Archive for February 21, 2009
Santa Maria Valley Strawberries
The Santa Maria Valley’s vast agricultural heritage is represented by many crops, the most colorful of which are strawberries.
The region’s uniquely moderate coastal climate is a perfect match for this fragile berry, with warm winters and cool summers that support a year-round growing season. More than 10 strawberry varieties are grown in the valley across more than 6,000 acres of strawberry fields.
Santa Maria Valley strawberries are renowned for their juicy, flavorful character. While they are distributed both nationally and internationally, there is nothing like enjoying them fresh from the fields at local groceries, fruit stands, restaurants and farmers’ markets. You will find the best of the best strawberries from early spring through early autumn.
Strawberries find their ultimate showcase each April during the Santa Maria Valley Strawberry Festival at the Santa Maria Fairpark. This berry bash features strawberry varietal sampling, strawberry desserts, educational exhibits and old-fashioned carnival entertainment.
The Santa Maria Valley Wine Country
The Santa Maria Valley occupies the northern perimeter of Santa Barbara County on California’s Central Coast, which is today recognized as one of the world’s most dynamic winegrowing regions.
The vineyards and wineries of the Santa Maria Valley were featured prominently in the hit movie Sideways, and two wines from the region were recently named to the Wine Spectator’s prestigious list of Top 100 Wines of 2008 out of more than 19,000 wines from around the world.
The wines of the Santa Maria Valley, especially the red wines, have also proven to be a perfect match for Santa Maria Style Barbecue, adding a fresh dimension to this local culinary tradition.
The Santa Maria Valley boasts a rare “transverse” geography, an east-west orientation that channels cool ocean air directly into the valley. The result is one of California’s longest growing seasons, which ensures the development of complex, flavorful and exquisitely balanced grapes.
Today, more than a dozen winery tasting rooms welcome you to the Santa Maria Valley. Here, you will taste Chardonnay, Pinot Noir, Syrah and many other varietals that excel in our extraordinary coastal climate and beautiful countryside.
For more information on touring the Santa Maria Valley wine country, visit www.santamariavalleywinecountry.com and www.santamaria.com.
BBQ It Yourself
The beauty of Santa Maria Style Barbecue is that it delivers big flavors while being relatively easy to prepare. You can even take some flavorful shortcuts with Santa Maria Style Barbecue products by the Hitching Post, Susie Q’s Brand and Cowboy Flavor, among others. So fire up the grill and let’s get started!
THE MAIN COURSE
Create your Santa Maria Style Barbecue rub by mixing one tablespoon of salt with ½ teaspoon of black pepper and ½ teaspoon of garlic salt (for larger cuts and portions, increase ingredients proportionately).
Purchase premium top-block sirloin or tri-tip. Do not trim fat before putting the meat on the grill!
Sprinkle rub evenly across meat. For larger cuts, roll meat in rub, covering the entire surface.
Fill your grill with red oak or other high-quality fuel, avoiding cheap paraffin charcoal. Wait until the coals are red hot with very little flame; spread them out evenly.
Quickly sear meat to seal in flavorful juices, starting with the fat side, then raise barbecue pit screen to prevent burning. When juice appears at the top of the meat, it is time to turn it over. Cook until desired doneness. Medium rare is recommended—which typically takes 20 minutes per inch of cut thickness. (For the original classic Santa Maria Style Barbecue, you can string the cuts of top-block sirloin on rods and cook over red oak coals).
You may trim the fat after cooking. For tri-tip, slice against the grain the long way, not across the triangle. It won’t be a uniform cut, but it will be more tender.
Serve with Santa Maria Style salsa, pinquito beans, tossed green salad and fine local red wine. Finish with Santa Maria-grown strawberry dessert.
SANTA MARIA STYLE SALSA
3 medium fresh tomatoes, chopped
½ cup finely chopped celery
½ cup chopped green onions
½ cup finely chopped California green chiles
2 tablespoons snipped cilantro
1 teaspoon vinegar
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce
Combine all ingredients in a bowl, cover and let stand for one hour to blend flavors.
PINQUITO BEANS
1 pound pinquito beans
1 strip bacon, diced
½ cup ham, diced
1 clove garlic, minced
¾ cup tomato puree
¼ cup red chile sauce
1 tablespoon dry mustard
1 teaspoon salt
1 tablespoon sugar
Place the dry beans in a strainer and remove any stones. Then rinse beans and place them in a pot, fill with water and allow beans to soak overnight. Drain beans and put fresh water back in pot with beans. Simmer for 2 hours or until tender.
Saute bacon and ham until lightly browned. Add garlic, sauté 1 to 2 minutes longer. Add tomato puree, chile sauce, sugar, mustard and salt.
Drain most of liquid off beans and stir in sauce. Simmer for half hour more. Keep warm until ready to serve.
