Tag Archives: Santa Barbara

Red Oak Grilled Tri-Tip and Santa Barbara Spot Prawns with Rosé Ancho Chili Sauce

Chef Lee Abbott’s famous Santa Barbara Surf n Turf
by Lee Abbott | Photography Lee Abbott

Created exclusively for Basil & Salt Magazine, the burst of coastal ranch and sea flavors matched with Altaneve Rosé Prosecco bubbles, creates the perfect pairing.

Watch Chef Abbot make it below!


Chef Lee Abbott's Santa Barbara Surf n Turf

You’ll Need

  • 1 – 2lb Tri-Tip
  • 1 lb of Santa Barbara spot prawns, cleaned and peeled, tails on.

Of course you can substitute other prawns, but preferably you can find these as they are a firm, lobster-like meat with a sweet and delicious flavor – these are no ordinary shrimp! (Available Spring & Fall)

Dry Rub
I always make extra, and put the leftovers it in a spice bottle and keep it for when I want some quickly as it is a really versatile rub – great on burgers too!

  • 2 Tbsp coarse sea salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1.5 tsp ground cumin
  • 1.5 tsp brown sugar

Prawns Marinade

  • 1 Tbsp of the dry rub
  • 2 Tbsp lime juice
  • 2 Tbsp lemon juice
  • 1 Tbsp orange juice
  • ¼ cup olive oil

Whisk marinade ingredients together and place inside a Ziplock bag or plastic container, add prawns and shake gently to make sure the prawns are well covered – and chill until it’s time to grill.

Tri-Tip Prep
Carve/remove the layer of fat the butcher leaves across the back.  You “can” cook with it as some people like it, but I trim it up a bit – not too perfectly as I like some fat there. 

Generously rub entire tri-tip a least an hour before cooking, and leave to rest at room temperature.  You can also do this the night before, cover, chill and remove from the refrigerator an hour or two before cooking.  While the tri-tip is “seasoning” and coming up to room temperature, you can prepare the Red Wine Ancho Chili Sauce.

Rosé Ancho Chile Sauce

  • 2 large dried Ancho Chilies
  • 2 cups medium bodied rosé wine
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp honey
  • 1 tsp salt and ½ tsp freshly ground pepper
  • 1/2 cup olive oil

Soak the 2 large dried Ancho Chilies in hot water until they turn soft and the water is a nice rust color.  Pull from the water and remove the stems – you “can” remove the seeds as well but I like the heat. 

Combine all ingredients into a blender and blend into a smooth puree.

In a saucepan, combine puree and rosé wine, simmer to reduce the liquid volume by about half.  Be sure to pick a medium bodied rosé – one that isn’t too acidic and dry or the flavor won’t come through.  Then, add the mix to the blender along with the vinegar, honey, add the salt and pepper.  While the blender is whirring, slowly drizzle in the olive oil into the mixture and blend until emulsified. Sample and season to taste.

Greens for Plating

  • 3 oz. fresh arugula greens
  • ¼ cup olive oil
  • 1 Tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper

Whisk all olive oil, lemon juice, salt and pepper together and set aside for plating – lightly tossing the Arugula at the very last moment to keep the greens from wilting.  This is NOT a heavy dressing – just enough to moisten the Arugula and to deliciously mix with the Rosé Ancho Chili sauce during plating.

Grilling
I use a charcoal grill, and add Red Oak to the coals – it really is the most traditional flavor here in Santa Barbara.  This also works just fine on a gas grill (but if you can add some wood chips for some smoke you will be happier!)

Grill over medium high heat for about 8 minutes.  Then flip for another 8 – flip back for 4 – flip again for 4 – “ish”  Gonna take about ±25 min total cooking time depending on the thickness of the steak and the heat of your coals. 

For Medium Rare, pull when your thermometer reads 130 – even “just under” as tri-tip is much better undercooked vs. over.  Also because of the varying thickness of the “tri” shape, each Steak will naturally have both nedium rare and medium portions.  Let rest for 10 minutes – then carve ACROSS the grain.

While the tri-tip is resting – grill your prawns.  These cook very fast and the marinade should give you a nice flame flare-up. These take only about 1-2 min per side until beautifully pink with a nice char.

Plating
Start with a nice light bed of the dressed arugula, layer a few slices of tri-tip, then top with 2-3 prawns. Drizzle the whole stack with your Rosé Ancho Chili Sauce. 

Pair with a lovely wine and good company!


Cook…Wine Lover…Adventurist
Lee Abbott embodies the flavor of the California coastal lifestyle ­ big, bold, sexy. Just a few of his experiences include, pro water skier,  sharing Tuac rice moonshine with the Iban tribe of headhunters in Borneo,  growing up riding horses and motocross, Lee Abbott lives his motto every day… TASTE LIFE.

Lee set out on his career path at the early age of 7 cleaning ­up for his neighbor the butcher, and when The Country Meat Market moved into BBQ and Catering, Lee evolved with the business.

By 20 he was cooking 3 meals a day for 20 hungry pro water skiers at a Training Center in Florida. Returning to his California roots, he studied History and Art History at UCLA. While breaking into Hollywood, he did more than his share of waiting tables, tending bar and became a celebrity personal trainer. The first private dinner party he personally catered, included Herb Ritts and Madonna as guests.

“Name a great day in your life.” says Lee, “And I bet it ended with a fabulous meal shared with special people.”

