{"id":16544,"date":"2018-04-12T18:29:23","date_gmt":"2018-04-12T18:29:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16544"},"modified":"2018-04-12T18:29:23","modified_gmt":"2018-04-12T18:29:23","slug":"marinated-breaded-swordfish-grilled-tomatoes-rapini","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16544","title":{"rendered":"marinated, breaded, swordfish; grilled tomatoes; rapini"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16546\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/swordfish_tomatoes_rapini.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It all tasted as good as it looks.<\/p>\n<p>The swordfish had been very well cared for, and could not have tasted more fresh, regardless of how far the boat had swum since landing it somewhere south of Long Island.<\/p>\n<p>The tomatoes were grown indoors in Maine, in late winter, early spring, but, as usual, they tasted like they had been outside in the summer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16535\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/cocktail_tomatoes.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<p>The greens were described by the local farmer as &#8220;overwintered&#8221;;\u00a0they could not have been more tender or tasted any sweeter<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16548\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/rapini_overwintered.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one thick 13.5-ounce swordfish steak\u00a0from American Seafood Company in the Union Square Greenmarket,\u00a0taken from\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, halved (I&#8217;m getting really good at that), marinated for more than half an hour in a mixture of olive oil, a tablespoon of fresh oregano from Stokes Farm, a small amount of\u00a0crushed\u00a0dried\u00a0<em>peperoncino Calabresi secchi<\/em>\u00a0from Buon Italia, and a chopped section\u00a0of a Japanese scallion from Norwich Meadows Farm, drained well, covered on both sides with a coating of homemade dried breadcrumbs, pan-grilled over medium-high heat for 4 or 5 minutes on each side, or until\u00a0barely fully cooked all of the way through,\u00a0removed, seasoned with a little sea salt, a bit of juice from a Whole Foods Market organic lemon squeezed on top,\u00a0drizzled with a little olive oil and garnished\u00a0with\u00a0micro bronze fennel\u00a0from Two Guys from Woodbridge<\/li>\n<li>three\u00a0Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, halved, sprinkled with a small amount of sea salt and freshly-ground black pepper, briefly placed inside the\u00a0grill pan\u00a0just as the swordfish were finishing, arranged on the plates and garnished with chopped thyme from\u00a0Eataly<\/li>\n<li>small clusters of overwintered broccoli rabe\u201d (aka\u00a0<em>rapini<\/em>) from Lani\u2019s Farm,\u00a0wilted in olive oil flavored\u00a0with one small whole\u00a0dried\u00a0<em>peperoncino Calabresi secchi<\/em>\u00a0from Buon Italia and 2 Rocambole garlic cloves from Keith&#8217;s Farm which had been bruised and heated until beginning to color, then seasoned with salt and pepper, divided onto the plates and drizzled with more olive oil<\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=22642&amp;searchtype=Contains\">Catarratto &#8216;Vigna del Masso&#8217; Feudo Montoni 2016<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines\u00a0\u00a0<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Armando-Noguera\/Performer\/287859-2\">Luigi\/Louis Cherubini&#8217;s 1791 <em>com\u00e9die h\u00e9ro\u00efque, &#8216;Lodoiska&#8217;<\/em><\/a>,\u00a0J\u00e9r\u00e9mie Rhorer conducting Le Cercle de l&#8217;Harmonie and\u00a0Les Elements Chamber Choir [<a href=\"https:\/\/en.wikipedia.org\/wiki\/Luigi_Cherubini\">the composer<\/a>&#8216;s story and that of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Lodo%C3%AFska\">the opera<\/a> are both fascinating: particularly in an era when the world is once again being turned upside down: Cherubini survived, and prospered from the time he was taken up by the Bourbon court in the late 1780s (yeah) as an emigrant, through the Revolution, the Directorate, the Empire, the Restoration, and the July Revolution; the opera premiered 26 days after the royal family, some of whom were his most important patrons, was arrested and escorted back to Paris from Varennes (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Th%C3%A9%C3%A2tre_Feydeau\">the theater<\/a>, until that month named Th\u00e9\u00e2tre de Monsieur, for the king&#8217;s brother, was renamed Th\u00e9\u00e2tre Feydeau after the arrest); the best part of the Wikipedia entry: &#8220;In a spectacular scene that helped to make the opera a hit in Paris, one of the castle walls is blown up, then crumbles to reveal the battlefield outside.&#8221;]<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It all tasted as good as it looks. The swordfish had been very well cared for, and could not have tasted more fresh, regardless of how far the boat had swum since landing it somewhere south of Long Island. The tomatoes were grown indoors in Maine, in late winter, early spring, but, as usual, they &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-16544","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\/16544","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=16544"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16544\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}