It worked, to my great surprise. Tri-tip (1.5lb), serioulsy seared on both sides for about 3 mins each. 2yellow peppers and huge white onion for 10mins (the initial oil was peanut, switched to oilve for veggies). 1 cup of home made beef stock reduced to nothing, 3canned chipotle in adobo, seeded and chopped added. Meat thinly sliced and added too. Served with guacamole (avocado, tomatoes, lime juice with a bit of creme fraiche) amd boston lettuce as a wrap.
Archive for May, 2009
Kennedy’s blue book. Used creme fraiche. In my previous version in roasted shells and heads for the stock – bad idea in this case, the sauce should be delicate.
Served with jicama/carrots/tomato/arugula salad with marjoram pesto. Not sure what went wrong but marjoram flavor was non existent, though it’s a pretty strong herb.