BLACKBERRY AND ONION RELISH ( USED WITH TRI-TIP RECIPE #RZ.16463
This is good with pork and beef. For very tart berries use less vinegar and/or more sugar. If you make relish ahead of time and chill, do not reheat or the texture of the berries will be lost
Provided by hiwayman
Categories Berries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the berries in half, reserving a few whole ones for garnish. Heat the oil ina saucepan; add the onion and saute over medium to medium-low heat for 7 minutes, or until soft and slightly browned. Add the garlic and cook briefly.
- Add the vinegar and wine, simmering until almost dry. Add the beef broth, and simmer until almost dry. Stir in the halved beries, then remove from the heat.
- Season to taste with salt, pepper, brown sugar and thyme. You want just enough sugar to balance the tartness of the berries. The residual heat from the pan and onions will soften the berries.
- Garnish with the whole berries. Serve warm or at room temperature or refrigerate if not suing soon. Let come to room temperature before serving.
Nutrition Facts : Calories 72.2, Fat 3.8, SaturatedFat 0.5, Sodium 113.1, Carbohydrate 8.4, Fiber 4, Sugar 4.2, Protein 1.5
OVEN TRI-TIP WITH ROSEMARY-GARLIC VEGETABLES
Love roasted veggies with rosemary and garlic, so what could be better with tri-tip. Recipe comes from Fox Brook Winery, good served with Cabernet Sauvignon Wine.
Provided by Barb G.
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine rosemary, garlic, salt and pepper to form a paste.
- Spread half of herb paste evenly over roast.
- Add olive oil to remaining paste; place vegetables in large bowl; pour herb-oil over vegetables, stirring to coat.
- Place roast, fat side up, on rack in open roasting pan; Arrange vegetables around roast (DON'T add water or cover).
- Roast at 425°F for 35 to 40 minutes for rare to medium; Remove roast and peppers to warm platter, allow to stand 10 minutes.
- Meanwhile increase oven temperature to 475°F and continue cooking potatoes and onions 10 minutes or until tender and lightly browned: add potatoes and onions to meat platter, carve roast against grain and serve with vegetables.
SANTA MARIA TRI-TIP
Santa Maria is a town in central California, north of Santa Barbara. Grilled tri-tip is a local specialty. It's traditionally served with corn tortillas, Recipe #185563 and Recipe #185562.
Provided by MaryMc
Categories Roast Beef
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the black pepper, garlic, onion, paprika, cayenne, rosemary, and salt and rub on the meat. Let stand at 1-4 hours.
- Prepare the barbecue grill, using water-soaked oak chips (preferred, if you can find them) or mesquite chips on the charcoal to produce smoke.
- Drizzle the oil slowly into vinegar, whisking rapidly. Brush on the meat as soon as you put it on the grill.
- Grill the meat over direct heat, medium-high. Turn at least 3 times, basting every time. Grill 30-35 minutes, to 140 degrees F.
- Slice about 1/8" to 1/4" thick across the grain and serve with corn tortillas and salsa.
Nutrition Facts : Calories 13.9, Fat 0.2, Sodium 390.8, Carbohydrate 2.3, Fiber 0.7, Sugar 0.1, Protein 0.5
SHIRAZ SOY TRI-TIP MARINADE
Make and share this Shiraz Soy Tri-Tip Marinade recipe from Food.com.
Provided by ButterflyVioletta
Categories < 4 Hours
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all together and marinate steak for two hours.
Nutrition Facts : Calories 161.6, Fat 13.6, SaturatedFat 1.9, Sodium 2794.6, Carbohydrate 6.3, Fiber 0.6, Sugar 2.1, Protein 5.3
TY'S 3 DAY SMOKED TRI-TIP
This is gotta be my favorite food. It's all mine, as far as I know. My mom gave me the idea though. She told me she liked to add soy sauce to ground-beef, to give it flavor. Also to make it not stink up the kitchen while it was cooking. So one day I decided to try soy sauce with tri-tip, only in a marinade instead of cooking with it. The weight of the meat doesn't make a difference, it's all in the time you marinate and the smoking itself.
Provided by TYpeace
Categories Roast Beef
Time P3DT2h
Yield 5-9 serving(s)
Number Of Ingredients 9
Steps:
- Combine mustard and half a cup of soy sauce in a bowl large enough for the tri-tip to marinate. Stir until mustard thins out.add the rest of the ingredients; mix well.
- Stab tri-tip about 25 times with a steak knife.
- Marinate for 3 days; turn once or twice a day (this tastes best). Overnight works, but try the 3 day method at least once! You can taste the difference!
- The day of bbq: AHH, the wait is over! Fill the smoker with coals! And I mean fill it! The wet wood chips will make your flame die down a bit.
- About an hour before you start smoking, put four handfuls of wood chips (hickory, mesquite or olive are best!) in a bowl of boiling hot water; let soak until your coals (NO GAS SMOKERS) are white or your smoker reads IDEAL. If you have a Brinkman, put wet wood chips right on the coals.
- When the ash clears, add your meat. Let cook with lid on or door shut, about 2 1/2 hours, flip at least once. Add chips every time the smoke dies down. Cut smoking time for rare meat.
- When it's done enough for you, (I like mine well done!) serve with macaroni salad and a beer roll, or potato salad and a potato bread roll. They both are great!
- 7Just make sure you have a beer to salute me if you like this recipe and good friends nearby to enjoy this with you is always great!
- CHEERS!
Nutrition Facts : Calories 148.9, Fat 1.2, SaturatedFat 0.1, Sodium 7028, Carbohydrate 11.4, Fiber 2.1, Sugar 2.2, Protein 13.7
TRI-TIP CABERNET STEW
As a male, over 50, who is just starting to enjoy cooking, I look for meal combinations that aren't too complex and can be done within 60 minutes. This meal makes a meal out of marinaded tri-tip, yams and zucchini.
Provided by Chef Vic 283480
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
- Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes.
- Peel yams and cut into half inch thick rounds.
- Slice onion into 4 slices.
- Wash and slice zucchini into half inch think rounds.
- Pull stems from mushroom and wash.
- In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes.
- Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.
Nutrition Facts : Calories 346.2, Fat 18.9, SaturatedFat 6.5, Cholesterol 73.7, Sodium 1089.2, Carbohydrate 12.7, Fiber 3, Sugar 5, Protein 27.8
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