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This menu is the perfect storm. Smoky, salty, sultry. It’s what your crush craves…Drenched in cream & tempered with a nuance of innocence.

Tri-tip with a smoky dry rub.

Serves 2

1- small Tri-tip Roast

2 tbsp. olive oil

2 cloves garlic, minced

Dry Rub:

2 tbsp. smoked paprika

1/4 tsp. chipotle powder (or cayenne)

1/2 tsp. cumin

1 tsp. granulated garlic

1/2 tsp. granulated onion

2 tsp. Smoked Salt (you may substitute regular salt here)

1/2 tsp. freshly ground pepper

1/2 tsp. celery seed

1/2 tsp. ground mustard

Tenderize steaks by massaging with olive oil & minced garlic. Sprinkle dry-rub on all sides of steak & work into meat. Marinate in the fridge for at least one hour or up to 12.  Grill over medium coals for 15-20 minutes per side, or until desired doneness. Serve with roasted Fingerlings & Creminis in cream.

Chef Notes: Tri-Tip is best served rare to medium rare, 135-140 f. If your Tri-tip is browning to much on the outside & not reaching temp adequately inside, move to a cooler spot on the grill or you can finish in a hot (40o f) oven. Allow meat to rest at least 15 minutes prior to carving. This allows the juices to redistribute throughout the meat and makes for easier carving. For tender meat, it is essential to cut against the grain.

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He Said…

The earthy mushroom & smooth cream play nicely against the heat of the Tri-tip.

Creminis in Cream with Toasted Sage

Serves 2

1 cup heavy cream, reduced by half

 1 tbsp. olive oil

1 tbsp. butter

6 large fresh sage leaves

1/2 lb. Cremini mushrooms quartered (baby portabellas)

1 clove of garlic minced

1/8 tsp. freshly grated nutmeg

Sea salt & Pepper to taste

Begin by reducing your cream; place cream in a small saucepan over the lowest possible heat, cook until reduced by half. In a large skillet over medium-high heat, add olive oil & butter, cook until butter foams up. Fry sage leaves until crispy then drain on a paper towel, crumble when cool enough to handle. Add mushroom & garlic & saute until mushrooms are nicely browned. Add cream reduction & season with nutmeg, salt & pepper. Finish with crumble sage.

A simple accompaniment of roasted potatoes is all that is needed to round out this menu.

roasted fingerling potatoes

Serves 2

1/2 lb. fingerling potatoes (or tri colored baby potatoes)

2 tbsp. olive oil

1 tsp. fresh minced rosemary

1 tsp. lemon zest

Sea salt & pepper to taste

Preheat oven to 400°. Rinse & scrub potatoes, toss with remaining ingredients & roast on a cookie sheet  until tender & browned in spots. Approximately 30 minutes.