Coffee Rubbed Grilled Tri Tip With Herb Dressing

For the Meat: 1 Tri Tip Roast
2 Tbl finely ground dark roast coffee beans
3 tsp chili powder
2 Tbl dark brown sugar
1 tsp smoked paprika
For the Sauce: 1 Tbl fresh rosemary, minced
1 Tbl fresh marjoram, minced
3 fresh sage leaves, minced
1 Tbl balsamic vinegar
2 Tbl olive oil
3 Tbl white wine
Generous amount of salt and pepper
3 big sprigs of fresh rosemary
In a small bowl, combine the ground coffee, chili powder, brown sugar, paprika and salt. Pat the tri tip thoroughly with the dry rub and let sit at room temperature for 30 minutes.
For the Sauce: In a large mixing bowl, mix all the herbs, vinegar, oil, and wine. Whisk well to blend, add salt and the ground pepper, blend well. Just before grilling, wet the rosemary sprigs and toss them on the coals. Their smoke will infuse a nice flavor into the meat. Grill the meat over moderate heat, turning once when nicely charred. Cook to medium rare, about 15-18 minutes total. Let rest for 10 minutes before slicing. Serve the meat with the marinade and juices.

Rigatoni Con Pachini Arrostiti

Rigatoni with Oven Roasted Grape Tomatoes
2 pints of grape tomatoes, mixed color are OK
6 garlic cloves, smashed
1/4 tsp red pepper flakes
4 fresh thyme sprigs
2/3 cup plus 1 Tbl extra virgin olive oil
Generous sprinkle of Kosher salt
1 tsp fresh rosemary, finely minced
1 Tbl fresh oregano, chopped
1 tsp fresh basil, julienned
1 pound of rigatoni or pasta of your choice
3 Tbl salt
Freshly grated Parmigiano

Preheat oven to 400 degrees. On a large baking sheet, toss the tomatoes with the garlic, red pepper, thyme sprigs, salt and olive oil. Bake for about 25-30 minutes, or until they begin to blister stirring once halfway through. Remove and discard the thyme sprigs. Pour remaining oil in a medium bowl, add the rosemary, oregano and basil. Stir to mix well, add the roasted tomatoes, adjust seasonings and set aside while cooking the pasta. Bring a large pot of water to boil, add the salt. Cook the rigatoni al dente. Before draining the pasta, reserve one cup of the liquid. Drain the pasta, DO NOT RINSE. Return to same pot. Stir in the roasted tomato mixture and toss gently. Cook one more minute, add 1/4 cup grated Parmagiano and as much of the reserved water as needed to make a light, creamy sauce. Serve at once topped with more Parmigiano.