{"id":12305,"date":"2017-03-31T23:08:03","date_gmt":"2017-03-31T23:08:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=12305"},"modified":"2017-03-31T23:08:03","modified_gmt":"2017-03-31T23:08:03","slug":"lemon-pork-chop-with-red-amaranth-inguazato-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=12305","title":{"rendered":"lemon pork chop with red amaranth, inguazato, collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12306\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/pork_chops_inguazato_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is one of the easiest meals I get to put together, and I do something like it pretty often. It&#8217;s easy because the recipes are simple, because I&#8217;ve assembled each of them a number of times, and, it&#8217;s even easier\u00a0this time because one of the\u00a03 things on the plate\u00a0had been prepared earlier &#8211; 5 days earlier in fact, as a part of <a href=\"http:\/\/food.hoggardwagner.org\/?s=inguazato+\">another meal<\/a>.<\/p>\n<p>The finish for the pork chops this time might be the most spectacular garnish I&#8217;ve ever used, at least on this dish, red amaranth, here, while still at the Greenmarket, looking a bit like a map of the Iberian peninsula.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12309\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/Amaranth.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The green was a very sweet (late winter\/early spring?) bunch of very sweet, tender collards.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12308\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is a grainy blowup from the\u00a0earlier appearance of the inguazato, which at that time included monkfish tails.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12310\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/03\/inguazato_detail.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two\u00a0small pork chops (8 ounces each) from Flying Pigs Farm,\u00a0thoroughly dried, seasoned well with salt and freshly-ground pepper, seared quickly on both sides inside a heavy enameled cast-iron pan (a small amount of a dried orange-golden <a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada\u00a0pepper<\/a>\u00a0added as each side was sealed), then half of an organic lemon squeezed over the\u00a0top and\u00a0left in the pan between the chops, the pan placed\u00a0in a 425\u00ba oven for about 14\u00a0minutes (flipped halfway through, at which time the lemon was squeezed over them once again and replaced between them), removed from the oven and arranged on plates,\u00a0the really luscious scant pan juices spooned over the meat, which was finished with a flourish\u00a0of red micro amaranth from Windfall Farms<\/li>\n<li>a serving of a\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Couscous\">couscous<\/a>\u00a0dish, chef David Pasternack&#8217;s\u00a0&#8216;inguazata&#8217;, a precious leftover from <a href=\"http:\/\/food.hoggardwagner.org\/2017\/03\/26\/monkfish-inguazato-mustard-greens-with-garlic\/\">this meal<\/a>\u00a0[the recipe can be found through a link of that page],\u00a0enjoyed earlier in the week<\/li>\n<li>collard greens from Lani&#8217;s\u00a0Farm, torn into small sections (the stems were tender enough to include in the cooking), washed several times and drained, transferred to a smaller bowl very quickly, in order to retain as much of the water clinging to them as possible, wilted inside a heavy oval enameled cast iron pot in which 2\u00a0halved garlic cloves from John D. Madura Farm\u00a0had first been allowed to sweat in a bit of\u00a0olive oil, a little\u00a0crushed dried Sardinian pepperoncino from Buon Italia along with them, the greens\u00a0finished with a little salt, freshly-ground pepper, a bit of sweet local lemon juice from Fantastic Gardens of Long Island, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-carte-blanche-sauvignon-blanc-sonoma-valley-2016.htm?cid=USA\">Jacqueline Bahue Carte Blanche Sauvignon Blanc Sonoma Valley 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=191535\">Marin Marais&#8217; 1789 opera, &#8216;S\u00e9m\u00e9l\u00e9&#8217;,\u00a0Herv\u00e9 Niquet conducting Le Concert Spirituel<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is one of the easiest meals I get to put together, and I do something like it pretty often. It&#8217;s easy because the recipes are simple, because I&#8217;ve assembled each of them a number of times, and, it&#8217;s even easier\u00a0this time because one of the\u00a03 things on the plate\u00a0had been prepared earlier &#8211; 5 &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-12305","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\/12305","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=12305"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/12305\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}