Says author and chef Valerie Rice:
“Nothing could get more California than citrus-marinated tri-tip. This triangular cut of meat from the bottom sirloin is a Central Coast specialty, and it’s on regular rotation at our house during barbecue season—especially when we have guests from Europe or the East Coast. For the best flavor, seek out a well-marbled roast.
Padrón peppers are similar to shishitos but with more flavor and a tad more heat. Both grow in a bush-like fashion and often need a bamboo support to hold up the mass of leaves and yield. As it happens in the summer when you have a garden and travel plans, some things get ignored and become overripe. This is how I discovered how delicious padrón and shishito peppers are when you leave them to get red. They become sweeter as they
mature—I wish that were the case for all of us. On their own, they can be served as a simple summer appetizer.”