{"id":22213,"date":"2019-04-20T23:37:42","date_gmt":"2019-04-20T23:37:42","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22213"},"modified":"2019-04-20T23:37:42","modified_gmt":"2019-04-20T23:37:42","slug":"coriander-fennel-rubbed-grilled-tuna-tomatoes-bok-choy","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22213","title":{"rendered":"coriander\/fennel-rubbed grilled tuna; tomatoes; bok choy"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22219\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/04\/tuna_tomato_bok_choy.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The 3 most basic <a href=\"https:\/\/en.wikipedia.org\/wiki\/Food_group\">food groups<\/a>: fresh, local, good. All 3 had them.<\/p>\n<ul>\n<li>one thick tuna steak (15 ounces) from Pura Vida Seafood Company, from which I had first cut off a 6-ounce section to freeze for later use, rinsed, dried, halved, tops and bottoms seasoned with sea salt and freshly-ground black pepper and rubbed with a mixture of a little more than a tablespoon of mix of wonderful dry Sicilian fennel seed from Buon Italia, whole Moroccan coriander seeds from Flatiron Eataly, and a little dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia all first crushed together in a porcelain mortar and pestle,\u00a0pan-grilled above a medium-high flame for only a little more than a minute or so on each side (if the cook can remember to watch the time), finished on the plates with a good squeeze of the juice of an organic lemon from Whole Foods Market and a drizzle of olive oil, garnished with a little micro red radish from Two Guys from Woodbridge<\/li>\n<li>6 Maine cherry \u2018cocktail\u2019 tomatoes from Whole Foods, slow-roasted inside a small antique rolled-edge tin oven pan with a heaping teaspoon of dried Italian oregano from Buon Italia, half a tablespoon or more of Trader Joe\u2019s Reserve olive oil, and 4 bruised cloves of garlic from Foragers Market<\/li>\n<li>one bunch of\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Bok_choy\">bok choy<\/a> (aka, bok choi, pak choi, pak choy, pok choi, for &#8216;small white vegetable&#8217;) from Lucky Dog Organic Farm, washed, sliced into one-inch sections, wilted inside a large vintage, heavy tin-lined copper pot in a tablespoon or so of olive oil after 2 halved garlic cloves had already been heated there until they had begun to brown, the process starting with the thickest sections of this wonderful\u00a0<em>brassica chinensis<\/em>, those closest to the root end, seasoned with sea salt and freshly-ground black pepper, removed from the flame while still a little crunchy, drizzled with a little more olive oil<\/li>\n<li>the wine was a Portuguese (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Alentejo_wine\">Alentejano<\/a>) white,\u00a0<a href=\"https:\/\/www.garnetwine.com\/sku01027.html\">Herdade Do Esporao Reguengos Esporao White 2016<\/a>, from <a href=\"https:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.nonesuch.com\/journal\/caroline-shaw-album-orange-performed-attacca-quartet-out-now-new-amsterdam-nonesuch-2019-04-19\">Caroline Shaw&#8217;s new Album, &#8216;Orange&#8217;, performed by Attacca Quartet<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The 3 most basic food groups: fresh, local, good. All 3 had them. one thick tuna steak (15 ounces) from Pura Vida Seafood Company, from which I had first cut off a 6-ounce section to freeze for later use, rinsed, dried, halved, tops and bottoms seasoned with sea salt and freshly-ground black pepper and rubbed &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-22213","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\/22213","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=22213"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22213\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}