{"id":9600,"date":"2016-09-12T05:17:47","date_gmt":"2016-09-12T05:17:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9600"},"modified":"2016-09-12T05:17:47","modified_gmt":"2016-09-12T05:17:47","slug":"marinated-swordfish-with-micro-radish-cauliflower-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9600","title":{"rendered":"marinated swordfish, with micro radish; cauliflower, tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-9603\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/swordfish_cauliflower-1024x768.jpg\" alt=\"swordfish_cauliflower\" width=\"620\" height=\"465\" \/><\/p>\n<p>There was an appetizer (<em>insalata Caprese<\/em>) , and there was excellent cheese after, both very good, but the, really extraordinary part of this meal was the main course &#8211; including a great Spanish wine.<\/p>\n<ul>\n<li>one swordfish steak (12 ounces)\u00a0from P.E. &amp; D. D. Seafood, in the Union Square Greenmarket, carefully cut into 2 equal portions,\u00a0marinated for about half hour in a mixture of olive oil, 4 different chilis (a very small amount of dried Itria-Sirissi chili, peperoncino di Sardegna intero from Buon Italia, part of a small red Calabrian peppers from Campo Rosso Farm, some excellent powdered Nigerian cayenne pepper, and a powdered Spanish dulce paprika\u00a0), fresh oregano buds and leaves from Stokes Farm, chopped, and some finely-chopped small red pearl onions from Paffenroth Farms, after which it was drained well and covered with a coating of homemade dry bread crumbs mixed with a little salt, pan-grilled over medium-high heat for 4 to 5 minutes on each side, removed, seasoned with salt, sprinkled with a little lemon juice, some purple micro radish\u00a0from Two Guys from Woodbridge, and drizzled with olive oil before serving<\/li>\n<li>the flowerets of a 10-ounce\u00a0yellow cauliflower from Norwich Meadows Farm, saut\u00e9ed in a pan in which roughly-sliced garlic cloves from Willow Wisp Farm, some crushed dried Itria-Sirissi chili and more than a teaspoon of Italian fennel seeds had been heated, braised for a few minutes, until beginning to caramelize, eventually joined by 5 ounces of parti-colored ripe cherry tomatoes\u00a0from Norwich Meadows Farm, the cooking continued until the tomatoes had begun\u00a0to collapse, finished by stirring in\u00a0some NYC\u00a0basil from Gotham Greens, via Whole Foods, and peppermint from Stokes Farm, both torn, and sprinkled with micro bronze fennel when arranged on the plates<\/li>\n<li>the wine was a superb 16-year-old Spanish (Rioja) white,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=11424\">Vi\u00f1a Gravonia Rioja Blanco, Lopez de Heredia<\/a>\u00a0(ours was a 2005), from Astor Wines &amp; Spirits<\/li>\n<li>the music was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=1165496\">Giulio\u00a0Caccini&#8217;s opera, &#8216;L&#8217;Euridice&#8217;<\/a>,\u00a0first performed at the Pitti Palace, Florence, in December, 1602 [more information <a href=\"https:\/\/www.theguardian.com\/music\/2014\/mar\/20\/caccini-leuridice-concerto-italiano-review\">here<\/a>]<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There was an appetizer (insalata Caprese) , and there was excellent cheese after, both very good, but the, really extraordinary part of this meal was the main course &#8211; including a great Spanish wine. one swordfish steak (12 ounces)\u00a0from P.E. &amp; D. D. Seafood, in the Union Square Greenmarket, carefully cut into 2 equal portions,\u00a0marinated &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-9600","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\/9600","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=9600"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9600\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}