Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify




Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.


BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at In August 2014, we were acquired by Automattic, the company behind WordPress.


Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 682.



Happy to Help

  • rocco.tripaldi1


← Return to Sauces & Rubs.

Honey Pepper Steak with Warm Rice Salad

Serves 2

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Steaks drizzled with an easy and flavorful pan sauce made with common kitchen items. Add as much of the chipotle seasons as you can handle! The rice combines a light starch with crispy vegetables to make a balanced meal.



  • 3 - 4 radishes
  • 6 - 8 stalks of scallions
  • 2 tablespoons of rice vinegar
  • 3/4 lb Bonless strip steak ( about 1 inch thick )
  • handfull of fresh cilantro
  • 2 cups of chicken stock
  • 1 cup uncooked jasmine rice
  • 2 tablespoons of ketchup
  • 1 teaspoon honey
  • 1/4 teaspoon of ground chipotle chili powder ( or more for spicy! )
  • extra virgin olive oil
  • cooking oil
  • salt & pepper

1. Pull the steak from the fridge and season generously on both sides with salt and pepper. It is usually best to let it reach room temp, so you can bring it out about a half hour before dinner. In a small pot, bring the chicken stock to a boil and add the rice. Reduce the heat to a little above low and cover the pot. Let simmer for about 12 minutes until all of the liquid is absorbed.

2. While the rice cooks, preheat a large frying pan to medium high. Prep your veggies. Wash all fresh produce. Thinly slice the radish and put into a bowl with the vinegar. Finely chop the scallions and cilantro.


3. Add a layer of cooking oil to the now hot frying pan. Fry the steaks for about three and a half minutes per side.

4. While the steaks are frying, make the sauce. In a small bowl, whisk the ketchup, honey, and chipotle with 1/4 cup of water. By now the rice should be done. Remove from the heat.


5. When the steaks are done, remove them from the pan, and place on a plate. Cover them with foil and let them rest for at least five minutes. Return the pan to the burner. Reduce heat to low. Add the sauce and mix it well with the pan drippings. Let it cook down for a few minutes until its slightly syrupy. To the pot with the rice, add the radishes, cilantro, and scallions. Stir well. Season with salt and pepper and 1 tablespoon of extra virgin olive oil.

6. Plate your meal. Divide the rice between two plates. Slice the steak into quarter inch stripes, and divide between the plates. Drizzle the steak with the pan sauce. Serve and enjoy.