“Cooking should be a carefully balanced reflection of all the good things of the earth.”
~ Jean & Pierre Troisgros
Wine-Marinated Tri-Tip
Tri-tip is a type of beef that originated in Santa Maria, CA. It’s great barbequed and is wonderfully versatile. It makes great sandwiches, tacos, salads, and soups. Tri-tip can be prepared for the grill any number of ways.
For tonight’s meal, John started last night. He salted and peppered the meat and sprinkled it with garlic powder, then marinated it in a bottle of Cabernet Sauvignon with a couple of splashes of Brandy (a trick he learned from Julia Childs’ cookbook). He added several shots of Worchestershire Sauce and a tablespoon of Herbes de Provence, then refrigerated it overnight and all day, turning it once every several hours.
Tri-tip is best slow-cooked over indirect heat on the grill. It should be seared, then turned about every 15 minutes for 45 minutes. You should let it rest at least 5 minutes before slicing it against the grain.
Iron Skillet Roasted Potatoes with Onions
John perfected these potatoes using a seasoned cast-iron skillet on the grill. 1 pound assorted small white, red, and gold potatoes, quatered
1/2 half medium onion, sliced
Place in pan and coat in olive oil
Sprinkle with Tony Chacere’s Original Creole Seasoning
Place pan on the grill over a high flame, stirring potatoes every 10 minutes until they’re roasted brown and the onions are carmelized.
Zucchini with Green Onions and Parmesan Cheese
Slice 3-4 medium zucchini and place in a bowl. Sprinkle with salt and let sit about 5 minutes.This side dish turns out great time, after time, and it complements so many dishes.
In a large skillet over medium heat, sautee:
1/4 cup Olive Oil
Prepared Zucchini
1 bunch of green onions, chopped
Stir often to cook evenly, until tender. Sprinkle with a scant teaspoon of sugar to cut the bitterness of the squash. Top with grated parmesan cheese.
Toasted Coconut Custard Tart
From my all-time favorite cookbook, Dorie Greenspan’s “Baking From My Home to Yours” (page 344)! This tart is incredible! It is light and flavorful, and makes a nice presentation. The tart pastry literally flakes when you cut it with a fork. Dark rum enhances the flavor, and takes you to the Caribbean! 
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
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