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It's no secret I love tri-tip.  My brother Bob got me started on it. One of my early posts was my way of cooking it. This is my brother's way, and a quick way too! Begin by seasoning your steak with your favorite seasoning. Bob uses salt, pepper,  and garlic powder. I sometimes add onion powder Next get your grill smoking hot, as hot as it can go. Add the tri-tip and close the cover. Cook the meat for 5 minutes, then turn over. After 5 minutes turn off the gas or cut off the oxygen to your charcoal.  Allow the meat to rest on the grill for 20 minutes while the grill cools. Remove the steak and allow it to rest for 5 to 10 minutes. Slice and enjoy.

I wanted pizza for dinner but had no pizza sauce. This makes a robust flavorful sauce that holds up well with homemade pizza crust. It is also a thick sauce that doesn't make the crust soggy while baking. Ingredients: 1 can 15 ounces diced tomatoes (drained) 1 small can tomato paste 1 tablespoon olive oil ( I used a Tuscan infused oil) 2 cloves garlic 2  teaspoons Italian seasoning 1 teaspoon sugar (optional) 1 tablespoon basil  Drain the canned tomatoes, saving the juice to thin the sauce if you desire. Combine all the ingredients in your food processor and pulse until you have a thick sauce. If the sauce is too thick for your liking, add some juice a tablespoon at a time until you are happy with the consistency.  Add the sauce to your favorite pizza crust, bake and enjoy.

My wife is on WW. She has lots a lot of weight and looks great. This is a great pizza dough that needs no rise time. It is a sticky dough, so be warned. Ingredients: 1 cup nonfat plain greek yogurt 1 1/4 cup AP flour 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons olive oil In a stand mixer mix all ingredients using a dough hook. Blend for about 8 minutes or until the dough pulls away from the sides of the bowl. If it doesn't pull away, add more flour a tablespoon at a time until it does. Form dough into a circle about 12 inches in diameter and top with your favorite toppings. Bake in a 450 degree preheated oven for 8 to 10 minutes or until crust is lightly browned.

Living in Florida, we miss out on local produce from other states. This is the case for Hatch chilis. A couple of years ago I was able to get a few pounds at a local store in Orlando, but since then I haven't had any luck in fresh peppers. My wife was visiting family in New Mexico and brought me back a case of canned peppers.  Carnitas Ingredients: 1 pound pork tenderloin 1/2 teaspoon seasoning  salt 1/4 teaspoon garlic powder 1/2 teaspoon  onion powder 1 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon smoked paprika 1/2 teaspoon oregano 1 teaspoon brown sugar 1/2 teaspoon lime juice 1 tablespoon olive oil 1 teaspoon white balsamic vinegar Begin by making the marinade for the pork. Combine all the spices, olive oil, lime juice and balsamic vinegar in a small bowl. Cut the pork into 1/2 inch cubes and place meat in a ziplock bag. Add the spice mixture and let meat rest in the refrigerator for at least an hour. Preheat a cast iron pan

We love burnt ends. Being confined to home due to the virus, it's not practical to smoke a full brisket for just the two of us. This recipe is a great substitute. Begin by making the rub. This is my standard rub for pork. It makes more than you will need, but stores well in an air tight container. It's great for ribs, pulled pork, and even pork chops, so you will love having the extra for future use. Rub Ingredients: 1/4 cup brown sugar 1/4 cup white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 1 1/2 teaspoons paprika 1 1/2 teaspoons smoked paprika 2 tablespoons Lawrey's seasoned salt 2 tablespoons mustard powder 1 tablespoon chili powder  or for more heat, 1 teaspoon chili powder and 2 teaspoons chipotle powder 1/4 teaspoon red pepper 1 teaspoon black pepper Begin by cutting two pound of pork belly into one and a half inch cubes. Although this seems large , they will shrink as they render out fat. Place cubes into a disposable a

My wife and I love the Food and Wine festival at Epcot. Every year, we head straight to the Brazilian booth for pork belly and black beans. This is my version of the dish. I have a huge selection of spices. This uses Florida Sunshine Blend and Pirates Bite from St Augustine Spice and Tea Exchange. Also Blood Orange Olive oil from the Galley in New Smyrna Beach. If you have an olive oil and vinegar store near you, stop in, you won't be disappointed. We have a large inventory of oils and vinegars here at the house and we use them a lot. Ingredients: 1/2 teaspoon Florida Sunshine Blend 2 grinds Pirates' Bite zest of one lime juice of one lime 2 teaspoons low salt taco seasoning 1/2 teaspoon dried cilantro (or1 teaspoon fresh cilantro chopped finely) 1 tablespoon blood orange olive oil 1 pound pork belly sliced 1/2 to 3/8 inches thick Begin by slicing the pork belly into thick slices. Think thick sliced bacon and cut the slices about three times as thick. Place s

We enjoy breakfast at our house. English muffins are always a treat, however, the store bought muffins seem to get thinner every year. This recipe will give you control over how thick your final product is. Ingredients: 1 3/4 cups lukewarm milk 3 tablespoons softened butter 1 1/4  teaspoons salt 2 tablespoons  sugar 1 large egg, lightly beaten 4  cups  bread flour 1/2 cup wheat flour 2 teaspoons instant yeast cornmeal for dusting griddle Begin by mixing all ingredients in your stand mixer. I use the flat paddle and mix until shiny.  Then change to the dough hook and knead for about 5 minutes. Remove dough and place it in a well oiled bowl . It will be sticky. Cover and allow to rise about 2 hours. Lightly punch down and divide into 16 equal dough balls. Cover and allow  to rest about 15 minutes. Place a few balls on a grill preheated to medium low. Toast on for 10 to 15  minutes, until bottoms are nicely browned. Flip and toast other side. Internal tempe