I marinated a tri-tip beef roast from TJ’s in an Asian black pepper sauce and slow cooked it in the oven, much like the Easter brisket, in stages, with onions and garlic, and then used the drippings from the marinade to further make a sauce. It was quite richly-flavored, with a sneaky pepper afterbite.
I also made brown jasmine rice (I thought I had grabbed the white basmati, but oh well) to go with, and a garden salad (baby greens, cucumber, arugula, cherry tomatoes, and green onions, as well as some left over hard-boiled egg and the remainder of the red pepper (see below)) with vinaigrette.
G&T came to dinner (it’s Friday again, yay!) and brought the fixings for stuffed red peppers (stuffed with ground beef, rice, onions and green peppers, as well as mozzarella and Parmesan cheese, sage and thyme and other yummy stuff) and T assembled and cooked and baked them here. Even better, they brought a chocolate cake (mmm…..) and red wine (a Gundlach Bundschu ’05 Pinot Noir, one of our favorites! And, as if the evening wasn’t festive enough already, L joined us, too, and we played a lot of Rayving Rabbids 2, while listening to some well-needed rain falling outside.
Categories: I Cooked · Someone Else Cooked
Tagged: arugula, baby greens, beef, black pepper, brown rice, cheese, cherry tomatoes, chocolate cake, cucumber, garlic, green onions, green pepper, ground beef, hard-boiled egg, jasmine, mozzarella, olive oil, onions, Parmesan, red peppers, red wine, rice, sage, salad, stuffed peppers, thyme, tri-tip
The sauce started with some I made in January and froze that was made from patty pan squash and tomatoes from the garden (possibly those in the header!) as well as some home-made spicy meatballs. To freshen it, I fried some ground beef and crimini mushrooms in onions and garlic and olive oil, and added a little fresh asparagus left over from last week, as well a small can of tomato sauce and a healthy handful of fresh cherry tomatoes, topped it off with some fresh basil, and oregano, marjoram and thyme from the garden, and let it all simmer together for awhile to really develop some flavor. The penne’s a healthy flax/multi-grain sort, also from TJ’s. We’ve decided that the whole grain pasta tastes better, despite being healthier. Served with shaved Parmesan over the top, of course, in a big bowl.
Categories: I Cooked
Tagged: asparagus, basil, beef, cherry tomatoes, crimini, flax, garlic, marjoram, mushrooms, olive oil, onions, oregano, Parmesan, pasta, patty pan, penne, spicy meatballs, squash, thyme, tomato sauce, whole-grain
