(May 21, 2011)
roast rare tri tip beef
on jalapeno hot rings
over buttered bread!
Save most au jus for baked spuds
and more carrots for ‘red hash’!
* (most of the alleged recipe is printed with the haiku version. The carrots, onions, garlic and mixed greens – for salad – came from the garden just after I finished slicing the tri tip roast and making rings of fresh-picked that morning jalapenos. A hand of yellow pear, grape and red cherry tomatoes sat on the plate and were ingloriously popped prior to a forkful of lettuces and radish and swiss chard greens with a little shredded baby collards – because I love ’em and forgot I still had cabbage to top the salad for extra crunch. Red and white onions hid in the salad along with cukes cut in chunks – I save still the last Florence fennel bulb for an orange and red onion salad for a salmon plank bake – but its older sister full of fennel seeds promises to make the ground pork a great breakfast sausage tomorrow.)