#MadeWithLocalRoots: Grilled Tri-tip with Chimichurri

I helped develop and style a series of 5 recipes for Local Roots to help showcase their meat CSA. All of the products at their markets are sourced within 2 hours of New York City, meaning everything is super fresh.

When I hear the word tri-tip, I think of my dad lobbing a large vacuum-sealed piece of marinated meat into our cart at Costco. It’s a very popular cut in California but mostly unheard of in New York. True to its name, it is a triangular cut from the bottom sirloin of a cow. Kim Severson over at the NY Times had a hell of a time finding it at most butchers. She warns that tri-tip’s grain can change direction, so keep on eye on it when you’re slicing. The Local Roots version is smaller than a typical roast and is perfect for two people. It will come cleaned of silver skin, so less work and faster prep for you.

Grilled Tri-tip

Serves 2

Things you'll need
1 Local Roots tri-tip 2 teaspoons paprika	1 tablespoon Kosher salt 1 teaspoon black pepper Chimichurri (recipe follows)

1. Coat the tri-tip on both sides with the paprika, kosher salt, and pepper. Let stand at room temperature for 30 minutes.

2. Preheat a grill or grill pan on high heat.

3. Sear the tri-tip on each side for 3 minutes.

4. Move it to a low heat part of the grill or turn the grill pan down to low. Continue to cook until the desired doneness: 125 F for rare;135 F medium-rare, 145 F medium, and 160 F well done.

5. Remove the tri-tip from the grill and let rest on a plate for 5 to 7 minutes.

6. Slice the tri-tip against the grain and divide between two plates.

7. Finish the trip with spoonfuls of chimichurri.

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If you love grilling meats, chimichurri is something you should add to your rotation. It’s a great alternative to tomato-based, sticky bbq sauces. You don’t have to cook it and it’s like an Argentinian pesto but with more of a sting from the fresh garlic and vinegar. Use leftover sauce a a dip for vegetables or topping for savory yogurt.

Chimichurri Verde

Makes 1 cup of sauce

Things you'll need
1 bunch cilantro, finely chopped 1 shallot, peeled and minced 2 garlic cloves, minced	1 teaspoon kosher salt ½ cup olive oil ⅓ cup red wine vinegar 1 teaspoon red pepper flakes

1. Mix all of the ingredients together and let sit for 10 minutes.

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Let me know if you try these recipes out!

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Garlic Scape Escabeche

One of the last events at Daddy’s on Graham Avenue in Brooklyn was a wedding tasting disguised as a pop up. My friends Sam and Nico had asked me to cater their wedding, all they wanted were burritos. So burritos they got! I needed to test the recipes but you can’t just make one. We decided to make a bunch and also sell posters for Burrito Solutions (you still can buy them on Etsy!).

To accompany the burritos, I made my own springtime version of escabeche or pickled carrots and jalapeños. At many Mexican places in California, you’ll get a few pieces of pickled vegetables, sometimes there would be radishes or cauliflower. They’d all have a slick of oil on them because they’ve been lightly cooked but are still crisp when you bite into them. When garlic scapes are in season around April and May, you can use them to replace alliums like onion, leek or garlic.

Things you'll need:
4 jalapeno peppers, sliced thinly on a mandoline 4 medium carrots, cut into small dice 4 garlic scapes, chopped into 1/4” pieces 1 cup white vinegar 1 cup water 1 clove garlic, crushed	2 tablespoons kosher salt 1 teaspoon sugar 2 sprigs fresh thyme 1 teaspoon black peppercorns 1 bay leaf 1 tablespoon olive oil

Heat a frying pan on high.

Sauté the carrots and scapes in the olive oil, just to get some char-color on the edges for 2 to 3 minutes.

Mix the vegetables and thyme in a large sterilized jar or a heatproof plastic container with a lid.

Combine the water, vinegar, sugar, salt and peppercorn in a small pot. Bring it to a boil.

Stir the brine to dissolve the salt and sugar. Lower the heat to a simmer for 5 minutes.

Add the bay leaf and peppercorn.

Carefully pour the brine over the vegetables, making sure they are all submerged.

Let the pickles completely cool to room temperature.

Cover and store in the fridge for up to a week.

Fantasy Kitchen: Pears & Sausage in Oil from the Lies of Locke Lamora

Eric Molinsky hosts the podcast Imaginary Worlds, a bi-weekly broadcast about science fiction and fantasy. My friend and fellow Kickstarter Creator in Residence  Fran Wilde introduced me to Eric for an episode titled "Fantastical Feasts." He and his helper Stephanie came over to record a food demo where we used the sound effects of cooking in the episode.

