{"id":10167,"date":"2016-10-27T00:35:25","date_gmt":"2016-10-27T00:35:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10167"},"modified":"2016-10-27T00:35:25","modified_gmt":"2016-10-27T00:35:25","slug":"tautog-herb-olive-tomato-chili-micro-radish-cauliflower","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10167","title":{"rendered":"tautog, herb, olive, tomato, chili, micro radish; cauliflower"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10168\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/tautog_cauliflower.jpg\" alt=\"tautog_cauliflower\" width=\"600\" height=\"450\" \/><\/p>\n<p>I think I&#8217;m running the\u00a0risk of being\u00a0too obsessed with\u00a0the aesthetics, neglecting the relative simplicity I have always wanted to dominate in these meals.<\/p>\n<p>The fish was wonderful, but after it was served I had to admit to myself (and Barry) that there a little too much going on\u00a0in the presentation. I sometimes find it hard to ignore adding colorful ingredients like those tomatoes and the purple micro radish when a\u00a0better decision might\u00a0be to put\u00a0them aside for another\u00a0meal.<\/p>\n<p>I should probably have stopped with the cayenne and paprika dusting, but it&#8217;s really hard to shut a sun gold tomato outside of any meal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10181\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/sun_gold.jpg\" alt=\"sun_gold\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>two 8 or 9-ounce\u00a0fillets of\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Tautog\">Tautog<\/a> (known in New York as \u2018Blackfish\u2019), Seatuck\u00a0Fish Company, in the Union Square Greenmarket, more or less\u00a0prepared using\u00a0<a href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/10\/roasted-blackfish-with-olives-and-sage-recipe.html\">this\u00a0recipe by Caroline Rossock<\/a>, with the exception of heating inside\u00a0the pan before the fish was added\u00a0one finely-chopped small orange (heatless)\u00a0<a href=\"http:\/\/smallfarms.cornell.edu\/2015\/04\/06\/habanada\/\">Habanada pepper<\/a> from Norwich Meadows Farm, and substituting for the sage, a mixture of thyme, rosemary, and marjoram from Stokes Farm plus\u00a0winter savory from Keith&#8217;s Farm, using, specifically,\u00a0pitted Kalamata olives from Whole Foods, dusting the fillets with a 50\/50 mix\u00a0of\u00a0an excellent cayenne pepper and a good <em>dulce<\/em> paprika instead of the Aleppo Pepper, now unobtainable, and finally, halfway through the cooking, throwing into the pan a handful of pricked sun gold tomatoes from Ryder Farm, and finishing the fillets on the plates with some micro purple radish from Two Guys from Woodbridge and a drizzle of olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10182\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/cauliflower.jpg\" alt=\"cauliflower\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>flowerets from\u00a0a ten-ounce white cauliflower from Norwich Meadows Farms, tossed with olive oil, salt, pepper, and part of a cherry pepper from Oak Grove Plantation, finely-chopped,\u00a0scattered on an unglazed ceramic oven pan, roasted at the same 425\u00ba used for the fish, finished with parsley from Keith&#8217;s Farm, chopped, and a drizzle of olive oil<\/li>\n<li>the wine was a California (Sonoma) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/rox-scott-peterson-sonoma-coast-chardonnay-2015.htm\">ROX Scott Peterson Sonoma Coast Chardonnay 2015<\/a> from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/bridgerecords.com\/products\/9336\">Music of Poul Ruders, Vol. 6<\/a>&#8216;, from <a href=\"http:\/\/bridgerecords.com\/\">Bridge Records<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I think I&#8217;m running the\u00a0risk of being\u00a0too obsessed with\u00a0the aesthetics, neglecting the relative simplicity I have always wanted to dominate in these meals. The fish was wonderful, but after it was served I had to admit to myself (and Barry) that there a little too much going on\u00a0in the presentation. I sometimes find it hard &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-10167","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\/10167","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=10167"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10167\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}