The U.S. Department of State issued a Mexico Travel Advisory for Baja California Sur, Mexico and Why This Expat Cares. If you stopped to read this post because you want to reinforce your fears of travel in Baja Mexico then stop reading and stay […]
Grilled sweet potatoes, poblano and red peppers are amazing together and easy to cook. You will love this sweet, smoky, caramelized side dish to serve with grilled meat or fish. Allow at least 20 extra minutes to roast the sweet potatoes before you grill the […]
Summer happiness is a bowl full of freshly picked cherries and a spicy, smoky slightly sweet grilled tri tip. Best served with a bottle of vino tinto, near the water, with your best friends.
Cherry chipotle barbecue sauce is perfect on grilled beef tri tip. It is sweet and just spicy enough with cumin and smoke jalapeño peppers in adobe sauce. I had a tri tip but any grill worthy cut of beef would be delicious; try round steak, london broil, thick flank steak or even smaller cuts of beef steak. A pork tenderloin would be fabulous with this chipotle marinade and sauce. I think chicken would even sing with this sauce.
Adjust the heat to your tastes by using less chipotle and or seeding the peppers.
Don’t skip the smoky adobe sauce. That’s the best part of a canned chipotle. Freeze the remaining chipotle and adobe sauce for another day.
Make-shift cherry pitter, brilliant kitchen hack.
I used a citrus squeezer to pit my cherries. Place 4-5 cherries in the squeezer and compress. Then just pop out the pit. A cherry pitter would also work but I didn’t have one.
Make the cherry chipotle sauce first and marinate the tri tip 6 hours to overnight with part of the cherry sauce and more olive oil.
Make your side dishes in advance so you have time to socialize. Toss a salad together, make Mexican cauliflower rice or cumin quinoa and bake a batch of brownies before your guests arrive.
When your guests arrive have cold cerveza or margaritas available and heat the grill or start the charcoals. Grill your tri tip to medium rare, which will take about 30 minutes and pour on more warmed cherry chipotle sauce before serving.
I served this with cumin quinoa, salad greens with a balsalmic vinaigrette and fresh melon. We drank a bottle of California Zinfandel and barely had room for bourbon brownies for dessert.
Make ahead barbecue side dishes?
Cumin and cilantro quinoa
Rinse quinoa, sauté a little onion, garlic, cilantro chopped, a dash of salt and pepper and a tablespoon of cumin seeds, add broth or water and cook 15 minutes. Serve warm or at room temperature to rave reviews.
Bourbon Brownies, yes please.
Bake your favorite brownies or a healthy store bought mix. Pour a shot of bourbon over the hot brownies just out of the oven. Delicious and easy.
- Onion 1/2 cup diced
- Olive oil 1/4 cup and 1 tablespoon, divided
- Fresh or frozen cherries pitted and rough chopped, 2 cups
- Orange marmalade 1/2 cup
- Cilantro chopped 1/2 cup
- Chipotle in adobe sauce, 1-2 seeded peppers and 2 teaspoons of adobe sauce
- Cumin seed 2 teaspoons
- Sea salt 1/2 teaspoon
- Beef tri tip 3-4 pounds
- Sauté onion in 1 tablespoon of the olive oil 5 minutes until translucent. Add remaining ingredients through salt and 1/4 cup of water. Bring to a boil. Simmer 15 minutes. Let cool to room temperature.
- Combine 1/2 cup of cherry sauce and 1/4 cup of olive oil with the beef. Marinate 3-12 hours in the refrigerator.
- Heat grill to 500 degrees. Remove beef from the marinade and reserve marinade for basting. Discard any remaining sauce after basting. Grill tri tip on high heat for 5 minutes on each side to sear meat. Reduce heat to 400 degrees. Baste tri tip with remaining marinade and grill 8-10 minutes on each side. Remove when medium rare and let rest 10 minutes before serving.
- Rewarm the reserved cherry sauce. Slice beef across the grain and pour cherry chipotle sauce over meat and serve on a platter.
Pin it for later
Graphic by Canva Should you stop cooking in aluminum foil? I did. I’m a physician and I care about health and food safety. Frankly it never occurred to me to question the wisdom of cooking in aluminum foil until I posted a recipe for taco […]
Make this easy spicy sushi recipe with spicy Baja ahi (yellow fin) tuna, perfect sushi rice, siracha mayo and avocado. A lunch or appetizer portion that’s sure to impress your guests. No need to roll and cut sushi, unless you like to make sushi then […]
Ten Kitchen Gadgets You Can’t Live Without in Baja, Mexico
Every chef or home cook has a list of essentials kitchen gadgets that they can’t live without and these are ten of my favorite kitchen tools that make my life easier. Of course I could make do with a knife, a cutting board and fire but why would I, when I can have these gadgets?
I purchased my casa in Loreto Bay completely furnished with a well appointed kitchen but I struggled to find the kitchen tools that I use every day. I had taken photos of the contents in every draw and cabinet so when I moved in I would know what I needed to bring back to the Baja. I highly recommend this for anyone who buys a furnished home. It is an easy way to have a visual inventory of your new home.
Loreto is a small Baja, Mexican town so I wouldn’t expect to find specialty American kitchen gadgets. You can drive to a larger city like La Paz or Cabo San Lucas to shop, order from Amazon.Mx or bring your gadgets from the U.S. or Canada. Here’s my top ten list of essential kitchen gadgets. (more…)
Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up
Salmon, black beans, peppers and rice make a healthy Baja-Mediterranean inspired complete meal in easy clean up foil packets. I grilled these outside because it’s too hot to use the oven but they can easily be baked in the oven in parchment paper, which may […]
Easy slow cooker pulled pork with three peppers is so versatile. Make a large batch ahead of time and freeze it for quick meals. The slow cooker does all the work while you get out of the hot kitchen and play at the beach. I […]
This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.
The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.
I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.
The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.
Vegan Bolognese and Zoodles
Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta.
- 2 medium zucchini, spirilized
- 2 medium carrots, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 fennel bulb, coarsely chopped
- 1 stalk celery
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 tablespoon fennel seeds
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 cups any combination of mushrooms, coarsely chopped
- 1/2 cup dry red wine, may substitute vegetable broth
- 14 oz can diced, no salt tomatoes
- 2 tablespoons nutritional yeast
- Step 1 Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving.
PIN IT FOR LATER
Grilled chicken breast marinated in homemade yogurt ranch dressing, wrapped in bacon and tossed with fresh spinach, avocado, and tomatoes. Drizzle more yogurt ranch dressing for a main meal salad inspired by a California Club sandwich. This is a low carb, whole food meal with […]