I chose to cook pears and sausage in oil from the Lies of Locke Lamora by Scott Lynch (!!!), who was later interviewed in the same episode. When Locke joined the Gentlemen Bastards gang, his welcome dinner is a double portion of pears and sausage in oil. You can substitute the sausages with fresh chorizo or longaniza. Slightly under ripe pears are preferred because they roast up like potatoes.

It isn’t mentioned in the book but I added arugula and szechuan peppercorn to the dish. They both have unique peppery qualities that I think would resonate with Locke. When the Thiefmaker punishes Locke at Shades Hill, he forces him to drink fire oil, a sensation that he remembers later on as he drinks a ginger scald.

Things you'll need:
2 Anjou pears 2 hot Italian sausages 2 tablespoons olive oil ½ teaspoon Szechuan peppercorn	1 tablespoon flour 1 cup broth 1 cup of arugula

Preheat an oven to 400 degrees F.

Peel and core the pears.

Heat a cast iron pan on high heat.

Add the oil to the pan and sear the sausages for a minute on each side.

Add the pears to the pan and cook for another minute.

Turn off the stove and transfer the pan to the oven and roast for 10 to 12 minutes.

Turn off the oven.

Place the arugula in a heat-safe bowl or platter.

Transfer the pears and sausage to the arugula platter.

Put the pan juices back on the stove on low heat.

Whisk the flour into the juices. If there aren’t any sausage juices, add a pat of butter.

Whisk the broth and peppercorn into the juices to make a gravy.

Strain the gravy and serve alongside the pears and sausages.

Crackling Toffee S'mores with Ancho Morita Marshmallow

The FeedFeed is hosting its 2nd annual s'more contest and we invite you to compete! All you have to do is follow @TheFeedFeed and @Ghiradelli on Instagram, then add the hashtags #Ghirardelli, #feedfeed & #contest to your post (not in the comments). The contest ends on September 3rd, 2018 at exactly 10:59 PM EST. Multiple entries are encouraged!

It came to me when I was researching English cracker toffee with saltines. What if I made a s'more with softer graham cracker toffee? It sounded like too much at once. Should I add nuts? How could I balance so much sugar? The answer: HOT SAUCE! My first iteration used a large, Jet Puff marshmallow. Then I tried mini mallows. But to get an exact square, I would have to do something different. I melted it down with butter as if I were making Rice Crispy Treats. Then I poured it into a sheet pan to cool off in the fridge. The result was a sheet of marshmallow that I could fold.

Things you'll need:
1 sleeve graham crackers 12 Ghiradelli chocolate squares 1 cup light brown sugar	1/4 cup unsalted butter, plus 1 tablespoon divided 1 bag of mini marshmallows 1 tablespoon Humble House Ancho Morita hot sauce a pinch of salt

Preheat the oven to 350 degrees F.

In a saucepan, melt two sticks of the butter and the brown sugar. Stir to combine.

Line a quarter sheet pan with silpat or oiled parchment. Arrange the graham crackers in a single layer.

Once the sugar is bubbling, turn off the heat.

Pour the mixture over the crackers and put the sheet pan in the oven for 8 minutes.

Remove the pan from the oven and place the chocolate squares over the hot candy to melt it.

While you wait for the toffee to cool, melt the rest of the butter in a pot.

Add the marshmallows and stir on low heat until they melt completely into a smooth sauce.

Prepare another pan with silpat or oiled parchment paper. Pour the marshmallow into the center and spread it around evenly. Squirt the hot sauce in lines over the marshmallow.

Let it cool for 10 to 15 minutes before moving both pans to the fridge for another 15 minutes.

As best you can, break the toffee into squares. Save any broken bits for ice cream topping or snacks.

Pull up the edge of the marshmallow and fold it like an envelope over itself 3 times. Trim the edges and cut squares smaller than the toffee squares.

With a chocolate-side up, lay a piece of toffee on a heat-safe surface. Put a marshmallow in the center of the toffee.

Torch the marshmallow until it bubbles on all sides. Finish by placing another piece of toffee, chocolate-side down, onto the marshmallow.

Have you tried it? Let me know!

Getting Salty for the Summer

I’ve got a new salt bae! I’ve teamed up with Morton Salt to debut their Alexa app skill, “Morton Salting Sous Chef.” When enabled, you can ask Alexa to “Open Morton” and she’ll ask you what you’re cooking. Answer the prompts and she’ll share helpful tips for boiling, grilling and roasting. Here are two recipes that use Morton Coarse Kosher Salt in different ways to bring out better texture and flavor.

Grilled Butter Wings

Imagine KFC’s fried chicken without all the breading. I’ve substituted fresh herbs where I could and broke out the basil and thyme to sprinkle on the end to activate their essential oils with the heat emanating from the chicken. The magic of salt brining is that it keeps meats moist. I know it’s a pain to wait for food to marinate, but trust me, it’s worth it.

