If you haven’t heard of tri-tip, that’s because for a long time, it was primarily a cut marketed in California and is still sometimes called a Santa Maria steak. Other names for the tri-tip are bottom sirloin roast and triangle roast.  A boneless tri-tip roast weighs around 1-1/2 to 2 pounds and is around 2 inches thick. It can also be cut into steaks or cubed for kabobs. Tri-tip meat should be nicely marbled even though it is considered a lean, tender cut. It is especially prized for its rich, beefy flavor.

At Harvest Ranch and Jonathan’s, we have USDA Choice Brandt Beef Tri Tip, marinated in four flavors and ready for your grill.  There’s Burgundy Pepper, Teriyaki, Asian Barbecue, and Herb and Garlic.

Grilling Tip:

For a fantastic barbecue, place the marinated Tri Tip over direct heat, for 5 to 6 minutes per side.  Then, move to indirect heat for 10 minutes per side.  Check with meat thermometer for desired doneness ~ 130 for Medium Rare, 140 for Medium, 150 for Medium Well.

For any questions about recipes, or grilling tips email Chef Mike.

Fire up the Barbeque, its summertime! Halibut’s large flakes allow it to stand up to a grill without falling to pieces. The biggest trick to grilling halibut right is to make sure you oil your cooking grate before you start. Once fish starts to stick you can get into a lot of trouble.

Marinating:

If you choose to marinate your halibut before grilling, use a mild marinade and keep the marinating time low. Strongly acidic marinades can breakdown the meat making it difficult to grill. Dry rubs and bastes work very well with halibut. Because of the mild flavor you don’t need much flavor to enhance the fish.

Timing:

The grilling time on halibut is pretty short so keep a close eye on it to avoid over cooking. A 1-inch halibut steak will grill up in about 10 minutes over a medium high heat. Thinner cuts and fillets can cook in as little time as 6 minutes. Turn once during cooking to avoid having the halibut fall apart. Keep the heat high and watch for burning.

You can tell it’s done when the meat flakes easily with a fork. Whether it’s a fillet or a steak you should be able to flake the meat apart all the way through when you serve it. Keep a fork or similarly pointed tool handy while grilling so you can test for doneness. If you have a thermometer look for a temperature of 145 degrees F. (63 degrees C.)

For any questions about recipes, or grilling tips email Chef Mike.

At Harvest Ranch and Jonathan’s market we hand make great vegetable kabobs with the very freshest produce. We use corn on the cob, Italian squash, red onions, assorted bell peppers, mushrooms, and tomatoes.

What you will need:

¼ cup dry white wine
¼ cup honey
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons pepper
1 teaspoon salt

Preparation:

Whisk together wine and ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.

Cooking Instructions:

Grill to desired doneness, and serve with reserved white wine mixture.

For any questions about recipes, or grilling tips email Chef Mike.

What you’ll need:

All natural pork baby back ribs –2 racks, lightly salted and peppered – both sides

Preparation – Dry Rub:

½ TBS Sweet Paprika
½ TBS Chili Powder
½ TBS Kosher Salt
1 Tsp Black Pepper
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Dry Thyme
1 Tsp Dry Oregano
1 Tsp Mustard Powder
½ Tsp Ground Coriander
½ Tsp Celery Seed

Mix all ingredients and set aside.

Preparation – Mop Sauce:

In a non-reactive bowl, mix 1 cup of Cider Vinegar, 1 TBS of Kosher Salt, and 2 TBS of Dry Rub – stir until salt dissolves and set aside.

Cooking Instructions:

Place ribs on grill, bone side down over medium, direct  heat.  Cook until that side is golden brown – approximately 30–35 minutes.  Flip the racks and cook meat side down until golden brown, approximately 20-25 minutes.  (Ribs should be able to be pulled apart with fingers)

Remove ribs and generously brush with Mop Sauce.  Season with as much of the Dry Rub as desired, and serve with Harvest Ranch Barbecue Sauce.

For any questions about recipes, or grilling tips email Chef Mike.

What you’ll need:

Fresh Ahi steaks
¾ cup Soy Sauce
½ fresh lime – squeezed and juice reserved
½ Tsp Wasabi Powder
2.4 oz jar of Sesame Seeds

Preparation:

1. Mix together Soy Sauce, Wasabi Powder, and lime juice.
2. Dip Ahi steaks into mixture, plate, and then coat with Sesame Seeds

Cooking Instructions:

1. Preheat oven to 400.
2. Heat a heavy pan or griddle on stove top until hot.
3. Add Ahi and cook until you see browning from the side, approximately 1 ½ to 2 minutes.
4. Flip and cook another 1 to 2 minutes.
5. Put steaks on an oven safe platter and place in preheated oven for 5 minutes.

