{"id":20298,"date":"2018-12-20T03:24:18","date_gmt":"2018-12-20T03:24:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20298"},"modified":"2018-12-20T03:24:18","modified_gmt":"2018-12-20T03:24:18","slug":"squid-conch-salad-cress-culotte-roast-potatoes-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20298","title":{"rendered":"squid\/conch salad, cress; culotte; roast potatoes; tomatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20306\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/squid_conch_salad_cress.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>With a little extra help from the Greenmarket.<\/p>\n<p>The first course required little more talent than an ability to open a container.<\/p>\n<ul>\n<li>eight ounces of a squid and conch salad, with olive oil, parsley, red pepper, lemon juice from P.E. &amp; D.D. Seafood in the Union Square Greenmarket, made by Delores Karlin, the wife of Phil Karlin, the fisherman, arranged on a thin bed of wild cress from Lani&#8217;s Farm<\/li>\n<li>slices of a levain (organic wheat, whole wheat, and whole spelt flours) from Bread Alone<\/li>\n<li>the wine was a Portuguese (Lisbon) white,\u00a0<a href=\"https:\/\/www.garnetwine.com\/sku01770.html\">Dory Branco 2016<\/a>, from\u00a0<a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20307\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/culotte_potato_tomato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The second course was almost as easy, for several different reasons: The potatoes almost cooked themselves, as did the steak, whose sauce was simply resurrected from the freezer, and preparing the tomatoes, which didn&#8217;t require cooking, was simply a matter of cutting them up, mixing them with a few things I had on hand, and then letting them sit for a spell.<\/p>\n<ul>\n<li>two sirloin cap steaks (aka &#8216;culotte&#8217; steak, \u2018coulotte\u2019 in France, or &#8216;picanha\u2019 in Brazil) from Sun Fed Beef in the 23rd Street Market at Saturday\u2019s\u00a0<a href=\"http:\/\/downtoearthmarkets.com\/markets?region=Manhattan&amp;market=Chelsea+Farmers+Market\">Chelsea\u2019s Down to Earth Farmers Market<\/a>, one block away from us, weighing approximately 12 ounces together, each divided into 2 pieces because they were very different in weight, brought to room temperature, seasoned on all sides with sea salt and freshly-ground\u00a0black pepper, seared for less than a minute on the top, thick, fat-covered side inside a dry oval enameled heavy cast iron pan, the 2 long sides cooked for 3 or 4 minutes each, then removed from the pan at the moment they had become perfectly medium-rare and arranged on 2 warm plates, topped with a pat of\u00a0a little toasted yellow mustard and Sicilian fennel seed butter (a leftover, frozen, that had originally been made for a rack of lamb meal 4 months earlier, the steaks allowed to rest for about 4 minutes before being served<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20311\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/red_thumb_potatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a few small red thumb fingerlings from Norwich Meadows Farm, halved lengthwise, tossed with a little oil, 4 or 5 <em>unpeeled<\/em>\u00a0(to keep from burning) rocambole garlic cloves from Keith&#8217;s Farm, a small amount of crushed dried\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">habanada pepper<\/a>, sea salt, and freshly-ground black pepper, roasted inside a medium Pampered Chef ceramic oven pan, cut side down, in a 400\u00ba oven for less about 20 minutes<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20312\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/toigo2.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>three organic tomatoes, each of a different color, from Toigo Orchards, cut into relatively thin wedges, mixed gently inside a medium bowl with 2 thinly sliced fresh grenada verde peppers and one fresh habanada, pepper, a squeeze of an organic lemon from Whole Foods Market Chelsea, and a little olive oil, allowed to rest until the steak and potatoes were ready to be served, at which time they were joined by a small mix of several chopped fresh herbs and a quite small drizzle of balsamic vinegar<\/li>\n<li>the wine was a Spanish (Rioja) red,\u00a0CVNE (Cune), Rioja Crianza \u201cVina Real\u201d, 2014, from Flatiron Wines<\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=15827\">Walter Braunfels, &#8216;Die Vogel&#8217;, in a performance with\u00a0Lothar Zagrosek conducting the\u00a0Deutsches Symphonie-Orchester Berlin and the Berlin Radio Chorus<\/a> heard on a CD recording we had purchased soon after it was released in 1997<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>With a little extra help from the Greenmarket. The first course required little more talent than an ability to open a container. eight ounces of a squid and conch salad, with olive oil, parsley, red pepper, lemon juice from P.E. &amp; D.D. Seafood in the Union Square Greenmarket, made by Delores Karlin, the wife of &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-20298","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\/20298","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=20298"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20298\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}