{"id":17585,"date":"2018-06-21T23:27:31","date_gmt":"2018-06-21T23:27:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17585"},"modified":"2018-06-21T23:27:31","modified_gmt":"2018-06-21T23:27:31","slug":"grilled-chorizo-moroccan-bread-labneh-kirbys-red-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17585","title":{"rendered":"grilled chorizo, moroccan bread, Labneh; kirbys, red onion"},"content":{"rendered":"

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The meal began with the idea of sausage, and it turned out to be one described as ‘Spanish style’, from a German-American butcher shop (on the Tuesday of the previous week I had asked Barry to bring some back when he was near one of our favorite shops in Yorkville).<\/p>\n

Dinner moved on into cucumber territory (cooked<\/em> cucumber, and so belonging to any number of cooking traditions, perhaps especially that of eastern Asia, but not the United States).<\/p>\n

Then I remembered I had bought some\u00a0Moroccan M\u2019smen<\/em> at the Greenmarket 2 days before. That naturally led to the spiced Labneh<\/em>, (its origins are in the Levant, the eastern Mediterranean generally, including Greece, plus the Middle East, and Central and southern Asia) that I had been given by a Union Square Greenmarket farmer on the Wednesday before and had not yet even tasted.<\/p>\n

The wine, a California zinfandel, came next. The last guest to join the party was Moondog, and I have no idea where to locate him <\/em>geographically.<\/p>\n

It was just a little bit like the\u00a0the International Express<\/a>, although perhaps a train waiting on a sidetrack, with people, mostly strangers, sharing food. It was delicious and in the end it managed to feel of a piece with some<\/em> culinary tradition, even if I couldn’t put my finger on it. Maybe the greater Mediterranean (all sides of it)?<\/p>\n