{"id":13668,"date":"2017-08-03T21:09:21","date_gmt":"2017-08-03T21:09:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13668"},"modified":"2017-08-03T21:09:21","modified_gmt":"2017-08-03T21:09:21","slug":"fennel-seedchili-grilled-tuna-garlicmint-grilled-eggplant","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13668","title":{"rendered":"fennel seed\/chili-grilled tuna; garlic\/mint-grilled eggplant"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13670\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/tuna_fennel_seed_eggplant.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a simple meal, and easily\u00a0assembled, but very, very good.<\/p>\n<ul>\n<li>one 13-ounce tuna steak from Blue Moon Seafood Company in the Union Square Greenmarket (caught on\u00a0<a href=\"http:\/\/articles.orlandosentinel.com\/2005-05-22\/news\/0505210024_1_find-the-fish-fresh-fishing-tackle\">Scott Rucky\u2019s\u00a0fishing vessel, \u2018Dakota<\/a>\u2019), halved, rubbed with on the tops and bottoms with a mixture of a heaping tablespoon of wonderful dry Sicilian fennel seed from Buon Italia and a little crushed dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, the two having been ground together with mortar and pestle, the tuna sections also seasoned with sea salt and freshly-ground Tellicherry pepper before they were pan-grilled (for only a little more than a minute or so on each side) and finished on the plates with a good squeeze of the juice of an organic lemon from Whole Foods Market and\u00a0a bit of\u00a0micro scallion from Two Guys from Woodbridge draped over the fish before, some olive oil drizzled on top<\/li>\n<li>eight\u00a0small eggplants (a round orange \u2018Turkish\u2019 variety from Norwich Meadows Farm, the others from Alewife Farm),\u00a0each cut horizontally into 2 or 3 slices, mixed with a little olive oil, a 2\u00a0finely-chopped garlic cloves from Norwich Meadows Farm, sea salt, and freshly-ground Tellicherry pepper, pan-grilled on an enameled cast iron ribbed pan over a brisk flame, turning once or twice, sprinkled with chopped peppermint\u00a0leaves from Norwich Meadows Farm, arranged on the two plates on top of a small amount of sliced fennel from Alewife Farm\u00a0(also pan grilled), drizzled with a bit of olive oil<\/li>\n<li>the wine was a French (Chinon) ros\u00e9,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/jean-maurice-raffault\/wines\/chinon-2016\">Jean-Maurice Raffault\u00a0<span class=\"wine-page__header__information__details__name__vintage\">Chinon Ros\u00e9 2016<\/span><\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=31517\">Handel&#8217;s\u00a01712\/1720 opera, &#8216;Radamisto&#8217;, Nicholaas McGegan conducting the Freiburger Barockorchester, with\u00a0Juliana Gondek, Lisa Saffer, Dana Hanchard, Monica Frimmer, Michael Dean, Nicolas Cavallier, and Ralf Popken<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a simple meal, and easily\u00a0assembled, but very, very good. one 13-ounce tuna steak from Blue Moon Seafood Company in the Union Square Greenmarket (caught on\u00a0Scott Rucky\u2019s\u00a0fishing vessel, \u2018Dakota\u2019), halved, rubbed with on the tops and bottoms with a mixture of a heaping tablespoon of wonderful dry Sicilian fennel seed from Buon Italia and &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-13668","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\/13668","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=13668"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13668\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}