{"id":18418,"date":"2018-08-11T00:28:10","date_gmt":"2018-08-11T00:28:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18418"},"modified":"2018-08-11T00:28:10","modified_gmt":"2018-08-11T00:28:10","slug":"chorizo-cucumber-shallot-dill-potato-basil-seared-pepper","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18418","title":{"rendered":"chorizo; cucumber, shallot, dill; potato, basil; seared pepper"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18423\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/08\/chorizo_cucumber_potato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I had no idea what I was doing until I did it.<\/p>\n<p>I started with the chorizo, picked out the cucumber, and then the potato, but because the cucumber was small and because I had no idea when I would use a potential third vegetable if it wasn&#8217;t in this dinner, 2 mild peppers were also tabbed, almost at the last moment.<\/p>\n<p>The table\u00a0welcomed a bit each of Spain, New York City (Yorkville and Chelsea), India, Vermont, Venezuela, Pennsylvania, New York&#8217;s Orange County, Connecticut, New Jersey, New Mexico, the Rhineland, and seventeenth-century France. The meal had no dominant ethnicity, but the plate looked pretty interesting, and it was all very tasty.<\/p>\n<ul>\n<li>four links of \u2018Spanish Style Chorizo\u2019 from\u00a0<a href=\"https:\/\/schallerweber.com\/brick-mortar\/new-york-store\/\">Schaller &amp; Weber\u2019s Yorkville store<\/a>, pan-fried inside an oval enameled cast iron pan, served with an apricot mustard from Dixon Farm Stand in the Chelsea Market<\/li>\n<li>one 6-ounce\u00a0&#8216;Poona Kheera&#8217; cucumber (a variety sometimes labelled, less accurately, as a \u2018Sikkim cucumber\u2019), from Norwich Meadows Farm, sliced unpeeled into rounds 2 cm thick, saut\u00e9ed in a little olive oil inside a medium antique high-sided copper pot over a medium-high flame, lightly-sprinkled with salt each time (I should have allowed the pieces to begin carbonizing, but I was otherwise distracted), adding a few 2 cm-thick slices of a\u00a0fresh bulbous\u00a0shallot from Tamarack Hollow Farm and most of an <em>aji dulce<\/em> pepper (not hot) from Eckerton Hill Farm more than half way through, seasoned with freshly-ground black pepper, arranged on the plates, garnished with fresh dill buds from Willow Wisp Farm<\/li>\n<li>small red skinned new potatoes from Willow Wisp Farm, boiled in well-salted water, drained,\u00a0dried in the still-warm large vintage Pyrex glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little olive oil, seasoned with sea salt and freshly-ground black pepper, tossed with basil buds from Windfall Farms and garnished with bronze micro fennel from Two Guys from Woodbridge<\/li>\n<li>two Anaheim peppers from Oak Grove Plantation seared in a little olive oil inside a small vintage seasoned cast iron pan until they had blistered, sprinkled with sea salt and black pepper<\/li>\n<li>the wine was a German (Pfalz) red,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=37207&amp;searchtype=Contains\">Ein Liter Rhodt, Stefan Meyer 2015<\/a>\u00a0(a blend of Portugieser, Saint Laurent and Dornfelder), from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"https:\/\/www.amazon.com\/gp\/product\/B000025YSP\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B000025YSP&amp;linkCode=as2&amp;tag=hoggardwagner-20&amp;linkId=bdaebdeafc46ccfc0f7c1f0423802cc0\">Lully&#8217;s 1686\u00a0<em>trag\u00e9die en musique<\/em>, &#8216;Armide&#8217;, Philippe Herreweghe directing the Collegium Vocale and La Chappel Royale<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I had no idea what I was doing until I did it. I started with the chorizo, picked out the cucumber, and then the potato, but because the cucumber was small and because I had no idea when I would use a potential third vegetable if it wasn&#8217;t in this dinner, 2 mild peppers 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-18418","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\/18418","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=18418"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/18418\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}