{"id":16500,"date":"2018-04-09T05:48:11","date_gmt":"2018-04-09T05:48:11","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16500"},"modified":"2018-04-09T05:48:11","modified_gmt":"2018-04-09T05:48:11","slug":"culotte-steak-red-onion-rosemary-roast-potatoes-mizuna","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16500","title":{"rendered":"culotte steak; red onion-rosemary-roast potatoes; mizuna"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16502\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/culotte_potatoes_mizuna.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The beef was kinda purple-y, and so were the two vegetables, but the real story was how really, really good everything tasted.<\/p>\n<p>In fact\u00a0I think we both can say the potatoes especially were just about the best we&#8217;d ever had.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16510\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/Peter_Wilcox_large_image-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16513\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/purple_mizuna-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>one\u00a016-ounce culotte (the American spelling) steak from Greg and Mike of Sun Fed Beef\/Maple Avenue Farms in the Union Square Greenmarket,\u00a0cut crosswise into\u00a02 pieces, brought to room temperature, seasoned on all sides with sea salt and freshly-ground\u00a0black pepper, seared briefly on the top, or thick, fat-covered side (much of the fat\u00a0is rendered in the cooking, and the rest just makes it it taste wonderful), inside an oval enameled cast iron pan, then cooked for about 4 minutes\u00a0on each side, to rare-to-medium-rare, after which the narrow bottom side was seared briefly, removed from the pan, placed on warm plates, drizzled with juice from an organic Whole Foods Market lemon and\u00a0some decent olive oil, sprinkled with chopped lovage from Two Guys from Woodbridge, and allowed to rest for about 4 minutes<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>one pound of so of\u00a0<a href=\"https:\/\/www.nytimes.com\/2011\/09\/14\/dining\/the-new-peter-wilcox-potato.html\">Peter Wilcox potatoes<\/a> (purple skin, golden flesh) from Tamarack Hollow Farm, scrubbed, skins left on, halved,\u00a0tossed with a little olive oil, sea salt, freshly-ground black pepper, rosemary leaves from Phillips Farms, arranged, cut side down, on a large\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 350\u00ba-375\u00ba for about 30 minutes, garnished with Micro\u00a0bronze\u00a0fennel\u00a0from Two Guys from Woodbridge<\/li>\n<li>a couple handfuls of purple mizuna from Campo Rosso Farm, slightly wilted in a little Portuguese olive oil heated inside a large antique high-sided tin-lined copper pot, seasoned with sea salt, freshly-ground black pepper, arranged on the plates and drizzled with a little more olive oil<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>the wine was an absolutely terrific Portuguese (Douro) red,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/cidro\/wines\/touriga-nacional-2014\">Quinta de Cidr\u00f4 Touriga Nacional 2014<\/a>, purchased in the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Porto\">Porto<\/a> duty free shop last year<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>the music was\u00a0<a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4775602\">Camille\u00a0Saint-Sa\u00ebns&#8217; grand opera in\u00a03 acts and 4 scenes, &#8216;Samson et Dalila&#8217;<\/a>, which was completed in 1874 and premiered in Weimar in 1877, in a performance with Daniel Barenboim conducting the\u00a0Orchestre de Paris and the Choeurs de l&#8217;Orchestre de Paris<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The beef was kinda purple-y, and so were the two vegetables, but the real story was how really, really good everything tasted. In fact\u00a0I think we both can say the potatoes especially were just about the best we&#8217;d ever had. *one\u00a016-ounce culotte (the American spelling) steak from Greg and Mike of Sun Fed Beef\/Maple Avenue &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-16500","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\/16500","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=16500"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16500\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}