{"id":17650,"date":"2018-06-24T00:04:30","date_gmt":"2018-06-24T00:04:30","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17650"},"modified":"2018-06-24T00:04:30","modified_gmt":"2018-06-24T00:04:30","slug":"steak-ramp-butter-new-potatoes-grilled-tomato-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17650","title":{"rendered":"steak, ramp butter; new potatoes; grilled tomato, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17663\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/steak_tomato_new_potato-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Steak and potatoes, and tomato too. Also the return of the ramp.<\/p>\n<ul>\n<li>two 7-ounce dry-aged grass-fed Angus beef sirloin tip filets from Greg and Mike at the Sun Fed Beef\/Maple Avenue Farms stall in the Union Square Greenmarket, brought to room temperature, dried, sprinkled on both sides with a generous amount of freshly roughly-ground\u00a0black pepper, placed on a very hot cast iron grill pan for just\u00a0about 9 minutes, turning twice, salting each side after it had been been turned, removed and arranged on the plates,\u00a0finished with dabs of mosty-thawed\u00a0<a href=\"https:\/\/www.nerdswithknives.com\/ramp-butter\/\">ramp butter<\/a>\u00a0that I had put into the freezer almost 2 months ago, using small, first-of-the-season woodland ramps from Lucky Dog Organic, part of an organic lemon from Whole Foods Market, and some\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019\u00a0<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17713\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/new_pots-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>fourteen ounces of Red Gold new potatoes from Berried Treasures Farm, washed, scrubbing lightly, boiled in well-salted water, drained,\u00a0dried in the still-warm vintage glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little olive oil, seasoned with Maldon salt and freshly-ground black pepper, garnished with micro red basil from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17714\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/plum_tomatoes-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two medium plum tomatoes from Stokes Farm, halved, the cut sides generously seasoned with sea salt and freshly-ground black pepper, pan-grilled above a medium-high flame, face down, for a couple minutes, turned and grilled briefly on the other side, finished with a dab of olive oil and a bit of balsamic vinegar<\/li>\n<li>the wine was a Portuguese (D\u00e3o) red,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.vivino.com\/wineries\/alvaro-castro\/wines\/alvaro-castro-dac-red-blend-2014\">Quinta da Pellada Dac Red Blend 2014<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/bruce-brubaker.bandcamp.com\/album\/codex\">Bruce Brubaker&#8217;s January, 2018 album, &#8216;Codex&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Steak and potatoes, and tomato too. Also the return of the ramp. two 7-ounce dry-aged grass-fed Angus beef sirloin tip filets from Greg and Mike at the Sun Fed Beef\/Maple Avenue Farms stall in the Union Square Greenmarket, brought to room temperature, dried, sprinkled on both sides with a generous amount of freshly roughly-ground\u00a0black pepper, &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-17650","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\/17650","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17650"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17650\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}