{"id":704,"date":"2010-05-05T13:54:49","date_gmt":"2010-05-05T17:54:49","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=704"},"modified":"2010-05-05T13:54:49","modified_gmt":"2010-05-05T17:54:49","slug":"dinner-april-25-2010","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=704","title":{"rendered":"dinner, April 25, 2010"},"content":{"rendered":"<p><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/05\/La_Ratte_Berried.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-765\" title=\"La_Ratte_Berried\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/05\/La_Ratte_Berried.jpg\" alt=\"\" width=\"400\" height=\"602\" \/><\/a><\/p>\n<p>For some time I&#8217;ve been waiting for the opportunity to sample a very attractively-presented cut of steak I&#8217;d first heard of and seen at <a href=\"http:\/\/the-meathook.com\/\">The Meat Hook<\/a> in Williamsburg, and spotted several times after that at <a href=\"http:\/\/dicksonsfarmstand.com\/\">Dickson&#8217;s Farm Stand Meats<\/a> in <a href=\"http:\/\/www.chelseamarket.com\/\">Chelsea Market<\/a>.\u00a0 On April 25 I decided it was time.\u00a0 I was in the Dickson&#8217;s shop without a shopping list and saw two handsome, arched and skewered steaks pressed near the window of their display cooler.\u00a0 I pumped the very helpful guy behind the counter for information, including cooking tips, and then picked out the larger of the two pieces (it weighed in at about 12 ounces, including a beautiful layer of fat on one side).<\/p>\n<p>Barry and I weren&#8217;t disappointed with the results.\u00a0 It was one of the finest steaks I&#8217;ve ever eaten.<\/p>\n<ul>\n<li>culotte steak (a small, boneless steak cut from   the sirloin, known as &#8220;coulotte&#8221; in France, &#8220;picanha&#8221; in Brazil), from <a href=\"http:\/\/newyork.seriouseats.com\/2010\/02\/video-behind-the-scenes-at-dicksons-farmstand-meats.html\">Dickson&#8217;s Farm Stand Meats<\/a>, seasoned and seared (I used my handy and much-treasured small red oval <a href=\"http:\/\/www.amazon.com\/Staub-Oval-Roasting-Dish-Pimento\/dp\/B000UI0WEQ\/ref=sr_1_2?ie=UTF8&amp;s=home-garden&amp;qid=1273081266&amp;sr=8-2\">enameled iron pan<\/a> throughout) for about two minutes on the fat side and for about 45 second on the other, then placed inside a 375 degree oven for about seven or eight minutes (I don&#8217;t remember now whether I afterward added oil, lemon and\/or herbs, as I sometimes do when a steak has been taken out of the pan);\u00a0 accompanied by <a href=\"http:\/\/en.wikipedia.org\/wiki\/Ratte_potato\">La Ratte potatoes<\/a> purchased at the <a href=\"http:\/\/www.grownyc.org\/\">Union Square Greenmarket<\/a> from <a href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2009\/06\/12\/a-taste-of-the-wild-briefly-captured\/\">Berried  Treasures Farm<\/a> (the picture shows they go pretty fast) which have been halved, tossed with oil and salt &amp; pepper, roasted cut-side down on a ceramic oven tray, then mixed with sauteed ramps, also from Berried Treasures<\/li>\n<li>wine:\u00a0 Rhone, <a href=\"http:\/\/www.garnetwine.com\/sku166543.html\">Domaine Catherine le Goeuil Cotes du Rhone  Villages Cairanne Cuvee Lea Felsch\t\t\t\t  \t \t\t\t\t  \t2007<\/a>, a gift of a friend<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>For some time I&#8217;ve been waiting for the opportunity to sample a very attractively-presented cut of steak I&#8217;d first heard of and seen at The Meat Hook in Williamsburg, and spotted several times after that at Dickson&#8217;s Farm Stand Meats in Chelsea Market.\u00a0 On April 25 I decided it was time.\u00a0 I was in the &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":[31,101,108,186,311],"class_list":["post-704","post","type-post","status-publish","format-standard","hentry","category-meals-at-home","tag-berried-treasures-farm","tag-culotte-steak","tag-dicksons","tag-la-ratte","tag-rhone"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/704","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=704"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/704\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}