The Cat Days of Summer??

So we have a cat named Humphrey who thinks he is a dog. He scratches at the deck door to go outside, he is friendly to everyone and will even greet us at the door when we come home. Well on Sunday it was hotter than blazes again but H wanted to go out on the deck. It was toasty but he found himself a nice cool spot - right in the potted plant! While he was hanging out, I was inside relaxing in the AC and watching Bobby Flay on the Food Network grill some tasty food. This was the inspiration for tonight's meal.
We took 2 of the recipes from the show and modified a third to complete our portion of the menu. Johnny offered to make the salad and Rindy said she would make the dessert. We were set for a nice evening and a good way to start the week.

menu

Johnny's spinach pear salad

Santa Maria-Style BBQ Tri-Tip

 -Recipe courtesy of Bobby Flay

Santa Maria Pinquito Bean Relish
 -Recipe courtesy of Bobby Flay
Tomato Fresh Green Bean Relish
Blueberry cobbler - made by Rindy
 - Adapted from Betty Crocker

Johnny's spinach pear salad

ingredients

baby spinach

fresh pears

blueberries

slivered almonds
Gorgonzola cheese
raspberry vinaigrette

directions
mix all ingredients and toss. Note: add dressing just before serving and serve on chilled plates.

Santa Maria-Style BBQ Tri-Tip

ingredients

2 tablespoons granulated garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds)

 - we got our tri-tip from Brothers Meat and Seafood - an excellent place for good quality meat
2 cups red oak chips, soaked in water for at least 2 hours

Directions
In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain.

Santa Maria Pinquito Bean Relish
ingredients

8 ounces slab bacon, cut into 1/4-inch cubes
1 poblano chile, finely diced
1 medium Spanish onion, finely diced
2 cans pinquito or pinto beans, drained, rinsed and drained again
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing
Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves

Tomato Green Bean Relish

ingredients

1 pint cherry tomatoes, halved

1 1/2 c fresh green beans, cut into 1 inch pieces

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh cilantro

1/4 cup olive oil

2 cloves garlic, mashed to a paste with some salt

1 banana pepper, finely diced

1/2 small red onion, finely diced

directions
Preheat the grill for high direct heat.
Toss the tomatoes and green beans with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes and green beans to another bowl. Add the cilantro, olive oil, garlic paste, pepper and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

Blueberry Cobbler
ingredients

4 cups fresh or frozen (thawed and drained
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or ice cream, if desired
Heat oven to 375. Grease bottom and sides of 8-inch square pan with shortening.Spread blueberries in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over blueberries.Bake about 30 minutes or until topping is golden brown. Serve warm with cream.



Ok, all the cooking is done and it is time to eat. One thing I can tell you is - This was one of the BEST Sunday Suppers EVER!!!! The food was excellent and a good time had by all.

Cheers from the gang!

See you next week.

PS. For more pics click here: Sunday Supper July 31