Beer-Marinated Tri-Tip (Serves 4-6 persons)
Here's what you'll need:
• 1 pkg. Celebrity Tri-Tip Loin Roast
(about 1.75 lbs.)
• 1/2 cup beer
• 1/3 cup chili sauce
• 2 teaspoons prepared horseradish
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
Combine all ingredients in zip lock bag or covered bowl and marinate at least 4 hours or overnight. Bake tri-tip at 350 degrees until meat thermometer reaches 130 degrees for rare, 140 degrees for medium, and 150 degrees for well done. Allow meat to rest at least ten minutes, lightly covered with foil, before carving. Serve with pan juices.
Herbed Crouton Salad with Blue Cheese and Apples (Serves 4-6)
Here's what you'll need:
• 1/4 cup blue cheese, crumbled
• 1 large apple, diced
• 3-4 thick slices day-old or fresh baquette, cut into 1-inch cubes
• 2 tablespoons Herbes de Provence
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• salt and pepper to taste
• dash cayenne
Melt butter and olive oil in heavy pan. Add Herbes de Provence, garlic, salt, pepper and cayenne and stir to combine. Add bread cubes and stir constantly over medium heat until cubes brown slightly. Remove from heat and keep sealed in airtight container until ready to use. Combine salad greens, crumbled blue cheese and diced apple, and top with herbed croutons. Dress with Herbes de Provence Vinaigrette.
Herbes de Provence Vinaigrette
Here's what you'll need:
• 1 tablespoon Herbes de Provence
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/3 cup red wine vinegar
• 1 cup olive oil
Whisk all ingredients together except oil until fully blended. Slowly add olive oil until fully emulsified. (Kitchen Hint: Extra vinaigrette may be stored in refrigerator up to ten days.)
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