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: 675.



Happy to Help

  • rocco.tripaldi1


← Return to Chicken.

Not-so-sloppy Joes

Serves 3

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I learned this recipe from a Blue Apron delivery. Megan and I immediately fell in love with the parsnip salad, and the simple barbecue sauce.

I’ve left the salad pretty much as is on the BA recipe, but I’ve adapted the sloppy joe a bit. Instead of the standard soft roll, I like to prepare mine like a quesadilla. Less mess!



  • 8 large Romain lettuce leafs
  • 4 10 inch flour tortillas
  • 4 oz. shredded sharp cheddar cheese
  • 4 cloves of garlic
  • 1 green bell pepper
  • 1 lemon
  • 1 parsnip
  • 1 small yellow onion
  • 1 lb. ground chicken
  • 3 tablespoons of extra virgin olive oil
  • 1/2 cup of ketchup
  • 2 tablespoons of Worchester sauce
  • 1 tablespoon of brown sugar
  • Salt & Pepper

1. Prepare the ingredients. Preheat a large frying pan to medium. Wash the lettuce, pepper and parsnip. Pat the lettuce dry and chop into bit sized strips. Peel and julienne the parsnips. Quarter the lemon. Mince the garlic. Cube the pepper and onion.


2. Sautee the chicken. Add some cooking oil to the frying pan. Sautee the onions, green peppers, and most of the garlic (save a pinch for the dressing) for about 3 minutes. Season with some salt and pepper. Add a little  more oil and the ground chicken. Break the chicken up with a spatula. Cook chicken for about 5 minutes, stirring frequently until the chicken is cooked through.

3. Make the dressing. While the chicken is cooking, in a small bowl combine the olive oil, the juice of 2 lemon wedges, the remaining garlic, and a dash of salt and pepper. Stir well.

4. Add the sauce to the chicken. When the chicken is cooked though, add the ketchup, Worchester sauce, brown sugar, and 1/4 cup of water. Continue to cook until the sauce thickens, and is a little sticky. (About 3 minutes.) Stir in the juice of the remaining lemon wedges, and salt and pepper to taste. Scoop the mixture onto a plate and set aside. Wipe out the pan, and return to the heat. Preheat a second pan to medium.

5. Dress the salads. In medium sized bowl, toss the dressing with the lettuce and parsnips.

6. Make the quesadillas. On each of the frying pans, lay one tortilla. Scoop half the chicken mixture onto each tortilla. Sprinkle each with half the cheese, and top each with the final tortillas. Cook for about 3 minutes per side until the tortillas are crisp.


7. Plate. Divide the salad between three plates. Cut each quesadilla like a pizza into 6 equal slices. Place four slices on each plate. Serve and enjoy.