{"id":2756,"date":"2014-12-02T19:03:10","date_gmt":"2014-12-02T19:03:10","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2756"},"modified":"2014-12-02T19:03:10","modified_gmt":"2014-12-02T19:03:10","slug":"basil-stuffed-monkfishscallops-potato-cavalo-nero","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2756","title":{"rendered":"basil-stuffed monkfish\/scallops; potato; cavalo nero"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/monkfish_scallops_potatoes_cav_nero.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2759\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/monkfish_scallops_potatoes_cav_nero.jpg\" alt=\"monkfish_scallops_potatoes_cav_nero\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Although extremely tasty in the end, the seafood ingredients of this entr\u00e9e were\u00a0cobbled together somewhat from necessity: \u00a0When I arrived at the Greenmarket stall, the monkfish tails were all the same size, each\u00a0a bit\u00a0too small to be able to feed two, but too large to add a second. \u00a0I made the\u00a0quick decision of buying\u00a0four scallops in addition, thinking I would make\u00a0them into a first course, or treat\u00a0them quite separately before adding\u00a0them to the plate of monkfish.<\/p>\n<p>By the way, the total cost was still very\u00a0reasonable, thanks to the moderate price the monkfish still commands.<\/p>\n<p>When I finally got around to preparing the meal, fairly late in the evening, I panicked a bit, having forgotten until then\u00a0the rough plan I had made earlier. \u00a0With little time to be very\u00a0creative, and no time, really, for\u00a0a meal which would stretch\u00a0into two courses, I decided I could prepare both fish\/shellfish varieties as one, using a simple, fast recipe, more or less that of Mark Bittman, which I had enjoyed in the past when I cooked\u00a0each of them on their\u00a0own.<\/p>\n<ul>\n<li>one monkfish tail and four scallops from P.E. &amp; D.D. Seafood, the fish\u00a0cut into medallions roughly the size of the shellfish, the latter\u00a0left whole, both slit horizontally most of the way through, sprinkled with salt and pepper and stuffed with a basil leaf, then very briefly saut\u00e9ed in oil with a smashed clove of garlic from S. &amp; S.O. Farm, removed to two plates, followed by a bit of lemon juice added to the pan and there stirred briefly, the combined juices drizzled over the seafood<\/li>\n<li>cavalo nero from Phillips Farm, braised with olive oil and split cloves of garlic, from Berried Treasures, which had been barely colored in the oil<\/li>\n<li>14 very small, very sweet boiling potatoes from Berried Treasures, boiled, dried, tossed with olive oil, and sprinkled with parsley from Norwich Meadows Farm<\/li>\n<li>the wine was a Spanish white, <a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?p=1&amp;search=30101&amp;searchtype=Contains\">Vi\u00f1edos Real Rubio Blanco Rioja 2013<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Although extremely tasty in the end, the seafood ingredients of this entr\u00e9e were\u00a0cobbled together somewhat from necessity: \u00a0When I arrived at the Greenmarket stall, the monkfish tails were all the same size, each\u00a0a bit\u00a0too small to be able to feed two, but too large to add a second. \u00a0I made the\u00a0quick decision of buying\u00a0four &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-2756","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\/2756","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=2756"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2756\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}