 The cut of beef known as "tri-tip" is a griller's dream. This thick, triangular hunk cut off the sirloin section of a beef actually originated in the Santa Maria Valley of California's wine country. In fact, yours truly learned how to prepare this beautiful cut of meat right there in Santa Maria. Typically, a tri-tip weighs between two and three pounds, making it perfect for the average family, or a single or couple wanting leftovers. As our weather changes to reflect spring and summer, it's time to fire up the grill and spend some time outdoors, and this tri-tip recipe is perfect for some at-home dining. So let's do it. INGREDIENTS 2-to 3-pound tri-tip roast Your favorite barbeque rub PROCEDURE Remove roast from refrigerator and coat with rub. Cover and let sit at room temperature for about an hour. To grill: (I used a gas grill in this example so the heat will be medium high with the lid open.) Sear the roast on both sides, about 3 to 4 minutes per side. Grill for 8 minutes, then turn and grill for another 8 minutes. Repeat this until the internal temperature reads approximately 120 degrees F for rare and 130 F for medium. Remove from heat and let rest for 20 minutes. This is very important! Note: the internal temperature will rise by about 5 degrees when resting. Plan accordingly. Slice across the grain and serve.
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 One of the most popular comfort foods is now available in a cup. That's right, a cup. Perfect for a snack or even a full meal, this microwaveable "pizza in a mug" is easy to make and takes only a few minutes. Continuing the Pandemic Pantry series with KFQD radio in Anchorage, this recipe is also great for using up the last bits of vegetables, meats, cheeses, or spaghetti sauce in the refrigerator. Have kids? Let them make their own individual pizzas and teach them the power of the "nuker." *Tips: No spaghetti sauce? Tomato sauce works, too, but you may want to add a few more spices to jazz it up. Pre-mixed pizza crusts are perfect for this recipe, especially if you are out of all-purpose flour.* Ingredients 1 microwavable coffee mug 4 Tbs all-purpose flour 1/8 Tbs baking powder 1/16 Tbs baking soda Pinch of salt 3 Tbs milk 1 Tbs olive oil 1-2 Tbs jarred or homemade spaghetti sauce 2 + Tbs parmesan or mozzarella cheese Fresh peppers for topping Sliced olives for topping A dash of died oregano A pinch of red pepper flakes Procedure: Add the flour, baking powder, baking soda, and salt in microwaveable mug. Mix dry ingredients together. Add milk and oil. Mix until well combined. Add spaghetti sauce, and trowel over the top to form a complete layer. Sprinkle cheeses on top. Top with peppers and olives or whatever else you desire on top. Sprinkle with oregano. Microwave for 1-1.5 minutes (based on the wattage of an average1200-watt microwave). NOTE: Not sure of your oven's wattage? Look inside at the data plate. If it not listed the take a microwave safe vessel and fill it with one cup of water. Turn on your microwave: If the water boils at 1.5 minutes than you have a 1200-watt microwave. 2 ½ minutes to boil ? 800 watts, hence a 1 ½ minute cook time for the cup o pizza ~TFC   The Flying Chef's Pandemic Pantry series continues (listen to the whole segment on KFQD HERE) with this can-do soup, made with ingredients you've probably got in your cupboard already. Even if you don't and have to go to the store, canned beans and soups are still easily found on store shelves. Try this fast, tasty meal with a tossed green salad. Add a crusty artisan bread instead of corn chips if desired. Ingredients 1 can of pinto beans 1 can of black beans 1 can diced tomatoes 1 can sweet corn 1 can chicken 1 can green enchilada sauce 1 can diced green chilies 1 can cream of chicken soup 1 can chicken broth 1 packet taco seasoning Tortilla chips Cilantro to garnish Procedure: Open cans ( it's just that easy). Drain and rinse cans of beans and chicken. Add all ingredients except cilantro and chips, and simmer for 30 minutes, stirring occasionally. Serve and plate with chips or warmed bread. Garnish with cilantro. ~TFC   There's a challenge afoot, readers of The Flying Chef Journal. How many recipes can yours truly come up with involving canned ingredients from the pantry? Mission accepted, especially when the results are broadcast on KFQD radio in Anchorage. The full episode will air tomorrow morning (Tuesday), but in the meantime, here's the first of four 'can-do' recipes (see what I did there). Getting creative is one of the hallmarks of this COVID-19 craziness, and the first recipe out of the gate sure did deliver. Canned black beans and brownie mix. What could go wrong? Turns out, nothing! The beans provided an earthy, nutty flavor and density that made these brownies something to be proud of. So give it a try and let me know what you think. INGREDIENTS 1 box brownie mix (I used Betty Crocker brand) 1 can low-sodium black beans Water - according to package directions Egg - according to package directions Oil - according to package directions PROCEDURE Preheat oven to 350 degrees (or as recommended on box for your pan type). Follow package directions for mixing brownies. Open can of beans, and rinse thoroughly in a strainer. Place brownie mix and beans in a blender or food processor. Blend together until no chunks of beans remain. Pour into greased baking pan and bake for 30 minutes or until a toothpick poked into the center comes out clean. Cool, cut, and serve. ~TFC  |
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May 2020
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