Trying a Tri-tip Roast

We're all cutting costs these days, and one of the ways I do so is by grabbing some of the cheaper cuts of meats, or meats that are on sale in my local grocery store (I generally shop Publix). I'm no butcher and did not grow up on a farm or anything, so most of the time I have no idea what I'm buying, but I figure I'll just Google it and find at least a method if not a recipe for that [insert random cut of beef].

A few weeks ago I did this, taking home a 3lb sirloin tri-tip roast that I picked up for about $7. As a steak lover, I knew I couldn't go too wrong with anything labeled "sirloin" (my favorite cut of steak generally), but I also knew from the lack of marbling and fat it wasn't going to turn out like a pot roast either (the typical connotation when I see the word "roast").

I found a recipe on AllRecipes.com for an Herb-Rubbed Sirloin Tip Roast and thought viola! The recipe is really just a mix of seasonings for a rub, but the directions threw me off a little as I'd never cooked a large piece of meat on a cookie sheet in the oven before - plus a lot of the reviews talk about all the juices it puts off. I know I like my steaks seared with a little bit of a seasoned crust, so I figured, I'll start it out like I always do steaks - seared in a saute pan on the stove top - and since it's so thick, I'll finish it in the oven (in the same pan for easy clean up).

First I have to say that the rub is excellent and I highly recommend it. Now I don't usually use oil when implementing a rub technique, but since I was trying something new I decided to follow the directions (at least up to that point - in general I do try to make as few adjustments as possible to the new recipes). When it came time to sear the meat in the pan, I added a bit of oil as usual, forgetting temporarily about the amount of oil already on the meat. Needless to say it didn't sear as much as I'd have hoped, as there's a fine line between searing and frying in regards to the amount of oil used.

My common sense still hadn't kicked in when it was time to transfer it to the oven, but my sense of smell sure did as all that oil just burned and my house filled with the smoke and the smell of it. My poor little above-the-range space-saver microwave vent system is no match for burning oil (it's no match for a burning match either for that matter), especially considering how long it can take to cook a 3lb steak.

Eventually though, I got the steak roast to a perfect medium-rare, and after running the ceiling fans on high for a half hour or so, I got the smoke and smell out of the house too. Needless to say I had so salvageable drippings which was disappointing considering how many reviews to the original recipe raved about the great sauce that can be made with them. What I did end up with though was a cheap piece of meat that had transformed into a fantastically economical alternative to traditional steak. I cut it on the bias into ¼” strips and there was no way anyone was mistaking it for a pot roast, or for anything other than steak for that matter. I would even serve it to company it was that good.

I picked up another sirloin tip roast at the store yesterday and am making it again for dinner tonight, with a few adjustments to the amount of oil of course. But so much about cooking is about making adjustments, not only in terms of technique and quantities, but also in terms of perception. What we see isn't always what we get, and few people get things right on the first try, but it's in the trying where we learn and become better.

Austin Eats

My husband, Robinson, and I recently got back from a family trip to Austin, Texas - a city I've been dying to go to for years. We were there for his cousin Frances' wedding, but we made a long weekend/mini-vacation out of it as we hadn't been away together since our honeymoon 3+ years ago. We were there for first two nights before we were to join up with the rest of his family, and we decided to spend those first two nights at a Bed & Breakfast - an experience neither of us have had before.

We found the Hyde Park Inn through various online resources, and were so pleased at our decision to stay there. The accommodations were just as they were pictured on the site, but of course, the "bed" was only half the reason for staying there. The first morning for breakfast we were treated to an apple cake-type pastry with cream cheese, and two different quiche selections. While the cake was good (I love apple desserts), the cream cheese threw me off a little as it wasn't very well incorporated - just a big chunk of cold cream cheese in the middle of the cake. The quiches were also good, but I had issues with the texture, as it was more custard-like than most quiches I've had. The second morning we had a guest chef (whom we were told was formally trained), who prepared french toast and a scrambled egg dish. In general, I'm not big on sweet breakfasts, but the french toast was some of the best I've ever had. I don't do maple syrup (weird, I know), and this version had it it's place a buttery pecan (?) sauce that was just divine. The eggs were scrambled with sausage, onion and potatoes, and while very tasty, nothing incredibly special. In general though, we were highly pleased with our entire experience at Hyde Park and would highly recommend it as well as stay with them again ourselves.


