July 2, 2016

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Back to Food

American in terms of the amount of meat.  I’d never cooked a tri-tip before.  Made up a marinade with soy sauce, brown sugar, balsamic vinegar, olive oil, mustard, pepper…4 hours in the fridge.  Roasted the corn on the grill, then the tri-tip.  The corn salad is just the sweet corn (brushed with olive oil, salt, pepper, dill) with some sauteed minced red onion and some feta, along with a very small amount of oil/vinegar homemade salad dressing.  In the same pan as I did the onion, I cooked the portabella mushrooms, halved grape tomatoes, and spinach in a bit of olive oil and butter, just a bit.  Salt, pepper, nutmeg.

Wished I’d invited friends, but it was all an experiment.  I’m amazed at how well the tri-tip came out.  Will repeat it for sure.  Doesn’t look like an Italian meal at all — that will be tomorrow night.  (With leftover tri-tip sandwiches for lunch soon!)

2 thoughts on “July 2, 2016”

  1. Looks most delicious! Love your experiments. And still have great memories of that evening with you two last year. Have really enjoyed your pictures from Italy, but just haven’t been taking the time to comment. More soon. Blessings to you.

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