Merry Christmas Eve Friends!
Feeling all mushy because it’s the holidays I just wanted to say thank you all for reading. I appreciate having an audience more than you know. It’s been an interesting year. My husband and I had a quick little 2 month jaunt in Colorado (a stressful set of moves to say the least). Now we’re staying in our trailer. Yup that’s right, Simply Paleo is trailer trash! It’s sort of cool for a while (because it’s a beautiful 40 foot toy hauler) but then that goes away. I’m really struggling with having such a small kitchen with shitty lighting and staying creative. I’ve been pushing myself to keep up through this time in our lives but dammit it just kind of sucks. I want all of my pots and pans and gadgets and knives and counter space. Holy HELL do I miss my counter space. Anywho, this too shall pass. I’m thankful that we were able to come back to our dream city (Santa Barbara) and have the trailer to land in. I’ll keep you posted as the house hunt continues. Best believe that place is gonna have a banging kitchen (and a yard for Lucy too, she doesn’t have much room).
Here is a great Tri Tip recipe I whipped up, since we were out of charcoal I decided to do it in the oven. I served it with mashed garlic cauliflower and sauteed broccoli rabe. Now, you know how much I like to rely on temperature for “done-ness.” This is no exception so go buy yourself a thermometer :)
For the Tri Tip:
Preheat the oven to 350. I used some Cajun seasoning as a dry rub. You can use salt, pepper, paprika, cayenne- anything just to give it a spicy salty flavor. Sear the meat in a stainless pan on high heat on both sides (about 5 minutes each, just get it crunchy) and put the pan and all in the oven for about 25 minutes. The internal temp should read 130, wrap it in foil and let it sit for 15 minutes.
If you don’t have a stainless pan that can go in the oven- just pan sear the tri tip separately and place it in a oven safe dish.
For the Broccoli Rabe (Rapini):
4 tbsp olive oil (avocado oil is good too)
1 bunch rabe (larger stems removed)
4 cloves garlic (chopped)
Salt and Pep
While the tri tip is cooking, heat the oil and add the broccoli. As Emeril would say “USE YOUR KNOBS.” Sautee on medium low heat for 15 minutes and add the garlic and salt and pep. Let that get happy and set aside.
For the Roasted Garlic Mashed Cauliflower:
1 head cauliflower (stems removed and steamed)
3 tbsp ghee
1 head roasted garlic (I make a few of these ahead of time and freeze them!)
Salt and pep
While the tri tip and broccoli are going, start the mashed cauliflower. Use a food processor and put the cauliflower in (I have a tiny one so this takes a while, come on SANTA). Add the butter, salt, pepper and smashed garlic and give it a good stir. Delish!