Showing posts with label is. Show all posts
Showing posts with label is. Show all posts
Monday, April 28, 2014
A Santa Maria Tri Tip Lesson with Paul Righetti because Barbecuing Season is Never Over
This is another one of the videos I shot while down in Santa Maria, when we were guests of Paul and Susie Righetti. Youve already seen Susie make the famous Santa Maria salsa in a previously posted video, so heres her husband Paul showing us the real method used to barbecued the beef with which the salsa is always paired.I got a comment the other day asking when I was posting this video since outdoor cooking season was coming to an end. I beg to differ. What better weather to cook over an open fire than cold and damp? Unless youre talking about a blizzard or life-threatening thunderstorm, there is no such thing as a bad time to barbecue.
By the way, save your "thats not really barbecue because…" comments and emails. They call it barbecue, so I call it barbecue. You can argue all day about what is or is not "really" barbecue, but for me, if its cooked over or near a wood fire, its barbecue. So, put that in your pit and smoke it.
In the video youll see Paul use a pre-made mix of salt, black pepper, garlic and parsley to season the tri tip. This is one of the many Santa Maria barbecue products that Susie sells on her website.The site is called Susie Qs Brand, and she offers a large variety of local Santa Maria products, including the magical red oak wood chips. Heres the link in case you want to check out the selection. Im working on getting a special discount code for you foodwishers to enter on the site, so check back for that! Enjoy.
DISCOUNT UPDATE! Susie Righetti just let me know that any orders placed using the promo code FOODWISHES2009 will recieve a 20% discount until 11/01/09!
Thursday, January 9, 2014
Lamb Merguez Patties – If the Sausage is Moroccan Your Burger Will Be Rockin
However, in this case, I realized that Merguez is not commonly stocked at the grocery store, so I decided to come up with an easy home version. I didn’t bother with the casing, as these were originally going to be breakfast patties, but as I mention in the video, I was seduced by a brioche roll, and ended up going full burger. Happily, it made for a very memorable lunch.
If you do happen to give this Merguez recipe a try, I hope you make a double batch and not only experience the amazing burger it produces, but also use it in/on a number of things. It is wonderful in beans, frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it a try soon. Enjoy!
Ingredients for Four (4 oz) Patties:
1 pound ground lamb (rec., 85% lean, 15% fat)
1 tsp salt
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp coriander
1/4 tsp fennel seed
1/4 tsp turmeric
1/4 tsp turmeric
3 cloves garlic
2 tbsp Harissa (a spice red pepper paste), we did a version here. I didn’t add cayenne since my Harissa was very spicy, but feel free.
1 tbsp tomato paste
*Note: To check seasoning, fry a small piece and check for salt and heat.
View the complete recipe
View the complete recipe
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