{"id":17025,"date":"2018-05-11T01:12:16","date_gmt":"2018-05-11T01:12:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17025"},"modified":"2018-05-11T01:12:16","modified_gmt":"2018-05-11T01:12:16","slug":"herb-marinated-breaded-swordfish-komatsuna-gelato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17025","title":{"rendered":"herb-marinated, breaded swordfish; komatsuna; gelato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17036\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/swordfish_komasuna.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The swordfish was beautiful, and very fresh, as were the greens.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17035\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/swordfish_counter.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17034\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/komatsuna.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>About that vegetable: Since there&#8217;s almost nothing to the cooking of greens, I thought I could take them pretty much for granted, and concentrate on the swordfish, and even the swordfish was also going to be prepared in a way I&#8217;ve done <a href=\"http:\/\/food.hoggardwagner.org\/?s=swordfish+breaded\">many times\u00a0<\/a>before.<\/p>\n<p>The fish turned out very fine, and the greens, which were Komatsuna, a Japanese mustard spinach I&#8217;d not cooked before, tasted wonderful, but their larger stems were, well, let&#8217;s say, not easily chewed. The entire bunch, leaves and stems, had seemed very tender, but should I have stripped off the leaves on at least the larger stems? I would have had time, but it just didn&#8217;t seem necessary to me while I was chopping and washing them before their wilting, and how much vegetable would I have left after that if I did? Alternatively, Should I have just cooked them longer? I had the time to do so, since I was preparing them well before I had started to grill the swordfish, but I was thinking about spinach, which is a close relative to these greens, and I didn&#8217;t want them to reduce to almost nothing inside the pot before we had a chance to enjoy them.<\/p>\n<p>Because I want there to be a next time, I&#8217;ll just have to remember what happened last night, and hope to make some kind of adjustment when I cook this delicious green again.<\/p>\n<p>The swordfish looks something like a veal steak in the picture at the top, which is mostly the doing of\u00a0a medium-high flame toasting my mixed assortment of homemade breadcrumbs, in which all shades of brown are represented.<\/p>\n<p>But first came a marinade, which gave the steaks a very festive appearance while they were lying on the counter entertaining me for half an hour.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17037\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/swordfish_marinade.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>And at the end of their cooking there was a garnish of 2 different herbs, bronze fennel and young spring ramp leaves, but first both had to be washed and dried under a lamp on the counter, where they looked a bit like a botanical drawing.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17038\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/fennel_ramp.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two swordfish steaks (9 ounces each) from American Seafood Company), caught on the fishing vessel &#8216;<a href=\"https:\/\/www.fleetmon.com\/vessels\/sharon-g-ii_0_9068597\/?language=en#tab-datasheet\">Sharon G II&#8217;<\/a>, out of Montauk Harbor, halved, marinated on an ironstone platter for more than half an hour, turning once, 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 stem of purple spring garlic from John D. Madura Farm, then drained well, covered on both sides with a coating of homemade dried breadcrumbs, pan-grilled over medium-high heat for 3 or 4 minutes on each side, or until just barely fully cooked all of the way through (think of the texture of a fresh good cheesecake as the goal),\u00a0removed, seasoned with a little Maldon sea salt, a bit of juice from a Whole Foods Market organic lemon squeezed on top, garnished\u00a0with chopped bronze fennel from Norwich Meadows Farm and 2 leaves of a ramp from\u00a0 from Mountain Sweet Berry Farm, washed, dried, and thinly sliced, drizzled with a little Portuguese Whole Foods house olive oil<\/li>\n<li>thin slices of a loaf of Bien Cuit &#8216;Rye &amp; Sunflower&#8217;, with white and dark rye, and roasted sunflower seeds, from Foragers Market<\/li>\n<li>one generous bunch of Komatsuna,\u00a0a Japanese mustard spinach, washed and cut into 2-inch sections, wilted inside a large enameled cast iron pot in which one thick sliced spring garlic stem had first been softened in a couple tablespoons of olive oil, seasoned with sea salt and freshly-ground black pepper, drizzled with lemon juice and olive oil<\/li>\n<li>the wine was a Portuguese (Alentejo) white,\u00a0<a href=\"http:\/\/www.garnetwine.com\/sku01327.html\">Esporao Alandra Branco 2016<\/a>, from <a href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<\/ul>\n<p>There was a sweet!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17030\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/gelato_limone.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>a scoop of\u00a0<a href=\"https:\/\/www.wholefoodsmarket.com\/products\/whole-foods-market-limoncello-italian-gelato\">Limoncello \u2018Naturally Flavored\u2019 Italian Gelato<\/a>\u00a0from Whole Foods Market, served with &#8216;<a href=\"http:\/\/www.gille.se\/produkt\/havreflarn\/\">Sweet Oat Crisps<\/a>&#8216; from <a href=\"https:\/\/schallerweber.com\/brick-mortar\/new-york-store\/\">Schaller &amp; Weber\u00a0<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1812678\">Hans Werner Henze&#8217;s first 3 symphonies, Marek Janowski conducting the Berlin Radio Symphony Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The swordfish was beautiful, and very fresh, as were the greens. About that vegetable: Since there&#8217;s almost nothing to the cooking of greens, I thought I could take them pretty much for granted, and concentrate on the swordfish, and even the swordfish was also going to be prepared in a way I&#8217;ve done many times\u00a0before. &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-17025","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\/17025","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=17025"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17025\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}