I always enjoyed the simple pleasures of life and my cooking mirrors that. Sometimes, specially when confronted with how vulnerable life can be, things take a special perspective. Again, simplicity calls for its charms and tranquilizing effects. So, I've been all week thinking what made an aircraft disappear in the middle of nowhere in the Atlantic Ocean. Two hundred and almost thirty people traveling from Rio to Paris just vanished. And to counter-act that feeling of helplessness I just didn't think of what was going to be served in our lunch on that fresh Spring morning. Also some anxiety was ingrained on my thoughts as I was waiting news from a friend who was waiting for a medical result.
None of those thoughts should play a role in the outcome of that menu, but they actually did. I knew I had some treasures to be used in the fridge and felt the urge of using my best Santoku knife to cut as much as I all that was looking good and colorful but also to diminish the strange vybe of my spirit. First I chopped a collection of nice veggies that compose what we call the Churrasco Vinaigrette. As thin and fine as I could. In the background Diogo was whining as much as a two and a half year old could, yearning for my attention and physical exclusivity. Other kids were playing in the bedroom climbing and having fun at the darn bunk bed. At least the cats were not meowing.
The results of my instinctive menu was appreciated by mostly all kids - who were also greeted with a double Cheese macaroni as a prize for trying the beef and the potatoes. At the end of the meal I was satisfied, as D and Y. I was also happy that my friends results from the lab came free of any fears. I had a clue for all my lingering dilemmas of the week. And that was that the things we can actually choose during this life should always be the ones that makes us happy - from food to friends. Because there are also the ones we can't choose.
Double Roast Tri-Tip
2 to 3 pounds of TriTip roast
2 tablespoons Coarse Salt
Freshly Ground Black Pepper
2 teaspoons TJ's Powdered California Garlic
2 tablespoons Coarse Salt
Freshly Ground Black Pepper
2 teaspoons TJ's Powdered California Garlic
Heat the oven to 420 F. Rub 1 tbsp of salt in each side of the beef.
When hot, turn on the broiler and sear each side of the Tri-Tip for 12
minutes. Return the oven control for baking position and return the
meat for it after sprinkling some pepper in each side. Roast the beef
for about 40 minutes for medium to rare results.
Brazilian Style Vinaigrette
2 Roma tomatoes
1 purple onion
1 red bell pepper
2 handful of parsley
2 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 purple onion
1 red bell pepper
2 handful of parsley
2 tablespoon olive oil
1 tablespoon water
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
Cut all veggies and herbs in very tiny squares, mix and add the liquid ingredients. Let it sit for at least one hour in the fridge before serving as a garnish for any roasted or grilled meat.
