{"id":745,"date":"2009-08-01T16:09:07","date_gmt":"2009-08-01T16:09:07","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=745"},"modified":"2009-08-01T16:09:07","modified_gmt":"2009-08-01T16:09:07","slug":"tri-tip-marinade","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2009\/08\/tri-tip-marinade\/","title":{"rendered":"Tri-tip marinade"},"content":{"rendered":"<p>Today I had a BBQ and made this marinade from an <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Wood-Smoked-Tri-Tip-with-Sicilian-Herb-Sauce-238793\">epicurious.com recipe<\/a>.  I thought it was quite yummy and somewhat reminiscent of chimichurri.  I&#8217;d make it again.<\/p>\n<li>3 Tbsp. fresh thyme leaves\n<li>1 1\/2 tsp. dried oregano\n<li>1 tsp. kosher salt\n<li> 2 garlic cloves\n<li> 2 Tbsp. lemon juice\n<li> 1\/2 cup olive oil<br \/>\nPut thyme, oregano, salt and garlic is a mini-chopper.  Process until garlic is finely chopped.  Add lemon juice and process until well mixed.  Repeat with olive oil.<br \/>\nMarinade tri-tip in the sauce for at least 2 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today I had a BBQ and made this marinade from an epicurious.com recipe. I thought it was quite yummy and somewhat reminiscent of chimichurri. I&#8217;d make it again. 3 Tbsp. fresh thyme leaves 1 1\/2 tsp. dried oregano 1 tsp. kosher salt 2 garlic cloves 2 Tbsp. lemon juice 1\/2 cup olive oil Put thyme, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-745","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/745","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=745"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/745\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}