{"id":20547,"date":"2019-01-05T00:49:59","date_gmt":"2019-01-05T00:49:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20547"},"modified":"2019-01-05T00:49:59","modified_gmt":"2019-01-05T00:49:59","slug":"marinated-breaded-swordfish-potatoes-tardivo-balsamic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20547","title":{"rendered":"marinated, breaded swordfish, potatoes; tardivo, balsamic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20557\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/01\/swordfish2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Dinner was good, very good. While we were enjoying it I thought to myself,\u00a0<em>surprisingly<\/em> good, but if I had considered our routinely good experiences with the terrific fresh swordfish we can get in Manhattan, I couldn&#8217;t have been surprised.<\/p>\n<ul>\n<li>one beautiful 16.5 ounce swordfish steak from American Seafood Company halved, marinated on an ironstone platter for about 45 minutes, turning once, in a mixture of a few tablespoons of olive oil, a teaspoon of chopped fresh, slowly drying, but still very sweet and pungent tarragon from Stokes Farm, a bit of\u00a0<em>peperoncino Calabresi secchia<\/em>\u00a0from Buon Italia, a small section of a home-dried habanada pepper, and the chopped white sections of one very small Japanese scallion from Norwich Meadows Farm, after which the swordfish was drained, both sides covered with a coating of homemade dried breadcrumbs, and pan-grilled over medium-high heat for 3 or 4 minutes on each side, or until barely (or, actually,\u00a0<em>not quite<\/em>) cooked to the center, then removed from the pan and arranged on 2 plates, sprinkled with a little Maldon salt, some of the chopped greener parts of the scallion, drizzled with a bit of juice from a Whole Foods Market organic lemon and garnished with a little purple micro radish from Windfall Farms<\/li>\n<li>ten or so ounces of of \u2018pinto\u2019 potatoes\u00a0from\u00a0Norwich Meadows Farm, scrubbed, boiled unpeeled in generously-salted water until barely cooked through, drained, halved, dried in the\u00a0still-warm large vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed with some Whole Foods house Portuguese olive oil,\u00a0seasoned with Maldon salt and freshly-ground black pepper, tossed with some roughly cut lovage from Two Guys from Woodbridge<\/li>\n<li>two mid size red chicories (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Radicchio\">radicchio<\/a>), that were something like a cross between <a href=\"https:\/\/www.specialtyproduce.com\/produce\/Treviso_5021.php\">treviso<\/a> and <a href=\"http:\/\/food.hoggardwagner.org\/?s=tardivo\">tardivo<\/a>, or what Chris and Jessi of\u00a0<a href=\"https:\/\/www.instagram.com\/camporossofarm\/?hl=en\">Campo Rosso Farm\u00a0<\/a>have dubbed, \u2018Rosa di Campo Rosso\u2019,\u00a0sliced broadly, saut\u00e9ed until barely wilted inside an antique medium, high-sided tin-lined copper pot with a little olive oil in which one sliced Camelot shallot from Quarton Farm had already been heated until it had softened, seasoned with sea salt and freshly-ground black pepper, finished with a dash of balsamic vinegar, arranged on the plates, and drizzled with a little olive oil<\/li>\n<li>the wine, totally new to us, was a wonderful Greek (Mantinia\/Peloponnese) white, <a href=\"http:\/\/www.copakewineworks.com\/products\/troupis-hoof-and-lur-2017\">Troupis Hoof and Lur 2017<\/a> [for a little about newer Greek wines, including this one, look\u00a0<a href=\"https:\/\/www.nytimes.com\/2018\/08\/02\/dining\/drinks\/greek-wine-assyrtiko.html\">here<\/a>], from <a href=\"http:\/\/www.copakewineworks.com\/\">Copake Wine Works<\/a>, which is also pretty new to us (we expect to regularly order more from them)<\/li>\n<li>the music was <a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4793969\">Tchaikovsky&#8217;s 1892 lyric opera, &#8216;Iolanta&#8217;, Emmanuel Villaume conducting the\u00a0<\/a><a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4793969\">Slovenian Philharmonic Orchestra and the Slovenian Chamber Choir, with\u00a0<\/a><a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4793969\">Anna Netrebko, Sergey Skorokhodov, Alexey Marko, and Vitalij Kowaljow<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Dinner was good, very good. While we were enjoying it I thought to myself,\u00a0surprisingly good, but if I had considered our routinely good experiences with the terrific fresh swordfish we can get in Manhattan, I couldn&#8217;t have been surprised. one beautiful 16.5 ounce swordfish steak from American Seafood Company halved, marinated on an ironstone platter &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-20547","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\/20547","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=20547"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20547\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}