Portuguese Tri-Tip

I cooked this Portuguese tri-tip for Jake and Jon at their July 4th barbecue. Here's the recipe:

Ingredients:

• 1 large or 2 medium triangle tri-tip, 2-3 lbs total weight (go to Costco for ideal cut)
• 3 cloves garlic, thinly sliced

Marinade:

• 2/3 cup extra virgin olive oil
• 2/3 cup low sodium soy sauce
• 2/3 cup red wine vinegar
• 1 cup chopped green onion
• 1/2 cup ginger, finely grated or minced

Directions:

1. Wash the tri-tip and remove excess water by patting the meat with a paper towel.
2. Trim the fat off of the meat (usually on the bottom of the cut).
3. Pierce the meat with a paring knife making 1 inch slits about 1 inch deep. Put the thin slices of garlic inside. You should pierce both sides of the meat evenly -- about two inches between each slit.
   
4. Combine the marinade ingredients in a large bowl and transfer to a zip lock bag (use two bags if you have two pieces of meat).
5. Add the meat to the bag, seal and shake well.
6. Refrigerate for 24-48 hours.
7. Add the meat to a barbecue grill, preheated to 400-degrees farenheit.
8. Cook each side for 12-15 minutes. Medium rare should take about 27 minutes if you keep the barbeque grill covered except for flipping times.
9. Slice the meat immediately.
10. Serve with sandwich rolls or with a side of potatos and fresh veggies (especially with summer corn!).
    

Shabu Shabu at Kufuya

If you have not tried shabu shabu (or Japanese hot pot) before, you are missing the boat. Typically, a restaurant that specializes in shabu shabu sets up a hot pot and uncooked beef and vegetables at your table, allowing you and friends to cook the meal at your own pace. This type of meal is perfect for parties of four or more.

Shabu shabu refers to the swishing sound that the meat makes when stirred in the hot pot. A block of rib-eye meat is sliced into paper thin pieces. The beef must be frozen at the time it is sliced in order to achieve this. The beef is served on a tray to share between the table.


To cook the beef, you put one slice into a boiling pot of broth. The broth is usually a kelp (kombu) or chicken stock base. A portable gas stove is provided at Kufu Ya to keep a continuous broil. Cook the beef for no longer than 15 seconds if the pot is at a rolling boil. Swishing the beef with your chopsticks from side to side will help cook it evenly. Be sure to cook a few portions of meat before adding vegetables to the hot pot which will temporarily stop the boiling.

Kufu Ya serves a healthy portion of veggies and noodles, including spinach, tofu, Napa cabbage, Shitake mushrooms, Udon, and vermicelli noodles.



Once removed from the hot pot, you can dip your beef into the shabu shabu sauces. Kufuya has mixes a sesame and ponzu (citrus soy) together. You can add green onion and daikon radish to the concoction for even more flavor.

Kufuya offers a la carte ($10 per plate of beef or vegetables) and all-you-can-eat ($20 per person) options for shabu shabu.

The restaurant also has sushi and other standard Japanese meals (tempura, teriyaki, udon, etc) for very affordable prices. For example, a three item combination plate is $14.

The restaurant can accommodate large parties if planned in advance and there is a parking lot at the back of the restaurant.

Kufu Ya Japanese Restaurant
7001 Geary Blvd (cross 34th Ave)
San Francisco, CA 94121
415-668-8699 phone

Hours:
Mon - Sat: 11:30AM - 10:00PM
Sun: 5:00PM - 10:00PM
Reservations are usually not necessary, but are recommended to avoid disappointment.