Serves 6 to 8
Ingredients:
A very well-marbled tri-tip roast, 2 to 3 pounds
Inexpensive vegetable oil
Garlic powder, not garlic salt (or raw garlic)
Black pepper, coarsely ground
Kosher (big-grain) salt
Equipment:
A corning bowl big enough to lay the tri-tip in and season
Tongs
An instant-read thermometer (or two is better)
A rack (like a cookie rack) over a cooking sheet, where you'll let your tri-tip rest for 5 minutes after cooking
Aluminum foil to cover the tri-tip when it's cooked
A non-carbon knife (ceramic is best) for slicing the tri-tip before serving (carbon imparts a metallic taste)
Preparation:
Did you remember to fill your grill's gas tank? Hope so . . .
20 to 30 minutes before you want to start cooking, clean the grill, turn the temperature to its highest settings, and close the lid. If possible, it should reach 750F at grill level. You can tell without an infrared thermometer by doing this: if you can put your hand 3" above the grill and count to 3, it's not hot enough.
Remove all layers of fat, fat chunks, and silver-skin from the tri-tip. Make sure to remove the fat from the pocket on the short side of the triangle. When removed, there will be a deep pocket there. Discard the fat (or use it for tallow). The only visible fat remaining will be tiny specks and streaks of fat, which are too small to trim and which will melt quickly on the fire.
Dry the tri-tip with paper towels (including inside the pocket). Bring it to room temperature. If you're doing this alone, use one hand (I use my left) to get "dirty" holding the tri-tip and rubbing in the rub, and use the other hand (I use my right) to pour on the ingredients.
Before you start, take the tops off the oil, salt, garlic and pepper containers (remember you'll have only one hand, once you start). Place the tri-tip into a corning or glass bowl with 2" edges. We'll first season one side of the tri-tip, then flip it over to do the other side. Ready, set, go -
(a) Pour a thin layer of vegetable oil on the outside and into the pocket of the tri-tip. Then rub it all over fairly evenly (with the 'dirty' hand). The only purpose of the oil is to make sure that the seasonings stick.
(b) Next, pour a very thick layer of garlic powder on the top. (If you're using fresh garlic, rub in several cloves of fresh garlic all over, leaving a thick layer of paste.) The tri-tip should be almost completely yellow with the garlic powder.
(c) Now pour lots and lots of black pepper on the tri-tip. Rub it in gently (so that it coats the tri-tip). If the pepper begins to fall off, pour a little more oil into your 'dirty' hand, and "pat" the oil onto the tri-tip, so that the pepper sticks. If you've used enough garlic powder and pepper, there will be one or two tablespoons extra in the bottom of the dish. The tri-tip should be almost completely black with the pepper.
(d) Finally, you're ready for the Kosher salt. Usually, I have to add more oil at this point, so that the salt will stick. Add lots of salt, so that the surface is white with lots of black-pepper highlights and the occasional yellow background. The idea is to create a thick layer of seasoning on the outside of the tri-tip, that will create an exterior with a dry, crunchy texture and intense flavor profile, to contrast with the lush, beefy, juicy interior.
Now use your 'dirty' hand to flip over the tri-tip, and repeat the process from (a) through (d). There is usually enough seasoning in the bottom of the pan to start the second side, but you'll probably have to add more of each. Again, don't forget to season the pocket and the three edges of the triangular tri-tip.
If you want, you can cover and hold the tri-tip for 2 hours before cooking. (If you need longer, refrigerate it.)
I'll assume that your grill temperature is almost 750F, that the outside temp is around 70F, and that there is no huge humidity or breezes/winds. (All three affect cooking time.)
When you're ready to start grilling ready, set your iPhone's (or your kitchen) timer for two minutes. You're going to flip the tri-tip from one side to the other every two minutes during the cooking process. Put the tri-tip on the grill (use tongs, not a fork, to prevent loss of juices) and close the lid as fast as possible. Start your timer. Don't peek. After two minutes, quickly open the grill, flip the tri-tip and close the lid. Continue to do this for a TOTAL of 8 minutes (rare - my fav) or 10 minutes (med-rare). If your grill isn't hot enough (I'll bet it isn't), the tri-tip will take up to twice as long. Use an instant read thermometer (or two of them, which is better in case one if off - just average the two thermometers) to tell when the tri-tip is done. Take it off at 115 (rare) or 125 (med rare), measured in the middle of the tri-tip Insert the thermometer(s) from the side of the tri-tip, so that they go into the center. Put the cooked tri-tip onto the rack, and cover it with a "tent" of aluminum foil. The goal: don't let the foil touch the tri-tip, because you don't want to lose that exterior crust that you worked so hard to create.
