Wow, I can't believe it's already Friday...and almost a week since my last post. I need to share the best Tri-Tip recipe. It's a dry-rub seasoning as well as a garlic, red wine vinaigrette, and garlic mixture that gets basted onto the meat while it's cooking. Literally, the best tri-tip we've ever made. Unfortunately, it's not my recipe and I didn't tweak or adapt it at all, so I'm just going to share the link. Did you know that tri-tip was made popular on the California central coast? It is our favorite thing to barbecue. I can remember wanting to make it when we lived in Hawaii and it was no where to be found. I wonder if it's more popular now. What I will share with you is my side recipe for Gouda Smashed Potatoes. Smoky Gouda and Garlic mixed into Creamy Smashed Red Potatoes make a delicious side to anything BBQ.
Click the link for Tri-Tip Recipe
Gouda Smashed Potatoes
8 medium red potatoes, cubed
1 1/2 tsp of crushed garlic
1/3 c. of butter
1/3 c. sour cream
1/2 c. shredded Gouda cheese
1 tsp. of granulated chicken bouillon seasoning
salt and ground pepper to taste
2 tbsp of finely chopped chives
Peel and cube potatoes and place in a pot covered with water. Bring to a boil and cook for about 10 minutes or until fork tender. Drain and add garlic, butter, sour cream, Gouda, and bouillon. Smash potatoes well with a potato masher and stir to make sure everything is well incorporated. Add chives and season with salt and pepper.
A few nights ago I had a small (about 2 1/2 lb) chuck roast defrosted and I wanted to do something different with it. I stared into my pantry and found the over-used solution of a dry french onion soup packet. Blah. Then I found a can of italian diced tomatoes, fresh garlic, and basil. What to do?
Bruschetta Beef Sandwiches (Serves 4)
*if using a larger roast double the recipe*
2 1/2 lb chuck or pot roast
1 c. water
1/2 c. red wine
1/2 of a dry french onion soup packet
1 can of Italian style diced tomatoes
4 cloves of garlic chopped
1 tbsp dry oregano
Ground black pepper
1/3 c. basil, roughly chopped
For the Sandwiches
4 French Rolls
butter
1 clove garlic, peeled and chopped in half.
Sliced Provolone Cheese
Shredded Parmesan
Balsamic Vinegar
1/3 c. chopped basil
Directions for Roast: Rub roast with french onion soup, oregano, and ground pepper. Place in the bottom of a slow cooker. Add diced tomatoes, water, red wine, chopped garlic, and basil. Cook on low for 8 hours. When roast is done shred with a fork and place meat back into the liquid.
To assemble sandwiches: Spread french rolls with butter and toast under broiler. Once toasted, rub garlic half liberally on the inside of toasted rolls and set aside. With a slotted spoon, remove roasted from slow cooker (making sure to get some of those yummy tomatoes and garlic pieces in the mix) and place on rolls. Top with sliced provolone and Parmesan and place under the broiler a few more minutes until cheese is melted and bubbling. Top with fresh basil and a drizzle of balsamic vinegar. Enjoy!
Wow, I can't believe it's already Friday...and almost a week since my last post. I need to share the best Tri-Tip recipe. It's a dry-rub seasoning as well as a garlic, red wine vinaigrette, and garlic mixture that gets basted onto the meat while it's cooking. Literally, the best tri-tip we've ever made. Unfortunately, it's not my recipe and I didn't tweak or adapt it at all, so I'm just going to share the link. Did you know that tri-tip was made popular on the California central coast? It is our favorite thing to barbecue. I can remember wanting to make it when we lived in Hawaii and it was no where to be found. I wonder if it's more popular now. What I will share with you is my side recipe for Gouda Smashed Potatoes. Smoky Gouda and Garlic mixed into Creamy Smashed Red Potatoes make a delicious side to anything BBQ. 
