Tri-Tip Roast with Chipotle Meat Sauce #17

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According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, “After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It’s actually one of the simplest recipes we came up with but is one of the best tasting.” I’ve added a sauce, but the dish is also good served without it.

Ingredients

For the Roast:

  • 1 3-4 pound Tri-Tip roast
  • 2 cups CKC CHIPOTLE MARINADE MEAT SAUCE

For the Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 tablespoons reserved CHIPOTLE MARINADE MEAT SAUCE
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon butter
  • Salt to taste

 

Instructions

For the Roast:

Place the roast in a heavy duty plastic bag with the CKC meat sauce, then marinate in the refrigerator for 2 to 3 days. The longer the better.

Preheat the oven to 325 degrees F.

Remove the roast from the bag and reserve the sauce. Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides. Remove from the pan and place in a roasting pan.

Roast to desired doneness–25 minutes per pound for rare, 35 for medium, and 45 for well done. Remove the meat, reserving the pan drippings, and keep warm.

For the Sauce:

Heat the oil in the roasting pan and sauté the onion and garlic for a couple of minutes. Deglaze the pan with ½ of the wine, making sure to scrape up all the bits and pieces from the pan. Add the remaining wine and broth and bring to a boil. Reduce the heat, add the meat sauce, pepper, and oregano, then simmer for 5 minutes. Stir in the butter until it is thoroughly incorporated and season to taste with salt.

Pour some of the sauce on a serving platter. Slice the meat as thin as possible, arrange the slices on the sauce and serve with the remaining sauce on the side.

Axoa Lamb with Espelette Pepper

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Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.

Ingredients

  • 1/4 cup olive oil

  • 2 onions, finely chopped

  • 2 cloves garlic, finely chopped

  • 4 green bell peppers, finely chopped

  • 2 red bell peppers, finely chopped

  • 1 ½ pounds lamb, cut into ½ inch cubes

  • 2 tablespoons Espelette pepper powder

  • 1 ½ cups beef bouillon

  • 2 bay leaves

  • Salt and pepper to taste

Instructions

In a large pot, heat the olive oil. Sauté the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and sauté for 5 minutes, stirring occasionally. Add the lamb and sauté another 5 minutes.

Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes. If using potatoes, simmer until the potatoes are tender. Add salt and pepper to taste.

 

Sliced Veal with Espelette Peppers

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This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.

Ingredients

  • 1/4 cup olive oil

  • 1 onion, sliced

  • 1 clove garlic, chopped

  • 4 green bell peppers, seeds and stems removed, finely chopped

  • 2 red bell peppers, seeds and stems removed, finely chopped

  • 1 ½ pounds veal, thinly sliced and then cut into 1-inch pieces

  • 1/4 to ½ cup Espelette Puree

  • 2 teaspoons freshly chopped thyme

  • 2 bay leaves

  • 1 cup beef bouillon

  • Salt and pepper to taste

Instructions

In a large saute pan, heat the olive oil. Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasionally. Add the veal, Espelette Puree, thyme, and bay leaves, and saute for 5 more minutes. Add the bouillon, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.

Chicken Basquaise with Espelette Piperade

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Piperade is a colorful pepper sauce that is only spicy when made in the Basque region. This simple but delicious dish is often served at the Celebration of the Peppers. Serve it boiled potatoes and green beans.

Ingredients

  • ½ cup olive oil

  • 4 medium onions, chopped

  • 3 cloves garlic

  • 4 green bell peppers, seeds and stems removed, chopped

  • 2 red bell peppers, seeds and stems removed, chopped

  • 4 large tomatoes, peeled and chopped

  • 3 tablespoons ground piment d’Espelette, or more to taste (substitute hot paprika or New Mexico red chile powder)

  • 1 pinch thyme

  • 1 chicken, cut up

  • Salt and pepper to taste

    • Instructions

    Heat 1/4 cup olive oil in a large frying pan and saute the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 10 minutes. Add the tomatoes and Espelette powder and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer to a bowl.

    Wipe out the pan and heat the remaining 1/4 cup of oil. Brown the chicken in the oil until golden, turning often. Pour the Piperade over the chicken, reduce the heat, cover and simmer until tender, about 30-40 minutes. Add salt and pepper to taste.

     

    Goat Curry-Fiji Style

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    Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.

    Ingredients

    • 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)

    • 1 teaspoons each ground fenugreek, coriander, and black mustard seed

    • 2 teaspoons each cumin and turmeric powder

    • 5 small, red, hot dried chiles, such as piquins, crushed, or substitute

    • 1 tablespoon cayenne powder

    • 2 tablespoons imported Indian curry powder

    • ½ cup cilantro, chopped

    • 2 pounds goat or lamb, cut into 1-inch cubes

    • 1 large onion, chopped

    • 3 medium potatoes, peeled and diced

    • 2 carrots, diced (or substitute a small, peeled eggplant)

    • 1/3 cup yogurt

    Instructions

    Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.

    Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.

    Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.