Let it rest for 5 entire minutes. (This will total about 7 minutes by the time you start slicing: that's a good thing.) Now move the tri-tip to your cutting board. Using a very sharp knife, cut slices about 1/8" thick (i.e. thin) across the grain. The tri-tip has a strange grain structure -- hard to explain, but you'll know it when you see it. You'll be cutting almost perpendicular at the point of the triangle and then angle in more and more as you reach the middle of the triangle. Watch for the meat grain, and you won't have any problem. If your cutting board has a little juice from the cutting, dribble it only your serving platter.
Recipe reprinted with permission from Joe of @Steakperfection on Twitter
Herbed Spaghetti Squash with Olive Oil and Parmesan
Serves 4 to 6
1 spaghetti squash (about 3 1/2- 4 pounds)
Recipe created by Susan Russo of Food Blogga.
1 spaghetti squash (about 3 1/2- 4 pounds)
2 tablespoons olive oil, divided (preferably extra virgin for drizzling on top)
1 garlic clove, minced
3/4 cup chopped fresh herbs such as basil, parsley, rosemary, and oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3/4 cup grated Parmesan cheese, divided
1. Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender. Let cool. Using a fork, scrape the hot flesh from the squash and place in a bowl.
2. In a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook until just fragrant. Add the herbs, crushed red pepper, salt, and 1/4 cup grated cheese, and stir. Pour over the cooked squash and stir well. Place in a serving dish. Drizzle with remaining 1 tablespoon olive oil (preferably extra virgin) and sprinkle with remaining 1/2 cup grated cheese. Serve hot.
Recipe created by Susan Russo of Food Blogga.
Chipotle Chili Butternut Squash Soup
Serves 6-8
Chipotle chilis in adobo sauce can be found in the Mexican food section of most major supermarkets or at specialty Mexican markets.
1 (1 1/2-2 pound) butternut squash (about 4 cups cooked)
2 tablespoons olive oil, divided, plus a little for brushing the squash
1 yellow onion, diced (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 carrots, peeled and chopped (about 1 cup)
4 cups low-sodium vegetable broth
2 tablespoons chopped chipotle chilis in adobo sauce, (about 2 chilis tablespoon)
1/2 teaspoon ground cumin
3/4 cup chopped fresh cilantro
1. Position a rack in the center of the oven, and preheat to 400 degrees F. Slice butternut squash in half. Scoop out the seeds and discard. Brush the flesh with a little bit of olive oil. Roast flesh side down on an aluminum foil-lined baking sheet for 40-45 minutes or until tender when pierced with a fork. Let cool slightly before scooping out flesh. Discard skin.
2. In a deep pot over medium-high heat, warm oil. Saute onions, celery and carrots for 5 to 7 minutes, or until softened and lightly browned. Add the cooked squash and broth. Bring to a boil, then reduce to low, and cook for 5 to 7 minutes. Add chilis, cumin, and cilantro. Turn off heat, and let cool 10 minutes before pureeing. Taste it. If you’d like it spicier, then add more chilis.
3. Working in batches, puree the soup in a blender until smooth, and return to the pot over low heat. Stir occasionally until the soup is thoroughly heated, about 10 minutes. If you prefer it thinner, then add a bit more broth or warm water, and stir well. Season with salt and pepper as desired. Garnish individual servings with fresh cilantro, if desired.
Recipe created by Susan Russo of Food Blogga.
Chipotle chilis in adobo sauce can be found in the Mexican food section of most major supermarkets or at specialty Mexican markets.
1 (1 1/2-2 pound) butternut squash (about 4 cups cooked)
2 tablespoons olive oil, divided, plus a little for brushing the squash
1 yellow onion, diced (about 1 cup)
3 celery stalks, chopped (about 1 cup)
2 carrots, peeled and chopped (about 1 cup)
4 cups low-sodium vegetable broth
2 tablespoons chopped chipotle chilis in adobo sauce, (about 2 chilis tablespoon)
1/2 teaspoon ground cumin
3/4 cup chopped fresh cilantro
1. Position a rack in the center of the oven, and preheat to 400 degrees F. Slice butternut squash in half. Scoop out the seeds and discard. Brush the flesh with a little bit of olive oil. Roast flesh side down on an aluminum foil-lined baking sheet for 40-45 minutes or until tender when pierced with a fork. Let cool slightly before scooping out flesh. Discard skin.
2. In a deep pot over medium-high heat, warm oil. Saute onions, celery and carrots for 5 to 7 minutes, or until softened and lightly browned. Add the cooked squash and broth. Bring to a boil, then reduce to low, and cook for 5 to 7 minutes. Add chilis, cumin, and cilantro. Turn off heat, and let cool 10 minutes before pureeing. Taste it. If you’d like it spicier, then add more chilis.
3. Working in batches, puree the soup in a blender until smooth, and return to the pot over low heat. Stir occasionally until the soup is thoroughly heated, about 10 minutes. If you prefer it thinner, then add a bit more broth or warm water, and stir well. Season with salt and pepper as desired. Garnish individual servings with fresh cilantro, if desired.
Recipe created by Susan Russo of Food Blogga.