In 2016, Lee showcased his amazing chops on Food Network’s All­Star Academy. 25,000
people applied, 9 Contestants made the show, and it came down to one final plate. It was a once in a lifetime boot­camp with his all­star mentor Iron Chef Alex Guarnaschelli, who gave Lee high praise saying “Lee is an emotional cook just like me.” Lee became the series big hearted audience favorite ­ but was narrowly edged out in the very final dish.

Lee calls his food style ­ California Soul. He is a 7th Generation Californian who was born and raised on a ranch by the sea in Santa Barbara, and his bright flavors are inspired from Harbor to Vineyard. Lee Abbott is here to TASTE LIFE…with California Soul.


Santa Barbara Style Surf n Turf

Chef Lee Abbott’s Tri-Tip and citrus Santa Barbara Spot Prawns with Rosé Wine Ancho Chili Reduction Sauce paired with Altaneve Rosé Prosecco.

Created exclusively for Basil & Salt Magazine, the burst of coastal Ranch and Sea flavors matched with Altaneve Rosé Prosecco bubbles creates the perfect pairing.

You can find the recipe and method inside our printed September issue of Basil & Salt Magazine. Subscribe here.

 


Lee Lovin WineCook…Wine Lover…Adventurist
Lee Abbott embodies the flavor of the California coastal lifestyle ­ big, bold, sexy. Just a few of his experiences include, pro water skier,  sharing Tuac rice moonshine with the Iban tribe of headhunters in Borneo,  growing up riding horses and motocross, Lee Abbott lives his motto every day… TASTE LIFE.

Lee set out on his career path at the early age of 7 cleaning­up for his neighbor the butcher, and when The Country Meat Market moved into BBQ and Catering, Lee evolved with the business.

By 20 he was cooking 3 meals a day for 20 hungry pro water skiers at a Training Center in Florida. Returning to his California roots, he studied History and Art History at UCLA. While breaking into Hollywood, he did more than his share of waiting tables, tending bar and became a celebrity personal trainer. The first private dinner party he personally catered, included Herb Ritts and Madonna as guests.

“Name a great day in your life.” says Lee, “And I bet it ended with a fabulous meal shared with special people.”

In 2016, Lee showcased his amazing chops on Food Network’s All­Star Academy. 25,000
people applied, 9 Contestants made the show, and it came down to one final plate. It was a once in a lifetime boot­camp with his all­star mentor Iron Chef Alex Guarnaschelli, who gave Lee high praise saying “Lee is an emotional cook just like me.” Lee became the series big hearted audience favorite ­ but was narrowly edged out in the very final dish.

Lee calls his food style ­ California Soul. He is a 7th Generation Californian who was born and raised on a ranch by the sea in Santa Barbara, and his bright flavors are inspired from Harbor to Vineyard. Lee Abbott is here to TASTE LIFE…with California Soul.



 

Pinot Noir Enthusiasts Gather in Santa Barbara Wine Country for WOPN

Two Days packs full of the wine world’s luminaries, sensational wine country cuisine, illuminating seminars and…more than 225 Pinot Noir Wineries.

PN LogoThe sixteenth annual World of Pinot Noir, taking place on March 4th & 5th, 2016 at Bacara Resort & Spa brings Pinot Noir producers together with Pinot Noir enthusiasts for a weekend of celebration and education. WOPN features educational, culinary and tasting events. The event is a chock-full weekend of events that features Pinot Noir ranging from California, Oregon, Burgundy, Champagne, New Zealand, and Tasmania.

The World of Pinot Noir Friday Focus Tasting showcases 100 Pinot producers pouring a vineyard designate and library wine selection. The Saturday Grand Tasting features a different lineup of wineries and expands to 125 brands. Both tastings feature wine country appetizers from Bacara Executive Chef Vincent Lesage. For additional information or to purchase tickets visit: www.worldofpinotnoir.com. Follow on Facebook for additional information and updates.

Pinot Focused Seminars

  • A Sparkling Evolution explores the grower-producer Champagne and Sparkling wine movement
  • The Diversity of Maison Joseph Drouhin’s Burgundy with Frederic Drouhin focuses on a tasting of wine from different “climats” and Burgundy’s recent designation as a World Heritage site by UNESCO
  • Côte d’ Or March Madness is an educational Premier Cru wine tasting that pits the best villages from the Côte de Beaune against the Côte de Nuit –
  • Debunking the Myth: Cheese & Chocolate wine pairing seminars features fromagers and chocolatiers throwing down the gauntlet to winemakers

Featured Pinot Noir Dinners  

  • Southwestern featuring “ranchero” style cuisine prepared by Frank Ostini of Hitching Post II
  • Pacific Northwest with guest Chef Jason French from Oregon’s Ned Ludd restaurant
  • Country French dinner prepared by Bacara Executive Chef Vincent Lesage
  • The Rock Stars of Pinot Noir event honoring Josh Jensen with Calera Wine Company
  • Pioneers & Protégés dinner pairs wines and cuisine with winemaker mentors and mentees

Pinot in the Movies

  • The winning films from the inaugural International Wine Film Festival will be shown on the big screen in the resort’s state of the art theatre. Somm: Into the Bottle will be screened on Saturday afternoon.

The World of Pinot Noir takes place annually during the first weekend in March. The event is renowned for bringing Pinot Noir producers from the most exceptional and unique regions from around the world to California’s Central Coast. A portion of the funds from the World of Pinot Noir silent auction benefit the Michael Bonaccorsi Foundation with Allan Hancock College and the Keith Patterson Memorial Endowment at Cal Poly University. Expect legions of crystal stemware, filled with amazing wines, complemented by Wine Country cuisine – all set on the shores of the Pacific Ocean – the edge of the Western Hemisphere.