For the Tri Tip (can sub skirt or flank steak, etc)
1 tri tip, marinaded at least 2 hours, up to 36
marinade:
1/3 cup soy sauce
1/4 cup teriyaki or similar sauce
1/4 cup oil (your choice)
1 tbsp chili flakes
2 shots whiskey/brandy/etc
2 cloves garlic
salt & pepper
Grill to your best ability.
For the Favas:
1-2lb fresh fava beans in their pods
2 large [...]

Proportion for each serving of 6 shrimp:
2T minced garlic
3T olive oil
2T lemon/lime juice
1T minced cilantro
salt & pepper
Clean your shrimp by removing the vein which runs along the outer curve (this is its intestinal tract and its contents are gritty and gross to eat–so cut with a small knife along the top ridge, and then rinse [...]

I talk frequently in this blog about what I’ve been making with my produce shipment which I began receiving in November, just before Thanksgiving. From the very first shipment I was impressed–I was given not only beautiful, organic produce grown locally which would allow it to last much longer and be eaten much fresher, but [...]

I drove my Capay Farm Leeks back up the coast to Mendocino for Thanksgiving and found myself cleaning & chopping them to make a leek & potato soup to feed all of us cooks before the main event–kind of like the “family meal” in a restaurant.
On cleaning leeks & picking leeks: A good leak is [...]

Some roomates and other random people have asked me lately about making a stock (and sometimes I find them making stocks and force some advice on them–they thank me later), so I thought I’d just put some overly simple rules about stock-making up.

So for chicken stock, to use in risotto or as a soup base, [...]