{"id":17410,"date":"2018-05-30T01:00:57","date_gmt":"2018-05-30T01:00:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17410"},"modified":"2018-05-30T01:00:57","modified_gmt":"2018-05-30T01:00:57","slug":"grilled-octopus-potatoes-chervil-tomatoes-bronze-fennel","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17410","title":{"rendered":"grilled octopus; potatoes, chervil; tomatoes, bronze fennel"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17427\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/octopus_potato_tomato_radicchio.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I would be completely satisfied with the wonderful variety of seafood we have off our own shores (with a little help from <a href=\"https:\/\/www.ecoshrimpgarden.com\/\">shrimp<\/a> and <a href=\"https:\/\/newyork.seriouseats.com\/2010\/09\/market-scene-profiles-max-creek-hatchery.html\">trout<\/a> farmers) if it weren&#8217;t for the fact that the order <em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Octopus\">octopada<\/a><\/em>\u00a0isn&#8217;t included.<\/p>\n<p>When we are able to enjoy this delicacy, either we or the octopuses have to get on a plane* to make it possible.<\/p>\n<ul>\n<li>four 3 or 4-ounce previously-frozen baby Spanish octopuses (.83 pounds), from our neighborhood <a href=\"https:\/\/lobsterplace.com\/\">Lobster Place<\/a>, marinated in the refrigerator and then on the kitchen counter for about an hour (the original recipe suggested 2 or 3 hours) in a mixture of 1\/4 cup olive oil; one teaspoon of dried Italian oregano\u00a0from the Madonie Mountains in Sicily; the zest and juice of half of an organic Whole Foods lemon; 1\/4 teaspoon of\u00a0crushed <em>peperoncino Calabresi secchia<\/em> from Buon Italia; 1\/2 teaspoon of salt; and the green part of a spring garlic stem, chopped thinly, the octopus removed from the mix, drained a bit and pan-grilled over a high flame for\u00a010 or 12 minutes mouth\/beak side down first, then placed on\u00a02\u00a0of its sides (optionally, with a piece of aluminum foil <em>loosely<\/em> covering the grill pan throughout because of their moderate thickness in this case), served with a squeeze of the same lemon and some olive oil, and garnished with chopped fresh oregano from\u00a0Neversink Farm<\/li>\n<li>Pinto potatoes from Norwich Meadows Farm,\u00a0boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the large, still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with a tablespoon of olive oil, sprinkled with sea salt, freshly-ground black pepper, and some micro chervil from Two Guys from Woodbridge<\/li>\n<li>six halved Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, seasoned with sea salt and freshly-ground black pepper, heated gently, face down, then turned, inside a medium copper skillet, garnished with micro bronze fennel from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17432\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/05\/radiccio_Tamarack.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>the tomatoes were arranged on top of small, surprisingly bitter, spring radicchio plants from Tamarack Hollow Farm (I bought their last bag, seen in the picture, and, silly me, I had first thought they were selling the plants <em>by the each<\/em>)<\/li>\n<li>the wine was a Spanish (Canary Islands) white,\u00a0<a href=\"http:\/\/bowlerwine.com\/wine\/listan-blanco-0\">Tajinaste Blanco Seco 2016<\/a>, from\u00a0<a href=\"https:\/\/foragersmarket.com\/wine\/\">Foragers Market Wine<\/a>\u00a0(note: there are octopuses in the Canary Islands)<\/li>\n<li>the music was the <a href=\"http:\/\/paolaprestini.com\/projects\/labyrinth\/\">Paola Prestini album, &#8216;Labyrinth Installation Concertos&#8217;<\/a><\/li>\n<\/ul>\n<p>* I&#8217;m assuming octopuses fly to get here.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I would be completely satisfied with the wonderful variety of seafood we have off our own shores (with a little help from shrimp and trout farmers) if it weren&#8217;t for the fact that the order octopada\u00a0isn&#8217;t included. When we are able to enjoy this delicacy, either we or the octopuses have to get on a &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-17410","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\/17410","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=17410"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17410\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}