will trying again anytime too soon but when I do, I'll investigate rubs. One nice thing about cooking my own piece is that I knew where all the fat was starting out so I could easily cut it off.

I also had roasted brussel sprouts. Always a favorite of mine. However, I got a bit nervous and took them out a tad too soon for my taste even though it was probably the right time for most people (I like all of my cooked veggies overcooked apparently)

Original Wordpress ID and Date: 1425, 2011-09-25_093220

Taco Stew and Brussel Sprouts -- back to top

We made the standard taco stew but I don't think we let it cook long enough. It was a bit watery and less flavorful. So, next time we need to let it cook a bit longer. We also made the standard roasted brussel sprouts. They were also not as good as usual. They were a bit old. Also, I think I overcrowded them on the tray.

So, this meal was good but not as much success as we have had with the same items.

Original Wordpress ID and Date: 1458, 2011-10-13_125558

Taquitos, Brussel Sprouts and French Onion Soup -- back to top

This meal came about because I had defrosted chicken but not really two servings worth on its own. Also I was craving soup. We didn't do anything special with the soup. It was pretty normal. A lot of onions. I probably should have used a bit more broth base but it was fine.

The taquitos were very similar to the ones I described on 2011-04-27 except without habanero or bell peppers. The real trick I think is to keep adding leftover liquid from pressure cooking the chicken. I add it, let it cook down, and then do it again as needed. They were very good, as usual!

Finally, the brussel sprouts were pretty standard. THey were very large. Also I cooked them at 375 instead of 400 and it was fine. Maybe even a bit better

Original Wordpress ID and Date: 1505, 2011-10-31_111320

Seared Scallops and Roasted Brussel Sprouts -- back to top

We had seared scallops and roasted brussel sprouts. I had been doing reading about brussel sprouts and they all said that the best method is the fastest and highest heat method. So, we roasted them at 500°F. Also, we let the pans warm up in the oven first. We had to work fast but they were good.

We did some reading on how to make scallops and the answer was to also use really fast, high heat. So we seared them with the cast iron pan. Even though they were high quality scallops, they weren't all that flavorful.

Original Wordpress ID and Date: 1576, 2011-11-21_081841

Chicken Fajitas and Brussel Sprouts -- back to top

I made chicken fajitas. I pounded out chicken, sprinkled chili powder on them, and cooked them on the cast iron. After they were fully cooked, I took them off and added french cut onions and lot of red pepper strips. I also added half a can of bean and a half of julienne cut zucchini. I probably let that go a bit too long since when I added the water-fajita seasoning mix, it was already pretty cooked down. It got a bit mushy with it all. Next time, I think I will make my own mix and let the flavor of the vegetables stand for themselves without the seasoning mix (which also adds lots of different flavors). I again also added garlic powder but I used sriracha instead of Dave's Insanity.

They were out of the tortillas I like to use (with 45 cal each) so I had to get the bigger ones that were higher too. I cut them in half so I could still make smaller fajitas.

I also had brussel sprouts where I use really high heat (with the pans warmed up in the oven). I think I will_not_use this method again. They get a bit too burned, and any loose leaves are totally charred. Next time, I am going with a lower temperature and longer cook times, Serious Eats be dammed! I don't have a picture of them since I forgot to start them earlier

Original Wordpress ID and Date: 3080, 2013-01-15_202117

Grilled Chicken and Brussel Sprouts -- back to top

I made grilled chicken and roasted brussel sprouts. I was playing with my new induction burner. I was able to heat up the cast iron pan in less than a minute. It cooked the chicken really well. I had just put some McCormick Montreal Chicken Seasoning. I took it off a little bit before it was at the right temp (I do not recall the number), but I let it sit in the hot pan for a while. The chicken was very good and moist.

After getting tired of the brussel sprouts at really high temp, I did them in the oven at 400 for 30-35 minutes (based on the WF link). They were very good. Maybe a bit mushy, but very flavorful. I will do them this way. I do not mind the mushy, but I didn't like the burned of the last few times.

Original Wordpress ID and Date: 3098, 2013-01-22_202647

Teriyaki Mahi Mahi and Brussel Sprouts -- back to top

This was a pretty simple meal. I bought frozen teriyaki mahi mahi from whole foods and I baked them at 400 for about 20 minutes. I also did brussel sprouts at 400 for 30-35 minutes (see this post). Overall, it was quick, easy, and healthy. Though the mahi mahi was a bit over-cooked and somewhat fishy. Also, the brussel sprouts came out mushy, but I like them that way. While it was pretty good, it didn't really make very much as much of the weight of the fish was the marinade.

Original Wordpress ID and Date: 3173, 2013-02-19_101235

Beef with Brussel Sprouts (as opposed to Broccoli) -- back to top

I had this idea when I was at Costco. I decided to give it a shot making one of my favorite dishes,broccolibeef, but with brussel sprouts instead of broccoli. I didn't want to boil the brussel sprouts so I used the oven.

Even though (as I said here), I was tired of doing the brussel sprouts at the extremely high temp, I used it for this since I wanted them not too mushy but cooked. And I knew they would cook more in the sauce. So I did them for 15 minutes at that insane heat

I had used 1.5 times the normal amount of sauce since I thought I had so much vegetables but it turns out that two pounds of brussel sprouts takes much less space than two points of broccoli so I had too much sauce. It was okay though, it cooked down nicely enough. Just a bit more thick than usual. I also added crushed red pepper in both sauces but it wasn't too spicy.

All in all, this was an interesting approach. I wouldn't rush to do it again, but I am glad I tried something new

Original Wordpress ID and Date: 6242, 2013-07-02_203800

Dijon Bacon Brussel Sprout Hash -- back to top

We made brussel sprout hash. Meredith made it last time but I made it this time so things were a bit different.

I started by cutting and rendering out about 1/2 a pack of center-cut bacon (6 slices or so). I let it render, took out the bacon and poured it out. I also drained the bacon on a paper towel a bit.

I sautéed up half an onion until it was browning and then I added the brussel sprouts (with a tiny bit of the bacon fat back in). As it was cooking, I added a bunch of dijon mustard. I kind of kept going bit by bit with the mustard and also added salt as I went. When I could, I would deglaze it with white wine.

I wish I kept better track of how much mustard I used because it was really good, but oh well. I certainly went heavy on it since Meredith said she missed the flavor of it last time despite using it.

Like I said, it came out really well. I would make it again. It was also pretty easy.

I also roasted delicata squash. It was a bit old and you could tell, but I still liked it.

Brussel Sprouts in Korean BBQ sauce -- back to top

I made what has become something of a common meal for us. It's just so simple. I did the same basic thing as 2016-11-02. I roasted 2 lbs of halved brussel sprouts on preheated pan at 450°F (face down) for 22-1/2 minutes. This was reduced from last time and I think it was close to right. Maybe about just 20 minutes next time.

I then tossed them with some Trader Joes Korean BBQ sauce (pictured below) along with 1/2 a pack of super firm tofu and then tossed them back in the oven for another 5 minutes. I tried to use a minimal amount of the sauce since it isn't ver healthy.

Still, it was pretty good. Quick, easy, and pretty healthy

Mustard Brussel Sprout Hash -- back to top

We made a Whole30 version of the brussel sprout hash we made before. The differences were that we used regular (French's) mustard since Dijon is not Whole30 and we deglazed with broth. Of course, we had to find sugar free bacon:

Other than that, we followed the steps and idea as last time ¹.

It came out really good. You could tell it was a different mustard but not in a bad way. I would say this is a quick-ish meal and pretty good and easy!