Hot Entrees

This is a classic soup I had at The Fishery in San Diego, where chef Paul Arias used to work. We will miss your tostadas Paul!

Tri-tip is tough and dry when overcooked and the meat usually lacks flavor. The chile dry rub and smoking add a succulent flavor and slow roasting the tri-tip on the cool part of the grill to 120 F then flash charring the outside directly over the hot coals allow the meat to conserve its juices and develop a tender meat. You may accompany this meal with black beans, grilled roasted corn and grilled serrano peppers or green peppers.

Fabada is one of the 3 essential Spanish dishes alongside cocido and paella. This fabada preparation is a variation from the bible of Spanish cooking from Simone Ortega, "Recetas de Cocina". Find a link to buy the book through Amazon below in English or Spanish. Ingredients are key for this dish so make sure you have all of them, specially the pig's trotter and ear. You can get these from your local butcher. For the Spanish ingredients, in the US, you can visit the link below to La Española Meats, Inc.

We have made these carnitas many times and always with the same result. They are tender and delicious and a healthier alternative to the traditional fried carnitas. If you want them a little crispier, broil them on high for a few minutes only so they do not dry up.