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

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. 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

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 my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

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: 675.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to Steak.

Rib Eye with Chimichurri

Serves 2

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I’m a steak lover. Steak is really easy to prepare correctly – season lightly, and don’t over cook it. It is an ingredient that needs no enhancements, which is why I’m always delighted when I find a recipe that can enhance the unenhancible. Here is my basic Chimichurri sauce. If you are a steak lover and you’ve never tried Chimichurri, get to it as soon as possible. The fresh herbs add a healthy brightness and the vinegar brings the tang. Rib eye is my favorite, but you can substitute your favorite steak. Increase or decrease the amount of crushed red pepper to suit your tastes.

 

Ingredients

  • 1/2 medium vidallia onion
  • 1 clove of garlic
  • 1 large bunch of cilantro
  • 8 large basil leaves
  • 4 stalks of mint
  • 1/2 teaspoon of salt
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 6 - 8 oz ribeye steaks
  1. Roughly chop the onion and garlic. De-stem the herbs and keep the leaves.
  2. In a blender or food processor, combine the onion, garlic, herbs, salt, red pepper flakes, oil and vinegar.
  3. Mix until you have a slightly chunky sauce. Add some water if you need to make the sauce more viscous.
  4. Refrigerate the sauce for at least a half hour, or for up to a day.
  5. Fry or grill the rib eyes to your liking. I like to remove the steaks from my fridge, and season both sides generously with salt and pepper. I cover them with plastic wrap and let them get to room temperature. For 1 inch thick steaks, I fry them 4 minutes per side over medium high heat with a generous amount of canola oil. This yields a medium temperature steak, crispy on the outside, and pink on the inside.
  6. Spoon the Chimichurri over the steaks while they're still sizzling. Serve and enjoy.