Ideas for a non traditional Thanksgiving dinner.
For many people, Thanksgiving is about family, and tradition. Most of the thanksgiving recipes that we use are ones that have been passed down from family members for year and years. From the turkey, to the stuffing, side dishes, rolls, condiments, dessert and drinks, we all tend to stick with what we know and love. Why not try something new this year? How about sushi, lasagna, or a nice roast? There are so many new and different meals that we can prepare that will be an incredible twist to the same old Thanksgiving meals we are used to.
Let’s add a little spice to the Thanksgiving recipe this year and serve a marinated tri-tip roast with mushrooms and garlic. You will need the following ingredients:
For the marinade: 20-30 cloves of garlic, separated from the whole, but not peeled, 1 fresh jalapeno chili pepper, with the stem removed, but left whole. The juice of one lime, 2 cups of warm water, and ½ teaspoon salt.
For the tri tip and the sauce you will need a 2 to 2 ½ pound trip tip roast, with the layer of fat left on one side, olive oil, 8 ounces of fresh shitake mushrooms, sliced, 8 cloves of garlic, peeled and sliced, 1 red onion, finely chopped, 2 cups dry red wine (Cabernet is great), salt and pepper.
First, prepare the marinade by putting all of the ingredients into a blender and blend until ingredients are well mixed. Place the meat marinade into an airtight plastic bag , or a plastic container, and let the meat marinated in the refrigerator over night. The next day, remove from fridge and let it warm up to room temperature, while still in container.
Preheat your oven to 500 degrees, rub olive oil all over the roast, and then place on a roasting pan with the fat side up. Place about ½ an inch of the marinade in the bottom of the pan. Bake in the oven for 20-40 minutes until an internal temperature reaches 135 degrees for rare, or 145 degrees for medium. The length of time this will take will depend on the size of your roast. After the roast is finished cooking, removed from oven and cover with aluminum foil and let it rest for 2-5 minutes before you begin carving. Slice the roast against the grain.
While your roast is cooking, you should prepare the mushrooms. Coat a large skillet with 4 tablespoons of olive oil and set on high heat. When it becomes hot, add the mushrooms, garlic and the onions and sauté for several minutes, stirring constantly unti the mushrooms get browned and the onions translucent. Add one cup of wine, reduce the wine, continue to add more wine as needed if the mushrooms absorb too much.
Serve your slices of roast topped with the mushrooms, and ENJOY!
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