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Witnesses from the GraveYard

Silent Voices Series: Vol. 2

Chapter 24

Tri-Tip Picanha Roast with Charred Cherry Tomatoes and Onions


5 garlic cloves
3 tablespoons coarse salt, plus additional for seasoning
5 tablespoons olive oil
1 (2 to 3-pound) picanha tri-tip roast, fat trimmed
2 pints cherry tomatoes
1 (16-ounce) bag frozen pearl onions, thawed
Pinch of freshly ground black pepper to taste


  • Preheat the oven to 400 degrees F.
  • Using a cutting board take garlic slice thin half lengthwise and then smash
  • Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. ( You can also use a mortar smash garlic halves with pestle)
  • Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.
  • Put the meat in a baking pan and prick it all over with a fork or metal skewer. Rub the garlic paste on the meat. Cover and let sit at room temperature for 1 hour.
  • Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. Do not cover
  • Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.
  • digital thermometer to check its temperature (128 to 129 degrees F for medium-rare)

While the roast rests, preheat a grill pan over medium-high heat. Thread cherry tomatoes alternating pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef.



Witnesses from the GraveYard

Silent Voices Series: Vol. 2

Chapter 27

Gingerbread Coffee

1 cup coarse ground
1 teaspoon Ground Cinnamon
1⁄4 teaspoon Ground Nutmeg
1⁄8 teaspoon Ground Allspice
1⁄2 teaspoon Ground Ginger
1 tablespoon Molasses
4 cups Boiling water
Hot Milk

Whip Cream optional

Put all DRY ingredients into a 12 oz. French Coffee Press pot. Add boiling water.
Put the lid on the pot and brew 4 minutes.
Press plunger and pour coffee into a large cup.
Add hot milk to taste.
To make with drip coffee: Brew coffee and stir in spices and molasses. Strain into the cup.