Salami, Spinach, and Smoked Gouda Macaroni & Cheese
Makes 8 servings
1/2 cup plain breadcrumbs
2 teaspoons olive oil, plus 1 tablespoon olive oil
1 medium yellow onion, chopped
8 ounces dry Italian salami, diced
6 cups (about 4 ounces) fresh baby spinach
1 pound lined penne
8 tablespoons butter
6 tablespoons flour
6 cups whole milk
4 cups (16 ounces) smoked Gouda cheese, grated
1 teaspoon crushed red pepper flakes
3/4 cup chopped fresh flat-leaf parsley
1. Preheat oven to 350°F. Coat a 9x13-inch baking dish with butter or cooking spray.
2. Place breadcrumbs in a small bowl. Drizzle with 2 teaspoons olive oil, and mix with your fingertips. Set aside.
3. In a large skillet over medium-high heat, warm remaining 1 tablespoon olive oil. Add onion and saute 3 minutes or until softened. Add diced salami and cook for 3 to 5 minutes or until lightly browned. Add spinach and stir until just wilted. Remove from heat.
3. Cook pasta in salted water, about 2 minutes short of being fully cooked; it will finish cooking in the oven. Drain the cooked pasta, but do not rinse.
4. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking continuously until it reaches a boil. Add the cheese and crushed red pepper flakes, and stir. Reduce heat and simmer for 5 minutes, or until thick and bubbly.
5. Add the parsley, salami mixture, and cooked pasta, and stir until well combined. Pour into the prepared baking dish. Sprinkle the top evenly with the breadcrumbs. Bake for 30 to 35 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.
Recipe created by Susan Russo of Food Blogga.
1/2 cup plain breadcrumbs
2 teaspoons olive oil, plus 1 tablespoon olive oil
1 medium yellow onion, chopped
8 ounces dry Italian salami, diced
6 cups (about 4 ounces) fresh baby spinach
1 pound lined penne
8 tablespoons butter
6 tablespoons flour
6 cups whole milk
4 cups (16 ounces) smoked Gouda cheese, grated
1 teaspoon crushed red pepper flakes
3/4 cup chopped fresh flat-leaf parsley
1. Preheat oven to 350°F. Coat a 9x13-inch baking dish with butter or cooking spray.
2. Place breadcrumbs in a small bowl. Drizzle with 2 teaspoons olive oil, and mix with your fingertips. Set aside.
3. In a large skillet over medium-high heat, warm remaining 1 tablespoon olive oil. Add onion and saute 3 minutes or until softened. Add diced salami and cook for 3 to 5 minutes or until lightly browned. Add spinach and stir until just wilted. Remove from heat.
3. Cook pasta in salted water, about 2 minutes short of being fully cooked; it will finish cooking in the oven. Drain the cooked pasta, but do not rinse.
4. Meanwhile, melt butter in a medium saucepan over medium-high heat. Whisk in flour. Gradually add milk, whisking continuously until it reaches a boil. Add the cheese and crushed red pepper flakes, and stir. Reduce heat and simmer for 5 minutes, or until thick and bubbly.
5. Add the parsley, salami mixture, and cooked pasta, and stir until well combined. Pour into the prepared baking dish. Sprinkle the top evenly with the breadcrumbs. Bake for 30 to 35 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.
Recipe created by Susan Russo of Food Blogga.
Szechuan Pork
YIELD: 4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles).
Printable recipe.
For the best taste, use natural-style, no-sugar-added peanut butter, a savory flavor against the fiery mix. If peanut allergies are a problem, use cashew butter or tahini.
6 ounces soba (buckwheat noodles), uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce
1 teaspoon bottled ground fresh ginger
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, lower-sodium chicken broth
11/2 tablespoons lower-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry 2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
CALORIES 338; FAT 8.6g (sat 2.2g, mono 3.5g, poly 1.9g); PROTEIN 30.4g; CARB 36.8g; FIBER 1.7g; CHOL 63mg; IRON 2.9mg; SODIUM 693mg; CALC 40mg
Recipe reprinted with permission from Cooking Light, The Complete Quick Cook by Mark Weinstein and Bruce Scarbrough.
Printable recipe.
For the best taste, use natural-style, no-sugar-added peanut butter, a savory flavor against the fiery mix. If peanut allergies are a problem, use cashew butter or tahini.
6 ounces soba (buckwheat noodles), uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce
1 teaspoon bottled ground fresh ginger
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, lower-sodium chicken broth
11/2 tablespoons lower-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry 2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
CALORIES 338; FAT 8.6g (sat 2.2g, mono 3.5g, poly 1.9g); PROTEIN 30.4g; CARB 36.8g; FIBER 1.7g; CHOL 63mg; IRON 2.9mg; SODIUM 693mg; CALC 40mg
Recipe reprinted with permission from Cooking Light, The Complete Quick Cook by Mark Weinstein and Bruce Scarbrough.