Things you'll need:
1 pound of chicken wings 1 cup buttermilk 4 tablespoons unsalted butter, softened 4 1/2 tablespoons Morton Coarse Kosher Salt, divided 1 tablespoon fresh thyme leaves, stems removed 1 tablespoon fresh basil, chopped	1 teaspoon oregano 1 tablespoon mustard 2 tablespoons paprika 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1 tablespoon ginger, minced 1 tablespoon pepper

Brine the chicken wings in the buttermilk and 4 tablespoons of salt for at least an hour and up to 4 hours.

Meanwhile, mix the rest of the salt with the butter, oregano, mustard, paprika, garlic, onion, ginger, and pepper.

Start a grill or preheat the oven to 400 degrees F.

Drain the chicken wings from the buttermilk and grill for 10 to 15 minutes on each side. Brush them with the spiced butter every 5 minutes. They are done when they are no longer pink and have an internal temperature of 165 degrees F.

Alternatively, bake the chicken wings from 20 to 25 minutes until they read an internal temperature of 165 degrees F.

Remove the wings to a platter and finish with the fresh basil and thyme.

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Firework Potato Salad

Light up the picnic table with this bright, crunchy potato salad. Instead of celery, I’ve added colorful rainbow chard stems to the mix. Boiling the potatoes with salt flavors them seamlessly so you don’t have to add more salt later.

Things you'll need:
2 potatoes, cubed 4 leaves Swiss chard and stems 2 cloves garlic, sliced 2 spring onion ½ cup mayo	2 tablespoons mustard 1 tablespoon apple cider vinegar 1 lemon, zested 1 teaspoon paprika 1/4 cup Morton Coarse Kosher Salt

Boil a pot of water with the salt. Once it is at a rolling boil, add the potatoes. Cook for 8 to 10 minutes until the potatoes are fork tender. Turn off the heat.

Combine the garlic, half the onion, mayo, mustard, vinegar, lemon zest, juice, paprika and salt in a mixing bowl.

Quickly drain the potatoes and combine with the dressing. Fold in half of the swiss chard leaves and stems.

Place half the potato salad on a serving platter, cover with the remaining chard and pile the rest of the potato salad. Garnish the top with the last of the onions.

#MadewithLocalRoots: Mustard Crust Fingerling Potatoes

I learned an invaluable brunch trick from my time at Home/Made. Their potatoes are tossed in mustard and a variety of herbs before roasting to a crisp. I’ve come up with an easy version that uses up leftover salsa or the bottom of a hot sauce bottle. Serve hot or let it cool for a tangy potato salad for your next cook out.

Things you'll need:
1 pound fingerling potato, split lengthwise 1/2 cup mustard 1/4 cup salsa or hot sauce 4 cloves garlic, unpeeled	1/2 pound arugula 1/4 cup olive oil Salt Pepper

Preheat the oven to 400 degrees F.

Combine the mustard, salsa and oil in a small mixing bowl. Toss in the potatoes and coat well. Lay the potatoes out in a single layer, cut side down on a baking sheet.

Generously salt and pepper the potatoes. Roast them in the oven for 45 minutes and up to an hour and a half, until their tops and undersides are browned. The mustard should have bubbled off and formed a crust on each potato.

BEFORE

AFTER

While you wait, toss the arugula with a spoonful of leftover mustard mix. Place in a serving bowl.

When the potatoes are done, pick out the garlic cloves and peel them (or keep them on to make it a game for your guests! Haha!).. Real talk: depending on if your guests like garlic, leave them whole or chop it up and sprinkle over the bowl.

Place the hot potatoes over the dressed arugula, so they wilt.

View fullsize

Tried it? Let me know how yours turns out by tweeting to @Randwiches.

Marinated Heirloom Tomatoes with Spicy Radish Microgreens

I love heirloom tomatoes that get so ripe that they practically burst when you cut into them. This dish can sit out all morning during brunch and gets better with every minute. Lay a slice onto toast, have a bit between bites of fatty cheese or bacon. Radish microgreens add a bit of spice and crunch to an otherwise squishy dish.

To make a wonderful dip for toast, add olive oil to the vinegar collecting at the bottom of the bowl after you've eaten all the tomatoes.

Things you'll need:
2 heirloom tomatoes 1/8 cup balsamic vinegar 1/2 cup microgreen, radish or basil	Salt Pepper Optional: Olive oil

1. Cut the tomatoes into thick slices.

2. Drizzle with the balsamic vinegar, salt and pepper.

3. Toss in the microgreens.

Did you try it? Let me know by tagging @Randwiches on social,.

