Rich in cultural diversity and heritage, Santa Barbara County has much to celebrate. It’s a land of sunshine, fresh produce, fun people, and wonderful wines. There are many festive gatherings year-round in Santa Barbara, but perhaps the greatest of these occurs each August during its weeklong festivities of Old Spanish Days—better known to locals as Fiesta! The festive event began in 1924 as a celebration of Santa Barbara’s rich heritage of Mexican founders and Spanish settlers, and continues to flourish as a holiday to be enjoyed by residents and visitors alike. The 2011 Fiesta theme “Celebrate Santa Barbara” (August 3–7) invites the entire community to come alive with bright costumes, confetti eggs, and traditional music and dance. The mercados (outdoor marketplaces) fill the air with mouth-watering aromas of customary cuisines. And, oh, how the wine, beer, and margaritas flow! The following recipes offer a taste of a few culinary creations that express the unique and fresh flavors of Santa Barbara County. Viva La Fiesta!
Santa Barbara BBQ Tri-Tip Steak with homemade BBQ sauce
BBQ Tri-Tip Steak
2 pounds tri-tip steak (bottom sirloin cut)
2 cups red wine
1 can beer
1 small red onion, sliced
6-8 limes, juiced
1 seeded jalapeno pepper (optional)
1/4 cup fresh cilantro, chopped
1/2 tsp black pepper
1/2 tsp red pepper flakes
1/2 tsp ground cumin
Homemade Bbq Sauce
1⁄8 cup Worcestershire sauce
4 Tbsp ketchup
4 tsp sugar
1/4 tsp cinnamon
1/2 tsp espresso, finely ground
Tri-tip: Preheat grill. Prepare steak by cutting into 1/2 inch slices and use tenderizer to pound meat for about 20 seconds each piece. Combine all other ingredients in a large baking dish and place steaks in marinade and let sit for several hours (up to 24). Place steaks on grill over medium high heat for 8-10 minutes, or until they reach desired doneness. Let steaks rest for about 5 minutes before serving. Garnish with cilantro.
Homemade BBQ Sauce: Combine all ingredients in a large bowl, and stir until a thick, creamy consistency is attained. Use to accompany tri-tip as desired.
Fiesta Salad with Cilantro Dressing
Fiesta Salad
1 head red leaf lettuce, rinsed and shredded
3/4 cup corn
1⁄3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 medium carrot, thinly sliced
1 red bell pepper, chopped
1⁄3 cup salsa fresca (see following recipe)
1 avocado, pitted, peeled, and sliced
Cilantro Dressing
1 1/4 cups chopped fresh cilantro
1 cup olive oil
5 Tbsp white wine vinegar
2 garlic cloves, peeled and crushed
1 tsp cumin
Fiesta Salad: In a large salad bowl, combine lettuce, corn, black beans, carrot, bell pepper, and avocado. Drizzle salsa fresca and cilantro dressing as desired, then toss to coat.
Cilantro Dressing: Combine all ingredients in a food processor, blending until smooth. Season as desired with salt and pepper, then cover and chill for 15-20 minutes. Stir before serving.
Salsa Fresca
2-4 large tomatoes
1/2 small, sweet onion
1-2 jalapeno (optional)
2 Tbsp cilantro
1 clove garlic, crushed
2 Tbsp limejuice
1 tsp olive oil
3/4 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
Using a food processor, combine all ingredients except jalapenos. Add jalapenos slowly to achieve desired level of heat. Pour salsa into a serving bowl and let sit for 15-20 minutes before serving, in order to allow flavors to combine. For a chunkier salsa, finely chop the tomatoes, sweet onion, cilantro, and jalapeno to taste. In a separate bowl, mix garlic, lime juice, olive oil, salt, cumin, and black pepper. Pour over tomato mix, stir well, and let sit for 15-20 minutes before serving. Serve slightly chilled.
Guacamole
5 medium avocados, halved, pitted, and peeled
3 Tbsp fresh lime juice
1/2 cup chopped, fresh cilantro
2 shallots
1/2 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp salt (to taste)
Using a food processor, combine all ingredients and blend until creamy. Pour into a serving bowl, cover and refrigerate for 15-20 minutes before serving. Garnish with cilantro