TRI TIP - Santa Maria Style

TRI TIP

Santa Maria style

I have lived North, South, East, West, and even in Hawaii. Everything is different in every region when it comes to food though one thing remains the same...

The Primal and (not so) Basic Instincts regarding meat! I say not so basic, because there is absolutely nothing more appalling than wrongfully prepared meat! This is really simple to avoid: pay attention, season well & only before cooking, don't burn or dry out meat, and you MUST let it REST.

However, no two places do their BBQ the same, and that is all about preference, though all have a “Claim to Fame.” I can truly testify to the Santa Maria style Tri Tip.  

My only caveat - No BBQ pit in my NYC apartment - you?

No problem, you won’t notice.

Those of you that do… Perfect this is for you too.

Note: I said Santa Maria Style…of course this is my version… and it is Damn Good!

Step By Step

1. Tri Tip - try to get 2 lbs (serves 4-6 easily)
• I have 3 lbs here in 2 pieces.
• Tri Tip is a very lean meat so you don’t want to trim it up, if there's a little extra fat just leave it.
• Rinse well, and pat dry with paper towel.

2. The Rub:
• 2 Tbsp Ground Coffee    
• 1 ½ Tbsp Kosher Salt
• 1 ½ Tbsp granulated Garlic
• 2 tsp ground Black Pepper
• 1 Tbsp Brown Sugar
• ¼ tsp Cayenne Pepper
• ½ tsp Allspice

Smells Amazing!!!

3. Get your hands dirty! Make sure the entirety of the stake - top, bottom, sides, everything - completely coated so a nice heavy crust forms.

4. Put it in the refrigerator as is, for at least 1 hour, 3 is good, overnight is fine but not necessary.
• Note the coffee stains and beautiful crust formed.

5. Pull the meat back out and let it sit for half hour before cooking so that it’s not cold.

6. Heat a Cast Iron pan with enough olive oil to coat- OR - your grill, until oil is near smoking.
7. Sear meat on all sides well.
• You’ll pay attention to the browning of the meat, and the coating isn’t burnt.
• 4-5 minutes on both sides, 2-3 on thin sides.
8. Turn heat to Medium (or move to cooler part of grill), and finish cooking - about 6 minutes for for Rare to MR.
• Use an electric thermometer. You want to probe the very center, entering from the side, reaching 140*F for Rare - MR (Which is what I did so you can see.) 150, 165, and so on. At 140*F it takes about 20 minutes per stake.

NOTE: Because this steak is a very lean meat, cooking at a very high temperature - the outside will be cooked well and less and less towards the center.

9. REST your steak! Just put it aside and let it rest for at least 15 minutes! This is a complete must! You want the meat to rest, and absorb all those juices back in the meat so it will be super juicy rather than all over your cutting board when you cut.  

10. Once rested Cut your meat in half. The Tri Tip is called that because it’s shaped like a triangle. The Tri Tip needs to be cut against the grain. It goes one way at the triangle, and another way at the length - so you cut along those lines…

See the lines, you want to cut opposite direction of this.

Tri Tip is cut rather thin because of the texture, though you'll appreciate it's very rich in flavor.

I absolutely loathe people who put salt on a dish before tasting it! It’s cretinous!!!

This dish is perfectly seasoned from the dry rub! You’re ready to serve!

If you truly want to do it Santa Maria Style - serve it with salsa instead of a steak sauce and some kickin chili!

#SantaMariaBBQ #TriTip #SummerCooking #SummerEats #BBQ #Grilling #ChefCaylena

Wine Braised Short Ribs!!! - Happy Father's Day!

Happy Father’s Day!!!

Wine Braised

SHORT RIBS!

Pictured with Wild Mushroom Ravioli’s

There is no other piece of meat that will bring tears to your eyes than a gorgeously braised Short Rib! There are a million ways to serve, but the only way to prepare it - perfection! Prepared with just as much flavor and emotion to hold it’s own against the legendary Boeuf Bourguignon.  A gorgeous piece of meat that melts off the bone and in your mouth.

Beautiful for a special occasion and to impress, showing just how much you appreciate that someone. An excellent choice for Father’s Day!

Braised dishes get better with age, so take the time to develop this into something Far Beyond what you started with. It will develop characters and deep layers of flavor that will leave you salivating days after you've finished your meal!

On the bone, over Roasted Vegetables, with Red Wine Sauce.

With time, and a few step by step instructions- know that you’ll be able to understand and complete the techniques involved here.  With patience and excitement knowing how amazing it’s going to taste!

There are no substitute for the wine to achieve this richness or exact magic. However know that you will be cooking the alcohol out.

Marinade - *You will be using this exact marinade as your braising liquid too.

