{"id":24046,"date":"2019-09-10T23:59:12","date_gmt":"2019-09-10T23:59:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24046"},"modified":"2019-09-10T23:59:12","modified_gmt":"2019-09-10T23:59:12","slug":"epazote-garlic-stuffed-scallops-agretti-golden-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24046","title":{"rendered":"epazote\/garlic-stuffed scallops; agretti, golden tomatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24065\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/scallops3.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>A tough one.<\/p>\n<p>Somehow I must have persuaded myself that the tougher parts of the agretti branches I had picked up at the Greenmarket would miraculously soften once they had been parboiled.<\/p>\n<p>I was wrong, and now it was getting pretty late for any major change in the menu.<\/p>\n<p>I had suspected I might have a problem on my hands, so I had started to think of something to replace them with as a side dish for the scallops even as I tossed the agretti into the pot of boiling water, but with a quick recovery &#8211; stripping the &#8216;leaves&#8217; from the branches after they had drained and combining them with some tomatoes that I had earlier thought of as a <em>second<\/em> vegetable &#8211; I rescued at least some of my original dinner plan, and saved some little cucumbers for another meal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24071\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/Brazilian_wax_peppers.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24072\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/epazote.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>ten sea scallops (13.5 ounces total) from P.E. &amp; D.D. Seafood Company, rinsed, dried, slit horizontally with a very sharp knife almost all of the way through to accommodate tiny spoonfuls of a mixture of some fresh chopped epazote from TransGenerational Farm, one medium-size clove of &#8216;Chesnok Red&#8217; garlic from Alewife Farm, less than half of a tiny Brazilian wax pepper from Eckerton Hill Farm, a little local P.E. &amp; D.D. sea salt, and a bit of whole black pepper, all having been chopped <em>together<\/em>\u00a0very finely, and removed to a small bowl where just enough olive oil was added to form a paste, the &#8216;stuffed&#8217; scallops then rolled around on a plate with a little more olive oil [although I&#8217;m not certain this is step is necessary, especially to retain &#8216;grill&#8217; marks], drained, pan grilled in an enameled cast iron pan for about 2 minutes on each side, removed to the 2 dinner plates, finished with a squeeze of a small California organic lemon from Chelsea Whole Foods Market and a drizzle of olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24074\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/tomatoes_golden_cherry.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24076\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/agretti.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a handful of golden heirloom cherry tomatoes from Eckerton Hill Farm, each punctured once or twice with a small metal skewer, then rolled around in a little olive oil above a low flame inside a medium copper skillet, eventually joined by the <em>tender parts<\/em> of a bunch of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Salsola_soda\">agretti (or saltwort)<\/a> branches, from Norwich Meadows Farm, separated from the woody parts after the branches, still intact, had been parboiled for exactly 7 minutes, the tomatoes and the agretti stirred together, seasoned with sea salt and black pepper, and warmed a bit,\u00a0a little juice from an organic California lemon from Chelsea Whole Foods Market squeezed on top before tomatoes and agretti were arranged on the plates<\/li>\n<li>slices of an\u00a0organic multigrain baguette from Bread Alone<\/li>\n<li>the wine was a New Zealand (South Island\/Marborough\/<a href=\"https:\/\/en.wikipedia.org\/wiki\/Wairau_Valley\">Wairau Valley<\/a>) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/lay-of-the-land-sauvignon-blanc-2018\">Lay of the Land Marlborough Sauvignon Blanc 2018<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site#\/\">Naked Wines<\/a><\/li>\n<li>the music was an\u00a0<a href=\"https:\/\/www.sheilasilver.com\/js_albums\/concerto-for-piano-and-orchestra\/\">album of works by Sheila Silver, \u2018Piano Concerto\u2019 and \u2018Six\u00a0<em>pr\u00e9ludes pour piano, d\u2019apr\u00e8s po\u00e8mes de Baudelaire<\/em>\u2018<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A tough one. Somehow I must have persuaded myself that the tougher parts of the agretti branches I had picked up at the Greenmarket would miraculously soften once they had been parboiled. I was wrong, and now it was getting pretty late for any major change in the menu. I had suspected I might have &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-24046","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\/24046","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=24046"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24046\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}