{"id":14262,"date":"2017-09-13T20:44:20","date_gmt":"2017-09-13T20:44:20","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14262"},"modified":"2017-09-13T20:44:20","modified_gmt":"2017-09-13T20:44:20","slug":"grilled-rib-eye-tomatoes-oregano-artichokes-garlic-chilis","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14262","title":{"rendered":"grilled rib eye; tomatoes, oregano; artichokes, garlic, chilis"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14263\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/rib_eye_artichokes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The idea for the steak came first, but when I saw these baby artichokes at the Greenmarket stand of\u00a0one\u00a0of my favorite farmers, it was more like the meal had been conceived as a whole.<\/p>\n<p>I didn&#8217;t know what I was going to do with these little thistle buds, but this time I was resolved to remove more of the indigestible parts than I&#8217;m known to do sometimes, anxious to avoid\u00a0wasting any of the goodness.<\/p>\n<p>I also decided on a pretty minimal treatment\u00a0as the proper accompaniment for a luscious steak.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14266\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/artichoke_babies.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one one-pound Angus boneless ribeye, &#8220;pasture-raised, grain-fed, grain-finished&#8221;, from Diamond Creek Ranch in Wilsey, Kansas, via Eataly, brought to room temperature, dried, well-seasoned with freshly-ground Tellicherry pepper, placed on a very hot cast iron pan grill for just under\u00a05 minutes on each side, turning 3 times, adding salt\u00a0once a surface\u00a0had been seared, removed and arranged on the plates, a little organic lemon juice from Whole Foods Market squeezed on\u00a0top, sprinkled with some chopped\u00a0rosemary from Phillips Farm and a bit of finely-chopped green sections of a scarlet, or Japanese scallion, finished with a drizzle\u00a0of olive oil<\/li>\n<li>ten\u00a0or\u00a0eleven ounces of baby artichokes from Alewife Farm,\u00a0their\u00a0outer petals peeled off and discarded, and stems and tips trimmed,\u00a0halved lengthwise, each\u00a0tossed into\u00a0a bowl of cold water and lemon juice while being processed, drained when all had been prepared, added to a layer of olive oil over a medium flame in a large non-reactive pan, in this case, a high-sided ton-lined copper pot, seasoned with salt and pepper, stirred 5 to 7 minutes until slightly browned, two cloves of chopped Rocambole garlic from Keith&#8217;s Farm,\u00a0bit of a small Calabrian medium hot cherry pepper from Alewife Farm, chopped, and a couple tablespoons of chopped parsley from S. &amp; S.O. Farm added to the pan, the vegetables transferred to the plates, where they were sprinkled with\u00a0a few drops of a good Rioja\u00a0wine vinegar [they can be enjoyed hot, warm, or at room temperature]<\/li>\n<li>ten small golden cherry tomatoes from Berried Treasures Farm, washed, dried, pierced with sharp point to avoid explosions on the plate, heated inside a small tin-lined copper pan with a little olive oil, seasoned with sea salt and fresh pepper, sprinkled with\u00a0chopped fresh oregano from Keith&#8217;s Farm<\/li>\n<li>the wine was a Portuguese (Alentejano) red,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/herdade-dos-grous\/wines\/vinho-regional-alentejano-2013\">Herdade dos Grous Alentejano Tinto 2013<\/a>, from\u00a0<a href=\"http:\/\/www.manleyswine.com\/\">Manley\u2019s Wines<\/a>\u00a0in the West Village<\/li>\n<li>the music was <a href=\"https:\/\/www.sonyclassical.com\/releases\/88985408502\">Leif Ove Andnes playing Sibelius piano works<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The idea for the steak came first, but when I saw these baby artichokes at the Greenmarket stand of\u00a0one\u00a0of my favorite farmers, it was more like the meal had been conceived as a whole. I didn&#8217;t know what I was going to do with these little thistle buds, but this time I was resolved to &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14262","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14262"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14262\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}