Who would have thought that potatoes were not considered to be a food during the 17th century? Yes, the French have deemed these crops only as a hog feed. But thanks to Sir Antoine-Augustin Parmentier, his studies and stunts have proved that potato is indeed edible.
Summer is almost here, and this means barbecue season is among us, although here in Northern California, you can almost do this all year long. Here is a recipe for steak to enjoy on a hot summer day (any steak will work, I used ribeye). Very easy and sure to please.
As I’ve mentioned before, I love shish kebabs. This is an other tasty variation, with a northern african flavor: Paprika and Cumin. There is something special about these spices, they combine into such an enticing flavor, and create an unforgettable experience.
This recipe would be traditionally served with Harissa, but if you can’t find any, you can make this simple relish with tomatoes, shallots and hot Paprika.
I’ve always found shish kebabs fascinating. Perhaps it is the spear like action of the metal onto the meat, or because they are very easy to cook, as they will cook very evenly if you only cook each side 2 or 3 minutes. Maybe there’s also the mix of the meat with the veggies, or the color combination that’s always very attractive.
Grilled beef? Hmmm, good. Spicy food? Hmmm, good. Grilled spicy beef, now, that’s something good!!! This Santa Maria style TriTip is going to ravish more than one meat connoisseur. You get to enjoy the fire of the spices along with the high heat from the fire that seared the meat!