My mom and brother both had their birthdays this past week, and I was able to be home with them for both! I asked my mom what she wanted for dinner, and she told me to surprise her. I wanted to make her something she wouldn’t expect, and something she would never take the time to make for herself.
I had found this recipe for tri-tip skewers at Tasty Trials, and new it was perfect. Especially because I don’t have a grill at my apartment anything like my moms! I needed something to pair with them, so I modified this pilaf recipe from Pennies on a Platter. Both were fantastic, these recipes are definitely keepers and I highly recommend them! Oh, and not only was my mom surprised, she loved it! However, I couldn’t have done this without my boyfriend, and grill master, Matt! Here he and my mom are!
1/4 cup canola oil
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
3 tablespoons Sriracha hot chili sauce
1/3 cup dry red wine
1 teaspoon minced garlic
1 teaspoon freshly grated ginger
1/4 cup lemon juice
2 1/2 pound tri-tip, trimmed and cut into 1-1/2 inch cubes
1/2 cup red wine
6 tablespoons pineapple juice
2 tablespoons molasses
2 tablespoons ketchup
1 tablespoon low-sodium soy sauce
1-2 tablespoons Sriracha hot chili sauce (to taste)
1/2 teaspoon minced garlic
1/2 teaspoon freshly grated ginger
red onion pieces
6 inch bamboo skewers, soaked in water
Garlic Rice Pilaf
2 tablespoons olive oil
3 cloves minced garlic
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 tsp salt
1/2 tsp black pepper
2 tbsp lemon juice
Mix first 8 ingredients together. Pour into a zip-top bag and add tri-tip. Place in refrigerator and let marinate for at least 24 hours.
When ready to cook, thread skewers with one chunk of pineapple, one
piece of red onion, a cube of tri-tip, then another piece of onion and another chunk of pineapple. Repeat until all the meat is used up.
Heat the grill to about 375 degrees and place skewers over direct heat.
Grill for a few minutes per side, to desired doneness. (Beware: They cook fast!)
For dipping sauce:
Combine all ingredients in a small saucepan. Heat to a simmer and reduce for about 20 minutes, until thickened.
Serve skewers with dipping sauce on the side.
Preheat oven to 375˚F.
Melt butter in a large skillet or saucepan over medium-high heat. Sauté the garlic and rice for about 3 to 4 minutes, until golden brown. Stir in 1 cup of the chicken broth, salt and pepper. Bring to a boil.
Once boiling, turn off the heat and pour the mixture into a casserole dish. Cover and bake for 25 minutes. Stir in the remaining chicken broth and bake, covered, for another 30 minutes. Stir in a splash of lemon, cover, and bake a final 15 minutes.