{"id":8143,"date":"2016-05-09T05:45:42","date_gmt":"2016-05-09T05:45:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8143"},"modified":"2016-05-09T05:45:42","modified_gmt":"2016-05-09T05:45:42","slug":"sauteed-pork-secreto-on-cress-patatas-alioli-with-ramps","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8143","title":{"rendered":"saut\u00e9ed pork secreto on cress, patatas alioli with ramps"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8145\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/pork_secreto_cress_potato.jpg\" alt=\"pork_secreto_cress_potato\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had no idea that there were ramps in Spain.<\/p>\n<p>Actually, I&#8217;m pretty certain that there are none, but tonight, after bringing home an exceptional cut of pork which I associate with Spain, I took a few liberties with what I still saw as a rather Spanish\u00a0dinner, and the ramps were\u00a0a part of that.<\/p>\n<p>The meal\u00a0was absolutely\u00a0delicious, meat and vegetables, and I will definitely be revisiting\u00a0both.<\/p>\n<ul>\n<li>one pound of <a href=\"http:\/\/articles.chicagotribune.com\/2013-10-09\/features\/sc-food-0920-secreto-20131009_1_secreto-chops-pork\">pork secreto<\/a>, from Brooklyn&#8217;s\u00a0<a href=\"http:\/\/the-meathook.com\/\">The Meat Hook<\/a>, dried, seasoned with sea salt, freshly-ground Telicherry pepper, and\u00a0a little\u00a0finely-minced garlic from Trader Joe&#8217;s, seared and saut\u00e9ed in a very large (13&#8243;) seasoned cast-iron pan over high heat for 2 minutes on each side, removed, placed on 2 plates over beds of watercress from Lucky Dog Organic Farm which had been washed, dried, and dressed with olive oil, salt, and pepper, the pork then sprinkled with a little local Lisbon lemon from Fantastic Gardens of Long Island, some olive oil, with\u00a0a small amount of homemade French Basque\u00a0<em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">piment d\u2019Espellate<\/a><\/em>\u00a0(purchased in a small town north of Baie-Comeau, Quebec last year from the producer\u2019s daughter) placed on the table as a condiment<\/li>\n<li>twelve ounces of red thumb potatoes\u00a0from Norwich Meadows Farm, boiled in salted water until tender, drained, dried in the same pot in which they had cooked,, allowed to cool most of the, way, seasoned with salt and pepper, tossed\u00a0with 2 ramps and the olive oil in which\u00a0the chopped \u00a0bulbs\u00a0had been saut\u00e9ed and the sliced leaves\u00a0wilted, drizzled with a freshly-made alioli<\/li>\n<li>the wine was a Spanish\u00a0(La Mancha) red,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/all\/bodegas-volver-single-vineyard-la-mancha-2013\">Bodegas Volver Single Vineyard La Mancha 2013<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.naxos.com\/catalogue\/item.asp?item_code=BIS-CD-584\">Leif Segerstam&#8217;s\u00a0Symphony No. 16, &#8216;Thoughts at the Border&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had no idea that there were ramps in Spain. Actually, I&#8217;m pretty certain that there are none, but tonight, after bringing home an exceptional cut of pork which I associate with Spain, I took a few liberties with what I still saw as a rather Spanish\u00a0dinner, and the ramps were\u00a0a part of that. The &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-8143","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\/8143","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=8143"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8143\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}