Dinner Party: Tri-Tip Roast

There is nothing quite like a Sunday roast for entertaining guests and filling the house with delicious smells.

For the best flavor, I suggest letting the meat marinate overnight.






Ingredients:
2 lb tri-tip roast

1/2 cup olive oil
3/4 cup white wine
1 cup orange juice
rosemary
thyme
salt
pepper

(optional)
sliced carrots
yellow onion
celery

Directions:
Combine olive oil, wine, juice and seasonings. Pour over meat and marinate for 12 - 24 hours, rotating occasionally.

Preheat oven to 425 degrees. Slice carrots, onions and/or celery place in bottom of roasting pan. Remove roast from marinade and place on top of vegetables.

Cook meat at 425 for 15 minutes. Lower temperature of oven to 350 degrees continue cooking for an additional 20 - 30 minutes until meat reaches an internal temperature of 135 degrees Fahrenheit (for medium rare doneness).

Remove from oven and let sit for 5 - 10 minutes to seal in juices.

Best Served With: Roasties, Yorkshire Pudding, Green Beans, Salad, Red Wine

Today included a special trip to a used bookstore.  And what would be a trip to the bookstore without a scan of the cookbook section?  Well, I was absolutely tickled by a few of the titles I ran across.  I suppose if there is a blog about cooking for one with a toaster oven and a hot plate, a cookbook on microwave cooking or can opener gourmet, shouldn't be a stretch, right?

Dude Food
If It Doesn't Pan Out
Don't Try This at Home
The Fannie Farmer Cookbook
A Man, A Can, A Microwave
The Radiation Cookery Book
Can Opener Gourmet
Madame Wu's Art of Chinese Cooking
The Working Stiff Cookbook
The Hangover Handbook