{"id":13764,"date":"2017-08-11T23:54:47","date_gmt":"2017-08-11T23:54:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13764"},"modified":"2017-08-11T23:54:47","modified_gmt":"2017-08-11T23:54:47","slug":"marinated-grilled-squid-zucchini-grilled-with-garlic-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13764","title":{"rendered":"marinated, grilled squid; zucchini grilled with garlic, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13766\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/squid_zucchini.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a symbiotic relationship: The squid had to marinate for about half an hour, and the zucchini, which would take almost that long to prepare and grill, could be served warm or room temperature.<\/p>\n<ul>\n<li>twelve ounces of cleaned squid, bodies and tentacles, from Blue Moon Seafood, marinated for about half an hour (half of that time in the refrigerator) in a bowl containing a\u00a0mixture of the zest and juice of most of one lemon,\u00a0minced garlic from Norwich Meadows Farm, Sicilian olive oil, super-pungent\u00a0dried Sicilian\u00a0oregano from Buon Italia, sea salt, and freshly-ground Tellicherry pepper, removed from the marinade, drained, pan-grilled briefly over high heat, arranged\u00a0on 2 plates, sprinkled with fresh organic lemon juice from Whole Foods Market, scattered with chopped parsley from Keith\u2019s Farm, finished with a drizzle of olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13776\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/zucchini_round.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two\u00a0round zucchini (10\u00a0or 11 ounces) from Willow Wisp Farm,\u00a0sliced about 1\/4 inch thick, brushed with a little olive mixed with minced garlic from Norwich Meadows Farm, salt and Tellicherry pepper, pan grilled over a medium high flame,\u00a0turning three times, partly in order to\u00a0encourage some grill marks from the pan process on top of the range, arranged on a platter, sprinkled with sea salt and freshly-ground Tellicherry pepper, drizzled with olive oil and torn mint from Norwich Meadows Farm,\u00a0transferred to the plates when the\u00a0squid had been cooked<\/li>\n<li>the wine was a Spanish (Rias Baixas) white,\u00a0<a href=\"https:\/\/www.wine.com\/product\/martin-codax-albarino-2016\/252598\">Martin Codax Albarino 2016<\/a>, from\u00a0<a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors and Wines<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Freiburger-BarockConsort\/Ensemble\/188550-4\">Barockes Welttheater: Schmelzer\u00a0Sonatas and Ballets<\/a>&#8216;, featuring the music of Johann Heinrich Schmelzer, from the later 17th-century Habsburg courts, performed by the Freiburger Barockconsort<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a symbiotic relationship: The squid had to marinate for about half an hour, and the zucchini, which would take almost that long to prepare and grill, could be served warm or room temperature. twelve ounces of cleaned squid, bodies and tentacles, from Blue Moon Seafood, marinated for about half an hour (half of &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-13764","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\/13764","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=13764"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13764\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}