Next Saturday I'm cooking dinner for a fund raiser in the Bay Area. Faced with limited kitchen facilities, I offered to prepare an outdoor menu. The menu, which is centered around a beef tritip roast, fit the event hosts request for a traditional meat and potatoes meal.Here's the menu for Saturday's event:
- Grilled Santa Maria-style Tritip
- Creamy Scalloped Potatoes
- Piquinto Bean with Spicy Red Sauce
- Pico De Gallo
- Mixed Greens with Cilantro Vinaigertette
- French Bread with Sweet Butter
- Peach Cobbler
I found this recipe on the El Dorado Hills Fire Department website.
5 ripened tomatoes, seeded, small dice
1 red onion, small dice
3 jalapeno peppers, seeded, fine dice
1/2 cup chopped fresh cilantro
1/4 cup fresh lime juice
Mix all ingredients in bowl. Season to taste with kosher salt and ground black pepper. Chill and serve.
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