{"id":8203,"date":"2016-05-14T19:22:33","date_gmt":"2016-05-14T19:22:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8203"},"modified":"2016-05-14T19:22:33","modified_gmt":"2016-05-14T19:22:33","slug":"grilled-scallops-grilled-tuna-fennel-seeds-vetch-potatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8203","title":{"rendered":"grilled scallops; grilled tuna, fennel seeds, vetch; potatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8206\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/scallops_cress_bread.jpg\" alt=\"scallops_cress_bread\" width=\"600\" height=\"450\" \/><\/p>\n<p>Two seafood courses are a little unusual for us, but these were for cause. My fish dealer suggested I get\u00a0something extra to go with the tuna steak\u00a0I had just picked out, and, forgetting that a little tuna goes a long way, I yielded. I didn&#8217;t want to put them together, and when I remembered that I had some very good watercress in the crisper and also some decent bread, I knew I had the makings of a first course.<\/p>\n<ul>\n<li>four small-to-medium scallops from Pura Vida Fisheries, washed, drained and <em>very<\/em> thoroughly dried\u00a0on paper towels (twice), generously seasoned with salt and pepper, pan grilled for about 90 seconds on each side, finished with a squeeze of a local Lisbon\u00a0lemon juice from Fantastic Gardens of Long Island, and a drizzle of good olive oil, then\u00a0scattered with some <a href=\"http:\/\/www.thekitchn.com\/heres-why-you-should-have-sumac-in-your-spice-cabinet-ingredient-intelligence-67042\">sumac<\/a> I had acquired that day <em>for the first time ever<\/em>, from Berried Treasures<\/li>\n<li>the last of a bunch of\u00a0watercress from Lucky Dog Organic Farm,\u00a0washed, dried in a rolled kitchen towel, and dressed with good olive oil, and juice from the same Lisbon lemon, salt, and pepper<\/li>\n<li>slices of a small\u00a0baguette from Whole Foods<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>I then &#8216;gilded&#8217; my favorite tuna recipe with some of the seductive <a href=\"https:\/\/en.wikipedia.org\/wiki\/Vicia\">vetch<\/a>\u00a0which remained in the refrigerator even after having already been a part of several meals. Because we had gotten home so late from Jersey City after <a href=\"http:\/\/www.arthouseproductions.org\/event\/opening-reception-for-ecco-domus\/\">a brilliant gallery show opening<\/a>, and the thick asparagus I had brought home from the Greenmarket that afternoon would take some\u00a0time and attention\u00a0to prepare, and because I had half a dozen maturing potatoes of a certain delicious strain, I decided\u00a0to accompany the fish with the tubers and a couple\u00a0other spring elements, fresh scallion-like shallots and lovage.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8207\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/swordfish_potatoes.jpg\" alt=\"swordfish_potatoes\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one 13-ounce tuna steak from Pura Vida Fisheries, halved, the tops an bottoms rubbed with a mix of a generous amount of dry fennel seed and one crushed\u00a0medium dried <a href=\"http:\/\/www.sardissimo.com\/\">Itria-Sirissi<\/a>\u00a0chili,\u00a0<em><a href=\"http:\/\/www.zafferanodisardegna.it\/peperoncino.htm#PEPERONCINO INTERO ITRIA\">peperoncino di Sardegna intero<\/a><\/em>\u00a0from Buon Italia, ground together, additionally seasoned with salt and pepper, then pan-grilled (a little longer than I would normally wish, which would be only a little more than a minute and a half\u00a0on each side), finished with a good squeeze of a\u00a0Lemon grown locally by Fantastic Gardens of Long Island, and a drizzle of good olive oil [the recipe is from\u00a0Rose Gray and Ruth Rogers, found in \u2018<a href=\"http:\/\/www.strandbooks.com\/product\/italian-easy-recipes-from-the-river-cafe\">Italian Easy\u2019; Recipes from the London River Cafe<\/a>\u2018]<\/li>\n<li>red thumb potatoes\u00a0from Norwich Meadows Farm, boiled in salted water until tender, drained, dried in the same pot in which they had cooked, a little olive oil poured in, the pan returned to the heat and the whole stirred with\u00a0some chopped\u00a0spring shallots (looking like scallions, but with a little rouge blush) from Lani\u2019s Farm, divided onto the plates,\u00a0finished with lovage from WIndfall Farms, and garnished with some chopped shallot leaves<\/li>\n<li>the wine was an Austrian (Wagram) ros\u00e9,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/fritsch-rose-zweigelt-vom-donauloss-2015\">Fritsch Ros\u00e9 Zweigelt vom Donaul\u00f6ss 2015<\/a>, from Chelsea Wine Vault<\/li>\n<li>the music was the first two of the six CDs which make up the set, &#8216;<a href=\"http:\/\/www.innova.mu\/albums\/steven-m-miller\/between-noise-and-silence\">Between Noise and Silence<\/a>&#8216;, collected works and tributes, in memoriam Steven M. Miller, from <a href=\"http:\/\/www.innova.mu\/\">Innova Recordings<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Two seafood courses are a little unusual for us, but these were for cause. My fish dealer suggested I get\u00a0something extra to go with the tuna steak\u00a0I had just picked out, and, forgetting that a little tuna goes a long way, I yielded. I didn&#8217;t want to put them together, and when I remembered that &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-8203","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\/8203","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=8203"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8203\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}