{"id":17674,"date":"2018-06-24T00:11:26","date_gmt":"2018-06-24T00:11:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17674"},"modified":"2018-06-24T00:11:26","modified_gmt":"2018-06-24T00:11:26","slug":"herb-marinated-breaded-swordfish-sugar-snap-peas-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17674","title":{"rendered":"herb-marinated, breaded swordfish, sugar snap peas, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17690\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/sword2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This rather simple meal was one of the best I&#8217;ve ever put onto a table.<\/p>\n<p>Both the fish and the vegetable were extraordinarily fresh, which is a great start, and I&#8217;d already worked with both of the recipes fairly often.<\/p>\n<p>Swordfish had been a favorite of mine since I was quite young (I can hardly believe we enjoyed it as often as we did, in 1940&#8217;s and 1950&#8217;s Detroit), and I&#8217;ve always been fond of peas, except when they arrive in metal.<\/p>\n<p>When I was growing up there was only one kind of pea, <em>pisum sativum<\/em>, and it usually arrived in the kitchen as a frozen box, an innovation of Clarence Birdseye had introduced almost a hundred years ago. Years later, along with other Americans, I discovered snow peas [<em>pisum sativum<\/em> var. <em>saccharatum<\/em>], which I still associate with wok cookery, although they had been cultivated in Europe since the nineteenth century, and it seems like only yesterday that the sugar snap pea [<em>p<\/em><i>isum sativum<\/i>\u00a0var.\u00a0<i>macrocarpon<\/i>] arrived on the scene, although <a href=\"https:\/\/cals.arizona.edu\/fps\/sites\/cals.arizona.edu.fps\/files\/cotw\/Sugar_Snap_Peas.pdf\">apparently it was actually the late 70&#8217;s<\/a>.<\/p>\n<ul>\n<li>one thick 13-ounce swordfish steak\u00a0from Pura Vida Seafood Company in the Union Square Greenmarket, halved marinated for more than half an hour in a mixture of olive oil, a tablespoon of a mix of fresh spicy oregano from Windfall Farms, a small amount of crushed dried <em>pepperoncino Calabresi secchi<\/em>\u00a0from Buon Italia, about the same amount of crushed dried golden\/orange habanada pepper, and a thinly-sliced section\u00a0of a spring red onion from Norwich Meadows Farm, after which it was drained, covered on both sides with a coating of homemade dried breadcrumbs, pan-grilled over medium-high heat for 4 minutes on each side, or until\u00a0barely cooked all of the way through,\u00a0removed, seasoned with a little Maldon salt, a bit of juice from a Whole Foods Market organic lemon squeezed on top, a bit more sliced spring red onion, drizzled with a little olive oil, garnished with micro bronze fennel\u00a0from Two Guys from Woodbridge, lemon wedges on the side<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17685\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/06\/sugar_snap_peas1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>small sugar snap peas from Sycamore Farms in the Union Square Greenmarket, washed, their stems and strings trimmed, parboiled for just over a minute inside a large vintage Corning Pyrex Flameware blue-glass pot, drained, dried in the same pot, shaking it over a low flame, then set aside, and just before serving, warmed\u00a0inside a heavy, broad, tin-lined copper pot in which a small sliced stalk of spring garlic from Berried Treasures Farm had first been softened with\u00a0a little olive oil over a moderate flame, seasoned with sea salt and freshly-ground black pepper, tossed with chopped spearmint from Keith&#8217;s Farm<\/li>\n<li>\u00a0the wine was a Portuguese (Douro) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.quintadocrasto.pt\/wp-content\/uploads\/2016\/02\/Crasto_White_2016_UK.pdf\">Crasto White 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:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=2253461\">Antonio Rosetti: Piano Concerto; 2 Symphonies<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This rather simple meal was one of the best I&#8217;ve ever put onto a table. Both the fish and the vegetable were extraordinarily fresh, which is a great start, and I&#8217;d already worked with both of the recipes fairly often. Swordfish had been a favorite of mine since I was quite young (I can hardly &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-17674","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\/17674","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17674"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17674\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}