{"id":9624,"date":"2016-09-13T19:02:15","date_gmt":"2016-09-13T19:02:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9624"},"modified":"2016-09-13T19:02:15","modified_gmt":"2016-09-13T19:02:15","slug":"marinated-grilled-squid-eggplant-tomato-garlic-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9624","title":{"rendered":"marinated, grilled squid; eggplant, tomato, garlic, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9625\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/squid_eggplant_tomato.jpg\" alt=\"squid_eggplant_tomato\" width=\"600\" height=\"450\" \/><\/p>\n<p><a href=\"https:\/\/it.wikipedia.org\/wiki\/Cucina_italiana\">La Cucina Italiana<\/a>.<\/p>\n<p>The squid was certainly Italian, both the fact of squid and the\u00a0preparation; the vegetables were also Italian, again, fact and execution (the wine however was Spanish, because, well, we didn&#8217;t have a suitable Italian on hand).<\/p>\n<p><a href=\"http:\/\/www.scordo.com\/food\/la-cucina-povera-the-kitchen-of-the-poor.html\">La Cucina Povera<\/a>.<\/p>\n<p>Nothing put onto the table last night was &#8216;costly&#8217;, and, except for the squid, for which I\u00a0exchanged $6 with\u00a0the fisherman&#8217;s family that day, it basically\u00a0incorporated what was already\u00a0in the kitchen or pantry.<\/p>\n<ul>\n<li>twelve ounces of cleaned squid, bodies and tentacles, from P.E. &amp; D.D. Seafood, marinated for about half an hour (half of that time in the refrigerator) in a bowl containing a\u00a0mixture of the zest and juice of most of one lemon, thinly-sliced garlic\u00a0from Willow Wisp Farm,\u00a0olive oil, pungent\u00a0dried Italian oregano from Buon Italia, some finely-chopped pieces from\u00a0a red Calabrian pepper from Campo Rosso Farm, salt, and pepper, then removed from the marinade, drained, pan-grilled briefly over high heat, arranged\u00a0on plates, sprinkled with fresh lemon juice and some chopped parsley from Keith&#8217;s Farm, drizzled with olive oil [the basic recipe, with more specific instructions appears <a href=\"http:\/\/www.foodnetwork.com\/recipes\/oregano-lemon-grilled-calamari-recipe.html\">here<\/a>]<\/li>\n<li>one luscious round Sicilian\u00a0(heirloom?) eggplant, from Phillips Farm, sliced into 1\/2-inch rounds, brushed with a mixture of olive oil, finely-chopped garlic from Willow Wisp Farm, chopped peppermint\u00a0leaves from Stokes Farm, salt, and pepper, the slices pan-grilled, turning once, removed to a platter, replaced in the pan by one orange-red heirloom tomato (&#8216;Striped German&#8217;), sliced into 1\/2-inch rounds and its surfaces seasoned with salt and pepper, where it was grilled on both sides, arranged on the platter with the eggplant,\u00a0sprinkled with more freshly-chopped mint leaves, drizzled with a little\u00a0olive oil, some micro bronze fennel from Two Guys from Woodbridge tossed on the top, the vegetables kept at room temperature, for a short while\u00a0while the squid was\u00a0grilled.<\/li>\n<li>the wine was a Spanish (Rueda) white, <a href=\"http:\/\/www.bodegasnaia.com\/naia-2010-en\">Naia D.O. Rueda 2014<\/a>, Verdejo old vines, from <a href=\"http:\/\/www.philippeliquorsnyc.com\/\">Philippe Liquors<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=61635\">Fran\u00e7ois Francoeur, &#8216;Symphonies pour le Festin Royal&#8217;<\/a>, Hugo Reyne conducting La Simphonie du Marais [music composed for the 1773 wedding banquet of the Comte d\u2019Artois, later to become the last Bourbon king of France, as Charles X]<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>La Cucina Italiana. The squid was certainly Italian, both the fact of squid and the\u00a0preparation; the vegetables were also Italian, again, fact and execution (the wine however was Spanish, because, well, we didn&#8217;t have a suitable Italian on hand). La Cucina Povera. Nothing put onto the table last night was &#8216;costly&#8217;, and, except for the &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-9624","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\/9624","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=9624"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9624\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}