{"id":24687,"date":"2019-10-26T23:25:31","date_gmt":"2019-10-26T23:25:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24687"},"modified":"2019-10-26T23:25:31","modified_gmt":"2019-10-26T23:25:31","slug":"marinated-breaded-swordfish-lemon-kale-mustard-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24687","title":{"rendered":"marinated, breaded Swordfish, lemon; kale\/mustard, garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24694\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/swordfish.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There was nothing new in this entr\u00e9e, except, I believe, for the greens, which were some kind of kale\/mustard combination of which I didn&#8217;t get any description from the farmer the day I picked them up.<\/p>\n<p>They were quite sweet, and delicious, with much of the flavor of mustard, but with little of the bitterness (which I actually like). Barry described them as &#8220;<a href=\"http:\/\/food.hoggardwagner.org\/2017\/02\/28\/the-habanada-pepper-fresh-and-dried-two-ways\/\">the habanada<\/a> of mustard greens; all the flavorful goodness, but without the bitterness.<\/p>\n<p>We were happy that the swordfish steak was a little larger than our usual share, because it was really, really good, and so were the very ripe tomatoes from which I had trimmed some portions that had gotten a bit <em>too<\/em> ripe.<\/p>\n<ul>\n<li>one swordfish steak (17 ounces) from Pura Vida Seafood Company in the Union Square Greenmarket, halved, marinated for more than half an hour in a mixture of one thinly sliced red spring onion from Norwich Meadows Farm, a teaspoon of pungent dried Sicilian oregano from Buon Italia, little more than a pinch of dried Itria-Sirissi chili (peperoncino di Sardegna intero) from Buon Italia, and less than a couple tablespoons of olive oil, after which the steaks were drained and covered on both sides with a coating of homemade dried breadcrumbs (to help retain the moisture, and keep it from drying out), pan-grilled over medium-high heat for 4 minutes on each side, or until barely cooked all of the way through, removed, arranged on the plates, seasoned with a little local salt, Phil Karlin\u2019s\u00a0<a href=\"https:\/\/twitter.com\/wagnerblog\/status\/1130585718198345728\">P.E. &amp; D.D. Seafood Long Island Sound sea salt<\/a>, a good amount of juice from an organic lemon from Westside Market squeezed on top, drizzled with olive oil, and garnished with micro chervil from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24713\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/heirlooms_Alexs.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>three small heirloom tomatoes from Jersey Farm Produce Inc. in the Saturday 23rd Street farmers market, sliced, seasoned with salt and pepper, heated over a low flame inside a copper skillet until softened, arranged on the plates and sprinkled with chopped thyme leaves from Quarton Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24711\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/10\/mustardkale.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>most of a very large bunch of\u00a0a delicious unnamed green that I was told is a mix of kale and mustard, from Quarton Farm, washed several times and chopped very roughly, including the stems, wilted inside a large antique copper pot in a little olive oil in which several crushed &#8216;Chesnok Red&#8217; Red&#8217;\u00a0garlic cloves from Alewife Farm\u00a0had been warmed and begun to color, arranged on the plates, seasoned with salt and pepper and drizzled with a little olive oil<\/li>\n<li>the wine was an Italian (Marche\/Matelica) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.bisci.it\/en\/wines\/verdicchio-di-matelica.html\">Verdicchio di Matelica D.O.C.<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">,\u00a0from\u00a0<\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/philippeliquorsnyc.com\/\">Philippe Wines<\/a><\/li>\n<li>the music was an album, first released in 1993, of <a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4370912\">Philip Glass&#8217; Violin Concerto, and Alfred Schnittke&#8217;s Concerto Grosso No. 5, in performances by\u00a0Gidon Kremer, Rainer Keuschnig, the Wiener Philharmoniker, and Christoph von Dohn\u00e1nyi<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There was nothing new in this entr\u00e9e, except, I believe, for the greens, which were some kind of kale\/mustard combination of which I didn&#8217;t get any description from the farmer the day I picked them up. They were quite sweet, and delicious, with much of the flavor of mustard, but with little of the bitterness &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-24687","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\/24687","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=24687"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24687\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}