SHOPPING LIST

The shopping list is organized according to the grocery store aisles. I hope this makes shopping for dinner much easier.

Meat Department

1. 2 lbs. Beef Tri-Tip

Produce Department

1. 1 yellow onions
2. 4 Roma tomatoes
3. 2 zucchini
4. 2 small Chinese eggplants (or 1 small regular eggplant)
5. 1 bunch fresh thyme
6. 1 lbs. small red potatoes
7. 2 bags baby spinach
8. 2 garlic cloves

Dairy Aisle

1. ½ cup shredded Manchego cheese (it’s a hard cheese from Spain)

Canned Goods Aisle

1. 2 cans corn (I use the low sodium kind)

Herb, Seasoning, and Condiment Aisle

1. 1 bay leave

Tip: As you have been cooking for a while, herbs seem to accumulate in the pantry. I have an entire cabinet dedicated to all the different herbs and seasonings I use. Before you go out and buy more of the “same stuff”, check your pantry to make sure you don’t already have it.

Pantry Staples

A list of must have items in every kitchen.

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PREPARATION

Roasted Ratatouille

1. Preheat oven to 425°F
2. Butter a 9×12 inch Pyrex dish
3. Peel 1 yellow onion, cut it in half and slice it
4. Spread the cut onions on the bottom of the Pyrex dish
5. Wash and slice 4 Roma tomatoes into ¼ inch slices
6. Set aside
7. Wash and slice 2 zucchini into ¼ inch slices
8. Set aside
9. Wash and slice 2 Chinese eggplants into ¼ inch slices
10. Set aside
11. Arrange 1 row of zucchini, overlapping, along side of the shorter side of the Pyrex dish
12. Arrange 1 row of Chinese eggplant, overlapping, alongside the zucchini
13. Arrange 1 row of Roma tomatoes, overlapping, alongside the Chinese eggplant
14. Arrange 1 row of Chinese eggplant, overlapping, alongside the Roma Tomatoes
15. Arrange 1 row of Roma tomatoes, overlapping, alongside the Chinese eggplant
16. Arrange 1 row of zucchini, overlapping, alongside the Chinese eggplant
17. There should be no more space to add another row
18. Sprinkle 1 teaspoon of salt all over the vegetables
19. Pour 1/3 cup of olive oil all over the vegetables
20. Crush and sprinkle 1 bay leave all over the vegetables
21. Peel and finely dice 2 garlic cloves
22. Sprinkle 2 garlic cloves all over the vegetables
23. Sprinkle 2 Tablespoon fresh Thyme all over the vegetables
24. Cover with aluminum foil
25. Bake for 1 hour
26. Let it cool off for about 10 minutes
27. Serve in the Pyrex dish

Tip: While the vegetables are roasting, take the Tri-Tip out of the refrigerator and let it come to room temperature for about 30 minutes while you prepare the Corn and Potato Hash

Corn and Potato Hash

1. Boil a pot of water in a medium sauce pan
2. Wash 1 lbs. of red potatoes
3. Add 1 teaspoon salt to the boiling water and add the potatoes
4. Reduce the heat to medium and boil for 20 minutes or until potatoes are soft (if you stab the potato with a knife, there should be little resistance)
5. Drain the potatoes and let it cool slightly

Tip: While the potatoes are cooling, start barbecue the Tri-Tip, grate ½ cup Manchego cheese and wash 2 bags of spinach.

1. While the potatoes are cooling, grate ½ cup Manchego cheese and wash 2 bags of spinach
2. Cut the potatoes in half
3. In a large skillet, heat 2 Tablespoons of olive oil
4. Add the potatoes and fry until browned in some places
5. Drain 2 cans of corn and add to the potatoes
6. Stir until corn is heated through
7. Add 2 bags of spinach
8. Stir until the spinach is wilted
9. Add ½ cup Manchego cheese and stir until melted
10. Transfer the Corn and Potato Hash to large bowl

Tri-Tip

1. Heat gas grill on high
2. Salt the Tri-Tip generously
3. Rub the Tri-Tip with olive oil all over
4. Set the Tri-Tip onto the BBQ and sear on both sides
5. Reduce the heat to medium, close the lid and barbecue for about 20 minutes or until desired temperature is reached.

Tip: Check the Meat Temperature Chart for your desired temperature

1. Once the Tri-Tip reaches your desired temperature, take the meat off the grill and let it rest for 10 minutes
2. Slice and serve immediately with the Corn and Potato Hash and the Roasted Ratatouille

Tip: While the meat is resting, set the table