Serve with rice, prepared Wasabi, Soy Sauce, fresh lime wedges and Jicama Sticks.

For any questions about recipes, or grilling tips email Chef Mike.

Pinaepple Shrimp Kabobs

Ingredients

1 Pound, peeled, de-veined large Mexican Shrimp

1 fresh Pinapple – chunked

1/4 Cup Olive Oil

Salt & Pepper – to taste

1 Tsp crushed Garlic

3 Green Onions – chopped

Zest of 1 Lemon

Lemon Juice from 1/2 Lemon

Soaked BBQ Skewers or Metal Skewers

Prepapartion

Zest lemon and juice 1/2 of it.

Add Olive Oil and crushed Garlic. Mix well. Reserve 1/2 of mixture and toss Shrimp in other 1/2 to coat.

Load skewers, alternating between Shrimp and Pineapple chunks.

Grill over medium to medium-high heat until Shrimp turn orange. Remove to platter and brush with Olive Oil. Sprinkle with green onions and lemon zest.

Serve Immediately and Enjoy!

Prepared by Chef Mike at Harvest Ranch Encinitas. Email Chef Mike.

After the holidays I was planning on steering clear of desserts for a while but Valentine’s Day is approaching quickly and we must celebrate with chocolate! We must!

This is by far one of the simplest desserts you can make. It takes minutes to prepare the custard then the refrigerator does the rest. No baking necessary and more time to spend with your loved ones. Win win!

I used a mixture of bittersweet and milk chocolate for a perfect balance. Dark chocolate lovers will be pleased, and keep in mind that the milk chocolate adds necessary sweetness so if you go all dark you will need to add sugar to the milk mixture. (Note: Make sure the sugar dissolves while simmering)

I love chocolate and hazelnut anything. I bought my first bottle of Frangelico, a hazelnut liquor that adds amazing flavor to this chocolate lovers dream. I added a bit more to the whipped cream topping too. You will understand why once you taste it. You will smile and giggle. It’s euphoric!

If you’d prefer to skip the Frangelico, you can add your own favorite flavors. Coconut, coffee or almond would taste delicious.

This decadent dessert all comes together once you add the fresh raspberries and toasted chopped hazelnuts. It is worth the trouble to toast and chop the hazelnuts yourself. The biggest challenge is the peeling process, but don’t worry I’m always looking out for you! Here is a link that explains how to peel them and its super easy.

I hope you will like this as much as I do. Making something from the heart is the best gift you can give and the icing on the cake is you get to enjoy it too, Better yet; you can make it together for more fun!

Happy Valentine’s Season Food Lovers!

P.S I Love Chocolate

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Chocolate Hazelnut Pots De Crème

Recipe courtesy of CookingWithMelody.com.

This is a chocolate lovers dream dessert. Smooth, creamy, silky and decadent.

Ingredients

1 cup Whole Milk

1 cup Heavy Whipping Cream

4 tablespoons Frangelico

1 tablespoon Vanilla Extract

6 large Egg Yolks

1 cup (about 6oz) Bittersweet Chocolate Chips (preferably Ghirardelli or good quality finely chopped bittersweet chocolate)

1 cup (about 6oz) Milk Chocolate Chips (preferably Ghirardelli or good quality finely chopped milk chocolate)

Hazelnut Whipped Cream

1 cup Heavy Whipping Cream

3 tablespoons granulated Sugar

2 tablespoons Frangelico or to taste

Toppings

Fresh Raspberries

Toasted Chopped Hazelnuts

Special Equipment

Large Mesh Strainer

4 Stemless White Wine Glasses or 6 (6oz) Ramekins

Preparation

Whisk egg yolks in a small bowl, set aside.

Stir milk, heavy whipping cream, 4 tablespoons Frangelico and vanilla extract in a saucepan over medium-high heat and bring to a light simmer (about 3-4 minutes).

Immediately and slowly whisk ½ cup of the hot milk mixture with the egg yolks then transfer to the saucepan and continue to whisk on medium- heat until slightly thickened, about 2 minutes (Do not over cook, mixture will begin to curdle). Immediately add the chocolate and remove the saucepan from heat. Whisk until chocolate is completely melted.

