My youngest child will be 50 this year. My youngest grandchild is 18. I do have a great-grandchild; she is only 4. Saddly she lives in another city and we don’t get to see her as often as we like. That left me no choice for National Kids in the Kitchen Day. It’s time to grow up!
Hubby and I make a great team. I remember my brother-in-law once telling me that he hoped Ann (my sister) and he could someday achieve what Hubby and I have mastered. That seemed like a strange statement, so I asked him to explain. He said over the years he has watched us entertaining family. We have a dance of sorts, each knowing just what the other is doing and what the next step is in our waltz around the kitchen need be. I had never thought of it like that. There are more times than I care to count when Hubby seems more underfoot than anything else. But that’s when I’m making breakfast and it’s just us. When we are entertaining, there is a rhythm to our movements. Neither of us is underfoot. Kiddo is also a part of this dance. We’ve never said you need to do this or that, he just comes in throughout the processes and does whatever we need, be it my Sous Chef or Hubby’s second fireman on the grill.
Kiddo has been with us his entire life. He never ceases to amaze me. Those times when my sister and her husband came down for a visit, Kiddo moved behind the scenes, clearing the table, cleaning the kitchen, whatever needs to be done. Without being told, he appreciated the times I spent with my baby sister and did what he could to give me that time uninterupted. I am more grateful for those moments now that she has passed. All those long talks over a slice of pie or cup of coffee. Even better the laughter shared as we pour the last of a bottle of wine.
When I look back on my life, I realize just how blessed I am to have the people I’ve been able to call family around me. Life is much shorter than we realize, and every moment should be savored to the fullest. Thank you Lord Jesus for the people you have called to be a part of who I am.
Kiddo did a great job with Hubby even if he’s not a kid anymore. Enjoy family time as often as you can.
Cowboy Smoked Tri-Tip
3 springs Rosemary
2 teaspoons Kosher Salt
2 teaspoons Black Pepper
½ tablespoon Espresso Grounds
2 teaspoons Garlic Powder
2-½ lbs Tri Tip
Wood Chunks for Smoker
Wood Chips for Smoker
Strip needles from the rosemary sprigs. Finely mince, place in a small bowl. Add salt, pepper, ground coffee and garlic powder. Mix well.
Trin roast as necessary. Rub seasoning into the meat al over. Wrap in plastic wrap; let rest on the counter for 45 minutes to even-out the internal temperature of the tri-tip.
Place a disposable foil pan with water at the bottom of the charcoal side of the smoker. Place the wood chunks on the smoker side. Light chunks using a chimney. Regulate smoke for a moderate draw and heat smoker to 225-degrees.
Place the tri-tip, face side up, on the rack of the charcoal grill side about the water pan. Close the door, open vent. Smoke for approximately 2 hours for medium-rare. The internet temperature should reach about 135-degrees. Smoke an additional 30 minutes to an hour for medium, keeping an eye on the meat to prevent tri-tip from becoming too dry.
Note: Be sure to check the wood chips and water at the 60-minutes mark. Add more as necessary to maintain smoke and moisture in the chamber.
Place tri-tip on a cutting board; tent and let rest for about 10 minutes for the juices to settle before slicing.
Awesome with Home on the Rage Potatoes and buttery corn.
Home on the Range Potatoes
2 lbs small Red Potatoes
4 tablespoons Vegetable Oil, divided
1-1/2 teaspoons Salt
1 teaspoon Black Pepper
1 medium Yellow Onion
1 Red Bell Pepper
2 Garlic Cloves
Scrub potatoes; cut in half or quarters depending upon size. Place the potatoes in a pot, cover with about an inch of cold water.
Bring potatoes to a boil. Reduce heat to medium, cook until just tender, about 7 minutes. Drain well. Place potatoes in a bowl, cover with a paper towel to absorb the steam.
Peel and dice onion. Core bell pepper, discard seeds and dice the pepper. Peel garlic cloves. Set aside.
Heat 2 tablespoons oil in a cast-iron skillet over medium heat until the oil starts to shimmer. Add the onions and peppers to the skillet. Cook, stirring often, until tender and beginning to brown, about 6 minutes. Suing a small grater, grate garlic over the onion mixture and cook until aromatic, about 30-seconds.
Transfer the pepper mixture to the bowl with the potatoes. Toss to mix well.
Heat remaining 2 tablespoons oil in the now empty skillet over medium heat until shimmering. Add the potato mixture, press down gently with a spatula.
Cook potatoes undisturbed for about 6 minutes or so, just until a browned crust begins to form. With a spatula, flip potatoes over in sections and gently flatten again. Continue to cook, flipping or turning as necessary ever 2 or 3 minutes until well browned on the outside, soft on the inside. Season to taste with more salt and pepper if desired just before serving.
Potatoes can be served from a nice heavy bowl or for a more rustic setting, straight from the skillet. Finish this down-home supper with some buttery corn and enjoy.
Alleluia, alleluia.
Whoever loves Me will keep My word,
and My Father will love him,
and we will come to Him.
Alleluia, alleluia.
Welcome to Rosemarie's Kitchen 