{"id":15080,"date":"2017-12-28T23:01:31","date_gmt":"2017-12-28T23:01:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15080"},"modified":"2017-12-28T23:01:31","modified_gmt":"2017-12-28T23:01:31","slug":"marinated-grilled-swordfish-roasted-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15080","title":{"rendered":"marinated grilled swordfish; roasted Brussels sprouts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15100\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/swordfish_Brusselssprouts.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The American Seafood folks are back in the Union Square Greenmarket, and inside their stall on Wednesday Warren seemed to know exactly what I wanted, pointing to 2 perfectly-sized and shaped, very fresh looking swordfish,\u00a0showing\u00a0only the tiniest bit of a <a href=\"https:\/\/www.ehow.com\/info_12094254_dark-spots-swordfish-steak.html\">bloodline<\/a>.<\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span> two 6-ounce swordfish steaks off of\u00a0<a href=\"http:\/\/articles.orlandosentinel.com\/2005-05-22\/news\/0505210024_1_find-the-fish-fresh-fishing-tackle\">Scott Rucky\u2019s\u00a0fishing vessel, \u2018Dakota<\/a>\u2019, from American Seafood Company in the Union Square Greenmarket,\u00a0marinated for half an hour in a mixture of olive oil, chopped winter savory from Stokes Farm, a very small amount of\u00a0crushed\u00a0dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia, and a tiny amount of chopped red shallot\u00a0from Norwich Meadows Farm, drained well, covered on both sides with a coating of homemade dried breadcrumbs, pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed, seasoned with a little sea salt, a\u00a0little juice from a Whole Foods Market organic lemon squeezed on top, sprinkled with micro scallion from Two Guys from Woodbridge, and drizzled with a little olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15101\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/Brussels_sprouts_stalk.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>Brussels sprouts from <a href=\"http:\/\/johndmadurafarms.com\/\">John D. Madura Farms<\/a>, snapped directly off their 2-foot stalk, washed and dried, then tossed with olive oil, sea salt and freshly-ground black pepper, roasted in a 400\u00ba oven until browned and crisp on the outside (when they will taste surprisingly sweet and\u00a0rather nutty)<\/li>\n<li>slices of a\u00a0whole wheat sourdough Miche from\u00a0Bread Alone, with the further addition of a\u00a0few drops\u00a0of olive oil [not pictured]<\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/corvo\/wines\/bianco-2015\">Corvo Bianco 2015<\/a>, from\u00a0<a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors and Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15107\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/Ottone.jpg\" alt=\"\" width=\"400\" height=\"400\" \/><\/p>\n<ul>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2253073\">Handel&#8217;s 1723 opera,\u00a0&#8216;<em>Ottone, re di Germania<\/em>&#8216;<\/a> [Otto, King of Germany],\u00a0George Petrou conducting Il Pomo d&#8217;Oro, with Anna Starushkevych (Mezzo Soprano) as Matilde; Ann Hallenberg (Mezzo Soprano) as Gismonda; the album&#8217;s hot cover boy,\u00a0<a href=\"http:\/\/www.cencic.com\/\">Max Emanuel Cen\u010di\u0107<\/a> (countertenor), as the eponymous 10th-century Ottonian Holy Roman Emperor;\u00a0<a href=\"http:\/\/www.xaviersabata.com\/\">Xavier Sabata<\/a>\u00a0(a second countertenor), as Adalberto;\u00a0Lauren Snouffer (Soprano) as Teofane; and Pavel Kudinov (Bass) as\u00a0Emireno<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The American Seafood folks are back in the Union Square Greenmarket, and inside their stall on Wednesday Warren seemed to know exactly what I wanted, pointing to 2 perfectly-sized and shaped, very fresh looking swordfish,\u00a0showing\u00a0only the tiniest bit of a bloodline. * two 6-ounce swordfish steaks off of\u00a0Scott Rucky\u2019s\u00a0fishing vessel, \u2018Dakota\u2019, from American Seafood Company &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-15080","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\/15080","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=15080"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15080\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}