Justin & Meredith Winokur's Kitchen Cooking Notebook
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Pasta Ai Frutti Di Mare (fruit of the sea) -- back to top
Very easy, very fast, and very good. We bought a frozen seafood combination of calamari, bay scallops and shrimp. We sautéed it, with broccoli and grape tomatoes (very good) with a some seasonings including parsley, salt, pepper and garlic powder. The ice/water on the seafood made it cook a bit too much while waiting for it to boil away, but it was very good. And very easy! I will definitely be getting some more of the mix to keep on hand.
Seafood (per person)...3
Whole Wheat Pasta...4
Original Wordpress ID and Date: 447, 2010-09-23_200412
Homemade Blush Sauce and Pasta with Scallops -- back to top
This meal was quite an experiment. We made pasta by hand using the standard recipe (halved). We made a blush sauce basically by exactly following the vodka sauce recipe also on that page except with extra basil and water in place of vodka (to save calories). We again used fat free evaporated milk for cream and smart balance.
We pan seared sea scallops and added them to the sauce as well. It was a big meal but good! If we do it again, we will use a seafood mixture and maybe cook it longer so that the sauce becomes infused with the flavor of the seafood.
Original Wordpress ID and Date: 1366, 2011-08-28_161839
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
Zucchini Fritters and Grilled Shrimp -- back to top
First, the Zucchini Fritters: We used the standard recipe, again adding some cayenne, garlic powder, onion powder and other spices. I even put a _tiny_bit of dill. I did the usual pressing of the zucchini to get it really dry. Even though I pammed the pan really well, I had to really scrape to get them up to flip. The trick it to use the sharpest and thinnest spatula to scrape them up and flip. Doing that worked! They were really good. Next time I make them, I want to try to remember to grate the onion with the zucchini so I do not have to finely chop it. I meant to do it this time, but forgot.
I made the shrimp by putting them on the griddler from frozen. For future reference, this is not a good way to do it. Even with a low enough heat, they overcook to get the inside fully done. They shrink into tiny, overcooked shrimp. And, since they do not lie perfectly flat when frozen, they cook unevenly. Finally, since you cannot skewer them, they are hard to flip and check on (they stuck to the lid). Oh well, It was worth a shot. I also brushed the shrimp with a mixture of lemon juice, lime juice, seasonings and water before and right after putting them on the grill.
Original Wordpress ID and Date: 1895, 2012-04-04_103204
We made gumbo using the same recipe as last time but this times used mix seafood. I do not know what we changed, but it wasn't as good. Especially when I used added water to the leftovers
Original Wordpress ID and Date: 1932, 2012-05-04_081222
Calamari Stir Fry and Roasted Broccoli -- back to top
I had to use some frozen calamari I bought a while ago. The calamari was pretty gross. It was the whole tubes and the tentacles. I persevered and made a nice stir fry. I used scissors (my meat cutting tool of choice) to cut the tubes into rings and I kept the tentacles as is. Then I sautéd onions and peppers. I added the calamari and a bunch of garlic. I let it cook just until it seemed that they were all cooked. I wanted to avoid making them too rubbery. I then added rice (see 2012-05-01 for pressure cooking instructions). Then, I went a bit crazy with liquids. I added soy sauce, oyster sauce, a bunch of different hot sauces, sesame oil, rice vinegar and fish sauce.
Overall, it was actually pretty good. The tentacles still managed to give me the heebbie Jeebies, but I ate them anyway.
I also made rosted broccoli similar to here. It could have been cooked a bit more. I also made too much at 1.5 lbs. That is a lot of broccoli to eat all alone in one sitting.
Original Wordpress ID and Date: 1993, 2012-05-28_000645
Shrimp and Kale Pasta -- back to top
I kind of just threw this together. I sautéd some kale for a bit, then took it out of the pan and cooked shrimp. I resisted the urge to actually add oil and just used pam. While the shrimp was cooking, I threw in a bunch of crushed red pepper. Finally, as it was nearing completion, I added back the kale and let everything cook together. As the pasta was almost, but not completely done, I threw it in to let all the flavors meld. I also added salt, pepper, garlic powder and probably some other seasonings.
