Southern Oven's Favorite Recipes

Todd's Tender Tri-Tip Roast
from Southern Oven Foods By Patricia Griffith

Nothing says "Happy Father's Day" more than a tender, juicy, succulent hunk of meat.
Patricia Griffith of Southern Oven Foods shared her recipe on The View from the Bay,
ABC 7, on June 5, 2008.

Ingredients:

Whole tri-tip roast
3 to 4 tbsp. of minced garlic
3 level tbsp. Italian seasoning
2 tbsp. of fresh oregano, thyme. basil, and, rosemary
2 cups of beef broth
1 teaspoon coarse black pepper
1 teaspoon kosher salt
1 medium size yellow onion

Cornstarch mixture:

1/4 cup of cold water
1/4 cup of cornstarch
Mix well to form a smooth paste

Preheat your oven to 350 F.

Place the tri-tip in a deep dish roasting pan. Add the beef broth to cover half of the meat from the bottom of the roasting pan. Next add the onions, garlic, pepper, salt, and, Italian seasoning over the top of the tri-tip. After the first half hour, you can add red potatoes to the container.

Cover and place in the oven for 2 hours. If you have two or more roasts, it will be between 2 to 2 1/2 hours or internal cooking temp of 140 degrees. At the end of the cooking time, remove the tri-tips, place juice into sauce pan and make gravy with the cornstarch mixture.

Gravy: Pour juice essence of the cooked oven baked tri tip into sauce pan. Using medium heat whisk in cornstarch mixture until meat juice thickens. Add a pinch of dry Italian seasoning and pour over oven baked tri tip.

Enjoy!

Mississippi Caviar
from Southern Oven Foods By Patricia Griffith

With its sprightly, fresh taste, this salsa is perfect with chips or as a side to chicken, beef or eggs. Recipe courtesy of Patricia Griffith, Southern Oven Foods, Relish the Holiday,
"A Baking Heritage," December 2008.

Photography: Mark Boughton; Styling: Teresa Blackburn

Published in Spry Magazine, a division of Publishing Group of America. Reprinted with permission.

Ingredients:

1 (15-ounce) can black-eye peas, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeño pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 (.7-ounce) package dry Italian dressing mix
(such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup inegar

Instructions:
1. Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
2. Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours. Serve with tortilla chips. Makes about 8 cups.

Nutritional Information
Per (1⁄2-cup) serving: 130 calories, 7g fat, 0mg chol., 4g prot., 14g carbs., 3g fiber, 430mg sodium.

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