Trickortreatdip 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

TRICK-OR-TREAT CHEESECAKE



Trick-or-Treat Cheesecake image

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Diane Neibling from Overland Park, KS

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h10m

Yield 12

Number Of Ingredients 8

1 1/2 cups crushed chocolate wafer cookies (about 25 cookies)
1/3 cup sugar
1/3 cup butter or margarine, melted
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
3 eggs
2 teaspoons vanilla
20 bars (fun-size) candy, unwrapped, cut into quarters (about 2 cups)

Steps:

  • Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • In medium bowl, mix cookie crumbs, sugar and butter. Press on bottom of pan. In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy. Pour over crust.
  • Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 550, Carbohydrate 57 g, Cholesterol 120 mg, Fat 5, Fiber 1 g, Protein 9 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 47 g, TransFat 1 g

TRI-TIP DIP



Tri-Tip Dip image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

1 stick (8 tablespoons) butter, at room temperature
2 cloves garlic, minced
6 ciabatta rolls, split
Horseradish Mayonnaise, for spreading, recipe follows
2 to 3 pounds cooked beef tri-tip, thinly sliced (see Cook's Note)
Jus, hot, recipe follows
6 slices pepper jack cheese, optional
1/2 cup sour cream
1/2 cup prepared horseradish
1/2 cup mayonnaise
1 teaspoon garlic, minced
1 teaspoon lemon juice
Salt
1/2 cup shallots, coarsely chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1/4 cup brandy
3 cups beef stock
1/4 cup demi-glace
1 tablespoon Worcestershire sauce
Salt and pepper

Steps:

  • Combine the butter with the garlic and brush on the inside of the ciabatta rolls. Toast the rolls on a grill, or broil in the oven until crispy. Smear with Horseradish Mayonnaise.
  • Dip the tri-tip slices into the hot Jus for 45 seconds to warm. Pile the meat onto the bottoms of the rolls and top with cheese if using. Close the sandwiches, slice in half and serve with extra Jus on the side for dipping.
  • Combine the sour cream, horseradish, mayonnaise, garlic, lemon juice and 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to use.
  • Heat a medium saucepan over medium heat. Saute the shallots and garlic in the butter and olive oil until lightly caramelized, 6 to 8 minutes. Add the flour and mix together to form a loose paste (roux). Deglaze with the brandy and whisk in the beef stock, demi-glace and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the aroma and flavor of the jus are rich and deep, 25 minutes. Strain the broth to remove the garlic and shallots, then return the liquid to the pot. Season with salt and pepper and keep warm.

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