It ended up being pretty good and certainly eclectic looking. It probably could have used a big heaping thing of garlic but I didn't feel like chopping it. What I really loved was that it was a lot of food for very few points. There was half a pound of shrimp (which is a large serving) at 5 points and 1.5 servings of pasta (the "plus" kind with whole grain and extra protein) for about 7 points. Figure 1 point for the pam (if that) and I had a nice sized meal for 13 points (plus).
Original Wordpress ID and Date: 2136, 2012-07-24_110219
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
Seared Sea Scallops with Broccoli Rabe and White Beans -- back to top
Meredith had pinned this recipe (below) a while back. We chose it since we wanted a fast, easy, and healthy meal. Basically you sauté broccoli rabe, then add beans. Then just make scallops on a hot pan. I was a bit uncertain about the scallops since it didn't seem hot enough and I had to leave them on for a while. However, thankfully they didn't turn out dry and were actually pretty good. All I did was slice a little bit on top, then add salt. Also, since we didn't feel like peeling garlic, we sliced up some roasted garlic and added that.Appropriately we bought the scallops and broccoli rabe at whole foods. Also, we bought 1 pound for two people which was a bit too much. Oh, and no lemon
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Seared Sea Scallops with Broccoli Rabe and White Beans (from Whole Foods)
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Original Wordpress ID and Date: 2317, 2012-10-15_210810
Pasta with Squid and White Beans -- back to top
This was inspired by the recipe below. I followed the idea pretty closely, or at least the idea. Dealing with squid is gross! They are just really strange. And I had to clean out the body part to get rid of the sand and stuff. I was careful to make sure it was well defrosted and then I blotted it dry. However, when I added it to the oil, so much water came out that I had to let it steam and cook out for a while. I was worried that it would be overcooked and rubbery, but it wasn't too bad. I also added a lot of other seasonings but I do not remember what they were.
The meal was pretty good and it made a lot! I used the full lbs of squid but less pasta (and I used the "plus" kind). I even had enough left over for breakfast the next day (I know, squid for breakfast; GROSS!, but it was fine)
Pasta with Squid and White Beans (from Serious Eats)
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Original Wordpress ID and Date: 2792, 2012-10-26_200255
Shrimp and Grits -- back to top
I made shrimp and grits a lot like last time. I only used 1/2 cup of grits but I think I had more shrimp. I did the grits with the directions below, except I used 1.5 cups almond milk and 1/2 cup water. I added a lot of salt, a bit of smart balance plus lots of seasonings. I do not recall all of them, but I know I used crushed red pepper, garlic powder, onion powder, pepper, some habanero tabasco. I also had some tomatoes so I cut them up and threw them in as well. The tomato didn't do much, but I had it so I used it. I also added some colbyjack cheese but not too much. I think I can skip the cheese next time
I just did the shrimp in a frying pan with pam. Nothing special.
Overall, the meal was pretty good, though not as good as I recall it being last time. Maybe I should have done more to bring out the shrimp flavor. As I said, I'll skip all cheese next time as it gets lost.
Original Wordpress ID and Date: 2801, 2012-10-29_205945
Shirataki Noodles and Shrimp -- back to top
I steamed about half a pound of shrimp and did the microwave thing with shirataki noodles. I added a wedge of laughing cow, some parm cheese and garlic powder. Nobody can say that shirataki noodles can take the place of real pasta nor it is that good, but it did the job. So it ended up being a pretty big but low point meal. Again, not the greatest meal, but it was easy and fast.
Original Wordpress ID and Date: 2873, 2012-12-07_194623
Roasted Broccoli Soup and Spicy Shrimp with Garlic (Gambas al Ajillo) -- back to top
I made this with Meredith at her house. We followed the recipes below. For the soup, we stayed pretty true to it except roasted the brocoli for 20 minutes. We also used a cheddar-gouda. The leek was very large that added extra flavoring. I am not sure if you could really taste the cheese. I would definitely make it again, but I'd try to reduce the cheese. We also used a yukon gold potato.
