Tri Tip Marinade

To diehard backyard grill-happy girls and boys, the only change in your game from one season or weather-system to the next is whether you'll be eating the grilled goodness indoors or al fresco.

Recently we feasted on a couple of grilled tri tips (one in Feb and one in early March) thanks to my sweet Sis who snuck them into our freezer on her last visit. It was cold and rainy both times we wanted to cook them, but we just tucked the old Weber under the eaves and we were good-to-go.

Zucchini Casserole

When you're blue...and there's nothin else to do, whip up some lovin and pop it in the oven. ~m gaughen

This is an old family favorite given to us by Donna B. We may adapt it from time to time, but never too far off the original. Some times, like this time, I mixed the ground round with ground turkey. I always use 1/2 tsp of cinnamon and increase the cheese. Mom's told me that she has added white raisins on top of the meat, but under the cheese mixture..."it adds a more middle eastern flavor."

Tri Tip Perfection!

I have come to the conclusion that there is no finer cut of meat than the tri tip. They can be found everywhere, just as good as a nice New York but not as expensive. I try to find one with not too much marbling (fat) and a pretty even thickness through out the whole cut.

Trim any excess fat off the outside of the meat. This fat layer tends to just burn on the grill and not really impart anything to the flavor.

Mom's Inside-Out Ravioli

This is a quick and easy casserole to make that is practically idiot-proof (I say that because there is always someone who has had a bad day, etc etc etc!). This is one of those wonderful recipes that can taste even better as reheated leftovers (and no one really knows why...just one of those simple acts of God...Thank you Lord!).

Napa Valley Cabernet Burgers

A yummy from the grill that will impress one and all from Bon Appétit-July 2003. You can view the complete recipe online at: Epicurious.com

NAPA VALLEY CABERNET BURGERS
750-ml bottle Cabernet Sauvignon
1/4 cup minced shallots
9 tablespoons unsalted butter, room temperature
2 teaspoons golden brown sugar
1 tablespoon minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil
1 cup (packed) coarsely grated extra-sharp white cheddar cheese
4 4 1/2-inch squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula

Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.

Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.

Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.

Enjoy!
~Marta

St. Patrick's Boiled Dinner

I just love St Patrick's Day. Not because he ran all the snakes out of Ireland (though that does help), but because it allows me two of my favorite indulgences...Guinness and Corned Beef Dinner...yumm! It conjures up all sorts of memories like Dad doing the two-step to the plethora of Irish folk songs in our vast music collection! I've created a twist on the old time favorite by adding a baste that zips it up a wee bit...but not too much. It's the only corned beef (or cabbage) my Brother-in-Law and Sister will eat!

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