Santa Maria Tri Tip Roast

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With it being summer and all, that means it’s time to break out the grills and barbecue some meats. Now if you are like me, there is really nothing I look forward to more than some grilled or roasted huge chunks of meat. I’ve always wanted a smoker and the whole works, but alas if you are also like me and live in an apartment, that is probably not happening. Not only do I not have a smoker, but I don’t even have a bbq grill 😦 . Alas, I had to use my oven. But worry not! This recipe actually turned out great in the oven and still felt like a summer que!

Ingredients:

  • 2-3 lb tri tip, trimmed, but still want a good layer of fat
  • 2 tbsp finely ground coffee
  • 1 ½ tbsp kosher salt
  • 1 ½ tbsp granulated garlic
  • tsp black pepper
  • 1 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon

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Directions

  • Mix all the spices and sugar in a bag or bowl
  • Sprinkle the rub all over the meat and massage it into the meat
  • Cover and refrigerate for at least an hour
  • Remove from refrigerator an hour before cooking and let rest
  • Preheat oven to 350º
  • In a cast iron pan (or other oven proof pan) place a little oil over high heat
  • Sear the meat, fat side down, and then all sides (~3-4 min a side)
  • Place roast in the oven until internal temperature is 130º (~10 min per pound)
  • Pull roast out of the oven and let rest before serving

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Shrimp Ceviche

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Anyone looking for a simple, healthy(ish), refreshing snack?  I was and had just bought some shrimp the other day, so I decided to make this recipe. I actually found this recipe sitting in my work’s lounge in a binder that was promoting healthier lifestyles/habits/eating (I work for a hospital) and while most of the recipes were a bunch of different salads (boring…) this one actually stood out to me. I don’t have the actual recipe as I kind of saw the ingredients and riffed off that, so here goes.

Ingredients

  • 1 lb peeled shrimp
  • 1/2 red onion, diced
  • 2 small/1 large avocado, pitted and cut into small cubes
  • 2-3 roma tomatoes, diced
  • cilantro, chopped
  • juice of 5 limes
  • salt and pepper to taste

Directions

  • In a pan over medium heat, add a tsp of oil and cook the shrimp thoroughly
  • Cut the shrimp into small pieces and place in a large bowl
  • Add the onion, avocado, tomatoes, cilantro and mix
  • Add the lime juice and mix
  • Salt and pepper to taste and mix again
  • Refrigerate for ~15 minutes before eating
  • Eat with tortilla chips or by itself (could potentially be a salad I suppose)
  • Enjoy!

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Crab Cups

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I know that I said that I would get back to doing this now that my life has settled down again, but for some reason, I just haven’t. Well, I am going to say it again and hope it sticks this time.  I recently made a crab appetizer that I have done a few times now with the help of Jenn.  It was really her idea about a year ago to make these for a dinner party, but we ate them without taking pictures, so there’s no record of that.  Coincidentally, I also made them for a dinner party this go around and took pics for good measure.  Now, they aren’t the greatest pictures (and there is no plating) as I was running late to the party (fashionably late of course). We originally got the recipe from here.  And each time, I tweaked it a little to fit my needs better.  They are definitely easy to make and so far, both dinner parties enjoyed them a lot.  My colleague actually just asked me for the recipe.

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Ingredients:

  • 1 pkg of flour tortillas, cut into drinking glass rim-sized circles
  • 1 8oz pkg soft cream cheese
  • 2 (6 ounce) can crab meat, drained (original recipe calls for 1, but c’mon…)
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese
  • 2 tablespoons thinly sliced green onion
  • 1 teaspoon Worcestershire sauce
  • 1 pinch paprika

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Directions:

  • *this is where I made some tweaks* The original recipe called for biscuit dough, which I have tried and it just turned out too doughy and took away from the whole dish.  This time I tried little circles of flour tortillas, which turned out to be a lot better
  • Brush the tortilla circles with a little bit of melter butter or olive oil and press into a muffin/cupcake pan
  • Bake the tortillas at 375 degrees for ~10 min or until golden brown and crispy
  • At the same time, mix the cream cheese, crab meat, mayo, parmesan, cheddar cheese, green onion, and Worcestershire sauce in a mixing bowl
  • Place a spoonful of the mixture into each tortilla bowl (still in the muffin pan) and garnish with a dash of paprika
  • Bake at 375 degrees for ~15-18 minutes
  • Take them out and enjoy with some friends/impress some coworkers

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