{"id":11261,"date":"2017-01-19T23:15:54","date_gmt":"2017-01-19T23:15:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11261"},"modified":"2017-01-19T23:15:54","modified_gmt":"2017-01-19T23:15:54","slug":"roasted-squid-oregano-chili-habanada-lemon-pak-choy","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11261","title":{"rendered":"roasted squid, oregano, chili, habanada, lemon; pak choy"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11262\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/squid_pak_choy.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was like they&#8217;d known each other all their lives; the cephalopods and the pak choy got along\u00a0famously last night, after only a few minutes of acquaintance, er, ..prep.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11271\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/pak_choy.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>Anything fresh and green is hugely appreciated at farmers&#8217; markets in January, so this beautiful vegetable must have gone fast. It\u00a0was almost mid-afternoon when\u00a0I arrived at one of my favorite vegetable stalls in Union Square. Unable to be choosey, I\u00a0ended up with\u00a0a complete range of sizes; regardless, they all pretty much cook the same.<\/p>\n<ul>\n<li>a large enameled cast iron pan heated until quite hot,\u00a0its cooking surface brushed with olive oil, and, when the oil\u00a0was also quite hot, about 14 ounces of rinsed and dried squid from Blue Moon Fish\u00a0in the Union Square Greenmarket, bodies and a few tentacles, arranged in it very quickly, immediately\u00a0sprinkled with\u00a0some super-pungent\u00a0dried Sicilian\u00a0oregano from Buon Italia and part of a\u00a0crushed dried Sicilian\u00a0pepperoncino, also from Buon Italia, and a very small bit of home-dried heatless, orange Habanada pepper purchased fresh from Norwich Meadows Farm, followed by a drizzle of\u00a0a few tablespoons of\u00a0juice from a\u00a0local lemon from Fantastic Gardens of Long Island, and some olive oil, the pan placed inside a pre-heated 400\u00ba oven and roasted for 4 or 5\u00a0minutes, removed, the squid distributed onto 2 plates and ladled with their cooking juices after they had been transferred to a\u00a0sauce pitcher, with halves\u00a0of another, tiny local lemon-lime served on the side<\/li>\n<li>pak choy (also called bok choy) from Norwich Meadows Farm, washed, sliced lengthwise, wilted\u00a0in olive oil along with 2 garlic cloves from Lucky Dog Organic Farm which had already been browned very lightly in the oil, the greens seasoned with salt and pepper and drizzled with a little more olive oil<\/li>\n<li>the wine was an Italian (Sicily, Palermo) white,\u00a0<a href=\"http:\/\/www.manoavino.com\/2012\/11\/insolia-the-great-white-wine-grape-of-sicily.html\">Corvo Insolia 2015<\/a> from Philippe Wine and Spirits, on West 23rd Street less than one block from\u00a0our table<\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=565527\">Mieczyslaw Weinberg &#8216;s Symphony No. 3, Thord Svedlund conducting the Gothenburg Symphony Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was like they&#8217;d known each other all their lives; the cephalopods and the pak choy got along\u00a0famously last night, after only a few minutes of acquaintance, er, ..prep. Anything fresh and green is hugely appreciated at farmers&#8217; markets in January, so this beautiful vegetable must have gone fast. It\u00a0was almost mid-afternoon when\u00a0I arrived at &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-11261","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\/11261","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=11261"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11261\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}