{"id":10325,"date":"2016-11-05T21:44:17","date_gmt":"2016-11-05T21:44:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10325"},"modified":"2016-11-05T21:44:17","modified_gmt":"2016-11-05T21:44:17","slug":"shrimp-chipotle-habanada-saffron-cumin-tomato-leek","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10325","title":{"rendered":"shrimp, chipotle, habanada, saffron, cumin; tomato, leek"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10326\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/shrimp_tomato_leek.jpg\" alt=\"shrimp_tomato_leek\" width=\"600\" height=\"450\" \/><\/p>\n<p>It looks like I had forgotten how red-ish shrimp get once cooked, since I the\u00a0vegetable I chose to accompany them comes\u00a0with\u00a0a similar palette, and the touches of green on\/under each only emphasized the similitude.<\/p>\n<p>But, color choices aside, they turned out to be\u00a0a great pairing.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10327\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/heirloom_tomatoes.jpg\" alt=\"heirloom_tomatoes\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10330\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/leeks.jpg\" alt=\"leeks\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one teaspoon of chopped garlic from Stokes \u00a0Farm heated inside a (13 1\/2\u2033) cast iron pan over a very low flame until the garlic\u00a0had colored nicely, then\u00a0one finely-chopped no-heat Habanada pepper from Norwich Meadows Farms added and pushed around with the garlic, followed by\u00a0a pinch of Spanish saffron (DO La Mancha from Antonio Sotos), 2\u00a0smaller whole dried chipotle peppers from Northshire Farms in the Union Square Greenmarket (unpunctured, left whole) and a teaspoon of freshly-ground cumin seed added, all stirred for a minute or two, after which\u00a014 ounces (11 by count) of\u00a0Hudson Valley farmed shrimp from\u00a0<a href=\"http:\/\/www.ecoshrimpgarden.com\/\">Eco Shrimp Garden <\/a>were added\u00a0(I had cut them all along their backs, from head to tail, to\u00a0ease shelling once they were served), seasoned with salt and pepper, the heat brought up a bit and the shrimp cooked until firm while turned twice, served on 2 plates with a generous squeeze of lemon, finished with purple micro\u00a0bronze fennel from Two Guys from Woodbridge [both the peppers and the micro &#8216;greens&#8217; are my additions to <a href=\"http:\/\/cooking.nytimes.com\/recipes\/12503-last-minute-sort-of-spanish-shrimp\">Mark Bittman\u2019s recipe<\/a>]<\/li>\n<li>one small leek from Willow Wisp\u00a0Farm, cut\u00a0lengthwise down the center,\u00a0rinsed well under cold water (although there was none of the soil usually found between the leaves this time), dried, chopped into small pieces, cooked in heated olive oil until wilted, two dark-red heirloom tomatoes from Cherry Lane Farm, sliced, then slipped into the pan and barely heated, a generous amount of chopped thyme from Keith&#8217;s Farm, salt, and sugar added, stirred into the vegetables, served with additional uncooked finely-sliced parts of leek sprinkled on top<\/li>\n<li>the wine was an Argentinian (Mendoza) white,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/this-month-s-top-10\/santa-julia-viognier-plus-mendoza-2015#.WB1gybX3aaM\">Santa Julia Viognier Plus Mendoza 2015<\/a>\u00a0from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was from <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1673392\">a recording of 6 works featuring\u00a0violin or\u00a0viola, by Bach and Schnittke<\/a>, performed by\u00a0Sarah Nemtanu and Deborah Nemtanu, with\u00a0Sascha Goetzel conducting the Paris Chamber Orchestra in 4 of the pieces<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It looks like I had forgotten how red-ish shrimp get once cooked, since I the\u00a0vegetable I chose to accompany them comes\u00a0with\u00a0a similar palette, and the touches of green on\/under each only emphasized the similitude. But, color choices aside, they turned out to be\u00a0a great pairing. one teaspoon of chopped garlic from Stokes \u00a0Farm heated inside &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-10325","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10325"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10325\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}