{"id":19277,"date":"2018-10-03T01:25:02","date_gmt":"2018-10-03T01:25:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19277"},"modified":"2018-10-03T01:25:02","modified_gmt":"2018-10-03T01:25:02","slug":"red-shishito-grilled-goat-chops-gold-zucchini-herbs-olives","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19277","title":{"rendered":"red shishito; grilled goat chops; gold zucchini, herbs\/olives"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19280\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/red_shishito.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Now <em>that&#8217;s<\/em> a starter.<\/p>\n<ul>\n<li><a href=\"https:\/\/www.specialtyproduce.com\/produce\/Red_Shishito_Chile_Peppers_8600.php\"><em>red<\/em> shishito peppers<\/a>, an heirloom non-hybrid variety of peppers from Alewife Farm, which, at least in this very first experience of them, we both found even more delicious than the familiar, less mature, green ones (they were chewier, in a good way, and while each boasted a little heat, the hottest of this batch was still not as hot as the hottest green shishito we might regularly experience),\u00a0washed, drained, dried, then saut\u00e9ed over medium high heat in a seasoned 13.5&#8243; cast iron pan for a few minutes, stirring, seasoned with Maldon salt, arranged on the plates, more of the salt added, to taste<\/li>\n<li>slices from\u00a0a\u00a0<a href=\"https:\/\/newyork.seriouseats.com\/2014\/04\/good-bread-she-wolf-bakery.html\">She Wolf Bakery<\/a>\u00a0miche<\/li>\n<li>the wine was an Italian (Abruzzo) ros\u00e9,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=23090&amp;searchtype=Contains\">Cerasuolo d\u2019Abruzzo, Sirio 2017<\/a>, from\u00a0<a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<\/ul>\n<p>The main course was just as delicious as the appetizer, although without the frisson of anticipating a surprise level of scoville units; also it was a little more complicated to prepare.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19279\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/goat_chops_squash.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>four tiny loin goat chops, each averaging less than 3 ounces, from Lynnhaven Dairy Goat Farm, marinated for about 45 minutes in a mix of a couple tablespoons of olive oil, 2 small sliced cloves of fresh garlic from from Alex\u2019s Tomato Farm, freshly-ground black pepper, 8 slightly-crushed\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Juniper_berries\">juniper berries<\/a>, some roughly-chopped rosemary from Phillips Farms,\u00a0one medium crushed\u00a0<a href=\"http:\/\/en.wikipedia.org\/wiki\/Bay_leaf\">bay leaf<\/a>\u00a0from Westside Market, and a little zest from an organic Whole Foods Market lemon, then pan-grilled for a few minutes, turning\u00a03 times, seasoned with sea salt and freshly-ground pepper after the first time, finished with a bit juice from an organic Whole Foods Market lemon and a drizzle of olive oil, garnished with\u00a0micro red basil from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19312\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/yellow_summer_squash.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>eight tiny golden zucchini or yellow summer squash from Berried Treasures Farm, the last on the farm&#8217;s Greenmarket table that afternoon(one of those in the picture didn&#8217;t survive the journey), washed, dried, halved lengthwise,\u00a0tossed with a little olive oil, sea salt, and freshly-ground black pepper, pan grilled until softened and slightly charred, turning once, arranged on the plates, scattered with cut parsley and torn spearmint leaves, both herbs from Phillips Farms, a bit of one finely chopped\u00a0medium spicy ahi rico pepper from Alewife Farm, also 8 or so halved pitted kalamata olives from Whole Foods Market, drizzled with a little olive oil and served at room temperature<\/li>\n<li>some peppery red watercress from Dave Harris\u2019s\u00a0<a href=\"http:\/\/newyork.seriouseats.com\/2010\/09\/market-scene-profiles-max-creek-hatchery.html\">Max Creek Hatch<\/a><a href=\"http:\/\/newyork.seriouseats.com\/2010\/09\/market-scene-profiles-max-creek-hatchery.html\">ery<\/a><\/li>\n<li>the wine was a Spanish\/Catalonia\/Priorat red,\u00a0<a href=\"https:\/\/flatiron-wines.com\/sao-del-coster-priorat-2015\">Sao del Coster, Priorat 2015<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines\u00a0<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19318\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/10\/Portrait_of_Joseph_Martin_Kraus_1775-1.jpg\" alt=\"\" width=\"450\" height=\"543\" \/><\/p>\n<ul>\n<li>the music throughout the meal was the beautiful symphonies Joseph Martin Kraus composed in the 1770&#8217;s and 1780&#8217;s,\u00a0<a class=\"noline\" href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Werner-Ehrhardt\/Conductor\/53953-3\">Werner Ehrhardt<\/a>\u00a0conducting\u00a0<a class=\"noline\" href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Concerto-Cologne\/Ensemble\/63317-4\">Concerto K\u00f6ln<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[the image of Kraus as a student in Erfurt is a portrait attributed to\u00a0Jakob Samuel Beck, and it appears on <a href=\"https:\/\/en.wikipedia.org\/wiki\/Joseph_Martin_Kraus\">the composer&#8217;s Wikipedia page<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now that&#8217;s a starter. red shishito peppers, an heirloom non-hybrid variety of peppers from Alewife Farm, which, at least in this very first experience of them, we both found even more delicious than the familiar, less mature, green ones (they were chewier, in a good way, and while each boasted a little heat, the hottest &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-19277","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\/19277","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=19277"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19277\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19277"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19277"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19277"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}