We’ve done a lot of different things with tri-tip over the years. Tri-tip in a stew, tri-tip fajitas, and all sorts of smoked or rubbed briskets. We really like the beefy flavor of tri-tip. So why not make a Goulash using Tri-Tip?
This past spring, we planted San Marzano tomatoes in our garden. Having never grown this type of tomato before, we planted two little plants. They grew and grew, crowding out the two pepper plants and took over everything. And they produced. Pounds and pounds of tomatoes. San Marzano tomatoes aren’t the kind you enjoy right off the vine. They taste like unseasoned tomato sauce, which is what makes them the perfect tomato for soups and sauces. Before we knew it, the freezer was full of simple tomato sauces. Call then unfinished. Depending upon the final dish, the sauce is seasoned as needed.
A little oil for grilling, some lemon wedges as a garnish and the legs. Enjoying crab legs doesn’t get much simpler than this. But then again, we could complicate things with Compounded Butter. But that’s just an optional thing.
In case you missed it, this year for Father’s Day, Kiddo really out did himself when it came to the perfect gift for Hubby. It was a grill that does it all – smoker, charcoal, gas and even has a side burner for keeping sauces warm or simmering a pot of beans.
When I say Lemon Thyme, I’m not referring to Lemons and Thyme. In my herb garden, I’m growing Lemon Thyme. I don’t know if this variety of thyme can be found in the produce section of your grocery store. I’ve just always grown it in a pot on the back patio.
When you hear Moroccan what do you think of? I think of Casablanca and Rick’s Bar. Play it Again, Sam – As Time Goes By.
Couscous is like Bora Bora or Mahi Mahi, so awesome you need to say it twice. Okay, so Bora Bora and Mahi Mahi are actually the same words twice, while Couscous is just one word. Reason? You can’t shorten it. Okay, you might never call Bora Bora just Bora, but I bet you’ve said Mahi for the fish rather than Mahi Mahi. I know I have. You know, as in we’re grilling wild caught Mahi tonight.