{"id":14855,"date":"2017-12-08T02:08:49","date_gmt":"2017-12-08T02:08:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14855"},"modified":"2017-12-08T02:08:49","modified_gmt":"2017-12-08T02:08:49","slug":"herbed-breaded-grilled-swordfish-tomato-roasted-broccoli","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14855","title":{"rendered":"herbed breaded grilled swordfish; tomato; roasted broccoli"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14856\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/swordfish_broccoli.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Stephanie Villani of Blue Moon Fish, the wife of the fisherman, Alex Villani, pointed me to the swordfish; I was immediately charmed by its appearance, even before she spoke of the\u00a0merits of these particular steaks. <a href=\"https:\/\/en.wikipedia.org\/wiki\/Swordfish#As_food\">Swordfish are classified<\/a>\u00a0as an oily fish, but they are also\u00a0normally quite lean, which\u00a0impacts its\u00a0cooking and its tastiness. This one was unusually pink and fatty, both often very good things in\u00a0seafood<\/p>\n<p>They certainly were this time.<\/p>\n<p>By the way, the rich variety of seafood shown on the board in the image below, taked of the inside the Villani&#8217;s fish stall\u00a0may help explain why I\u00a0feel like we\u00a0live in the middle of the Atlantic, and why, with the help of\u00a0some 5 other fishers, on other market days, we normally eat seafood 3 times a week &#8211; 4 if I\u00a0make it there on Saturday too.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14869\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/Blue_Moon_board.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>Last night&#8217;s\u00a0meal (both courses) was remarkably good and at least slightly remarkable for its odd\u00a0<em>purpleness<\/em>.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> two very fresh, not particularly thick 8-ounce Long Island waters\u00a0swordfish steaks from Blue Moon Fish, marinated for half an hour in a mixture of olive oil, one small chopped red shallot from\u00a0 from Norwich Meadows Farm, chopped fresh peppermint from Phillips Farm, and a very small amount of crushed dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, the steaks drained well, coated on both sides with some homemade dried breadcrumbs, then pan-grilled in\/on an enameled cast iron pan over medium-high heat for about 3-4 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, and sprinkled with micro <em>kohlrabi<\/em> from <a href=\"https:\/\/www.windfallfarms.com\/\">Windfall Farms<\/a> (this, a brand-new product for them,\u00a0is both delicious and a real beauty)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14859\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/micro_kohlrabi.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>three\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, halved, briefly placed inside the\u00a0grill pan\u00a0just as the swordfish had finished, turning once, seasoned with Maldon salt and freshly-ground black pepper<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span> two small-to-medium heads of purple broccoli from Hoeffner Farm, the florets separated (the upper stems sliced fairly thinly, mixed with a bit of olive oil, salt, and pepper, and served as an appetizer), tossed in a little olive oil, Sea salt, pepper, and one small crushed section of a dark dried <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, spread onto a large ceramic oven pan, roasted at 400\u00ba for about 20 minutes, near the end of that time joined by the more tender broccoli leaves that had been mixed with tiny bit of olive oil, salt, and pepper, the florets and the now slightly-crispy leaves arranged on the plates and drizzled with very small amounts of little lemon juice and olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14860\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/purple_broccoli.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>There was a small cheese course, and it too had a purple element.<\/p>\n<ul>\n<li>a bit of\u00a0<a href=\"http:\/\/en.tradifoods.com\/queijos\/detalhe\/8\">Portuguese &#8216;<em>Cardus Casa Lusa<\/em>&#8216; goat milk cheese<\/a>, with a thistle rennet, from Eataly<\/li>\n<li>a few small &#8216;beet chips&#8217; (thin slices of red beets, oven-dried) from Lani&#8217;s Farm<\/li>\n<li>slices of a sourdough b\u00e2tard from She Wolf Bakery<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14857\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/cheese_beet_chips.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>the wine throughout the meal was an Italian (Langhe) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=37725&amp;searchtype=Contains\">Langhe Bianco &#8220;Rabel&#8221;, Cagliero 2013<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music throughout was <a href=\"http:\/\/earlymusicreview.com\/handel-imeneo\/\">Handel&#8217;s 1740 London opera, &#8216;Imeneo&#8217;,\u00a0Fabio Biondi conducting\u00a0Europa Galante<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Stephanie Villani of Blue Moon Fish, the wife of the fisherman, Alex Villani, pointed me to the swordfish; I was immediately charmed by its appearance, even before she spoke of the\u00a0merits of these particular steaks. Swordfish are classified\u00a0as an oily fish, but they are also\u00a0normally quite lean, which\u00a0impacts its\u00a0cooking and its tastiness. This one was &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-14855","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\/14855","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=14855"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14855\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}