In Your Kitchen with Amanda Beck

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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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