{"id":23314,"date":"2019-06-27T20:45:51","date_gmt":"2019-06-27T20:45:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23314"},"modified":"2019-06-27T20:45:51","modified_gmt":"2019-06-27T20:45:51","slug":"garlic-fennel-chili-paved-tuna-tomato-basil-eggplant-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23314","title":{"rendered":"grilled fennel\/chili paved tuna; tomato, basil; eggplant, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23315\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/tuna_tomato_eggplant.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This was rich, but a spring, Mediterranean kind of rich.<\/p>\n<p>Everything was juicy, although I hadn&#8217;t started out with that objective. It was more of a quest to choose and prepare 3 things that would contrast with but still complement each other.<\/p>\n<p>The very ripe grape tomatoes were at their peak juiciness, but I worried a little about the Japanese eggplant, because it had been started inside a greenhouse, because of its unaccountable piebald appearance, and because of its rotundity (they were going to be pan grilled), but they were really tasty, and possibly the juiciest I&#8217;d ever had.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23316\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/Japanese_eggplant_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two thick 5 1\/2-ounce tuna steaks from American Seafood Company, rinsed, dried, tops and bottoms seasoned with sea salt and freshly-ground black pepper, brushed or paved with almost 2 tablespoons of a mix of some incredibly wonderful dried <em>Semi di Finocchietto Ibleo<\/em> [wild Sicilian fennel seed], harvested in the Iblei Mountains, from Eataly Flatiron and a little dried <em>peperoncino Calabresi secchi<\/em> from Buon Italia in the Chelsea Market, both first crushed together in a porcelain mortar and pestle, the steaks pan-grilled above a medium-high flame for little more than a minute or so on each side, finished on the plates with a good squeeze of the juice of an organic lemon from Chelsea Whole Foods Market and a drizzle of Chelsea Whole Foods Market Portuguese house olive oil, garnished with a scattering of a wonderful spring treat, tiny bursting seeds from inside a blossoming onion found at the Norwich Meadows Farm stall in Union Square<\/li>\n<li>a decent amount of very ripe grape tomatoes from Alex\u2019s Tomato Farm, located in Carlisle, New Jersey, at Chelsea\u2019s Down to Earth Farmers Market on 23rd Street, washed, halved, heated inside a small copper skillet in a little olive oil, seasoned with salt and black pepper, garnished with basil leaves removed from a live plant sold by Central Valley Farm in the Greenmarket<\/li>\n<li>three &#8216;dappled&#8217; Japanese eggplant from Norwich Meadows Farm, each halved lengthwise, brushed all over with a mixture of a little olive oil, 2 finely-chopped spring garlic cloves from Michisk&#8217;s Farm in Flemington, NJ, a pinch of super-pungent dried Sicilian oregano from Buon Italia, salt and black pepper, pan-grilled on an enameled cast iron ribbed pan above a brisk flame, turning twice, adding more of the material from the marinade the second time, then arranged on the plates, sprinkled with torn spearmint leaves from Keith&#8217;s Farm and drizzled with a small bit of olive oil<\/li>\n<li>the wine was a New York (long Island) ros\u00e9, <a href=\"https:\/\/store.wolffer.com\/product\/Estate-Ros--2018\">W\u00f6lffer Estate Ros\u00e9 2018,\u00a0<\/a>from\u00a0<a href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music was a great recording of\u00a0<a href=\"https:\/\/outhere-music.com\/en\/albums\/la-doriclea-an-opera-in-three-acts-a-454\">Alessandro Stradella\u2019s gorgeous early 1670s opera, &#8216;La Doriclea&#8217;<\/a>, performed by the ensemble\u00a0<a href=\"http:\/\/www.il-pomodoro.ch\/orchestra\/\">Il Pomo d&#8217;Oro<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This was rich, but a spring, Mediterranean kind of rich. Everything was juicy, although I hadn&#8217;t started out with that objective. It was more of a quest to choose and prepare 3 things that would contrast with but still complement each other. The very ripe grape tomatoes were at their peak juiciness, but I worried &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-23314","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\/23314","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=23314"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23314\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}