{"id":25975,"date":"2020-04-12T01:23:38","date_gmt":"2020-04-12T01:23:38","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25975"},"modified":"2020-04-12T01:23:38","modified_gmt":"2020-04-12T01:23:38","slug":"fennel-rubbed-tuna-payqu-open-brussels-sprouts-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25975","title":{"rendered":"fennel rubbed tuna, payqu; open brussels sprouts; tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-26041\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/04\/tuna_tomato_open_sprouts.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This entr\u00e9e would have been totally familiar on our table, and so also <a href=\"http:\/\/food.hoggardwagner.org\/?s=tuna+tomato\">here on this blog<\/a>, if it weren&#8217;t for two of its elements: the herb that garnished the tuna, and the unusual form of some otherwise common green vegetable.<\/p>\n<ul>\n<li>15-ounces of yellowfin tuna steak from Pura Vida Seafood, rinsed, dried, halved, tops and bottoms seasoned with local sea salt processed by the fisherman, Phil Karlin of P.E &amp; D.D. Seafood, on the grounds of his Riverside home, and freshly-ground black pepper, then \u2018paved\u2019 with a mixture of less than a tablespoon of some incredibly pungent dried <em>Semi di Finocchietto Ibleo<\/em> [wild Sicilian fennel seed] harvested in the Iblei Mountains, purchased from Eataly Flatiron, and a little dried Calabrian peperoncino from Buon Italia in the Chelsea Market] (both first crushed together in a porcelain mortar and pestle), plus a very small amount of dried aji dulce pepper from Eckerton Hill Farm, the steak halves 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 lemon juice, garnished with chopped <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.thespruceeats.com\/what-is-epazote-4126810\">payqu (aka epazote)<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"> from Lani&#8217;s Farm and finished with a drizzle of Chelsea Whole Foods Market Portuguese house olive oil<\/span><\/li>\n<li>two Italian heirloom tomatoes from\u00a0from Shushan Hydroponic Farm, seasoned with salt and pepper, saut\u00e9ed briefly in a little olive oil, sprinkled with torn basil from a live plant from\u00a0Central Valley Farm<\/li>\n<li>a small basket of what appeared to me to be immature, open-bud Brussels sprouts that I found at Lani&#8217;s Farm (I did not ask at the farm stall, because of the awkwardness of the\u00a0 current distancing arrangements within the Union Square Greenmarket, and I can&#8217;t find anything that resembles them on line), saut\u00e9ed very gently in a little olive oil, tossing in some chopped spring garlic, also from Lani&#8217;s Farm, and the tiniest amount of balsamic vinegar, and they were delicious<\/li>\n<li>the wine was an Italian (Sicily) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/stefano-di-blasi-igt-sicilia-zibibbo-catarratto-2018\">Stefano di Blasi Sicilia Zibibbo Catarratto 2018<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/#\/\">Naked Wines<\/a><\/li>\n<li>the music was a brilliant performance of <a href=\"https:\/\/west-eastern-divan.org\/new-beethoven-album\">Beethoven\u2019s Triple Concerto, followed by his Seventh Symphony, with Anne-Sophie Mutter, Yo-Yo Ma, Daniel Barenboim, and the West-Eastern Divan Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This entr\u00e9e would have been totally familiar on our table, and so also here on this blog, if it weren&#8217;t for two of its elements: the herb that garnished the tuna, and the unusual form of some otherwise common green vegetable. 15-ounces of yellowfin tuna steak from Pura Vida Seafood, rinsed, dried, halved, tops and &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-25975","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\/25975","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=25975"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/25975\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}