The shrimp was only loosely based on the recipe. We used more butter (instead of oil) than we regularly cook with but still not too much. We used the shrimp from frozen so we had to let it cook and dry out a bit more. We cooked the pepper (which we used a different kind, I just don't recall what kind), the garlic (used 10 cloves), and the crushed red pepper separately since the shrimp was going. We added it all together, added some sriracha, the paprika (we used hot smoked) and the parsley. It was very good. A bit spicy but not in a bad way. Lots of flavor and for one of the first times, I could really taste the garlic. We didn't have the banana ketchup.
We forgot the lemon on both recipes
Gambas al Ajillo (Spicy Shrimp and Garlic) (from Burnt Limpia)
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Roasted Broccoli & Cheddar Soup (from The Kitchn)
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Original Wordpress ID and Date: 2905, 2012-12-16_203032
Oysters, Tuna Tataki and Broccoli soup -- back to top
This was Meredith and my 4 year anniversary dinner. We had a big lunch, so we wanted something fancy but light. We started with some North Carolina Oysters. They were very good, or as good as oysters ever are. (I think I like the high-scale and fancy nature of them more than the oysters themselves). It was easier to open them than I remember.
The other part was tuna tataki. We used the recipe that Meredith had used in the past (it is below). We had a big piece of tuna and cut it, though we cut it wrong. We should have cut against the grain so that we could more easily slice it along the grain later. Anyway, it was very good. Meredith said it was on par with Wegmans which is a compliment (though she said it wasn't as good as last time she made it). It is certainly very easy. the sauce (which was very good) was more work than the tuna itself. Just goes to show how super simple it was.
We also made roasted broccoli soup like last time. I used homemade broth from a while ago (but I cannot seem to find the post). I needed to add salt to it,but I added too much. It wasn't so salty you couldn't eat it, but still too much. Luckily, it was really thick so I can add more water later.
(2014-01-07 Note. This was added to My Recipe Book)
Original Wordpress ID and Date: 3140, 2013-02-08_180553
Shrimp and Grits with Edamame -- back to top
I made shrimp and grits following the idea from the last time again doing 1/2 cup grits to 1.5 cups almond milk and 0.5 cup water. While it was cooking, I sautéd onions and peppers (including some Birds Eye Chiles) then added them. I also added lots of seasonings including some cayenne garlic powder, and 21 seasoning salute. I then added shrimp towards the end. I also added 2 wedges of laughing cow.
Again, the cheese still didn't add much flavor or creaminess (I think). It may be not worth the extra calories. Oh, and I had
Points plus:
1/2 cup grits...8
6 oz shrimp...3.5
2 wedges of laughing cow...1.5
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13 for a nice sized dinner (plus the edamame)
Original Wordpress ID and Date: 3165, 2013-02-16_125653
Curry Cauliflower and Shrimp -- back to top
Standard CurryCauliflower and then just plain shrimp done from frozen in the pan. Easy, simple, filling and low points
Original Wordpress ID and Date: 3208, 2013-02-28_191216
Salmon Burger, Steamed Shrimp and Snap-Peas -- back to top
I made a pretty simple meal. I grilled (with the grill pan) a salmon burger and I steamed about 4 oz of frozen shrimp. The shrimp were overcooked a lost a lot of flavor. I think this is because I cooked them from frozen.I also steamed a bunch of sugar snap peas. Many sites (and Meredith) recommended de-stringing them. I could t figure out how to do that nor did I taste a string. So I just ate then as is. I liked how simple they were to make (I ate cutting green beans). I may try doing them in the pan next time.
Points for the meal were 4 for the salmon burger and 2 for shrimp. Not bad!!!
Original Wordpress ID and Date: 3400, 2013-04-09_142049
Calamari Steak and Roasted Asparagus -- back to top
I started with roasted asparagus I put them on parchment paper, pammed them, and added salt and pepper. I cooked them at 425 for about 10-15 minutes. These were really thin so you may need more time for thicker ones. Of course, I find the thin ones to be the best.
I wasn't really sure how to do the calamari steak but I decided to pat it dry and season it with McCormick Chicken Seasoning, salt and pepper. I then did it on a hot grill pan for a minute per side. A lot of recipes said to score it but it looked like it was already scored with lots of little cuts so I skipped that.
