{"id":26047,"date":"2020-04-22T04:05:13","date_gmt":"2020-04-22T04:05:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=26047"},"modified":"2020-04-22T04:05:13","modified_gmt":"2020-04-22T04:05:13","slug":"epazote-garlic-stuffed-scallops-tomato-red-cress-salad","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=26047","title":{"rendered":"epazote\/garlic-stuffed scallops; tomato, red cress &#8216;salad&#8217;"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-26135\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2020\/04\/scallops2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>They were small, but they took grill marks like never before.<\/p>\n<ul>\n<li>eighteen smallish sea scallops (14 ounces total) from American 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 fresh epazote and a bit of spring garlic, both from Lani&#8217;s Farm, a pinch of crushed dried aji dulce pepper from Eckerton Hill Farm, a little local P.E. &amp; D.D. Seafood Company sea salt, and a bit of whole black pepper, all having been first chopped together very finely then removed to a small bowl where just enough olive oil was added to form a paste [the \u2018stuffed\u2019 scallops not rolled around on a plate with a little more olive oil as the original recipe had specified and I had done in the past, so that this time there really were serious \u2018grill\u2019 marks], drained, pan grilled in an enameled cast iron pan for about 1 1\/2 minutes on each side, removed to 2 dinner plates, finished with a squeeze of lemon and a drizzle of olive oil<\/li>\n<li>something like a salad of dressed red watercress from Max Creek Hatchery combined, as a last minute thought, chopped with one very ripe mahogany-colored heirloom tomato from Shushan Hydroponic that had been heated in olive oil, seasoned with salt and pepper, and sprinkled with a few chopped leaves of an oregano plant, also from Shushan Farm, then sprinkled with some toasted fresh breadcrumbs remaining from an earlier meal<\/li>\n<li>the wine was a French (Loire\/Anjou and Saumur\/Anjou) white,\u00a0<a href=\"https:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=37941&amp;searchtype=Contains\">Anjou Blanc &#8216;Les Grandes Brosses&#8217;, Ch\u00e2teau de la Roulerie 2018<\/a>, from <a href=\"https:\/\/www.astorwines.com\/Default.aspx\">Astor Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.prestomusic.com\/classical\/products\/8457874--beethoven-symphony-no-8-in-f-major-op-93-tchaikovsky-francesca-da-rimini-op-32-th-46-turnage-piano\">an album that included\u00a0Beethoven&#8217;s Symphony No. 8, Tchaikovsky&#8217;s Francesca da Rimini overture, and\u00a0<b>Mark-Anthony Turnage&#8217;<\/b>s Piano Concerto, in performances by the Rotterdam Philharmonic Orchestra conducted by Yannick N\u00e9zet-S\u00e9guin \u00a0<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>April 15<\/p>\n","protected":false},"excerpt":{"rendered":"<p>They were small, but they took grill marks like never before. eighteen smallish sea scallops (14 ounces total) from American 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 fresh epazote and a bit of spring &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-26047","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\/26047","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=26047"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/26047\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}