{"id":9481,"date":"2016-09-04T19:51:14","date_gmt":"2016-09-04T19:51:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9481"},"modified":"2016-09-04T19:51:14","modified_gmt":"2016-09-04T19:51:14","slug":"fennel-grilled-tuna-grilled-tomato-sauteed-radish-scallion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9481","title":{"rendered":"fennel-grilled tuna; grilled tomato; saut\u00e9ed radish, scallion"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9482\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/tuna_tomato_radish.jpg\" alt=\"tuna_tomato_radish\" width=\"600\" height=\"450\" \/><\/p>\n<p>The colors, deeper than those displayed on these pages, suggest we&#8217;ve moved into late summer.<\/p>\n<p>Although it&#8217;s barely worth\u00a0mentioning, there&#8217;s the fact that the same herb or vegetable was used in 2 or 3 different forms in\u00a02 of the 3 items\u00a0on the plates last night. It hadn&#8217;t\u00a0really been a plan, but I ended up finishing\u00a0the ground-dry-fennel-covered\u00a0tuna with fresh fennel flowers, and the radish roots and greens with fresh micro radish, and it worked.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9491\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/radish_easter_egg.jpg\" alt=\"radish_easter_egg\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9492\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/black_plum_tomatoes.jpg\" alt=\"black_plum_tomatoes\" width=\"600\" height=\"450\" \/><\/p>\n<p>In a related move, the sweet acidity of the tomato was accompanied by another sweet acid, a balsamic vinegar, but this is something I do very often.<\/p>\n<ul>\n<li>one 13-ounce tuna steak, divided into 2 pieces, rubbed top and bottom with a mixture of dry Italian fennel seed and a little\u00a0dried <em>Itria-Sirissi<\/em> chilis (<em>peperoncino di Sardegna intero<\/em>) from <em>Buon Italia<\/em>, first ground together in a mortar-and-pestle, the surfaces\u00a0additionally seasoned with salt, and pepper, pan-grilled for only a little more than a minute or so on each side, finished with a good squeeze of organic lemon from Whole Foods, scattered with fresh fennel flowers from Ryder Farm, and drizzled with a very good olive oil<\/li>\n<li>small seasoned pan-grilled &#8216;black&#8217; (they darken as they ripen)\u00a0plum tomatoes from Berried Treasures Farm, finished with a dab of olive oil and a bit of balsamic vinegar<\/li>\n<li>one small bunch of radishes (&#8216;Easter Egg&#8217;) from Willow Wisp Farm, washed and halved, the leaves removed and set aside, saut\u00e9ed in a little olive oil in a copper skillet for a few minutes, 5\u00a0small scallions from Race Farm, sliced, along with\u00a0part of a\u00a0finely-chopped small red Calabrian pepper from Campo Rosso Farm added near the end of the cooking, after which the radish leaves, cut into smaller pieces, were introduced into the pan, stirred,\u00a0and allowed to wilt, the mix sprinkled with salt and pepper, more of the chopped scallion\u00a0added at this time, and\u00a0a little white wine poured in and stirred, until the liquid had evaporated<\/li>\n<li>the wine was an Italian (Campania) white, <a href=\"http:\/\/www.chelseawinevault.com\/shop-by\/this-month-s-top-10\/la-sibilla-falanghina-campi-fiegrei-2015\">I Vini della Sibilla Falanghina dei Campi Flegrei 2015<\/a>, from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<li>the music was again from the excellent 4-disc album, \u2018<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp;jsessionid=6327EE19DEA4DB2B15FC8090BBD76BCB?album_id=1526680\">The Sons of Bach<\/a>\u2018\u00a0this time pieces\u00a0by <a href=\"https:\/\/en.wikipedia.org\/wiki\/Johann_Christian_Bach\">Johann Christian Bach<\/a>, &#8216;the London Bach&#8217;, or &#8216;the English Bach&#8217;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The colors, deeper than those displayed on these pages, suggest we&#8217;ve moved into late summer. Although it&#8217;s barely worth\u00a0mentioning, there&#8217;s the fact that the same herb or vegetable was used in 2 or 3 different forms in\u00a02 of the 3 items\u00a0on the plates last night. It hadn&#8217;t\u00a0really been a plan, but I ended up finishing\u00a0the &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-9481","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\/9481","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=9481"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9481\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}