{"id":14613,"date":"2017-11-19T21:22:42","date_gmt":"2017-11-19T21:22:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14613"},"modified":"2017-11-19T21:22:42","modified_gmt":"2017-11-19T21:22:42","slug":"pasta-alliums-lemon-chilis-habanada-smoked-swordfish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14613","title":{"rendered":"pasta, alliums, lemon, chilis, habanada, smoked swordfish"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14614\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/smoked_swordfish_linguine.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Pasta has a wonderful affinity for any smoked food, whether meat, fish, or vegetable, and this recipe, in which I had incorporated smoked monkfish <a href=\"http:\/\/food.hoggardwagner.org\/2017\/10\/07\/pasta-alliums-lemon-chilis-habanada-smoked-monkfish\/\">the first time I worked with it<\/a>, is an excellent exemplar.<\/p>\n<ul>\n<li>one\u00a0small pink onion (&#8220;I like to call them ros\u00e9 onions&#8221;, Tyler, who grew them, told me)\u00a0from Alewife Farm,\u00a0thinly-sliced, and\u00a0half a dozen sliced small red scallions from Hawthorne Valley Farm,\u00a0saut\u00e9ed together in 4 ounces of olive oil inside a large, high-sided tin-lined copper pan for 4 minutes, the juice\u00a0of one and a half\u00a0organic lemons from Whole Foods Market then added\u00a0and\u00a0the pan kept over a decent\u00a0flame for another 2 or 3 minutes, stirring, the\u00a0heat then reduced to low and a pinch of sea salt, some very good red pepper flakes (remaining\u00a0from the delivery of an excellent\u00a0<a href=\"https:\/\/waldyswoodfiredpizzapenne.eat24hour.com\/\">Waldy\u2019s Wood Fired Pizza<\/a>\u00a0a few days earlier), plus 4 or 5 chopped fresh medium-size\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada peppers<\/a>\u00a0from Norwich Meadows Farm stirred into the sauce until both the hot and sweet peppers\u00a0had become pungent, 8 ounces of Afeltra\u00a0<em><em>Pasta di Gragnano\u00a0<em>linguine<\/em> <\/em><\/em>from Eataly which had been just cooked until barely\u00a0<em>al dente<\/em>, added, along with \u2013 pouring very gradually while blending \u2013 almost a cup of reserved pasta water, continuing to stir until it had emulsified, one thinly-sliced 2 or 4-ounce piece of smoked swordfish from P.E &amp; D.D. Seafood added and tossed with the sauced linguine, the dish transferred to low serving bowls, drizzled with\u00a0a little olive oil around the edges, sprinkled with lemon zest and more red pepper flakes, and garnished\u00a0with homemade toasted breadcrumbs<\/li>\n<\/ul>\n<p>There was a small cheese course, but, for no reason in particular, I didn&#8217;t photograph it.<\/p>\n<ul>\n<li>an <a href=\"http:\/\/www.ardithmae.com\/#\">Ardith Mae<\/a> fresh\u00a0chevre, served with freshly-ground black pepper, crushed pink peppercorns, micro chervil from Two Guys from Woodbridge on the side, and lightly-toasted slices of a\u00a0She Wolf Bakery sourdough baguette and an\u00a0Orwashers sourdough with Moroccan olives<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was an Italian (Campania) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=21821&amp;searchtype=Contains&amp;term=Ocone&amp;p=1\">Greco &#8216;Giano&#8217; Ocone 2016<\/a>, from\u00a0<a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=40718\">Carl Nielsen&#8217;s 1910-1911 Symphony No. 3, Op. 27, &#8216;Sinfonia espansiva&#8217;, Myung-Whun Chung conducting the Gothenburg Symphony Orchestra,\u00a0plus his\u00a0Concerto for Clarinet, FS 129\/Op. 57, with the same orchestra and conductor,\u00a0and the soloist Olle Schill\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pasta has a wonderful affinity for any smoked food, whether meat, fish, or vegetable, and this recipe, in which I had incorporated smoked monkfish the first time I worked with it, is an excellent exemplar. one\u00a0small pink onion (&#8220;I like to call them ros\u00e9 onions&#8221;, Tyler, who grew them, told me)\u00a0from Alewife Farm,\u00a0thinly-sliced, and\u00a0half a &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-14613","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\/14613","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=14613"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14613\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}