Another late arrival home - My friend, Jeff Nitta stopped by the shop to see me and my mom and we got to talking. On the drive, while listening to Petros & Money, I decide to utilize left overs...
On Sunday night I roasted Tri Tip from Fresno State's Farm Store. There was 1/2 a roast left, so I add a little flava tonight...Not to the meat, just in the way it's served.
On Sunday morning I prepped the meat in a pyrex dish with a dry rub, I used one I received from friends in Denver, CO from a store called Savory Spice Shop - http://www.savoryspiceshop.com - covered with plastic wrap and refrigerated. Preheated the oven to 450F when I got home and took the roast out of the fridge to bring to room temp. Placed the pyrex dish in the oven for 20 minutes, then lowered the heat for 30 more. Removed from the oven and let rest for 10 minutes.
For the left over Tri Tip tonight I made a salad - more my speed than Scott's, but I warmed a big stack of corn tortillas (in a damp towel in the microwave for 45-60 seconds) so he could make "tacos" if he preferred. Heated the cast iron skilled and added the sliced Tri Tip to warm through, heated a can of black beans with a splash of Cholula, grated Tillamook Cheddar Cheese, chopped Romaine, a little salsa & sour cream...
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