{"id":5062,"date":"2015-08-18T05:50:06","date_gmt":"2015-08-18T05:50:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5062"},"modified":"2015-08-18T05:50:06","modified_gmt":"2015-08-18T05:50:06","slug":"herb-breaded-swordfish-grilled-eggplant-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5062","title":{"rendered":"herb-breaded swordfish; grilled eggplant &#038; tomato"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/08\/swordfish_eggplant_tomato.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5064\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/08\/swordfish_eggplant_tomato.jpg\" alt=\"swordfish_eggplant_tomato\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>The swordfish recipe is a Sicilian masterpiece, the vegetables were also Italian, and treated as such, perhaps in a generally mid-peninsular manner; the wine was from La\u00a0Marche, and the music was Lombardy-Venetian. \u00a0The table was <em>Chelsean<\/em>.<\/p>\n<p>I don&#8217;t think I&#8217;ve ever before prepared swordfish in the Sicilian style (<em>Trancia di Pesce Spada alla Siciliana<\/em>), <a href=\"http:\/\/italianfood.about.com\/od\/fishdishes\/ig\/La-Galleria-del-Pesce\/Swordfish-Steaks.htm\">as\u00a0described by Kyle Phillips<\/a>, but I now regret my neglect, and I resolve to make up for it, but with the inclusion, whenever possible, of the very American ingredient, <a href=\"http:\/\/food.hoggardwagner.org\/2015\/08\/13\/lamb-with-ramp-fruit-artichoke-olive-tomato-saute\/\">ramp fruit<\/a>.<\/p>\n<p>It was damn good.<\/p>\n<ul>\n<li>one inch-thick, one pound swordfish steak from P.E. &amp; D.D. Seafood (note to purse: it was on sale this\u00a0Monday), cut into two pieces, briefly marinated in a mixture of olive oil, crushed ramp fruit from Berried Treasures and chopped fresh oregano leaves from Stokes Farm, then drained well\u00a0and\u00a0rolled in dried bread crumbs, fried in a hot cast iron pan for about 4 minutes on each side, salted, sprinkled with a little lemon juice and drizzled with olive oil before serving<\/li>\n<li>two tightly-curved Japanese eggplant from Berried Treasures,, split &#8216;lengthwise&#8217;, scored, brushed with a mixture of oil, finely-chopped early\u00a0garlic, also from Berried Treasures, and\u00a0basil leaves torn from a Full Bloom Market Garden plant from Whole Foods, then seasoned with salt and pepper, and pan-grilled, turning once, arranged on plates almost as yin and yang<\/li>\n<li>one seasoned Sheboygan \u2018pink paste&#8217; tomato from\u00a0Queens County Farm, pan grilled, finished with a dab of olive oil and a bit of balsamic vinegar, placed on the plates in the middle of the eggplant<\/li>\n<li>the wine was a white Italian, <a href=\"http:\/\/flatiron-wines.com\/le-salse-verdicchio-di-matelica-2014.html\">Le Salse Verdicchio di Matelica 2014<\/a><\/li>\n<li>the music was a mid-seventeenth century Venetian masterpiece, Francesco Cavalli&#8217;s &#8216;<a href=\"https:\/\/en.wikipedia.org\/wiki\/La_Calisto\">La\u00a0Calisto<\/a>&#8216;, <a href=\"https:\/\/www.youtube.com\/watch?v=oZElWThSY0Y\">conducted by Ren\u00e9 Jacobs<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The swordfish recipe is a Sicilian masterpiece, the vegetables were also Italian, and treated as such, perhaps in a generally mid-peninsular manner; the wine was from La\u00a0Marche, and the music was Lombardy-Venetian. \u00a0The table was Chelsean. I don&#8217;t think I&#8217;ve ever before prepared swordfish in the Sicilian style (Trancia di Pesce Spada alla Siciliana), as\u00a0described &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-5062","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\/5062","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=5062"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5062\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}