In Your Kitchen with Amanda Beck

Now four weeks into quarantine, we’ve all spent more time in our homes and kitchens than ever before. With limited access to groceries and other products I have found myself getting creative in the kitchen. We won’t mention all the dishes that come along with this creative cooking-ergh. I’m always looking on Pinterest for recipe ideas and thought it would be so fun to hear from locals. So we’re asking to come in your kitchen.. What’s a new or classic dish you’ve proudly prepared?

This week Amanda Beck shared her this beautiful meal that was prepared in her kitchen. Read below for the recipe! YUM!

Ingredients:

  • -2lb Tri-tip roast
    -Applewood Rub (or rub of your choice)
  • -1/2 stick butter
  • 1lb asapargus
  • 2tsp toasted sesame seeds
  • 2tbsp olive oil
  • 1lb Fresh Green beans
  • 1/2 lb bacon
  • 1/2 sweet onion
  • 2 cloves garlic
  • 2/3 c. Broth (I like Knorr Chicken bouillon)

Heat smoker to 200°. Rub roast with a nice amount of rub and let sit until room temperature. Place on smoker for 3-4 hours. Check the meat with a thermometer and remove at 150°-160° or when roast is your desired “pinkness”. Turn off the smoker. Wrap in foil with butter, place back on the smoker, and let rest.

In a large skillet, heat olive oil. Cut ends off asparagus. Sautee for about 8 minutes on medium until tender. Try to avoid over cooking. Asparagus should not be soggy. Add sesame seeds and toss for about another minute. Remove from heat.

Sautee bacon in a medium pot. Add onions after about 6 minutes. When bacon is almost crisp, drain a bit of the grease and add green beans. Cook about 10 minutes and add garlic. Add broth and cover, stirring occasionally. Once the liquid evaporates, its ready. Slice Tri-tip thin and enjoy with salsa!

If you’d like to invite us into your kitchen please share email your submission to news@focusnm.com!

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