{"id":6423,"date":"2015-12-20T00:41:16","date_gmt":"2015-12-20T00:41:16","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6423"},"modified":"2015-12-20T00:41:16","modified_gmt":"2015-12-20T00:41:16","slug":"swordfish-with-mixed-peppercorns-potato-with-chive-salad","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6423","title":{"rendered":"swordfish with mixed peppercorns; potato with chive; salad"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/swordfish_potatoes_salad2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6427\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/12\/swordfish_potatoes_salad2.jpg\" alt=\"swordfish_potatoes_salad2\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Swordfish. \u00a0Awesome.<\/p>\n<p>Because of what goes on\u00a0in my kitchen generally, I think of swordfish as\u00a0very\u00a0Italian, in fact perhaps Sicilian more than anything else, but this time I prepared it there was butter involved in two of the three elements of the meal, so it would be awkward to describe this as a southern Italian entr\u00e9e.<\/p>\n<p>The wine however really was Italian;\u00a0actually it was\u00a0Sicilian, and as such it was likely to be very familiar with swordfish.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>one 11-ounce swordfish steak from Pura Vida Fisheries, cut into two pieces, dried, sprinkled with salt and a mix of 6 different\u00a0peppercorns, coarsely ground, browned in a little 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 about 7 or 8 minutes, or until barely cooked,\u00a0placed on warm plates while a seasoned butter (composed of\u00a0 2 tablespoons of\u00a0softened butter, a quarter teaspoon or more of\u00a0the same\u00a0peppercorn mix, half of a teaspoon of lemon zest, a bit of salt, one minced rocambole garlic clove from Keith\u2019s Farm, and chopped parsley from Phillips\u00a0Farm) was added to the pan\u00a0and scraped together\u00a0over medium heat along with the cooking juices, to collect the brown bits\u00a0from the bottom, before the sauce\u00a0was poured over the steaks<\/li>\n<li>eight\u00a0red potatoes from Stokes Farm,\u00a0boiled in salted water, drained and dried in the still-warm glass <a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>, rolled in a little butter, and sprinkled with slices from 5 or so whole baby chive plants from Rogowski Farm, a little very beautiful\u00a0and very luscious\u00a0red watercress from Max Fish Hatchery, one thinly-sliced baby fennel and its\u00a0fronds from Norwich Meadows Farm, dressed with a good Umbrian olive oil (<a href=\"http:\/\/www.ristodoc.com\/index.php?option=com_content&amp;view=article&amp;id=734:azienda-agricola-luciana-cerbini&amp;catid=57:olio&amp;Itemid=112\">Luciana Cerbini Casa Gola<\/a>), a squeeze of organic lemon juice, freshly-ground telicherry pepper and Maldon salt<\/li>\n<li>a salad of a mixture of small &#8216;wild&#8217; dandelion leaves (delicate looking, but spicy) from Lani\u2019s Farm,<\/li>\n<li>the wine was an Italian (Sicily) white, <a href=\"http:\/\/www.wine-searcher.com\/wine-287040-0001-feudo-montoni-colle-del-mandorlo-bianco-sicilia-igt-sicily-italy\">Colle del Mandorlo bianco Terre Siciliane 2013 from Feudo Montini<\/a>, purchased from <a href=\"http:\/\/appellationnyc.com\/\">Appellation Wine\u00a0and\u00a0Spirits\u00a0<\/a><\/li>\n<li>the music was that of the early 20th-century South African composer, <a href=\"http:\/\/www.sacomposers.co.za\/sacomposers\/Fagan,_Gideon.html\">Gideon Fagan<\/a>, from <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=23671\">an album which includes three other South Africans<\/a>,\u00a0 Theo Wendt, Henry Lissant-Collins, and Michael Moerane<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Swordfish. \u00a0Awesome. Because of what goes on\u00a0in my kitchen generally, I think of swordfish as\u00a0very\u00a0Italian, in fact perhaps Sicilian more than anything else, but this time I prepared it there was butter involved in two of the three elements of the meal, so it would be awkward to describe this as a southern Italian entr\u00e9e. &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-6423","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\/6423","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=6423"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6423\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}