I love this Mac and Cheese recipe and I’m not one to ever order Macaroni and Cheese at any restaurant, either. Not because I don’t like it. I just don’t think that most restaurants, especially the major chains, make a quality dish. So I put together a Cheese Sauce that has a real nice balance of flavor and adding shrimp helps bring out a nice seafood stock kind of taste. Lobster would be a fantastic alternative, if you’d like to step it up, but you don’t have to add any seafood to this dish at all if you’re not into shell fish. The other ingredients, listed down below, make one of the best Mac ‘N Cheese sauces on the planet.
My Mac and Cheese Secret
Most Mac and Cheese recipes use Milk, Flour and Cheddar Cheese but I don’t use any of those and I’ll tell you why. Milk makes the sauce thin. That’s why the flour is needed and I think it makes the sauce taste bland and chalky. The Cheddar Cheese keeps it simple, whether you use sharp, medium or mild. Simple may be fine in some kitchens and if that’s all you’ve got, by all means, use it but keeping it simple means it tastes simple. I know that some recipes are great when they’re simple. But if you’re able to trick it up a bit by adding a variety of different cheese, why not control the outcome with perfect balance for your specific tastes. That’s why I use Colby Jack, Mozzarella and Parmesan Cheese.
Mac and Cheese with Shrimp Ingredients:
8 oz Pasta, cooked
1 1/2 doz Shrimp, peeled and deveined
2 tbsp butter
1 Garlic Clove, chopped
1 1/2 cup Half & Half
1 tsp Bouillon, Tomato/Chicken or Beef
1 tsp Oregano, dried
1/4 tsp Nutmeg
1 cup Colby Jack cheese
1/2 cup Mozzarella cheese
1/4 cup Parmesan cheese
Salt and Pepper to taste
If you’re looking for an easy yet amazing Tri Tip recipe, you’ve come to the right place. This steak is marinated with a rub seasoning, I use on my Texas Style Brisket, with one other secret ingredient that will surprise you. Plus, it’s topped off with a Chimichurri Sauce that is, out of this world, incredible. So you get one of the most tender and juicy beef steaks, that is seasoned and seared on the grill and baked to perfection, with one of the best meat condiments ever created.
Cooking a Tri Tip Perfectly
One of the main secrets to a great Tri Tip is locking in the juice with a sear and cooking low and slow. That means paying real close attention to the internal temperature while it grills, smokes or bakes. In this recipe I use both the grill and the oven to get the temperature I want. And since my personal tastes fall into the “medium rare” category, my target temp is around 130 degrees Fahrenheit. Using an external meat thermometer helps meat get there perfectly because I can monitor the temp, outside of the oven, with out disturbing the cooking process by opening and closing the door. And this can be done with grills and smokers as well. So once you’ve decided your preferred cooking method of choice, you can set it and forget it.
Tri Tip Ingredients
1 Trip Tip Steak 3 to 4 lbs.
Salt and Pepper to taste
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Mix 3 parts Brisket Rub with 1 part Coffee grains. Click Here for Chimichurri recipe.
Follow the instructions in the Tri Tip video tutorial.
If you don’t already know, Chimichurri Sauce is a recipe developed in Argentina. It’s got fresh garlic, green herbs and a spicy kick. It’s traditionally served over steak but you can use it for many things. It is my understanding that the local Argentine’s have been brought up with this sauce, on the dinner table, for every meal. It’s considered a condiment, like salsa or ketchup, and it is absolutely fantastic.
My Chimichurri Sauce is Different
In this recipe, I’m going to show you a little twist. As you read in the title, I like to add Parmesan and Spinach but those are the only changes I’ve implemented. For example I use Green Onion instead of Red, Lime instead of Lemon, Balsamic instead of Red Wine Vinegar. So as you can see, it’s more of a Tomato/Tomato thing. The real major difference is the addition of the Parmesan cheese, the Baby Spinach and the Worcestershire. The cheese adds richness, the Worcestershire adds bite and the spinach bulks it up and smooths the flavor out so that it’s not overwhelming on the pallet. Oregano and Cumin are two other fun ingredients that some like to add to their Chimichurri Sauce, so might want to consider those as well.
Chimichurri Sauce Ingredients:
3 cloves Garlic, ground 2 tbsp Olive Oil 2 Green Onion, ground 1 sprig of Fresh Parsley 1 sprig of Fresh Cilantro 4 oz Baby Green Spinach 1 tsp Worcestershire 1 tsp Balsamic Vinegar 1/3 cup Fresh Parmesan Cheese, grated 1/2 tsp Chili Flakes 1/2 Lemon or Lime, squeezed Salt and Pepper to taste
Follow the instructions in the Chimichurri Sauce video tutorial and blend all of the ingredients together.