{"id":5285,"date":"2015-09-10T06:34:26","date_gmt":"2015-09-10T06:34:26","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5285"},"modified":"2015-09-10T06:34:26","modified_gmt":"2015-09-10T06:34:26","slug":"breaded-swordfish-steak-tomato-beet-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5285","title":{"rendered":"breaded swordfish steak; tomato; beet greens"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/swordfish_tomato_beet_greens.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5286\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/swordfish_tomato_beet_greens.jpg\" alt=\"swordfish_tomato_beet_greens\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Yes, that&#8217;s a branch of oregano sticking out of the steak. \u00a0The idea of a garnish is generally alien to\u00a0Italian cooking, but I&#8217;m not entirely\u00a0strict about following cooking traditions, and I did have\u00a0these two beautiful stems left over after preparing enough\u00a0herbs to\u00a0cover the two steaks.<\/p>\n<p>We&#8217;re both very fond of Swordfish, and we appreciate the many ways it can be prepared, some of which I have worked with myself. This particular method relates to the\u00a0Sicilian 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>, although lately I have taken the liberty of adding a\u00a0very 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&#8217;s a terrific dish.<\/p>\n<ul>\n<li>a one pound swordfish steak, more than an inch thick, from P.E. &amp; D.D. Seafood, 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 homemade bread crumbs, fried in a hot cast iron pan for about 4-5 minutes on each side, salted, sprinkled with a little lemon juice and drizzled with olive oil before serving<\/li>\n<li>one ripe heirloom tomato from Berried Treasures, sliced, sprinkled with Thai basil from a friend&#8217;s garden in Garrison, New York, then drizzled with the rich savory juices which remained\u00a0from a salsa prepared the day before<\/li>\n<li>beet greens from Tamarack Hollow Farm, wilted\u00a0with a halved garlic clove from Berried Treasures, which had been been able to\u00a0sweat\u00a0in olive oil, seasoned with salt, and pepper, and drizzled with fresh olive oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/cheese_Tourte_de_Seigle.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5287\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/cheese_Tourte_de_Seigle.jpg\" alt=\"cheese_Tourte_de_Seigle\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<ul>\n<li>a small additional course of two Consider Bardwell goat cheeses (&#8216;Danby&#8217;, appearing here as a late\u00a0season lagniappe, and\u00a0\u2018Manchester\u2019),\u00a0a sprinkling of fresh oregano buds, again\u00a0from Stokes Farm, and slices of the very sturdy, &#8216;<em>Tourte de Seigle<\/em>\u2019 (organic dark rye flour, poppy seeds, liquid <em>levain<\/em> (sourdough starter), Breton\u00a0<a href=\"http:\/\/www.seldeguerande.fr\/index.php\"><em>Gu\u00e9rande<\/em> gray salt<\/a>) from <a href=\"http:\/\/maison-kayser-usa.com\/\">Maison Kayser<\/a><\/li>\n<li>the wine was an Italian white,\u00a0<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 the second act\u00a0of Mozart&#8217;s &#8216;<em>Il dissoluto punito, ossia il Don Giovanni<\/em>&#8216; [The Rake Punished, or Don Giovanni],\u00a0<a href=\"http:\/\/www.allmusic.com\/album\/wolfgang-amadeus-mozart-don-giovanni-mw0001532279\">conducted by\u00a0Carlo Maria Giulini, with\u00a0Eberhardt W\u00e4chter, Elisabeth Schwarzkop, and Cesare Valletti,\u00a0et al.<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Yes, that&#8217;s a branch of oregano sticking out of the steak. \u00a0The idea of a garnish is generally alien to\u00a0Italian cooking, but I&#8217;m not entirely\u00a0strict about following cooking traditions, and I did have\u00a0these two beautiful stems left over after preparing enough\u00a0herbs to\u00a0cover the two steaks. We&#8217;re both very fond of Swordfish, and we appreciate the &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-5285","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\/5285","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=5285"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5285\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}