{"id":985,"date":"2010-08-05T20:19:40","date_gmt":"2010-08-06T00:19:40","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=985"},"modified":"2010-08-05T20:19:40","modified_gmt":"2010-08-06T00:19:40","slug":"culotte-steak-pimientos-de-padron-8410","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=985","title":{"rendered":"culotte steak, Pimientos de Padr\u00f3n 8\/4\/10"},"content":{"rendered":"<p><a href=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/08\/Pimentos_de_Padron.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-986\" title=\"Pimentos_de_Padron\" src=\"http:\/\/food2.hoggardwagner.org\/wp-content\/uploads\/2010\/08\/Pimentos_de_Padron.jpg\" alt=\"\" width=\"600\" height=\"399\" \/><\/a><\/p>\n<ul>\n<li><span style=\"font-size: 13.2px;\">fennel-flavored taralli<\/span><\/li>\n<li><span style=\"font-size: 13.2px;\"><a href=\"http:\/\/www.seriouseats.com\/2015\/05\/spanish-style-padron-peppers-how-to-cook.html\"><em>Pimientos de Padr\u00f3n <\/em><\/a>from <a href=\"http:\/\/lanisfarm.blogspot.com\/\">Lani&#8217;s Farm<\/a> in the Greenmarket [this time there wasn&#8217;t just the occasional hot pepper; \u00a0instead, perhaps a third or more were hot, and although Barry and I are not greenhorns we found them painfully, insanely, hot]; \u00a0accompanied by slices of Rustic Italian bread from <a href=\"http:\/\/www.amysbread.com\/chelsea.htm\">Amy&#8217;s<\/a> [and then some quickly-marshalled roasted peanuts and milk &#8211; yes, milk! &#8211; to fight the <a title=\"Scoville scale\" href=\"http:\/\/en.wikipedia.org\/wiki\/Scoville_scale\">Scoville<\/a> heat units]<\/span><\/li>\n<li><span style=\"font-size: 13.2px;\">[a phenomenal]\u00a0<a href=\"http:\/\/food.hoggardwagner.com\/2010\/05\/05\/dinner-april-25-2010\/\">culotte steak<\/a>, from\u00a0<a href=\"http:\/\/newyork.seriouseats.com\/2010\/02\/video-behind-the-scenes-at-dicksons-farmstand-meats.html\">Dickson\u2019s Farm Stand Meats<\/a>,\u00a0seared, then baked briefly in a moderately-hot (375 degrees) oven, finished with oil. lemon, parsley and allowed to sit for a few minutes; \u00a0accompanied by some lemon-and-oil-dressed watercress; grilled plum tomatoes from the Greenmarket, finished with balsamic; and a bit more of the Rustic Italian bread<\/span><\/li>\n<li><span style=\"font-size: 13.2px;\">wine: [the totally] excellent\u00a0<a href=\"http:\/\/www.klwines.com\/detail.asp?sku=1050408&amp;cid=TPV-Googlebase\">Ercavio Tempranillo Roble Castilla 2007<\/a>, from\u00a0<a href=\"http:\/\/www.kdwine.com\/\">K&amp;D Wine and Spirits<\/a><\/span><\/li>\n<li><span style=\"font-size: 13.2px;\"><a href=\"http:\/\/www.theworldwidegourmet.com\/products\/fruits\/melon-charentais\/\">Charentais Melon<\/a> from <a href=\"http:\/\/www.norwichmeadowsfarm.com\/\">Norwich Meadows Farm<\/a> in the Greenmarket<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>fennel-flavored taralli Pimientos de Padr\u00f3n from Lani&#8217;s Farm in the Greenmarket [this time there wasn&#8217;t just the occasional hot pepper; \u00a0instead, perhaps a third or more were hot, and although Barry and I are not greenhorns we found them painfully, insanely, hot]; \u00a0accompanied by slices of Rustic Italian bread from Amy&#8217;s [and then some quickly-marshalled &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":[15,73,101,109,119,193,241,273,277,409],"class_list":["post-985","post","type-post","status-publish","format-standard","hentry","category-meals-at-home","tag-amys","tag-charentais-melon","tag-culotte-steak","tag-dicksons-farm-stand-meats","tag-ercavio-tempranillo","tag-lanis-farm","tag-norwich-meadows-farm","tag-pimentos-de-padron","tag-plum-tomatoes","tag-watercress"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/985","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=985"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/985\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}