|Posted on October 7, 2009 at 12:13 PM|
I haven't had a chance to tell you what else I did to slow down after Sakai's art opening last weekend besides taking some old cookbooks out of storage. I went camping! Don't say the season is over for that because it never really is in Southern California. Just drive an hour North on Pacific Coast Highway and you will find Leo Carrillo Beach State Park. It is a local campsite that offers both the sea and easy trails to hike. We had perfect fall weather and a gorgeous full moon night on Saturday.
Every year, our friend Edward, books the campsite, e-mails everybody, and sets up camp before the rest of us arrive. This year Edward booked a little late but we still made it. It's good to have a dependable self-designated camp leader like Edward. Back when we started camping together twenty years ago, we all had our kids around so it meant a lot to get them out of the city and be in nature. But what you realize is that even after the kids have left the nest, there is still a good reason to go camping. To get out of the city and be in nature. What's great about going to Leo Carillo is that it's not a very big commitment to drive out there. If you don't like to spend the night on a hard and dusty surface, you can go home. I admit, I have become one of those light weight campers who prefers the comfort of my own bed. But we have become forgiving in our middle age. You do what you can. You bring the food, some wine and enjoy each other's company. I made a Beef tri-tip with salsa. The soy-ginger-lime marinade invention worked! It came out very tender and flavorful.
The table setting is usually a funky miss match.
I decided to bring china and cloth napkins since there was
only seven of us this year. Edward's apple print vinyl
table cloth he got from a garage sale coincidentally
Annie brought Turkey Enchilada Casserole - a recipe
she got from Sunset magazine. Usually she does beans and corn but
we decided on a Mexican theme this year because Edward
bought a house in San Miguel de Allende. We wanted to show
him we could all cook Mexican food so he will invite us to his
Terry made frijoles and shrimp ceviche. Her friholes
are cooking or shall I say burning in hell.
She got up and started stirring the beans. No problema.
An assortment of drinks. It's a hit or miss but no one complains.
There is more in the ice box.
Ana guarding the Tri-tip. She got a little piece. Everyone was
BEEF TRI-TIP IN A SOY LIME MARINADE
I served this tri-tip with a salsa (see below)
2 Lbs -2.5 Lbs Beef tri-tip
1/2 cup soy sauce
1/3 cup lime juice
1/2 cup sake
2 tbls frshly grated ginger
2 tbls honey
1 bls crushed red chili peppers
Combine all the ingredients for the marinade. Marinate trip-tip for up to 24 hours in the fridge.
Remove from marinade and bring to room temperature. Barbecue the tri-tip over hot coals and sear both sides. Then move Tri-tip where heat is lower and cook 15 minutes per side for rare or until desired doneness. Before slicing, let the tri-tip rest for 10 minutes. Then slice thinly, about 1/4-inch thick across the grain and serve with the salsa (recipe below).
Beautiful 2 lbs beef tri-tip.
I wanted to use up these key limes that were sitting around
waiting to be used in a Key Lime Pie. Never made it so I used them
all up for the marinade.
I marinated the tri-tip over night. Spread the grated ginger
on the tri-tip.
After I seared the trip tip over hot coals.
I moved it to the side where the heat was lower.
4 -6 tomatoes, seeded and chopped
3 green onions, thinly sliced
1/2 onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 serrano pepper, seeded and finely chopped
1/2 cup chopped cilantro
1 avocado, cut into 1/4 inch cubes
2 lime juices
salt and pepper to taste
Mix all the ingredients except the avocado and let stand for 2-3 hours. Just before serving, add the diced avocado.
MENU SUGGESTIONS: Shrimp ceviche, Beef Tri-Tip, Salsa, Friholes, Tortillas.