• 1  - 750-ml bottle Red Wine
• ½ cup each: Celery, Carrot, Onion / shallots - small chop
• 3 cloves Garlic Crushed
• 10 Sprigs Parsley - whole
• 6 Sprigs Thyme - whole
• 3 Bay Leaves
• 5 Cloves
• 

*Place all in Large Dutch Oven with a lid. Set Aside.

UTENSILS:

• Dutch Oven w/ Lid
• Skillet
• Tongs
• Strainer

SHORT RIBS -

• 1-2 BONE ON Short Ribs per serving. 6-8 Short Ribs per recipe.  (1 inch thick, 1 ¼ -½ pounds each.)
• 4 strips of Bacon.
• 1 Tbsp Balsamic Vinegar
• Oil for searing
• Salt & Pepper
• 2 Tbsp unsalted Butter - for sauce

You can buy packaged, or have butcher cut - but they’ll come ready to start cooking. You really want to get the Bone On because it adds to the intense flavor while braising!

Don’t worry about trimming these up at all, use as it.  

*Place the ribs in the marinade, bone side up, and make sure meat is completely covered. Cover with the lid, and put in refrigerator for minimum 12 hours! Best if 24 - 36 hours!

PROCEDURE:

*Preheat Oven 350

*Coat Skillet with Oil, heat over Med- High

*Remove the meat and drain on paper towels, meat side down.

*Make sure all sides a dry before searing or it will spit at you once in pan!

*Salt & Pepper on every side before searing.

*When the oil starts to smoke barely, carefully place meat side down on skillet to brown, each side.

*Make sure it’s Brown on every side - you’re only searing not cooking all the way thru.

*Place on paper towels to absorb extra grease, meat side down.

This is going to look much darker than you might like, it’s perfect! The caramelized meat will add to the braising liquid… This is one of those dishes where every technique makes the entire dish that much better.

*Discard excess oil from Skillet. Place bacon in until cooked half through.

*Put the short ribs On TOP of braising liquid, bone side down - meat up.

*Lay the bacon on top, and drizzle the bacon grease over as well.

*Season well with Salt and Pepper. Cover and place in middle rack for 2-2 ½ hours.

*Take the Ribs, ever so carefully and gently, out of the pot with a slotted spoon, so they don’t fall apart, allowing the meat to rest while making your sauce (10-20 minutes.)  

Brilliant Sauce! All this work and you’re almost finished!

* Take the braising liquid and strain very well removing all the aromatics.

*Place in a sauce pan or pot and reduce by ½ or until it’s the thickness you desire. Remove from heat.

*Stir in 1 Tbsp Balsamic Vinegar. Salt and Pepper to taste.

* Finish with swirling in 2 Tbsp Butter on top. Add extra parsley if desired.  

Finally You’re finished! Trust me it’s been worth the work and wait!

Plate with whatever you’re serving.  As below over Roasted Vegetables.  

Over Ravioli

#ShortRibs #Braising #BeefBourguignon #Father’sDay #CookingWithWine #FrenchClassics #AmericanCuisine #InternationalCuisine #CuisinArt #SpecialOccasionFood  #RomanticEats #ChefCaylena

Polpette alla Bolognese (Meatballs)

Polpette alla Bolognese!

*Meatballs in Tomato Meat Sauce*

by Chef Caylena

This is a host’s dream dish! It simply doesn’t get better than this!

These are the meatballs that will fill your table with undeniable love and joy. These are the meatballs that will make your friends envious of you every time they try to host, wishing they were back at your house, and these are the meatballs that have your guest salivating the moment they walk in the room and excited every time they’re invited over -in hopes that you’re making them again. They are pretty exceptional for hosting… anything and everything.  

Excellent for accumulating in the kitchen, turning this into your party event. Where friends, kids, and grandparents will love building together and creating memories! We’re braising them in the tomato sauce, which developes into the most heavenly bolognese, while keeping the meatballs juicy, tender, and bursting with flavor all while keeping an impressive texture.

These are a lot of fun to make and require a bit of time. Like all food - it takes heart. Roll up your sleeves, and get your hands dirty, pour a glass of wine, and put all your love into them. This is not a dish you rush, there are no shortcuts… but Trust me… You’ll be Cherished!

Time: 1 hour prep - less the more hands involved. 1 ½ hr  - 4hr cooking time. (Shoot for 4!) 20 min Sit time.

Difficulty: Moderate Clean up:  Well you’ve got the time while it’s cooking...

Ingredients: 24 Meatballs -golfball sized

*Expect a few to break- which adds to the amazing Sauce!

