{"id":13694,"date":"2017-08-05T22:15:41","date_gmt":"2017-08-05T22:15:41","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13694"},"modified":"2017-08-05T22:15:41","modified_gmt":"2017-08-05T22:15:41","slug":"marinated-breaded-grilled-swordfish-sauteed-cucumbers","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13694","title":{"rendered":"marinated breaded grilled swordfish; saut\u00e9ed cucumbers"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13699\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/swordfish_2.jpg\" alt=\"\" width=\"570\" height=\"456\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13700\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/cucumbers.jpg\" alt=\"\" width=\"600\" height=\"543\" \/><\/p>\n<p>I really did take pictures of this meal, including some great shots of the\u00a0vegetables\u00a0inside the pan both before and after they had been saut\u00e9ed, but when\u00a0I went to look for the\u00a0images today, they had all disappeared. Either I had inadvertently deleted them, or they had been stolen by the kitchen goblins.<\/p>\n<p>While\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=swordfish+micro+radish\">each of these 3 older posts<\/a>\u00a0shows a swordfish steak prepared pretty much as the one I had prepared,\u00a0the vegetables then were very different from what we enjoyed last night\u00a0it, so I couldn&#8217;t borrow from any to find\u00a0a lead image, or images, on this post.<\/p>\n<p>Because it was a really terrific meal, one of the\u00a0best, and because I can&#8217;t stand publishing a food post without some kind of image, I looked\u00a0for something related to the 2 main attractions, and came up with\u00a0the vintage representations\u00a0at the top.<\/p>\n<ul>\n<li>one 16-ounce swordfish steak from Pure Vida Seafood, divided into 2 pieces at home,\u00a0marinated for half an hour in a mixture of olive oil, 2 finely-chopped red spring shallots from Alewife Farm, some chopped fresh oregano blossoms from Norwich Meadows Farm, and a very small amount of crushed dried\u00a0<em>peperoncino Calabresi secchi<\/em>\u00a0from Buon Italia, drained well, coated on both sides with some homemade dried breadcrumbs, and pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed to 2 plates, seasoned with Maldon salt, some of the juice of\u00a0an organic lemon from Whole Foods Market squeezed on top, drizzled with a little olive oil [optionally, also a little more chopped spring shallot], and sprinkled with some purple micro radish from Two Guys from Ridgefield<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13698\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/Sikkim_cucumbers.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one <a href=\"https:\/\/myfolia.com\/plants\/26-cucumber-cucumis-sativus\/varieties\/141342-sikkim\">Sikkim cucumber<\/a> from Norwich Meadows Farm (one pound), unpeeled, sliced 2 cm thick [lately I&#8217;m finding it easier to describe something\u00a0in centimeters rather than\u00a0inches, if\u00a0a metric measure better fits the dimension I&#8217;m describing], arranged inside a large seasoned heavy cast iron pan along with one\u00a0sliced\u00a04 cm-round spring red onion from N.J. Jersey Farm Produce, Inc. (in Chelsea&#8217;s Down to Earth Farmers Market on 23rd Street), and almost half of a <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">dried golden\u00a0orange habanada pepper<\/a>, the vegetables saut\u00e9ed over a medium-high flame, turning once, sprinkling the cucumbers with sea salt each time, until the cucumbers had begun to carbonize on each side successively [NOTE: the next time I will add the allium some time after beginning to cook the cucumbers, say, after they were turned, because they take far less time to reach the same cooking state], arranged on the plates, sprinkled with chopped dill flowers from\u00a0Eckerton Hill Farm, and drizzled with olive oil<\/li>\n<li>the wine was a California (Lodi) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-chardonnay-2015.htm\">David Akiyoshi Reserve Chardonnay 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/secondinversion.org\/2016\/11\/21\/album-review-the-debussy-effect-from-kathleen-supove\/\">Kathleen Supove: The Debussy Effect<\/a>&#8216;, one of our many purchases yesterday from\u00a0<a href=\"https:\/\/bandcamp.com\/\">Bandcamp<\/a><\/li>\n<\/ul>\n<p>[the first image is a 19th-century Belgian lithograph which\u00a0appears on\u00a0<a href=\"https:\/\/www.etsy.com\/listing\/158385646\/swordfish-antique-fish-art-print-vintage?ga_order=most_relevant&amp;ga_search_type=all&amp;ga_view_type=gallery&amp;ga_search_query=swordfish%20art&amp;ref=sr_gallery_10\">this site<\/a>; the second a print, dated\u00a0incorrectly, on <a href=\"https:\/\/www.etsy.com\/listing\/108997065\/cucumber-plant-flowers-food-chart\">this one<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I really did take pictures of this meal, including some great shots of the\u00a0vegetables\u00a0inside the pan both before and after they had been saut\u00e9ed, but when\u00a0I went to look for the\u00a0images today, they had all disappeared. Either I had inadvertently deleted them, or they had been stolen by the kitchen goblins. While\u00a0each of these 3 &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-13694","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\/13694","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=13694"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13694\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}