Justin & Meredith Winokur's Kitchen Cooking Notebook

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Grilled Scallops with Mint Pesto and Tequila Lime Roasted Artichokes -- back to top

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

Grilled Koftas and with other grilled vegetables -- back to top

I decided to try grilling again. I made koftas but only roughly followed the recipe. I just chopped up a bunch of mint and then added the other seasonings. I used dried onion since I didn't feel like chopping it. I also added a serving or so of bread crumbs since it was very wet (likely due to using quickly defrosted beef). I also added a whole, finely chopped,jalapeño (including the seeds)

For grilling, I also skewered whole jalapeños, slices of red pepper and broccoli florets. I pammed the veggies and added salt and pepper.

I am still getting the hang of using a charcoal grill. I filled the chimney starter and let it go for a long time since at 20 minutes, all the coals were not yet white. I made sure all vents were open; dumped the coals, and let it sit for another minute or two. I then just added everything. I didn't time it at all or anything, but just flipped it at a certain point. The veggies had a nice char, as did the kofta burgers, but I think that is part of the flavor. I thought the heat was dying, but I think I was wrong since I still felt a lot of it as I took everything off.

I served the koftas open-faced on whole grain english muffins and a za'atar + garlic powder + salt and FF greek yogurt dip/spread.

Surprisingly, eve yt hing came out pretty good. The burgers were probably a bit overdone, but I didn't mind since they weren't dried out. The veggies were somewhat blackened, but not bad. I removed the charred part from the red pepper but kept it on the jalapeños. The jalapeños were very good but very, very hot. The broccoli was okay but the red pepper was out of this world! I was a bit skeptical that the meal would be a success (hence the picture while cooking it, plus I took pictures of it all prepped in case it was a failure).

I think I would still prefer to move to a gas grill (and keep it hush-hush) but at least I don't feel like this was a failure on the charcoal.

Original Wordpress ID and Date: 5888, 2013-05-27_194453