While in Hyde Park, we stumbled upon the NeWorlDeli for lunch on our first day. We had had our hearts set on tacos (we were in Texas), but we were starving and without a car so we had set out on foot and NeWorlDeli was the first restaurant we came upon. It was good and crowded which we knew was a good sign, and we're not ones to ever shun a sandwich (Robinson is a sandwich connoisseur and proudly proclaims "deli" as one of his favorite words). We were also immediately impressed with the helpfulness of the staff. I always ask for recommendations when eating somewhere new, and you can tell a lot about a place by how and what the staff recommends. The woman taking our order began by telling us, in a very informative, honest and approachable way, how they are one of the only delis in the area that roasts their own meats, so the turkey and roast beef are always great options. I took her advice and went with roast beef (with fresh horseradish, of course), while Robinson went with the tuna melt. Both were as good as promised and we left very satisfied.

After an afternoon of sightseeing, we decided it was time for a good, authentic margarita (not the florescent green kind made from the pre-made mix), so we were directed to the Iron Cactus, and arrived just before happy hour kicked off (my favorite time of day =)). We ended up staying all the way through happy hour, making friends with the locals and bartenders and just enjoying being on vacation.

The next day we met up with Robinson's brother, Ben, and his wife Siara, and the four of us set off to be tourists for the day. We discovered the on-campus Blanton Museum at UT, a great museum with a mix of genres and exhibits ensuring something for everyone. Then we discovered Torchy's Tacos for lunch, which was one of our best discoveries of the whole trip. Robinson went for the "Trailer Park" - trashy style, of course, and Ben went bi-partisan with "The Republican" and "The Democrat." I, too, went Democrat - loving the spicy beef barbacoa topped simply with avocado, cilantro and lime, and being a sucker for anything with green chili, also went with the "Green Chili Pork" - a boring name for a not-so-boring taco.

Robinson and I had dinner solo that evening at the famous Fonda San Miguel. His cousin, Frances (the bride), had actually given us a beautiful coffee table-style cookbook from there, and we were eager to try it. And when traveling in general, we try to eat as much local food, from as many notable local establishments as possible - so authentic Mexican sounded perfect. And being authentic, interior Mexican rather than the usual American Mexican, we were prepared to find some different things on the menu, which we did. I went straight for the Enchiladas de Pato - also known as duck enchiladas with a poblano spinach sauce. Different yes, but delicious all the same. Robinson has been addicted to Enchiladas Suizes since discovering them at a Mexican restaurant in Ft Myers a few years ago, so every time he sees the on the menu, it's a sure bet that's what he'll order and this was no exception. His plate was clean before I had a chance to try a bite, so I'm going to assume they lived up to his expectations.

After dinner we wandered over to a wine bar we had seen earlier in the day for a nightcap. Vino Vino was just crowded enough to provide a welcoming level of noise, and we took two seats at the long bar that ran the length of the restaurant. We're not wine connoisseurs by any means, but we like a few glasses of red from time to time (or any time, really), and we appreciate approachability from establishments and those who do know their Beaujolais from their Zinfandel. Vino Vino did not disappoint with a laid-back friendliness that kept us wishing there was one near our house, as we could see ourselves there often.

On Friday the rest of Robinson's immediate family arrived and we switched hotels to join the wedding block at the Radisson. We set out to find a good lunch spot that would satisfy everyone including the two vegetarians in the group (Siara and Robinson's sister, Allie). We came across the Magnolia Cafe, which I recognized from a friend's recommendation. It was Texas-style comfort food that most definitely had something for everyone. It reminded us of the OK Cafe in Atlanta - good, solid, fresh and affordable "home cooking"-style food.

