Spring 2010

It has certainly been a typical spring with varied weather!  Saturday was in the 70s and sunny, perfect for a hike and picnic.  Sunday I was thinking about smoking something for dinner but glad I went another way.  We had rain all day and thunderstorms at dinner time.  We even lost power for about an hour and we rarely lose power.

Luckily we were just finishing our dinner and we have candles on the table.  I made a new recipe with a new beef cut and it was very good. 

Hearty Glazed Tri-Tip Roast with Creamy Gorgonzola Sauce from Beef, It's What's for Dinner
serves 6 to 8

1 beef tri-tip roast (1-1/2 to 2 pounds) 
1 red onion, cut into 16 wedges
4 cups Broccolini or baby broccoli, trimmed (about 9 ounces)
Nonstick cooking spray
Salt and pepper
Marinade:
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
1 tablespoon reduced sodium soy sauce
3 cloves garlic, minced
Creamy Gorgonzola Sauce:
1/4 cup reduced fat cream cheese, softened
1/4 cup plain nonfat yogurt
2 tablespoon crumbled Gorgonzola cheese
1 tablespoon minced onion
1/4 teaspoon pepper

1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Heat oven to 425°F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.
5. Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.
6. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.

I served it with Garlic Bread and Sauteed Spinach because the vegetables at the store weren't nice.  Spinach was the best option for green.  I would toss the onions in a little olive oil the next time also. 

This morning I went to Jazzercise at 7:15 and noticed sleet on the windshield and some snow flurries!  Have plans to grill tonight, but I might have to revise and broil.  Another new recipe tonight for marinated, grilled lemon chicken. 

I have to work now.  I have paperwork for one customer finished, I finished a proposal for cooking classes, I have another customer to prep for and assorted house things to do.  Also if I get bored and have lots of free time, I can work on taxes!