{"id":6182,"date":"2015-11-24T19:31:50","date_gmt":"2015-11-24T19:31:50","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6182"},"modified":"2015-11-24T19:31:50","modified_gmt":"2015-11-24T19:31:50","slug":"swordfish-peppercorn-butter-brussels-sprouts-purple-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6182","title":{"rendered":"swordfish, peppercorn butter; brussels sprouts; purple kale"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/swordfish_brussels_sprouts_kale.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6184\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/swordfish_brussels_sprouts_kale.jpg\" alt=\"swordfish_brussels_sprouts_kale\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Everything here was at the peak of its flavor, and, since the prep was pretty simple\u00a0all the way around,\u00a0I would have found it pretty hard to mess up anything.<\/p>\n<p>Technically the triad included two cruciferous vegetables, but they were different enough from each other to be treated as two distinct &#8216;greens&#8217;, and they were a terrific accompaniment to the fish.<\/p>\n<p>The swordfish steak was buttery, lemony, and herbal, the Brussels sprouts crispy and nutty, and the kale was sweet and almost chewy before it almost melted in the mouth. \u00a0There wasn&#8217;t a great deal of color in this entr\u00e9e, but I remember that&#8217;s pretty much the deal once fall arrives.<\/p>\n<p><a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/pan-roasted-swordfish-steaks-with-mixed-peppercorn-butter-232695\">The swordfish recipe<\/a> came from a &#8216;Bon Appetit&#8217; in 20015. \u00a0The treatment of the Brussels sprouts and the kale is my own.<\/p>\n<ul>\n<li>one 9-ounce swordfish steak from P.E. &amp; D.D. Seafood, cut into two pieces, dried, sprinkled with salt and a mix of different\u00a0peppercorns, coarsely ground, browned in olive oil on one side (about 3 minutes) inside an enameled cast iron pan, then turned over and transferred to a 400\u00ba oven for maybe\u00a0about 7 or 8 minutes, or until barely cooked,\u00a0placed on warm plates while a seasoned butter (2 tablespoons of\u00a0softened butter, a mix of ground pepper, a bit of salt, some finely-chopped garlic from Norwich Meadows Farm, and chopped parsley from\u00a0John D. Madura Farm) was added to the pan\u00a0and, over medium heat, and\u00a0scraped together\u00a0with the cooking juices to collect the brown bits\u00a0from the bottom before the sauce\u00a0was poured over the steaks<\/li>\n<li>Brussels sprouts from S. &amp; S.O.\u00a0Farms, tossed with salt, pepper, and some olive oil, and roasted in a 400\u00ba oven for about half an hour, finished with a squeeze of lemon and some more olive oil<\/li>\n<li>loose curly purple kale leaves from Lucky Dog Organic Farm, wilted with olive oil in which two slightly-crushed\u00a0Calabrian\u00a0Rocambole garlic from Keith\u2019s Farm\u00a0had been allowed to heat until pungent, seasoned with salt, pepper, and a drizzle of fresh olive oil<\/li>\n<li>the wine was a Spanish (Rioja) white, <a href=\"http:\/\/www.cvne.com\/en\/ct-vino\/monopole\/\">Monopole Cune white Rioja wine 2014<\/a><\/li>\n<li>the music was a profound performance of\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/Drilldown?name_id=11179&amp;name_role=1&amp;comp_id=2790\">Sibelius, Symphony No.4, by the New York Philharmonic conducted by Leonard Bernstein<\/a>, and it was\u00a0<em>played twice!<\/em><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Everything here was at the peak of its flavor, and, since the prep was pretty simple\u00a0all the way around,\u00a0I would have found it pretty hard to mess up anything. Technically the triad included two cruciferous vegetables, but they were different enough from each other to be treated as two distinct &#8216;greens&#8217;, and they were a &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6182","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\/6182","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6182"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6182\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}