Trios Recipes

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THE BEST BEEF TRI-TIP



The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h

Yield 8

Number Of Ingredients 9

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
  • Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
  • Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
  • Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

EASY TOAST TRIO



Easy Toast Trio image

Provided by Ree Drummond : Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 18

1 slice pumpernickel bread
1 slice sourdough bread
1 slice marble rye bread
3 tablespoons butter, softened
1/4 cup hummus
2 tablespoons sliced kalamata olives
1/4 cup halved cherry tomatoes
2 tablespoons crumbled feta
1 tablespoon torn fresh oregano
1/4 cup ricotta cheese
2 tablespoons cherry preserves
1/4 cup fresh or frozen pitted cherries, halved
2 tablespoons toasted sliced almonds (can be found in the salad section)
1/4 cup whipped herb cream cheese (store bought)
2 ounces smoked salmon
1 tablespoon capers, drained
Zest of 1 lemon
1 tablespoon fresh dill

Steps:

  • For the toast: Toast the slices of pumpernickel, sourdough and marble rye in the toaster. Butter each with 1 tablespoon of the softened butter.
  • For the Mediterranean toast: Spread the hummus onto the toasted pumpernickel bread. Top with the olives and tomato. Sprinkle over the feta and garnish with the oregano.
  • For the cherry ricotta toast: Spread the sourdough with the ricotta cheese. Dab the cherry preserves on top and, using a spoon, swirl the preserves into the ricotta. Top with the cherries and almonds.
  • For the smoked salmon toast: Spread the cream cheese onto the toasted rye bread. Fold the salmon and lay it on top of the cream cheese. Top with the capers, lemon zest and fresh dill.
  • Halve the toasts and place onto a platter. Enjoy.

YELLOW TRIO



Yellow Trio image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield Yield:

Number Of Ingredients 0

Steps:

  • Cut the kernels off an ear of corn; saute in olive oil with yellow squash slices. Toss with yellow grape tomatoes, basil, salt and pepper.
  • See all 50 Simple Salads

TRIO OF SALADS



Trio of Salads image

Provided by Eleanor Moscatel

Categories     Salad     Vegetable     No-Cook     Vegetarian     Quick & Easy     Chill     Bon Appétit     Paris     France

Yield Serves 6

Number Of Ingredients 13

Salad
1 pound celery root, peeled, grated
3 cups coarsely grated carrots (about 4)
3 8 1/4-ounce cans julienne beets, drained
Minced fresh parsley
Minced fresh chives
Dijon mustard vinaigrette
3/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 shallots, quartered
1 garlic clove, halved
Pinch of sugar

Steps:

  • For Salad:
  • In large bowl, toss celery root with enough vinaigrette to season to taste. Refrigerate 30 minutes.
  • Toss carrots and beets in 2 separate bowls with enough vinaigrette, salt and pepper to season to taste. Arrange salads on platter. Sprinkle with parsley and chives and serve.
  • For Vinaigrette:
  • Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1 1/3 cups.

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