In batches, strain mixture through a large mesh strainer into a large glass measuring cup stirring to separate any solids from liquid. Pour strained chocolate mixture to fill one thirds of 4 stemless white wine glasses (may also use ramekins, leaving room for whipped cream topping). Refrigerate until chilled and set, about 4-6 hours or overnight.

Prepare Hazelnut Whipped Cream: Chill the bowl of a stand mixer and the whisk attachment in the freezer for 15 minutes. Add 1-cup heavy whipping cream, 3 tablespoons sugar and 2 tablespoons Frangelico and whisk on high speed until medium peaks form, about 4-5 minutes.

Top chilled Chocolate Pots De Crème with a dollop of hazelnut whipped cream, (option to use a piping bag), raspberries and chopped hazelnuts.

Serves 4-6

Pots De Crème can be stored in refrigerator for up to 3 days

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Do you like Pecan Bars? How about cheesecake? Imagine a rich chewy pecan bar with a light vanilla bean flavored cheesecake on top. This is what I dreamed up and the result was a success! If your favorite part of a cheesecake is the crust then you will be in heaven because the pecan caramel filling makes it that much better.

There are a few steps to making this well worthy dessert; it’s made from scratch so it requires a little love. It’s a good time to gather your friends and family to make this sweet masterpiece together. If you follow all of the baking steps you will make a beautiful cheesecake.

Just think of the smile you will bring to your loved ones this Holiday season!

From CookingWithMelody.com

Pecan- Bar Cheesecake

Do you like Pecan Bars? How about Cheesecake? Enough said…

Ingredients

Graham Cracker Crust

12 Graham Crackers or 6.4 ounces Graham Cracker Crumbs
1 tablespoon Light Brown Sugar
8 tablespoons Unsalted Butter, Melted

Pecan Filling

8 tablespoons Unsalted Butter
¾ cup Light Brown Sugar
¼ cup Light Corn Syrup with Vanilla
¼ cup Heavy Cream
½ teaspoon Salt
½ teaspoon ground Cinnamon
2 cups chopped Pecans

Cheesecake Filling

2 ½ pounds Cream Cheese, room temperature
1 cup Granulated Sugar
5 large Eggs, room temperature
2 large Egg Yolks, room temperature
½ cup Sour Cream
Seeds of 1 Whole Vanilla Bean or 1 ½ teaspoons Vanilla Extract

Special Equipment: 10 inch Spring Form Pan (line the outside of the bottom of pan with foil and press up the sides to keep water from getting in pan while cooking)

Preparation

Preheat oven to 350 degrees and set rack in the middle.

Place graham crackers in a food processor and pulse until very finely ground.

In a medium bowl combine graham cracker crumbs, 8 tablespoons melted butter and brown sugar until moistened. Evenly spread the mixture into the bottom of a 10-inch spring form pan and gently press into the pan and about 1-inch up the sides. Place pan in the oven and bake for 10 minutes. Remove and set aside to cool.

Raise oven temperature to 450 degrees.

Prepare Pecan Filling: Melt 8 tablespoons butter in a large saucepan on medium heat. Add brown sugar and corn syrup and bring to a low boil, stirring mixture until smooth and slightly darkens, about 2-3 minutes. Remove pan from heat and whisk in cream, salt and cinnamon. Mix in chopped pecans. Quickly and evenly pour pecan filling into spring form pan atop of graham cracker crust, gently pressing in the mixture to create a flat and even surface. Set aside to cool.

Prepare Cheesecake Filling: Mix the cream cheese and sugar in the bowl of an electric mixer with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to low and add eggs and egg yolks two at a time, mixing well in between each addition. Add sour cream and vanilla and mix until combined, scraping down sides if necessary. Pour mixture on top of cooled crust. Lightly tap pan on a flat surface to remove any air bubbles.

Place the spring form pan in a large baking pan (at least 1 ½ inches deep) filled with hot water and place in the oven. Bake for 15 minutes then turn the oven temperature to 225 degrees. Bake for another 1 hour and 15 minutes. Turn the oven off and crack the door open leaving the cake in the oven for 30 minutes longer. Take the cake out of the oven and let it sit at room temperature until completely cooled, about 2-3 hours. Cover the cake and refrigerate overnight. Slice and serve when ready.

Serves 8-10

This Salmon Sun-Dried Tomato Jalapeno Sauce is made with my favorite garlic spread from Majestic Garlic, Sun-Dried Tomato Jalapeno. If you haven’t tried it, it is excellent as a spread for a sandwich, or a dip for veggies. One evening I decided to add it to this sauce and it made it that much better! It’s my new secret ingredient.

