This is just one of the amazing recipes that will be prepared for Sunset’s Savor the Central Coast’s Main Event. Chef Kevin Hyland of the Paso Robles Inn plans to use Hearst ranch beef, Santa Maria Valley Pinquito Beans and salsa made with all local ingredients to highlight the bounty of the Central Coast and tempt the tastebuds. If you can’t make it to the Main Event for the ‘real deal’ made by Chef Kevin, try this recipe!

Garlic Sourdough Crostini

Ingredients:

  • 1 Loaf San Luis Sourdough Bread
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup fresh chopped garlic, minced fine
  1. Cut Sourdough in half long ways. Cut halves into 1/2 inch thick slices and brush with olive oil. Sprinkle with garlic.
  2. Bake at 350 degrees about 12 minutes, or until firm, but not totally hard. Set aside to cool

 

Tri Tip

Ingredients:

  • 3 lbs Trimmed Hearst Ranch Tri Tip Steak
  • 1 teaspoon, kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon ground black pepper,
  • 1 teaspoon smoked paprika
  1. Mix salt, garlic, pepper and paprika in a small bowl.
  2. Rub Tri Tip Steak evenly on both sides with spice mixture.
  3. Cook Tri Tip on a BBQ pit over oak wood (charcoal or gas BBQ may be substituted if oak is not available) for about 25 minutes, turning every 3-4 minutes. Set aside to cool

 

Smoked Chipotle Salsa

Ingredients:

  • 7 ripe roma tomatoes
  • 1/2 yellow onion, diced small
  • 1/2 teaspoon smoked Chipotle peppers, or pepper paste
  • 1 tablespoon fresh garlic, finely diced
  • 1/2 bunch fresh cilantro, washed and lightly chopped
  • 1/2 cup cut green onions
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • juice of 1 lime

 Combine all ingredients, mix well and refrigerate

 

Pinquito bean compote

Ingredients:

  • 1 lb Santa Maria Valley Pinquito beans, washed and any rocks removed
  • 1 yellow onion, small diced
  • 1 quart hot water
  • 1 teaspoon fresh chopped garlic
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 4 strips smoked bacon
  1. Dice bacon into small pieces. Saute bacon until crisp; do not remove bacon fat.
  2. Add onion and all spices, saute 5 minutes on medium heat.
  3. Add water and beans, bring to a boil, then turn down to a light simmer.Cook beans for about 2-1/2 hours, or until completely soft. During this process the water may reduce; add water as needed until the beans are done.
  4. Check to see if the beans need more salt.
  5. With a wire whisk light crush beans to break down by 1/2. Set aside

 

Final Assembly (at serving time):

  1. Slice Tri Tip into sections the size of the Crostini, but twice as long, 1/4 inch thick.
  2. Set Crostinis on serving tray, put 1/2 teaspoon of bean mixture on top of Crostini.
  3. Fold sliced Tri Tip in half and lay on top of beans. Top Tri Tip with 1/2 teaspoon salsa. Top salsa with 1/2 teaspoon beans.
  4. Garnish with a small sprig of fresh washed cilantro. Enjoy!

 Note: Do not assemble before serving time or Crostini will get soggy.

 

 

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