{"id":6113,"date":"2017-09-03T12:51:11","date_gmt":"2017-09-03T16:51:11","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=6113"},"modified":"2017-09-03T12:54:26","modified_gmt":"2017-09-03T16:54:26","slug":"provoleta-grilled-provolone-cheese","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2017\/09\/03\/provoleta-grilled-provolone-cheese\/","title":{"rendered":"Provoleta (Grilled Provolone Cheese) from NY Times"},"content":{"rendered":"<h4 class=\"part-name\">FOR THE Chimichurri:<\/h4>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span> <span class=\"ingredient-name\">cup finely chopped parsley<\/span>\n<ul>\n<li><span class=\"quantity\">1<\/span> <span class=\"ingredient-name\">tablespoon finely chopped fresh oregano or 1 teaspoon dried<\/span><\/li>\n<li><span class=\"quantity\">2 or 3<\/span> <span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span> <span class=\"ingredient-name\">cup extra-virgin olive oil<\/span><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-6114\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/09\/23kitchen4-articleLarge-300x201.jpg\" alt=\"\" width=\"300\" height=\"201\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/09\/23kitchen4-articleLarge-300x201.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/09\/23kitchen4-articleLarge-449x300.jpg 449w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2017\/09\/23kitchen4-articleLarge.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/li>\n<li><span class=\"ingredient-name\">Salt and pepper, to taste<\/span><\/li>\n<li><span class=\"ingredient-name\">Large pinch of crushed red pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span> <span class=\"ingredient-name\">tablespoon red wine vinegar<\/span><\/li>\n<li><span class=\"quantity\">2<\/span> <span class=\"ingredient-name\">tablespoons cold water<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4 class=\"part-name\">For the cheese<\/h4>\n<\/li>\n<li><span class=\"quantity\">8<\/span> <span class=\"ingredient-name\">ounces provolone cheese, sliced at least 1 inch thick<\/span><\/li>\n<li><span class=\"quantity\">1<\/span> <span class=\"ingredient-name\">tablespoon roughly chopped fresh oregano or 1 teaspoon dried<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span> <span class=\"ingredient-name\">teaspoon crushed red pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span> <span class=\"ingredient-name\">baguette, sliced in 1\/2-inch rounds, toasted, if desired<\/span><\/li>\n<\/ul>\n<section class=\"recipe-steps-wrap\">\n<ol class=\"recipe-steps\">\n<li>Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.<\/li>\n<li>Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.<\/li>\n<li>Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)<\/li>\n<\/ol>\n<\/section>\n<p><a href=\"https:\/\/mimbly.com\/wordpress\/?attachment_id=6114\" rel=\"attachment wp-att-6114\">\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>FOR THE Chimichurri: \u00bd cup finely chopped parsley 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried 2 or 3 garlic cloves, minced \u00bd cup extra-virgin olive oil Salt and pepper, to taste Large pinch of crushed red pepper &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2017\/09\/03\/provoleta-grilled-provolone-cheese\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,899,27,701],"tags":[516,848,677,28,119,617,61,900,351],"class_list":["post-6113","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-argentina","category-cheese","category-dip","tag-appetizers","tag-baguette","tag-crushed-red-pepper-flakes","tag-garlic","tag-olive-oil","tag-oregano","tag-parsley","tag-provolone","tag-red-wine-vinegar"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6113","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=6113"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6113\/revisions"}],"predecessor-version":[{"id":6117,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/6113\/revisions\/6117"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=6113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=6113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=6113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}