Wednesday, May 27, 2009

Tri-Tip and left overs! Mmmmm

Oven Roasted Tri-Tip

1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped garlic
Dry rub or marinade of your choice.

1 1/2 to 2 1/2 pound beef tri-tip, fat trimmed to 1/4 inch
Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh herb of your choice such as thyme or rosemary, or 1/2 teaspoon dried
1 tablespoon Dijon mustard
Sea Salt and freshly ground black pepper

Flavor Step: If you're using the garlic rub or a dry rub, combine all ingredients and generously season or rub the meat all over and let it stand at room temperature for up to 2 hours. Or cover the roast and leave it overnight in the refrigerator; let it sit at room temperature for 2 hours before cooking. If you're using a wet marinade, puncture the meat all over with a meat fork or skewer. Place it in a zip-lock bag or large bowl and pour the marinade over the meat. Marinate (cover if using a bowl), for up to 2 hours at room temperature or overnight in the refrigerator. If the meat has been refrigerated, let it sit at room temperature for 2 hours before cooking.

Preheat the oven to 450 degrees F. Remove the meat from the marinade and pat it dry. Discard the marinade. Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Roast for 20 minutes, then begin checking the internal temperature: You should remove the roast at 115 degrees F to 120 degrees F for rare, 120 degrees F to 125 degrees F for medium-rare.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Meanwhile, make the optional pan sauce: Pour off any fat from the roasting pan. Place the pan over a burner and add the stock, wine, and herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce almost to a syrup. Whisk in the mustard and taste for salt and pepper.

Slice the meat into thin slices across the grain. If you made the sauce, pour it over the sliced meat, and serve.

Tuesday, May 19, 2009

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Friday, May 8, 2009

Amazing Salsa Verde (Tomatillo Salsa)

I recently attended a baby shower. Grandma made every bit of the food....God bless Grandmas! :)
Well she is originally from El Salvador and at one point in her life worked for a popular Puerto Vallarta restaurant and worked under many great chefs! She told me the ingredients to her amazing salsa.... Mmmm.... After listening I went home bought these ingredients and whipped this up. So good! and as double duty turn it into Salsa verde chicken enchiladas too! To make spicier add another jalapeno to the pot!

Tomatillo Salsa Verde

Remove outer skins of 5 tomatillos, place whole in a cooking pan, add 1 whole jalapeno (don't cut open), 1/2 a sliced brown onion, and a smashed garlic clove - with just enough water to cover them, but they will float!
Add about 1 tsp onion powder, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp pepper, and a pinch (small) red pepper flakes or cayenne pepper. Bring to boil, then simmer for about 30-40 minutes - (do not throw away water broth!) the tomatillos will turn brown/tan and the rest will soften. Turn off. Scoop tomatillos, onions, and the garlic clove, out to a blender. Scoop out jalapeno and slice top and bottom off. Run a slit down the jalapeno to open - remove seeds and ribs, can wear gloves if wish - if not, be careful to not touch your eyes or nose for about 1/2 a day and wash hands thoroughly - can irritate these areas! Ouch! Scoop jalapeno minus seeds into blender (amp up the heat) add about 1/2 the seeds or use a second jalapeno. Scoop about 1/2 a cup of the stock water into the blender - now mix until liquified. Wallah ... excellent salsa or sauce.

Preheat oven to 375 degrees for about 5-10 minutes.
Wrap 12-13 corn tortillas in a moistened kitchen towel and toss in microwave for 1 - 1 1/2 minutes. Pull out and set aside. Spray a 13x9 pan with cooking spray. Pour a little salsa verde in pan. Toss in about 3 tortillas to work with. Use prepped how you like it - 2 cans of chicken in water, or a rotisserie chicken or left over chicken, or boiled chicken in stock with taco seasoning for 22-25 minutes and shred chicken! Add a couple Tablespoons of chicken then a little cheese, fold and roll, and place in corner. Keep going to have all the 12-13 enchiladas done. Pour salsa all over top of dish, then add about 1/2 c. cheese on top - the 2-4 blend mexican cheese works nicely. Bake at 375 degrees for about 25 minute to heat through and brown top a little. Take out and turn off oven. Let stand about 5 minutes. Serve and enjoy!

Friday, May 1, 2009

Spiced Grilled Chicken

5 minute prep, 30 minute marinade, 30 minutes in the oven and Yum-O! Courtesy Rachael Ray, Everyday
One 6-ounce container yogurt
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper
4 large chicken breast halves on the bone

1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 teaspoon each salt and pepper. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.
2. Preheat the oven to 450°. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 minutes.