{"id":669,"date":"2009-02-19T19:38:13","date_gmt":"2009-02-19T19:38:13","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=669"},"modified":"2009-02-19T19:38:13","modified_gmt":"2009-02-19T19:38:13","slug":"grilled-steak-kebabs-with-orange-and-hoisin-glaze","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2009\/02\/grilled-steak-kebabs-with-orange-and-hoisin-glaze\/","title":{"rendered":"Grilled Steak Kebabs with Orange and Hoisin Glaze"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" alt=\"orangeskewers.jpg\" src=\"http:\/\/www.marga.org\/food\/blog\/orangeskewers.jpg\" width=\"500\" height=\"364\" \/><br \/>\nI made this tonight, from an <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Grilled-Steak-Kebabs-with-Orange-and-Hoisin-Glaze-239088\">epicurious.com recipe<\/a>.  I used tri-tip steak instead of tenderloin ($3 lb vs. $11lb at Safeway), and the steak came out very nice, tender enough and tasty.  That said, I&#8217;ll probably not make this recipe again (unless I have some hoisin sauce I need to get rid of), because while good, it wasn&#8217;t special enough.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made this tonight, from an epicurious.com recipe. I used tri-tip steak instead of tenderloin ($3 lb vs. $11lb at Safeway), and the steak came out very nice, tender enough and tasty. That said, I&#8217;ll probably not make this recipe again (unless I have some hoisin sauce I need to get rid of), because while [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-669","post","type-post","status-publish","format-standard","hentry","category-dinner","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=669"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/669\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}