The salmon for this dish is seasoned with my Sugar and Spice Rub. It’s one you ought to try if you haven’t already! You can also season the salmon with salt, pepper and olive oil before cooking or use leftover cooked salmon.

I used hand-made angel hair pasta from Lisko Artisan Deli, which is sold at my local Farmers Market. If you don’t have access to fresh pasta, dried and any other brand will work and be just as tasty. Keep in mind that if you are using fresh pasta and don’t immediately add it to the sauce, drizzle a little olive oil on the pasta to prevent sticking.

Once you have your mis en place ready, this recipe is a breeze to put together. You will love the flavors of the sauce with the delicate angel hair noodles. Put your chef’s hat on and make it a pasta night!

Angel Hair Pasta with Salmon Sun-Dried Tomato Jalapeno Sauce

Salmon, spice and everything nice makes this angel hair pasta dish one that you don’t want to miss!

Ingredients

2 lbs skinless boneless Salmon fillet
Spice and Brown Sugar Rub- optional – See Recipe
2 tablespoons Extra Virgin Olive Oil + additional
3 tablespoons minced Garlic (about 8 large cloves)
½ teaspoon crushed Red Pepper Flakes
¾ cup jarred Sun-Dried Tomatoes in olive oil and herbs, drained and chopped
4 cups diced Tomatoes (about 4 large tomatoes)
8 oz. Sun-Dried Tomato Jalapeno Garlic Spread (Majestic Garlic)
1 cup fresh Basil, chopped
Freshly ground Sea Salt and Black Pepper to taste
Grated Parmigiano Reggiano to taste
1lb Angel Hair Pasta (Lisko Artisan Deli pasta recommended)

Preparation

Place rack in upper thirds of oven and set to broil. Line baking sheet with foil and lightly brush with evoo. Place salmon on foiled tray and brush entirely with evoo. Sprinkle then pat top side of salmon with rub. Place in the oven and broil until just cooked thru, about 25-30 minutes (cooking times may vary depending on thickness).

Bring large pot of salted water to a boil. Keep on a medium simmer until ready for use. (To cook pasta)

Heat 2 tablespoons olive oil in a large deep skillet on medium-high heat. Add garlic and sauté for 1 minute. Add red pepper flakes and sauté 1 minute longer. Add sun-dried tomatoes and sauté 1 minute longer. Add 2 cups diced tomatoes and sauté 2 minutes longer. Add sun dried tomato jalapeno garlic spread, half cup fresh basil and bring to a medium simmer. Cook until tomatoes are softened, about 5 minutes. Add remaining two cups diced tomatoes and simmer a few minutes longer.

Pull apart cooked salmon with two forks. Be sure to discard any bones. Add salmon to sauce. Season with salt and pepper to taste and keep at a low simmer.

Bring simmering water back to a boil, and cook pasta (uncovered) to your liking, stirring occasionally (About 3-5 minutes if using fresh pasta) Strain and toss with salmon sun-dried tomato sauce (may be served separately if preferred, drizzle angel hair pasta with evoo to prevent sticking). Serve with remaining ½ cup basil and parmigiano reggiano cheese.

Serves 4-6

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Recipe provided by CookingWithMelody.com.

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From CookingWithMelody.com

Southwestern Salad
This tasty and colorful salad is a great accompaniment a Mexican style themed meal.

Ingredients
8 oz baby spinach or regular spinach, coarsely chopped
½ head of red romaine lettuce, coarsely chopped
2 tablespoons fresh basil, coarsely chopped
1 tablespoon cilantro, finely chopped
½ cup red cabbage, thinly sliced
3 green onions, finely chopped
8 oz canned or fresh black beans, drained
½ cup fresh corn (from 1ear)
1 roasted red bell pepper, peeled seeded and sliced
1 avocado, sliced
½ cup Monterey jack cheese, shredded
Grilled chicken (optional)

Dressing 
1/2 cup Ranch Dressing
1/2 cup Barbeque Sauce

Preparation
Mix spinach, lettuce, basil, cilantro, cabbage, onions, beans, and corn in a bowl. Top with red bell pepper and avocado slices and sprinkle with cheese. Serve dressing on the side.

*You can prepare everything a day ahead except for slicing and adding the avocado slices before serving.

Serves 4

For more recipes visit our partner CookingWithMelody.com

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