{"id":2561,"date":"2014-10-22T06:03:54","date_gmt":"2014-10-22T06:03:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2561"},"modified":"2014-10-22T06:03:54","modified_gmt":"2014-10-22T06:03:54","slug":"steak-yellow-pear-tomato-red-chard-spring-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2561","title":{"rendered":"steak; yellow pear tomato; red chard; spring onion"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/10\/tri-tip_tomato_chard_spring_onion.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2564\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/10\/tri-tip_tomato_chard_spring_onion.jpg\" alt=\"tri-tip_tomato_chard_spring_onion\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Since I had forgotten ahead of time to provide for a fish or meat entr\u00e9e on a\u00a0day\u00a0when there was no Union Square Greenmarket and when I really wanted to serve some of the vegetables I had on hand, early this\u00a0evening I headed down to Dickson&#8217;s Farmstand Meats in Chelsea Market and went home with\u00a0two small (5-6 ounce) Tri-tip steaks. \u00a0 They\u00a0were surprisingly, and very enticingly well-marbled, which I thought was especially unusual for this cut. \u00a0Before I learned on line that Tri-tips actually were somewhat similar to Culotte steaks, I had already decided to treat them more or less as I had prepared those tasty cuts in the past, searing the\u00a0steaks\u00a0on both sides, then finishing the beef in a quick oven for only a few minutes. \u00a0The result\u00a0was\u00a0superb: The meat was cooked exactly as it should have been (partly from experience, partly from luck), and the taste was phenomenal, and we were treated to\u00a0both at a very\u00a0reasonable price per pound.<\/p>\n<ul>\n<li>Tri-tip steaks from Dickson&#8217;s Farmstand Meats, dried well, seared in a low-rimmed enameled cast iron pan, placed in a 425\u00ba oven for about seven minutes, removed, allowed to sit for a few minutes in the pan while being dressed\u00a0with chopped shallots from Phillips Farm, a bit of lemon juice and olive oil, and a sprinkling of chopped parsley, also from Phillips Farm<\/li>\n<li>very small yellow pear tomatoes from Central Valley Farm, halved, tossed briefly into the pan in which the steal had been cooked, finished with chopped thyme from Stokes Farm<\/li>\n<li>spring onions [yep] from Berried Treasures, halved, rolled\u00a0in olive oil, salt, and pepper, pan-grilled, finished with white balsamic vinegar, and a sprinkling of chopped \u00a0lovage from\u00a0Two Guys from Woodbridge<\/li>\n<li>red chard leaves from Norwich Meadows Farm, saut\u00e9ed in olive oil, covered for a few minutes, uncovered while\u00a0the liquid was boiled down most of\u00a0the way, \u00a0seasoned with part of a crushed dried chile pepper, salt and black pepper, lemon juice, and a drizzle of oil<\/li>\n<li>the wine was an Argentinian red, <a href=\"http:\/\/www.libertywines.co.uk\/index.htm?pageto=prddtldrt&amp;productCD=AH101\">Altos Las Hormigas Mendoza Malbec-Clasico 2013<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Since I had forgotten ahead of time to provide for a fish or meat entr\u00e9e on a\u00a0day\u00a0when there was no Union Square Greenmarket and when I really wanted to serve some of the vegetables I had on hand, early this\u00a0evening I headed down to Dickson&#8217;s Farmstand Meats in Chelsea Market and went home with\u00a0two small &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-2561","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\/2561","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=2561"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2561\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}