#MadewithLocalRoots: Fresh as Hell Vegan Burgers

One way to use up all the leftover winter vegetables in the drawer is to grind them up into burgers! Drawing on the idea of kibbeh, I fold in whole grains of cooked einkorn. Substitute it with any hearty grain like rye berry, medina berry, brown rice, or barley. I call on millet flour and breadcrumb to pull this mix together. Don't be fooled into manhandling these healthy-looking pucks, they are still quite delicate. Beets can take the place of turnips and feel free to use any fresh herb that you have on hand. If you haven't any millet, all-purpose flour works just as well. Instead of poppy seed, you can also use sesame, sunflower or seed mix of your choice.

My favorite way to eat these is not vegan. Try a mix of garlic yogurt and a chermoula (both found in my cookbook!). Or treat them as lovingly as you would your favorite burger.

Things you'll need:
10 small turnips 4 cloves garlic 2 cups pac choi 1 cup kale 1 cup mint 1 large carrot 1 tsp sumac	2 tablespoons millet flour 1 tsp poppy seed 1 cup cooked einkorn 3 cups bread crumbs 1 teaspoon salt Vegetable oil Optional: burger fixin’s like buns, lettuce, tomato, onion

Working in batches, break down the turnip, garlic, pac choi, kale, carrot, and mint in a food processor. Fold the vegetables together in a bowl. Mix in the sumac, millet flour, poppy seed, einkorn, bread crumbs and salt.

With clean hands, pack together 12 fat vegetable patties. Make sure the sides don’t crack.

Heat a pan over medium-low heat. Add a swish of vegetable oil to coat the bottom. Fry each patty for 4 minutes on each side. Halfway through frying, you may need to add another glug of vegetable oil to the pan.

What do you like on your burger? Let me know on Twitter.

Dip Your Veg into Versatile (and Addictive!) Bagna Cauda

Bagna Cauda is another way to enjoy crudites and fondue.  It is a flavor bomb of anchovy, garlic, spicy red pepper, olive oil, and butter.  You can also drizzle it on eggs, toss fresh pasta in it, and dunk bread in it. The lemon wash on the vegetables not only cuts the fatty taste but it helps keep them from browning.

I first learned about this magical Piemontese dip from a sidebar in Steve Jenkins' Cheese Primer, 

"This appetizer takes its name from bagno caldo, Italian for 'hot bath'. "

Things you'll need:
2 anchovy fillets 2 garlic cloves 1/3 cup olive oil 4 tablespoons butter	2 teaspoons red pepper flake ½ lemon 1/2 pound crudites like carrots, celery, radish, green beans, broccoli or any vegetable you’d like to eat raw 1-2 slices of rustic bread or pretzels

1. Cut the vegetables into sticks or smaller dipping sizes, leave rough leaves like kale or chard whole.

2. Squeeze the half lemon into a bowl of ice-cold water and let the vegetables rest in it until you are ready to eat.

3. In a small saucepan, crush the anchovy and garlic together with a spoon. Turn the heat up to medium and add the olive oil. Heat up the mixture enough for it to bubble and then reduce it to low heat. Add the butter and red pepper. Avoid browning the garlic!

4. Transfer to a fondue pot or small bowl with a dishtowel wrapped around the bottom to keep it warm.

5. Drain and pat dry the vegetables before serving.

Let me know what you think of it! I can't stop.

#MadeWithLocalRoots: Pangritata aka "Poor Man's Parmesan"

Pangritata is known as “poor-man’s Parmesan” because it is a low-cost sprinkle condiment you can add to anything like pasta or pizza for a spicy, satisfying and crunchy bite. Even better, it is a sustainable way to use up bread crumbs or bread that you may not be able to eat right away. This works really well with the soft inside of a bread loaf. Use the hard outside crust in a bread pudding or as croutons.

Things you'll need:
2 cups soft bread insides 1 clove garlic, 2 if you're sassy 1 teaspoon red pepper flakes	1 tablespoon dried herb like thyme, rosemary, basil or oregano ¼ cup vegetable oil Zest of 1 lemon Salt

Break the bread up into rough crumbs with your fingers, making sure not to squish them. Spread them flat on a baking sheet and dehydrate for an hour at 170 degrees F. Alternatively, toast them in the oven at 400 degrees for 10 minutes. Turn off the oven, crack it open with a wooden spoon and let it cool completely. You can also leave them in the closed oven overnight.

Before drying.

After frying, now draining on a paper towel.

The breadcrumbs should be flinty and hard, no sign of moisture whatsoever.

In a large frying pan, heat the vegetable oil over medium heat. Add the breadcrumbs and toss to coat. Add the garlic, pepper, and herbs. Continue to saute for 5 minutes until the garlic is browned and the crumbs are crispy. Turn off the heat and add the lemon zest.

Drain the crumbs on a pan lined with paper towels. When the pangritata is completely cooled, store in an airtight container at room temperature for one week. 

I'm sprinkling this stuff on everything! Cheese, pasta, scrambled eggs.

What do you use it for? Tell me by tweeting to @Randwiches.