| For many people, Thanksgiving is about family, and | | | | well mixed. Place the meat marinade into an airtight |
| tradition. Most of the thanksgiving recipes that we use | | | | plastic bag , or a plastic container, and let the meat |
| are ones that have been passed down from family | | | | marinated in the refrigerator over night. The next day, |
| members for year and years. From the turkey, to the | | | | remove from fridge and let it warm up to room |
| stuffing, side dishes, rolls, condiments, dessert and | | | | temperature, while still in container. |
| drinks, we all tend to stick with what we know and | | | | Preheat your oven to 500 degrees, rub olive oil all over |
| love. Why not try something new this year? How | | | | the roast, and then place on a roasting pan with the fat |
| about sushi, lasagna, or a nice roast? There are so | | | | side up. Place about ½ an inch of the marinade |
| many new and different meals that we can prepare | | | | in the bottom of the pan. Bake in the oven for 20-40 |
| that will be an incredible twist to the same old | | | | minutes until an internal temperature reaches 135 |
| Thanksgiving meals we are used to. | | | | degrees for rare, or 145 degrees for medium. The |
| Let's add a little spice to the Thanksgiving recipe this | | | | length of time this will take will depend on the size of |
| year and serve a marinated tri-tip roast with | | | | your roast. After the roast is finished cooking, removed |
| mushrooms and garlic. You will need the following | | | | from oven and cover with aluminum foil and let it rest |
| ingredients: | | | | for 2-5 minutes before you begin carving. Slice the |
| For the marinade: 20-30 cloves of garlic, separated | | | | roast against the grain. |
| from the whole, but not peeled, 1 fresh jalapeno chili | | | | While your roast is cooking, you should prepare the |
| pepper, with the stem removed, but left whole. The | | | | mushrooms. Coat a large skillet with 4 tablespoons of |
| juice of one lime, 2 cups of warm water, and ½ | | | | olive oil and set on high heat. When it becomes hot, |
| teaspoon salt. | | | | add the mushrooms, garlic and the onions and |
| For the tri tip and the sauce you will need a 2 to 2 | | | | sauté for several minutes, stirring constantly |
| ½ pound trip tip roast, with the layer of fat left on | | | | until the mushrooms get browned and the onions |
| one side, olive oil, 8 ounces of fresh shitake | | | | translucent. Add one cup of wine, reduce the wine, |
| mushrooms, sliced, 8 cloves of garlic, peeled and sliced, | | | | continue to add more wine as needed if the |
| 1 red onion, finely chopped, 2 cups dry red wine | | | | mushrooms absorb too much. |
| (Cabernet is great), salt and pepper. | | | | Serve your slices of roast topped with the |
| First, prepare the marinade by putting all of the | | | | mushrooms, and ENJOY! |
| ingredients into a blender and blend until ingredients are | | | | |