{"id":5390,"date":"2015-09-19T06:54:47","date_gmt":"2015-09-19T06:54:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5390"},"modified":"2015-09-19T06:54:47","modified_gmt":"2015-09-19T06:54:47","slug":"tuna-tomato-cucumberarugulahusk-cherries","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5390","title":{"rendered":"tuna; tomato; cucumber\/arugula\/husk cherries"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/tuna_tomato_cucumber_arugula_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5393\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/09\/tuna_tomato_cucumber_arugula_2.jpg\" alt=\"tuna_tomato_cucumber_arugula_2\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I thought, if dry fennel seed is great on a tuna steak, why not fresh? \u00a0And then I thought, maybe <a href=\"http:\/\/honest-food.net\/2010\/07\/25\/playing-with-fennel\/\">fresh fennel seeds<\/a> would be spoiled with as much direct heat as I need to grill the surface, so I ended up sprinkling them over the steaks after they were grilled, and just before\u00a0finishing them with a drizzle of olive oil. \u00a0I now think I&#8217;ll try replacing dry for fresh altogether the next time I have them available.<\/p>\n<ul>\n<li>one 13-ounce tuna steak from Pura Vida Fisheries,\u00a0rubbed with a mixture of fennel seed and one dried peperoncini, ground together, additionally seasoned with salt and pepper, then pan-grilled for only a minute or so on each side, finished with a good squeeze of lemon and sprinkling of fresh fennel seed from Lani&#8217;s farm and a drizzle of olive oil<\/li>\n<li>two Pozzano plum tomatoes from Norwich Meadows Farm,\u00a0sliced in half, placed face down on a plate spread with salt and pepper, dried somewhat before\u00a0placed on a hot grill pan, turned once, removed, finished\u00a0with a bit of olive oil and balsamic vinegar<\/li>\n<li>a handful of <a href=\"https:\/\/www.adaptiveseeds.com\/jamaican-burr-gherkin-organic\">Jamaican Burr Gherkins<\/a> from Norwich\u00a0Meadows Farm, sliced very thinly and tossed with small farmed\u00a0\u2018wild\u2019 arugula from Eckerton Hill Farm\u00a0along with\u00a0ten or twelve husk cherries from Oak Hill Plantation, dressed with salt, pepper, good olive oil, and fresh lemon juice<\/li>\n<li>the wine was a New York Cabernet Franc ros\u00e9, <a href=\"http:\/\/www.fingerlakeswine.info\/id\/schneider--bieler-rose-le.html\">Schneider &amp; Bieler Ros\u00e9 \u201cle breton\u201d 2014<\/a>\u00a0from the Fingerlakes region<\/li>\n<li>the music was <a href=\"http:\/\/www.gramophone.co.uk\/review\/vivaldi-atenaide\">Vivaldi&#8217;s &#8216;Atenaide&#8217;<\/a>, in a performance by\u00a0<a href=\"http:\/\/www.modoantiquo.com\/site\/index.php?lang=en&amp;toc=524&amp;page=Federico+Maria+Sardelli\">Modo Antiquo, conducted by\u00a0Federico Maria Sardelli<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I thought, if dry fennel seed is great on a tuna steak, why not fresh? \u00a0And then I thought, maybe fresh fennel seeds would be spoiled with as much direct heat as I need to grill the surface, so I ended up sprinkling them over the steaks after they were grilled, and just before\u00a0finishing them &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-5390","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\/5390","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=5390"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/5390\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}