Ingredient: <span>sea salt</span>

Santa Maria Trip-Tip (Reverse Sear)

  • May 20, 2017June 5, 2017
  • by Dan

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Corin and I know Santa Maria Tri-Tip. We met in Santa Barbara and both lived there for 7 years.

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 Santa Maria Trip-Tip (Reverse Sear)
Course Main Dish
Prep Time 1 hour to room temp
Cook Time 1 hour
Servings
People
Ingredients
Course Main Dish
Prep Time 1 hour to room temp
Cook Time 1 hour
Servings
People
Ingredients
Instructions
  1. Mix dry rub ingredients in a bowl. A traditional Santa Maria Tri-Tip only contains salt, pepper, and onion powder. However, I like to add chile de arbol and Hungarian smoked paprika.
  2. 1-2 hours before grilling, take meat out of the fridge, and pat dry. Apply rub and let come up to room temperature.
  3. [Reverse Sear] Grill indirect at 300 degrees for about 45 minutes flipping halfway through until internal temp is 130. Then crank up the heat to 500 degrees by adding some more brickets. Create a nice dark bark by searing each side for about 5 minutes until internal temp reaches 145. This is a modern grilling technique that will create a more tender and uniform meat.
  4. Let rest for 15 minutes before slicing. To slice, first rotate the meat so that it resembles the shape of California and slice in half to separate northern and southern California. The cutting line is approximately from Salinas to Lake Tahoe, where the grains change direction. Finally slice each half across the grain so that the meat pulls apart easily.
Recipe Notes

**[Traditional Santa Maria grilling style] is to first direct sear for 5-8 minutes per side, and then indirect grill at a low temp for 45 minutes.

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Cheddar Cornbread Jalapeño Poppers

  • May 12, 2017June 5, 2017
  • by Dan

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(Recipe From CleanEatingMag.com)

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 Cheddar Cornbread Jalapeño Poppers
Course Appetizer
Cook Time 1 hour
Servings
Poppers
Ingredients
Course Appetizer
Cook Time 1 hour
Servings
Poppers
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Wearing gloves, cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut side up on a parchment-lined baking sheet; set aside. (NOTE: Most of the heat in a jalapeño pepper is in the seeds. By removing the seeds, we're left with a flavorful pepper with a great little kick. Always wear gloves when handling hot peppers.)
  3. In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and cumin; set aside.
  4. In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined.
  5. With gloves, spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling side up.
  6. Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired.
Recipe Notes

Make a few adjustments to the filling mixture for a great, simple cornbread recipe. Add all of the cheese into the cornmeal-yogurt mixture. Chop 2 to 3 seeded jalapeño peppers and add them to the mixture as well before pouring it into a nonstick baking pan (9 x 11 x 2 inches). Bake for 15 to 20 minutes at 350°F or until golden brown and a toothpick inserted into the center comes out clean.

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