Today is the day. My goal is to cook and prep as much this morning as possible. I want there to be no mess and no hustling while our friends are here. Above all, I want my wife to feel relaxed and not busy.
There are going to be several steps that will make this happen. I will figure out what can be prepped ahead of time. I made the honey mustard yesterday. We are having sausage with homemade honey mustard. I will clean as I go so I don’t have a big pile of sticky dishes to wash at the last minute. I will make sure that everything that I need at the last minute is in a logical place (next to the grill). I will make sure that there is plenty of propane for the grill. I will re read each of my recipes and make my shopping list. I have already purchased a lot of what I need.
I know that all of this seems like entertaining 101, but the most enjoyable dinners that I have ever attended are all prepared ahead of time. The food might not be cooked, but it is organized and ready to go. With 8 small plates this will be an organizational challenge. Wish me luck.
- Small Tri Tip
- Red Wine
- Small, New Potatoes
- 6 Cloves Garlic, minced
- 3 Sprigs Rosemary + 1 Tablespoon, finely chopped
- Salt and Pepper
- Chimichurri Sauce
- Mixing Bowl
- Chef’s Knife
- Marinate the steak with the potatoes, rosemary and garlic in enough red wine to cover. The original recipe for a large roast calls for a whole bottle. Let marinate in the refrigerator for 6-8 hours.
- Strain the potatoes and pat dry the meat. If you don’t want chimichurri sauce, reserve the liquid and reduce it with a little butter. It’s also a delicious sauce.
- Salt and pepper the meat.
- Cut the potatoes in half and toss with a little olive oil, rosemary and salt and pepper.
- Grill the potatoes until tender (about 20 minutes). I use aluminum foil.
- Grill the tri tip until medium or whatever temperature you like.
- Serve with a drizzle of chimichurri sauce and a sprig of rosemary as garnish.