Santa Maria Rub
1 tablespoon salt
1 tablespoon dried parsley
1 ½ teaspoon pepper
1 ½ teaspoon garlic powder
Trim all fat from tri-tips. Combine
rub ingredients in small bowl until blended. Spread on
beef just before cooking or up to 5 hours in advance.
Barbecue over medium-hot coals, turning occasionally
about 35 minutes or until desired doneness. To serve,
cut tri-tip across the grain into thin slices. Serves
Ranch-Style Pinquito Beans
1 pound (small pink) pinquito beans
2 cans (14 ½ ounce) beef broth
4 ½ cups water
1 pound ground beef
2 onions, chopped
2 cloves garlic, chopped
4 large tomatoes, chopped
1 can (7 ounces) diced green chilies
½ cup fresh chopped cilantro
3 tablespoons chili powder
1 tablespoon dried oregano leaves
1 teaspoon salt
Place beans, beef broth and water in
8-quart Dutch oven; cover. Heat to boiling; reduce heat
and simmer 2 hours, stirring occasionally. Sauté ground
beef, onions and garlic; drain. Add beef mixture and
remaining ingredients to beans. Simmer, covered, for 1
hour. If a thinner consistency is desired, add more beef
broth. Makes 10 cups.
Santa Maria Style
Yields 3 1/2 cups
3 medium fresh tomatoes, chopped
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup finely chopped California green chiles
2 tbsp. snipped cilantro
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce
Combine all ingredients in a bowl.
Cover and let stand for one hour to blend flavors
12 Large Jalapeños split lengthwise
with seeds removed
Fill Jalapeño halves with Chorizo.
Place on Grill on low heat. Do not turn.
When meat is cooked thru, Serve
6 Belgian Endives
1 Tbs white wine Vinegar
Remove Zest from Tangerines.
Combine Vinegar and Zest with Juice from Tangerines
Drizzle Olive Oil and Wisk creating emulation. Use this
mixture to drizzle over endive when serving.
Split Endive in half making sure not
to let them fall apart. Brush cut side with olive
oil and place in pan or indirect heat cut side down.
when tender (5 to 10 min) Remove from heat,
drizzle with emulation and serve.
Grilled Caesar Salad
- 3 medium heads romaine lettuce
- 12 thin slices French bread, cut
sharply on the diagonal
- 2 tablespoons extra-virgin olive
- About 3/4 cup Creamy Caesar
Dressing (recipe follows)
- 12 anchovy fillets, drained and
blotted dry (optional)
- 1 chunk (8 ounces) Parmesan
cheese for shaving over the salad
- Freshly ground or cracked black
You'll also need:
2 cups wood chips or chunks (preferably oak), soaked for
1 hour in water to cover, then drained
any blemished or wilted leaves off the heads of lettuce.
Cut each head in half lengthwise, leaving the stem end
attached. Place the cut side under cold running water
and rinse it thoroughly, gently separating the leaves
with your fingers but leaving them attached to the stem.
Rinse all of the lettuce until clean, a process that may
take 5 to 10 minutes. Gently shake off the water, and
put the lettuce halves in a salad spinner and spin dry.
Lightly brush the bread slices with the olive oil. The
recipe can be prepared to this stage a couple of hours
ahead. Keep the lettuce refrigerated.
3. Set up
the grill for direct grilling and preheat to high. If
using a charcoal grill, preheat it to high, then toss
all the wood chips or chunks directly on the coals. If
using a gas grill, place all of the wood chips or chunks
in the smoker box or in a smoker pouch and run the grill
on high until you see smoke.
ready to cook, brush and oil the grill grate. Place the
lettuce halves, cut side up, and bread slices on the hot
grate, and grill until the lettuce leaves are slightly
wilted and singed (the inside should remain crisp) and
the bread is a deep golden brown, 1 to 3 minutes per
Transfer the grilled lettuce halves to a platter or
plates, cut side up. Cut off and discard the stem ends.
Spoon the dressing over the lettuce. Place a slice of
grilled bread on either side of each lettuce half and
arrange 2 anchovy fillets, if using, in an X on top of
each. Using a vegetable peeler, shave large thin slices
of the cheese over the salad. Sprinkle it with pepper
and serve at once.
Creamy Caesar Dressing
- 2 cloves garlic, coarsely chopped
- 3 anchovy fillets, coarsely
- 2 ounces Parmesan cheese,
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 3/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice,
or more to taste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon coarse salt (kosher
or sea), or more to taste
- 1/2 teaspoon freshly ground black
pepper, or more to taste
the garlic, anchovies, if using, cheese, mustard,
Worcestershire sauce, and egg in a blender or food
processor and purée to a smooth paste. With the motor
running, gradually add the olive oil, lemon juice, and
the salt and pepper and process until a smooth, creamy
dressing forms. Taste for seasoning. The dressing can be
refrigerated, covered, for up to 3 days.
Shortcake with Fresh Sauce
2 c. all-purpose flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 1/2 c. cold whipping cream
Fresh Strawberry Sauce:
1 pint basket strawberries (12 ounces), stemmed and
Sugar to taste
basket strawberries (12 ounces), stemmed and
1 1/2 cups whipping cream, whipped and sweetened with
sugar, to taste
Mint sprigs, for garnish
Heat oven to 350 degrees. To make
shortcakes, in bowl, mix flour, sugar, baking powder and
salt. Gently stir with fork, gradually mix in cream
until just combined. Mixture should barely hold
together. With hands, form dough into six balls; place 3
inches apart on parchment-lined baking sheet. Bake in
center of oven 25 to 30 minutes until light golden
brown; cool on baking sheet.
Fresh Strawberry Sauce:
In blender container, purée
strawberries until smooth. Sweeten to taste with sugar;
cover and set aside.
Split shortcakes horizontally. Divide sauce among six
dessert plates; top each with a shortcake bottom, 1/4
cup sliced strawberries and 1/4 cup whipped cream. Cover
with shortcake tops. Spoon remaining strawberries and
whipped cream over shortcakes, dividing equally. Garnish
with mint sprigs.