{"id":25116,"date":"2019-11-23T22:11:07","date_gmt":"2019-11-23T22:11:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25116"},"modified":"2019-11-23T22:11:07","modified_gmt":"2019-11-23T22:11:07","slug":"marinated-breaded-swordfish-potatoes-roasted-tomatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25116","title":{"rendered":"marinated, breaded Swordfish; potatoes; roasted tomatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25118\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/swordfish_potato_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was a wonderful dinner.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25129\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/swordfish_bucket.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one swordfish steak (19 ounces) from Pura Vida Seafood Company in the Union Square Greenmarket, divided into two 7 1\/2-ounces pieces for this dinner, and one 4-ounce piece that would be part of an appetizer the next day, all three marinated for more than half an hour in a mixture of 3 baby French leeks from Mountain Sweet Berry Farm, a heaping teaspoon of pungent dried Sicilian oregano from Buon Italia, little more than a pinch of dried Itria-Sirissi chili (<em>peperoncino di Sardegna intero<\/em>) from Buon Italia, and a couple tablespoons of olive oil, after which the steaks were drained, covered on both sides with a coating of homemade dried breadcrumbs (to help retain the moisture, and keep them from drying out), pan-grilled over medium-high heat for 3 or 4 minutes on each side, or until barely cooked all of the way through, removed, the 2 larger pieces arranged on the plates and the smaller, 4-ounce section placed in a vintage pyrex container, covered with olive oil, and refrigerated, while the 2 sections to be served that night were seasoned with a a small amount of Phil Karlin\u2019s P.E. &amp; D.D. Seafood Long Island Sound sea salt, a good amount of juice from an organic California lemon from Chelsea&#8217;s Whole Foods Market squeezed on top before being drizzled with olive oil, 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-25133\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/potatoes_Viking_closeup.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two medium (purple skin, white flesh)\u00a0<a href=\"https:\/\/www.gardensalive.com\/product\/purple-viking-potato\">purple viking potatoes<\/a> from Lucky Dog Organic Farm,\u00a0scrubbed, boiled unpeeled in a good amount of 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 a little Whole Foods Market house Portuguese olive oil, seasoned with salt and pepper and sprinkled with chopped fresh thyme leaves fromKeith&#8217;s Farm<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25132\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/tomatoes_cherry_large.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">nearly a pound of slightly mixed tones of large very ripe washed and dried cherry tomatoes from Norwich Meadows Farm, punctured with a skewer and placed inside a small square antique rolled-edge tin oven pan with 2 or 3 tablespoons of Whole Foods house Portuguese olive oil and 4 small unpeeled &#8216;Chesnok Red&#8217;\u00a0garlic cloves from Alewife Farm<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, slow-roasted at 325-350\u00ba for about 30 minutes [they can be served at room temperature, but last night they were ready just as everything else was]<\/span><\/li>\n<li>the wine was an Italian (Veneto) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=34985&amp;searchtype=Contains\">Lugana &#8220;Cromalgo&#8221;, Corte Sermana 2017<\/a>,\u00a0from\u00a0<a href=\"http:\/\/www.astorwines.com\/\">Astor Wines<\/a><\/li>\n<li>the music was our second voyage with a 2-CD album that presents a gorgeous, epic, cultural, geographic, and historical tour of the 14th-century Muslim world, and also some of the lands beyond, from the album,\u00a0<a href=\"https:\/\/www.allmusic.com\/album\/ibn-battuta-le-voyageur-d-lislam-the-traveler-of-islam-1304-1377-mw0003238072\">\u2018Ibn Battuta: Le Voyageur d l\u2019Islam (The Traveler of Islam), 1304-1377\u2019<\/a>, produced by\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Jordi_Savall\">Jordi Saval<\/a>\u00a0and\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Hesp%C3%A8rion_XXI\">Hesp\u00e8rion XXI<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was a wonderful dinner. one swordfish steak (19 ounces) from Pura Vida Seafood Company in the Union Square Greenmarket, divided into two 7 1\/2-ounces pieces for this dinner, and one 4-ounce piece that would be part of an appetizer the next day, all three marinated for more than half an hour in a mixture &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-25116","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\/25116","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=25116"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25116\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}