Marinade for Tri-Tip 1/2 cup NCOO Chipotle Olive Oil 1/2 cup NCOO Pineapple White Balsamic 2 tablespoons grainy mustard, or Dijon 1 tablespoon sea salt cracked black pepper to taste Note: save 2-3 table spoons of marinate and cook for about 2 minutes to make a sauce to drizzle before serving for more flavor.
Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake.
Fries 6 medium potatoes 1/2 cup of NCOO Wild Mushroom Sage Olive Oil 2 teaspoons kosher salt fresh ground pepper to taste (optional) 1 cup of grated cheddar cheese
Cut potatoes into wedges or fries. Pour the olive oil in a large bowl or container. Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet. Sprinkle with salt and pepper to taste, making sure that to season evenly.
Bake for 20 minutes or until edges are golden brown. If adding cheese - sprinkle the cheese and bake until cheese is melted.
Marinade for Tri-Tip
