{"id":14298,"date":"2017-09-16T18:44:09","date_gmt":"2017-09-16T18:44:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14298"},"modified":"2017-09-16T18:44:09","modified_gmt":"2017-09-16T18:44:09","slug":"marinated-swordfish-sorrel-turkish-eggplant-olives-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14298","title":{"rendered":"marinated swordfish, sorrel; Turkish eggplant, olives, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14299\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/swordfish_Turkish_eggplant.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one very fresh, fairly-thick 16-ounce Long Island waters\u00a0swordfish steak from Blue Moon Fish, divided at home into 2 pieces,\u00a0marinated for half an hour in a mixture of olive oil, much of the pink section of\u00a0a scarlet\/Japanese scallion\u00a0from Norwich Meadows Farm, some\u00a0fresh fennel seed from Berried Treasures, and a very small amount of chopped medium hot Calabrian cherry pepper from Alewife Farm, the steaks drained well, coated on both sides with some homemade dried breadcrumbs, pan-grilled over medium-high heat for about 5\u00a0 minutes on each side, tented with foil for at least a part of that time because of their thickness, 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, and sprinkled with micro\u00a0sorrel from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p>The side dish began with some spectacularly-colored eggplant.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14301\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/Turkish_eggplant.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>eight or ten small Turkish eggplants from Norwich Meadows Farm, cut horizontally into 3 slices, mixed with a little olive oil, 2\u00a0finely-chopped Rocambole garlic cloves from\u00a0Keith&#8217;s Farm, 6 or 8\u00a0pitted and halved Kalamata olives from Whole Foods Market, sea salt, and freshly-ground\u00a0black\u00a0pepper, pan-grilled on an enameled cast iron ribbed pan over a brisk flame, turning once or twice, sprinkled with chopped spearmint leaves from Stokes Farm, served on the plates and finished with a drizzle of olive oil<\/li>\n<li>torn pieces of an &#8216;everyday baguette&#8217; from Hot Bread Kitchen<\/li>\n<\/ul>\n<p>There was a small tomato salad served in small dishes on the side, which was included only because, while I was preparing the rest of the meal, Barry had noticed the largest of a small cache of heirlooms on the windowsill had begun to exude some of its goodness onto the surface.<\/p>\n<ul>\n<li>one beautifully-<a href=\"http:\/\/www.veggiegardener.com\/tomato-quirks-catfacing\/\">catfaced<\/a>\u00a0[I should definitely have photographed it] large orange heirloom tomato from Berried Treasures, cut into bite-size sections or wedges, served with olive oil, a bit of lemon juice, salt, pepper, chopped lovage from Keith&#8217;s Farm, and chopped parsley from S. &amp; S.O. Farm<\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/ippolito-vini\/wines\/grillo-2016\">Ippolito Vini Grillo 2016<\/a>, from Manley\u2019s Wine &amp; Spirits, 35 8th Avenue<\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=8320\">Marc-Antoine\u00a0Charpentier&#8217;s 1685 chamber opera, &#8216;La Descente D&#8217;orph\u00e9e&#8217;<\/a>, in a performance by\u00a0William Christie and<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=8320\">\u00a0<\/a>Les Arts Florissants<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>one very fresh, fairly-thick 16-ounce Long Island waters\u00a0swordfish steak from Blue Moon Fish, divided at home into 2 pieces,\u00a0marinated for half an hour in a mixture of olive oil, much of the pink section of\u00a0a scarlet\/Japanese scallion\u00a0from Norwich Meadows Farm, some\u00a0fresh fennel seed from Berried Treasures, and a very small amount of chopped medium hot &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-14298","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\/14298","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=14298"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14298\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}