The calamari steak was a bit strange. Surprisingly, I don't think I overcooked it, but it still had a strange texture. Not like rubber bands, but chewy and springy. Okay, a bit like rubber bands. I would do it again but I want to read up more on how to make it and try something different. The asparagus was very good and I was easily able to eat a whole pound of it!
Original Wordpress ID and Date: 5821, 2013-05-20_102922
Fresh + Local Steamed Oysters with Broccoli and Sausage -- back to top
We made dinner while on vacation in Charleston SC. The main part of the meal was oysters. We bought oysters that are about as fresh and local as you can get. When we bought them, the guy showed us the boat he used to harvest them that morning! However, because of the weather conditions, he said they are not yet safe to eat raw. So, we steamed them!
It actually worked out well that we had to steam them because they were in all different shapes and sizes which would have been extremely difficult to separate, shuck, and eat without losing all the good parts.
We steamed them for about 5-10 minutes. To add a bit of flavor, we put a chicken bouillon cube in the steaming water. Most opened fine. There were a few clumps here and there that didn't open but when we pried them open, it seemed as if they were just cooked less and ate them anyway (hopefully we won't get sick!).
While less fancy feeling than eating them raw, we were more able to discern the flavor profile. We still served them with the normal sauces, etc
We also had steamed broccoli and a few links of chicken sausage (not pictured) since we didn't know how filling the oysters would end up being.
Note for the future: be careful cleaning the oysters. I got two cuts on my fingers from the sharp shells!
It was a fun meal. Certainly fresh and local!
Below is a picture of the boat:
Original Wordpress ID and Date: 6830, 2013-10-27_103706
Shrimp Fra Diavolo with Zucchini Noodles -- back to top
I made shrimp fra diavolo with zucchini noodles. The idea was based on the
Lobster Tail Fra Diavolo With Zucchini Noodles except I used shrimp. I made the sauce in parallel with everything rather than one after the other. I sautéd the shallots in a tiny bit of oil for a minute. I then added lots of chopped garlic and a good amount of crushed red pepper and let sauté for a minute. I added the tomatoes (diced and not San Marzano) plus some salt, pepper, cayenne and TJ's 21 Seasoning Salute. I let the cook down.
I then spiralized 4zucchinis. I sautéd a pound of shrimp in a bit of oil and again added more crushed red pepper and finally added the zucchini to cook it a bit. I then combined it all.
Next time, I would just let the sauce do all of the cooking of the zucchini though this wasn't bad. I did over cook the shrimp but other than that, this wasn't bad. It was a lot of food and wasn't the best for lunch the next day but as a meal, it was fine. And really, pretty fast.
Lobster Tail Fra Diavolo with Zucchini Noodles (from Inspiralized)
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Original Wordpress ID and Date: 8231, 2014-07-31_201522
Scallops and Lobster Tail -- back to top
We had planned sea scallops anyway, but after the lobster tail was frozen last night so we made that tonight.
We seared the scallops for about 2 minutes per side (with a bit of butter). We also grilled the butterflied lobster tails for about 10 minutes then topped it with green sauce and butter mix.
Not much to the meal, but it was quite fancy...especially for a Monday night. Also very easy though.
Scallops and Vietnamese Brussel Sprouts -- back to top
I've had a lot of really good fried brussel sprouts with different seasons at some restaurants. They always had a bit of a SE Asian flavor, I figured we could get close by roasting them and then using some seasonings. I roasted them at 450, face down, on pre-heated pans.
I made the Vietnamese Wings Sauce, again not actually doing it on wings like last time I basically halved it with a little extra water. I did do the garlic water and stuff but I fried them with a lot less oil. I ground the sugar in the spice/coffee grinder which worked.
I cooked down the sauce (though not enough) and then put the roasted sprouts and tried to let it cook down some more. It kind of worked, though they got a bit water logged. I should have cooked down the sauce a bit more so it coated more and soaked less. Next time...maybe. We may try to find some other sauces too. Especially since Meredith doesn't like the smell of the fish sauce.
Meredith also made scallops. They were on sale so we got a good bit and seared them with some salt and pepper. I think we know why they were on sale. Only a few had a lot of flavor. It wasn't Meredith's cooking; it was just kind of bland scallops.