{"id":16690,"date":"2018-04-20T22:31:34","date_gmt":"2018-04-20T22:31:34","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16690"},"modified":"2018-04-20T22:31:34","modified_gmt":"2018-04-20T22:31:34","slug":"chorizo-grill-cranberry-mustard-boiled-potato-chive-raab","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16690","title":{"rendered":"chorizo grill, cranberry mustard; boiled potato, chive; raab"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16709\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/chorizo_potatoes_raab-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It may look pretty unsophisticated, and it <em>was<\/em> unsophisticated, but the meal was delicious, and surprisingly cosmopolitan: The sausage was spicy Iberian, but made by a legendary New York German butcher shop; the sauce had both American and German elements, but was made in the U.S.; except for the Italian olive oil, the potatoes were pretty German, even if they were called &#8216;Yukon; the greens, garlic, and\u00a0<em>peperoncino<\/em> were totally Italian; the wine has to be described as both American and Portuguese; the music was at once <em>M\u00fcnchner und Wiener<\/em>, and it gracefully straddled 3 different centuries (albeit just under 200 years).<\/p>\n<p>Oh, and Barry and I both agree: One cannot serve potatoes too often.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16712\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/Yukon_Gold-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>four <a href=\"https:\/\/schallerweber.com\/product\/spanish-style-chorizo\/\">Spanish Style Chorizo sausage links (1.1 lbs) from Shaller &amp; Weber<\/a>, pan grilled until they looked more than a little blistery<\/li>\n<li>served with\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/beavertonfoods.com\/product\/inglehoffer-cranberry-mustard\/\">Inglehoffer\u00a0 cranberry mustard<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0(the absolute rightness of that sausage-condiment pairing was a surprise to both of us as well, <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/food.hoggardwagner.org\/2017\/09\/07\/spicy-goat-sausage-arugula-peppers-fennel-scallion\/\">when we had first tried it<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">)<\/span><\/li>\n<li>small Yukon Gold potatoes from Norwich Meadows Farm,\u00a0boiled with a generous amount of salt until barely cooked through, drained, dried while still inside the large still-warm vintage 1930&#8217;s Corning Pyrex blue-glass &#8216;Flameware&#8217; pot in which they had cooked, halved, tossed with a little very good Portuguese olive oil from Whole Foods Market, sprinkled with sea salt and freshly-ground black pepper, topped with scissored chives from\u00a0Lucky Dog Organic Farm<\/li>\n<li>some rapini from Migliorelli Farm that had been washed the night before but not cooked as part of <a href=\"http:\/\/food.hoggardwagner.org\/2018\/04\/20\/stuffed-scallops-cod-baked-with-potatoes-rapini-gelato\/\">that meal<\/a>, wilted in a large antique high-sided tin-lined copper pot in which a bit of dried <em>pepperoncino Calabresi secchi<\/em> from Buon Italia and 2 cloves of Keith&#8217;s Farm Rocambole garlic had been heated over a low flame in a tablespoon or so of Portuguese olive oil until the garlic had begun to color, the greens seasoned with sea salt and freshly-ground black pepper and drizzled with a little more olive oil<\/li>\n<li>the wine was a California (Amador County) medium-bodied red made with 2 Portuguese grapes, Touriga and Tempranillo, <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/products\/ana-diogo-draper-amador-touriga-tempranillo-2016\">Ana Diogo-Draper Amador Touriga\/Tempranillo 2016<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=273952#details\">Strauss&#8217;s 1909-1910 opera, &#8216;Der Rosenkavalier&#8217; Leonard Bernstein conducting the Vienna Philharmonic, with Christa Ludwig, Lucia Popp, Dame Gwyneth Jones, Placido Domingo, Walter Berry, u.a.<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It may look pretty unsophisticated, and it was unsophisticated, but the meal was delicious, and surprisingly cosmopolitan: The sausage was spicy Iberian, but made by a legendary New York German butcher shop; the sauce had both American and German elements, but was made in the U.S.; except for the Italian olive oil, the potatoes were &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-16690","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\/16690","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=16690"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16690\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}