{"id":13582,"date":"2017-07-28T05:04:58","date_gmt":"2017-07-28T05:04:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13582"},"modified":"2017-07-28T05:04:58","modified_gmt":"2017-07-28T05:04:58","slug":"monkfish-caper-butter-tarragon-pan-grilled-eggplant-basil","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13582","title":{"rendered":"monkfish, caper butter, tarragon; pan-grilled eggplant, basil"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13583\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/monkfish_eggplant.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I did it again. \u00a0I mean a recipe that was totally new to me 2 weeks ago.<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/2017\/07\/15\/monkfish-caper-butter-tarragon-warm-onion-tomato-salad\/\">The first time<\/a> it was so terrific I knew I&#8217;d be back soon. I did it again on Wednesday.<\/p>\n<p>I thought it turned out very well, but\u00a0although\u00a0I had followed all procedures pretty much the same as I had the first time, there was a\u00a0suggestion within our small dinner party that I could have left the monkfish over the flame a wee bit longer.<\/p>\n<p>Still, &#8230;<\/p>\n<ul>\n<li>&#8216;monkfish with caper butter&#8217; prepared following\u00a0<a href=\"https:\/\/cooking.nytimes.com\/recipes\/1016806-monkfish-with-caper-butter\">this great recipe<\/a>, starting off with 4 monkfish tails (16 ounces total)\u00a0from Blue Moon Seafood Company, <em>sliced through once\u00a0horizontally to reduce their thickness for quick cooking<\/em>, and continuing with local\u00a0<a href=\"http:\/\/ncfarms.net\/\">North Country Farms Stone Ground Whole Wheat Flour<\/a>\u00a0seasoned with salt, pepper, and ground mustard seed;\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>; shallots from Trader Joe&#8217;s Market; Sicilian salted capers, thoroughly rinsed; the juice of an organic lemon from Whole Foods Market; and chopped tarragon leaves from Keith\u2019s Farm<\/li>\n<li>eight small orange\u00a0&#8216;Turkish&#8217;, and an equal number of purple (<em>aubergine<\/em>) &#8216;Patio Baby&#8217; eggplants, from Norwich Meadows Farm,\u00a0each cut horizontally into 2 or 3 slices, mixed with a little olive oil, a little finely-chopped garlic clove from Norwich Meadows Farm, sea salt, and freshly-ground Tellicherry pepper, pan-grilled on a large iron plate over brisk flames on 2 burners, turning once, sprinkled with torn basil leaves from\u00a0Stokes Farm, arranged on the\u00a0plates and drizzled with a bit of olive oil<\/li>\n<li>the wine was an Oregon (Willamette Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/scott-kelley-pinot-gris-willamette-2016.htm?cid=USA\">Scott Kelley Pinot Gris Willamette 2016<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.discogs.com\/Earle-Brown-Synergy\/release\/3545029\">the 2010 Earl Brown album, &#8216;Synergy&#8217;\u00a0<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I did it again. \u00a0I mean a recipe that was totally new to me 2 weeks ago. The first time it was so terrific I knew I&#8217;d be back soon. I did it again on Wednesday. I thought it turned out very well, but\u00a0although\u00a0I had followed all procedures pretty much the same as I had &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-13582","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\/13582","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=13582"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13582\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}