{"id":13880,"date":"2017-08-23T01:04:56","date_gmt":"2017-08-23T01:04:56","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13880"},"modified":"2017-08-23T01:04:56","modified_gmt":"2017-08-23T01:04:56","slug":"lemonthyme-marinaded-dolphin-leeks-sauteed-cucumber","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13880","title":{"rendered":"lemon\/thyme marinated dolphin, leeks; saut\u00e9ed cucumber"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13881\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/dolphinfish_cucumbers.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a wonderful fish; they all are, at least those we&#8217;ve figured out make good eating (but, yes, all of the others are wonderful as well).<\/p>\n<p>I had served\u00a0dolphin <a href=\"http:\/\/food.hoggardwagner.org\/?s=dolphin+\">4 times before;<\/a>\u00a0each time the\u00a0fish seemed more delicious than before, and so it was last\u00a0Wednesday (August 16).<\/p>\n<p>I love cucumbers in any form. This time they were saut\u00e9ed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13912\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/Boothby_cucumbers.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Just about halfway through the meal, there was some unplanned excitement: a stack of\u00a02 large mixing bowls and a sugar bowl came crashing down from the top of the refrigerator.\u00a0But Barry was saved!\u00a0 He had been standing directly\u00a0at the site, fetching cold water, and so he incurred a few minor bruises and cuts on his lower limbs.<\/p>\n<p>After we dressed his wounds, we both recovered and finished\u00a0a really good meal, waiting\u00a0until afterwards to clean up the mess.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13913\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/crash.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>But dinner really\u00a0was good.<\/p>\n<ul>\n<li>two fillets of local dolphinfish, or orata, or dorade [it\u00a0appears\u00a0on <a href=\"http:\/\/www.thefishingline.com\/ExoticFishofNYMetroArea.htm\">this list of local &#8216;exotics&#8217;<\/a>\u00a0with the Hawaiian name, &#8216;Mahi-Mahi&#8217;], about 15 ounces altogether, from Blue Moon Fish, dry-marinated for 30\u00a0minutes or so with more than half a tablespoon of zest from an organic lemon from Whole Foods Market, an equal amount of chopped thyme leaves from Stokes Farm, sea salt, and freshly-ground Tellicherry pepper, seared inside a hot heavy, oval copper fish pan for about 3 minutes, skin side up, then turned over, the second side seared for about the same length of time, the heat lowered and the pan loosely covered for a very few minutes with aluminum foil, which was then removed and some thin<em>-ish<\/em>\u00a0slices of very small French Leeks from Mountain Sweet Berry\u00a0Farm and a bit of dried golden-orange <a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a> were introduced and very briefly saut\u00e9ed along with the fish\u00a0before\u00a0it was removed along with the alliums and the pepper onto 2 plates, the now richly-savory\u00a0pan juices poured over the top of the fish, a\u00a0sliced small orange-red heirloom tomato from Norwich Meadows Farm placed as a garnish on each side of each of the fillets<\/li>\n<li>white-fleshed &#8216;Boothby&#8217;\u00a0cucumbers from Willow Wisp Farm, cut lengthwise, saut\u00e9ed inside a large seasoned heavy cast iron pan with a little olive oil, over a medium-high flame, turning the cucumbers twice and adding one sliced small spring red onion from N.J. Jersey Farm Produce, Inc., in the 23rd Street Saturday Greenmarket, near the end, sprinkling the cucumbers with sea salt each time they were turned, removed once the cucumbers had begun to carbonize on each side successively, a pinch of fenugreek added just before they were placed on the plates, where they were sprinkled with\u00a0lovage from Keith&#8217;s Farm<\/li>\n<li>the wine was a California (Lodi) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/david-akiyoshi-reserve-chardonnay-2015.htm\">David Akiyoshi Reserve Chardonnay 2015<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music was from the same album enjoyed the night before, the Deutsche Grammophon\/DGG album,\u00a0<a href=\"http:\/\/www.deutschegrammophon.com\/us\/cat\/4730152\">&#8216;haydn, &#8220;sturm&#8221; und &#8220;drang&#8221;, paris &amp; london symphonies&#8217;<\/a>, the works performed by the\u00a0 Orchestra Of The Age Of the Enlightenment, and the Orchestra of the Eighteenth Century,\u00a0Frans Br\u00fcggen conducting both; this time the works were Haydn&#8217;s Symphonies No. 49, 50, and 43<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a wonderful fish; they all are, at least those we&#8217;ve figured out make good eating (but, yes, all of the others are wonderful as well). I had served\u00a0dolphin 4 times before;\u00a0each time the\u00a0fish seemed more delicious than before, and so it was last\u00a0Wednesday (August 16). I love cucumbers in any form. This time they &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-13880","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\/13880","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=13880"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13880\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}