{"id":19723,"date":"2018-11-04T06:31:12","date_gmt":"2018-11-04T06:31:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19723"},"modified":"2018-11-04T06:31:12","modified_gmt":"2018-11-04T06:31:12","slug":"monkfish-inguazatto-gai-choy-with-garlic-crushed-cumin","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19723","title":{"rendered":"monkfish inguazatto; gai choy with garlic, crushed cumin"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19738\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/inguazatto_mustard.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is one of the most satisfying meals I can imagine, at any level and in every way. Barry calls it &#8220;comfort food&#8217;, and it certainly is that, in spite of the fact that it seems relatively exotic.<\/p>\n<p>We enjoy it often.<\/p>\n<ul>\n<li>two large (roughly 13-ounce each) monkfish\u00a0tails\u00a0from American Seafood Company, prepared\u00a0 prepared\u00a0using\u00a0a\u00a0<a href=\"https:\/\/books.google.com\/books?id=XXPsU3lT8KoC&amp;pg=PA37&amp;lpg=PA37&amp;dq=inguazato+Pasternak&amp;source=bl&amp;ots=lrbi3H-sr3&amp;sig=WvEv0ly7MWs6ra3ALVQszwRgoMs&amp;hl=en&amp;sa=X&amp;ei=gJwKVMLXFqzisASLp4Ig#v=onepage&amp;q=inguazato%20Pasternak&amp;f=false\">David Pasternak recipe<\/a>, but\u00a0 reducing the proportions, using three fourths of a cup of Tunisian\u00a0<a href=\"http:\/\/www.nytimes.com\/2008\/10\/01\/dining\/01cous.html\">M\u2019hamsa Couscous<\/a>\u00a0and Portuguese olive oil, both from Whole Foods in Chelsea, sliced rocambole garlic from Keith\u2019s Farm,\u00a0one and a half\u00a0400-gram cans of really good Afeltra\u00a0canned pomodorini\u00a0from Eataly\u00a0Flatiron, green olives from the Chelsea Whole Foods Market, pitted but otherwise kept whole, and\u00a02 whole dried\u00a0<a href=\"http:\/\/dried%20peperoncino%20calabresi%20secchi%20from%20buon%20italia\/\">peperoncino Calabresi secchi<\/a>\u00a0from Buon Italia<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19746\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/gai_choy.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>several small bunches of the leaf mustard (Brassica juncea) &#8216;Gai Choy&#8217;, an Asian green also known as Asian mustard, Chinese mustard; or karashi-na, from Lani&#8217;s Farm, roughly sliced, wilted for only a minute or two in a little olive oil in which 2 small cloves of sliced rocambole garlic from Keith\u2019s Farm had been allowed to sweat before a teaspoon of crushed cumin was thrown in, the greens seasoned with sea salt and freshly-ground pepper, and finished on the plates with a drizzle of olive oil<\/li>\n<li>the wine was a California (Napa Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/alex-and-ryan-present--napa-valley-sauvignon-blanc-semillon-2017\">Alex and Ryan Present: Napa Valley Sauvignon Blanc Semillon 2017<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.kylegann.com\/WarIsJustaRacket.html\">Kyle Gann&#8217;s 2008 piece, &#8216;War Is Just a Racket&#8217;<\/a>, performed by the pianist Sarah Cahill<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is one of the most satisfying meals I can imagine, at any level and in every way. Barry calls it &#8220;comfort food&#8217;, and it certainly is that, in spite of the fact that it seems relatively exotic. We enjoy it often. two large (roughly 13-ounce each) monkfish\u00a0tails\u00a0from American Seafood Company, prepared\u00a0 prepared\u00a0using\u00a0a\u00a0David Pasternak recipe, &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-19723","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\/19723","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=19723"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19723\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}