Recipes from the Farm

The Tri-Tip comes from the bottom of the sirloin and is named for its triangular shape. It's been popular on the West Coast since the 1960s but is quickly catching on everywhere else.  It full of flavor and when cooked correctly and cut thinly against the grain, its as good of a cut of steak as any! John is a big fan. I typically sear nicely in the cast iron pan and finish in the oven to 135 degrees (medium rare). That's mainly because we don't always start a fire to grill. But during the summer, cooking over a fire is really nice. 

Sometimes the weather (and maybe the empty fridge) just call for a warm bowl of chili....over corn chips...with cheese..and sour cream. Oh... Maybe that's just me. 

I always shoot to meal plan for the entire week- we live about an hour from a large grocery store- but sometimes I just don't get it done. The ingredients for this chili live in my pantry and freezer year round. It freezes beautifully so you can just make a double batch and freeze half. It's great for a potluck or team dinner. 

I know the idea of chocolate in your chili might sound a little funny but it honestly just adds a smoky richness to it. Don't tell my friends, but I sometimes add a can of kidney beans because I like the texture. People in Texas take the beans in chili debate very seriously so that'll be our secret.  

Read more

Read more

The holidays are the best time to order our favorite, and the most coveted, cut of beef- the tenderloin. A few years ago, a friend sent us a smoked tenderloin in the mail. It was meant to be sliced thin and served as an appetizer with baguette or crackers and maybe a little soft cheese or horseradish sauce. Well, wow. It was so rich and just feels like a nice touch for the family gathering.

We now make it for our family every holiday and suspect your family would love it,too.