{"id":19018,"date":"2018-09-15T22:34:44","date_gmt":"2018-09-15T22:34:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19018"},"modified":"2018-09-15T22:34:44","modified_gmt":"2018-09-15T22:34:44","slug":"shishito-oregano-chili-shallot-rubbed-mako-eggplant-basil","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19018","title":{"rendered":"shishito; oregano\/chili\/shallot-rub mako; eggplant, basil"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19034\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/shishito_Friday.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19032\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/mako_eggplant_cress.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The meal was a bit Spanish, -ish. Or maybe it was just Chelsea Mediterranean. But it was also definitely local.<\/p>\n<ul>\n<li>a generous number of large shishito peppers (all were juicy, some were actually sweet, none were fiery, or even suggested fire, and every one was delicious), the gift of a friend, from her garden, \u2018Lower Hayfields\u2019, in Garrison, New York<\/li>\n<li>slices of\u00a012 grain bread from Bread Alone<\/li>\n<li>the music was <a href=\"https:\/\/bangonacan.bandcamp.com\/album\/summer-marathon-mixtape-2018\">Bang on a Can&#8217;s album, &#8216;Summer Marathon Mixtape 2018&#8217;<\/a><\/li>\n<\/ul>\n<ul>\n<li>a 17-ounce mako shark steak from Pura Vida Seafood, the bloodline removed, cut into 2 portions,\u00a0marinated in a mixture of olive oil, a tablespoon of chopped fresh oregano buds, a small amount of crushed <em>peperoncino Calabresi secchi<\/em> from Buon Italia, and thin slices of the stem of a fresh bulbous\u00a0shallot from Tamarack Hollow Farm, allowed to rest for a little more than half an hour, the first 15 minutes in the refrigerator, drained well and covered with a coating of dried homemade bread crumbs, pan-grilled over medium-high heat for 4\u00a0to\u00a05 minutes on each side,\u00a0removed to the plates, seasoned with a little sea salt, drizzled with a little lemon juice, dusted with a pinch of some wonderful Italian\u00a0wild\u00a0fennel pollen\u00a0from Buon Italia, and dsome freshly, very-finely-chopped scallions tossed on the top<\/li>\n<li>a bit of wild red cress from\u00a0Dave Harris at Max Creek Hatchery<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19037\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/09\/Japanese_eggplant_Campo.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>five small Japanese eggplant from Campo Rosso Farm, each halved lengthwise, brushed all over with a mixture of a little olive oil, 2 finely-chopped medium size rocambole garlic cloves from Keith\u2019s Farm, sea salt, and freshly-ground black pepper, pan-grilled on a cast iron ribbed pan above a brisk flame, turning twice, adding more of the material from the marinade the second time, then arranged on the plates where they were\u00a0tossed with torn basil leaves off of a plant\u00a0from Two Guys from Woodbridge and drizzled with a bit of olive oil<\/li>\n<li>the music was <a href=\"https:\/\/www.amazon.com\/Mahler-Symphony-No-Marin-Alsop\/dp\/B008XNGJRY\/ref=as_li_ss_tl?ie=UTF8&amp;qid=1536988397&amp;sr=8-1&amp;keywords=mahler+1+alsop&amp;linkCode=sl1&amp;tag=hoggardwagner-20&amp;linkId=c85930bd4bbff8943684c2f6badd98e3&amp;language=en_US\">Mahler&#8217;s Symphony No. 1,\u00a0Marin Alsop conducting the Baltimore Symphony Orchestra<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout the meal was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/jacqueline-bahue-sauvignon-blanc-california-2017?cid=US\">Jacqueline Bahue California Sauvignon Blanc 2017<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The meal was a bit Spanish, -ish. Or maybe it was just Chelsea Mediterranean. But it was also definitely local. a generous number of large shishito peppers (all were juicy, some were actually sweet, none were fiery, or even suggested fire, and every one was delicious), the gift of a friend, from her garden, \u2018Lower &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-19018","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\/19018","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=19018"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19018\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19018"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}