To celebrate the inauguration the other night, we did a classic American “meat & potatoes” dinner: thick cut sirloin steaks basted in butter, roasted fingerling potatoes with a ton of rosemary and garlic, and a simple salad.  To add a bit more flavor to the meal, I did an interesting vinaigrette with blood orange and roasted garlic.  In a blender, start by pureeing the juice of one blood orange, a few tablespoons of blood orange vinegar, a small amount of spicy mustard, and the a whole head of roasted garlic.  Drizzle in olive oil while blending and add salt and pepper to taste.  Toss with lettuce, some slivers of blood orange, radish, and avocado.

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Florence Meat Market on Jones and West 4th in the West Villiage has a special cut of meat called the Newport Steak, which is a sirloin cut.  It needs nothing other than salt and pepper and a quick pan fry and butter baste.  Here the steak is served with cauliflower and a puree of potatoes, a young sheep’s milk cheese called Abbaye de Belloc, and lots of roated garlic.

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