Friday night we enjoyed a happy hour with the bride and groom, Frances and Jim, and families, and afterward set out for a big family dinner at nearby Manuel's, which was unremarkable save for the fact there were 17 of us and we were on the wait list behind a large bachelorette party. Uncle Mike took care of the wait with a few $20s for the hostess, and I learned to always let the hotel front desk know where you're eating as they were able to provide us with coupons for several plates of free nachos for the table. Who doesn't love nachos?

The rest of the weekend we enjoyed a stunningly beautiful wedding and good quality time with the whole family. Overall it was a fantastic trip that left nothing to be desired (except bbq, which we never did get. Again, with two vegetarians in the group, bbq is not exactly a popular choice. And besides, it's not like we can't get great bbq right here in Atlanta, but that's another post). After 5 long days we returned home full and tired, and just as that's a good ending to any day, it's a good way to end a great trip as well.

Hot Wine

My friend Amy is having a baby today, so this posting is in honor of her =).

Anyone who knows Amy knows also of her fondness for (red) wine. Amy's also a true southerner, born and bred in Macon, Georgia, so she has her own special vernacular out of which "hot wine" was born (you have to say it with the southern accent to get the full effect). We don't have the harshest of winters here in Atlanta, but when the temperature does drop and it's preferable to have a warm drink in your hands instead of the usual beer and "on the rocks" drinks, we break out the crock pot and whip up a batch of hot, mulled wine. I first started making this a few years ago after it was introduced to me by a regular at the bar I was working at, and it's been requested every winter since.

One of the best things about "hot wine" is that it's best to use cheap wine - you're going to be heating in a crock pot so it's a waste of money to use the good stuff. I use the jugs of table wine or Two Buck Chuck (thank you Trader Joe's), and just toss it into the crock pot with mulling spices and let it go. I start it on high until it's good and hot, then switch it to low or warm setting for the duration.

In the fall and winter, you can find mulling spices pretty easily, usually near where the tea and coffee is sold. It's sold both loose and in tea bags, but I like the way it looks loose, or with the smaller ingredients in a tea ball. If I can't find the pre-mixed spices, I mix together a palm-full of the following key ingredients, or flavors

• Whole allspice
• Whole cloves
• Cinnamon sticks
• Lemon and/or orange rind (optional)

I use about 2-3 tea bags or one palm-full of spices per 750mL bottle.

Your nose will let you know when it's ready, then just ladle it into cups or mugs and enjoy!

Vodka Sauce

This recipe is for my friend Kristin, whom I regard as a very good friend for a number of reasons, but most recently because she upheld a commitment to me, and I put a lot of value on people who keep to their word.

Kristen is also the other resident Yankee in our group of friends here in the dirty south, and her Italian Jersey roots complement my Italian Ohio roots well - especially in the kitchen. (I'm not actually Italian myself, but was born in Youngstown which is a very Italian city). While our friends get all hot and bothered for grits and coleslaw and fight over bbq styles, Kristen and I relish in the understated value of a good marinara, linguine with clams, pepperoni roll, or quality mozzarella (pronounced "moats-a-rel" of course).

This is the first of what I hope to be many, good Italian recipes I'll add, but I figured Italian food almost always starts with a good sauce, and so shall I.

Ingredients
1 (32oz) can crushed tomatoes
1 cup vodka
1 cup chicken stock
½ cup heavy cream
½ sweet/yellow/white onion, chopped
2 cloves garlic, minced
1 T evoo
1 tsp crushed red pepper
1-2 tsp sugar (if needed)
handful fresh basil leaves, shredded or torn
salt & pepper

Heat evoo in large sauce pot over medium heat. Add onion, garlic and crushed red pepper and sautee until onion becomes soft and translucent (3-5 minutes).

Add vodka and simmer until reduced by about half. Add stock and crushed tomatoes and bring to a bubble. Season with salt and pepper to taste, and add sugar as needed until the sauce no longer tastes acidic. Continue to simmer at a steady, low boil until sauce reduces by about a fourth and thickens slightly (20-30 minutes). Add torn basil leaves in the last 5 or so minutes.

Stir in cream, and bring just to a boil then remove from heat. Toss with prepared pasta or also great on pizza or as a dipping sauce.