My husband and I recently went to a wedding in Napa and had the pleasure of dining at Ad Hoc, which was amazing.  We had their roasted tri-tip and vowed to find a similar recipe.  Tri-tip is the cut of meat from the bottom section of the what is considered to be sirloin and is usually barbecued.  However this recipe roasts the tri-tip slowly and is amazing.  I recently served it to my in-laws and it was one of my easiest and most delicious meals yet.  Try serving it with Baked Beans or Jalapeno Cheddar Cornbread.

One day ahead of cooking, rub one 2 1/2 pound tri-tip roast with:

1/2 teaspoon pepper

2 teaspoons paprika

Wrap the rubbed roast with plastic wrap and refrigerate overnight.  The next day, bring the meat to room temperature before cooking, about 30 minutes.  Preheat oven to 300 degrees.  Put a large roasting rack into a roasting pan.  Heat some olive oil in a large frying pan, about 1 tablespoon, over high heat.  Pat the meat dry with paper towels and sprinkle with Kosher salt.  Once the oil is shimmering hot, add the meat and sear, without moving it, on one side for about 1-2 minutes.  Turn the meat over and add to the pan:

1 tablespoon butter

1 large sprig of rosemary

1 garlic clove, smashed

5 lemon slices, thinly sliced

As the butter melts, tip the pan and start basting the meat.  Cook for another 2 minutes.  Transfer the roast to the rack , arranging the lemon slices, garlic and rosemary on top of the meat.  Pour any remaining butter from the pan over the meat.  Place in the oven and roast for 40-60 minutes or until a meat thermometer reads  135 degrees (medium rare) in the center of the meat.  Take out and let the meat rest 30 minutes before serving, covering loosely with foil.  (This is such an important step because the meat will continue to cook while it is resting and keep the meat juicy).  Slice across the grain to serve.

Serves 6-8

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In a medium bowl, mix together:
2 eggs, beaten
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla
1 tablespoon sugar

Once combined, add:
3/4 cup flour

2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon unsweetened coco powder

Mix well then add:                                                                                                                                                                                                                                                                  1 banana, chopped

1/4 cup milk chocolate chips, chopped

Give the pancakes one last stir, then cook on greased skillet or pan.  Serve with powdered sugar or whipped cream if desired.

Serves 4

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Remove peel and seeds from 1 Cantaloupe or Honeydew Melon, discard. Cut melon into 1/2-in. Chunks. Arrange on lg. plate. Drizzle 1 Tbsp fresh lime or lemon juice and 1 Tbsp. extra virgin oil over melon, then sprinkle with 1/8 tsp. salt. Scatter 2 oz. fresh goat cheese, crumbled, and 2 Tbsp. fresh mint leaves, torn, over melon.

Serves 4-6 as a side dish

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I made this for Easter brunch and it was amazing. It was savory and rich without being heavy. You can add in additional vegetables, such as a chopped Roma tomato or 1/2 bag chopped cooked spinach for more color, but then it is no longer a traditional quiche “Lorraine”.

Preheat oven to 425 degrees. Roll out one Pie Pastry Crust (recipe to follow) or store brought pie pastry crust to fit a 9 inch glass pie plate or tart pan. Carefully line pastry with foil, gently pressing the foil to the bottom and side of the pastry. Bake for 10 minutes. Remove foil and bake another 2-3 minutes or until pastry just begins to brown. If bubbles form in pastry, gently press them down. After removing from oven, reduce heat to 325 degrees. Sprinkle onto pastry crust:

8 slices of bacon, cooked crisp and crumbled
1 cup of shredded Swiss cheese
1/3 cup finely diced onion
If adding a vegetable, add chopped vegetable now.

In a small bowl, whisk together:
4 eggs
2 cups half and half (can use fat free)
1/4 teaspoon salt
1/4 teaspoon pepper

Pour egg mixture over bacon, cheese and onion in the pastry crust. Bake for 45 minutes or until knife comes out clean. Let stand 10 minutes before serving.

Serves 8

Pie Pastry Crust Recipe
This recipe makes enough for two 9-inch pie crusts.

In a shallow bowl, mix together:

3 cups flour

1/2 teaspoon salt

Add:

6 tablespoons vegetable shortening

6 tablespoons cold butter, cut into pieces

Using two knives or a pastry blender, cut the mixture until it resembles crumbs. Slowly start adding ice water, 1 tablespoon at a time, using a fork or pastry blender to combine the mixture. Continue to to this just until the dry ingredients cling together, but mixture is not too wet. You could add up to 6 tablespoons of water. Divide mixture, wrap in wax paper or plastic wrap and refrigerate at least one hour before rolling out.

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