Archive for July, 2010

July 11, 2010

3-Pepper Tri Tip

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This rub recipe is nice and spicy with a hint of brown sugar for sweetness and it helps form a nice crust on the tri tip on the grill. This recipe is my go-to recipe when I have friends and family over. A signature summer dish in my opinion.

I serve the tri tip with corn and black bean salad and some good garlic or bread toasted on the grill.

3-Pepper Rub:

2T. black pepper
1/2T. cayenne
1/2 T. white pepper
1 1/2 T. kosher salt
1 T. brown sugar
1/2 T. oregano

Mix all ingredients in a jar that can be sealed in a pantry. Rub a tri tip roast on both sides with the rub. Allow the tri tip to sit at room temperature for at least 30 minutes before cooking on the grill.

Insert a thermometer into the thickest part of the steak. Cook until the roast reaches an internal temperature of 145 (medium-rare) or 160 (medium).

Allow the roast to sit for about 20-30 minutes before slicing.

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July 11, 2010

Corn and Black Bean Salad

My friend Kim made this for me once I think it was from a Rachael Ray cookbook, but I couldn’t remember what all was it in so I made up my own recipe with as much as I could remember was in it (maybe she’ll correct me if I missed anything!). This salad is so simple and one of my favorite side dishes. Very flavorful and addicting…enjoy!

2T. butter
1t garlic powder
1/2 red onion, diced
1 jalapeno, diced
1- 11 oz package frozen corn
1 – 15oz can of black beans, rinsed
1/2 c. chicken broth
1 lime, juiced
1/2 bunch of cilantro
1t cumin
S & P
Heat sauté pan over medium-low heat.  Sauté onion and jalapeno in butter, until onion is translucent. Bump the heat up to medium –high heat and add frozen corn and cook 4 minutes, until corn is thawed. Add black beans and sauté for 3 minutes.  Stir in chicken broth and garlic powder, reduce heat and allow to simmer until the broth is all absorbed. Remove from heat and stir in lime juice, cumin, cilantro, salt and pepper.