• 1 lb ground Veal
• 1 lb ground Beef
• 1 lb ground Pork (I use Hot Italian Sausage - casing removed.)
• ⅔ Cup  Chicken Stock
• 2 Whole Eggs
• 2 Egg Yolks
• 1 cup shredded Parmigiano-Reggiano Cheese (not grated the texture will be nicer) Plus More for garnish
• 2 cups Panko -or - good quality non flavored bread crumbs
• 1/4 cup Parsley - chopped  - Plus more for garnish
• 1/4 cup Dill
• 2 Shallots - finely chopped
• 1 tsp crushed Garlic
• 1 tsp Red Chili Pepper Flakes
• 1 tsp salt
• 1 tsp White Pepper
• ½ cup -or more - Extra Virgin Olive Oil (for searing the meat balls. Plus a couple drops for hands while rolling.)
• 2 Quarts your favorite Tomato Sauce  (mix with 1 cup water )
• ¼ cup Balsamic Vinegar

What Else:

• Use 2 Cast Iron pans for the best results, or cook in batches changing oil as needed. *Don't crowd the balls!

• Have your dutch oven with lid ready full of warm sauce.
• Slotted Spoon & Tongs
• Non stick surface for the balls after rolled.
• 2 Mixing Bowls

Procedure:

Start with the sauce - get it nice and warm ready for the meatballs, then set aside not to splash in the skillets, like shown above. It will thicken greatly over time.

In the Small Bowl : ¼ Cup Cheese, 1 ¼ Cup Panko, & Dill

In the larger bowl: Meat, Eggs & Yolks, Parsley, rest of Cheese, rest of Panko, Chili Flakes, Shallots, Chicken Stock, Garlic, and Salt.  

Olive Oil is for the pans, and the Balsamic is for the end.

Fold & mix together by hand to incorporate everything. Gently! You Do NOT want to overwork the meat! This is how your meatballs are going to be light rather than dense & heavy. You’re hands have more control than a tool & you can literally feel when you’re finished.

The meat is going to be slightly wet, but this is why we’re going to roll them in the panko - it’ll give a nice golden crust as well. Use olive oil if needed on your hands, then shape into golf ball sizes - again GENTLY - aggravating the meat as little as possible. Then lightly coat balls in the panko mixture.

Put enough oil to generously coat bottom of pan. Heat at Med - High until oil is hot. Carefully with tongs (try to keep shape,) place balls in pans, start with one pan, go in a circle, then the next pan. Carefully rotate balls to get all sides golden. Watch out for the oil spits!

Using your slotted spoon, gently pull out one at a time, dropping in sauce softly. Don’t worry about excess oil. Careful not to splash!

Once they’re all in your sauce, discard your oils and pans. Turn sauce back on to Med-High until it begins to simmer. Any extra meat you might have break it up to tiny pieces and toss it directly into the sauce! (As is, not rolled in the panko.)

Then cover with a slight opening, letting steam out, keeping at the smallest simmer. Your house will start to smell unbelieveable!

Stir ever so often, making sure to scrape the bottom so that it doesn’t burn. Gently not to break your balls ;)  

The sauce reduced & thickened, some balls broke down, all making your Bolognese brilliant!

Once your Bolognese & Polpette are finished - turn off the heat, add the Balsamic Vinegar.

Let sit without the lid to steam out excess water, thicken, & soak in the vinegar for 20-30 minutes before serving… this step is really important, it really makes a difference.

I hosted a Cocktail Party & Game Night with tons of food, too much food, including gourmet pizza’s from scratch, beautifully stuffed roasted peppers, cheese platters, etc. Everyone ate whenever they chose and served themselves, so I left the meatballs in the pot on the stove to keep hot (with bread to soak up the sauce)... Thinking I had made 3x too many, especially with everything else available - at the end of the night, there wasn’t even a drop of sauce left! There came a point everyone was full, but couldn’t stand to leave leftovers! They all but licked their plates and scraped the pot clean! So keep this in mind when deciding how much you’ll need to make. Make plenty - this is not a dish you will have leftovers, regardless how hungry anyone is.

*If you want to make these in advance, wrap them well with plastic wrap as to not dry them out - keep in refrigerator 2 days… after meat was thawed or purchased.  -OR- keep frozen well wrapped for up to 6 months, though add panko after defrosting, not before.   

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#Polpette #Hosting #GameNight #PartyFood #CocktailParty #MemorialDay #Entertaining #MeatBalls #Bolognese #Ragu #Braised #Veal #Pork #Beef #ItalianCuisine #Cuisinart #Homemade #ItalianAmerican #KidFriendly #Soulful #SpaghettiMeatballs #CookingClasses #CaylenasCourses #DIY #Italian #Polpette #CookingWithLove #ElegantComfortFoods #ElevatedComfortFood #Classic #DeliciousHomeCooking #KidEats #KidCooks #FamilyEating #ChicEats #ChefCaylena