{"id":14219,"date":"2017-09-10T05:51:05","date_gmt":"2017-09-10T05:51:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14219"},"modified":"2017-09-10T05:51:05","modified_gmt":"2017-09-10T05:51:05","slug":"broiled-sea-perch-with-anchovy-purple-mustard-with-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14219","title":{"rendered":"broiled sea perch with anchovy; purple mustard with garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14224\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/09\/sea_perch_purple_mustard-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I wasn&#8217;t able to get to the Union Square Greenmarket today, but I was still able to get some fresh fish for the evening, because of\u00a0Chelsea\u2019s Down to Earth Farmers Market on 23rd Street.<\/p>\n<ul>\n<li>four\u00a0red sea perch fillets (totaling 15\u00a0ounces) from American Pride Seafood Company, their stall in Chelsea\u2019s Down to Earth Farmers Market on 23rd Street,\u00a0brushed with 2 tablespoons of olive oil mixed with more than a teaspoon of a combination of chopped rocambole garlic from Keith&#8217;s Farm and thinly-sliced Japanese scallions\u00a0from Norwich Meadows Farm, the fish seasoned with sea salt and freshly-ground\u00a0black pepper, placed inside an enameled cast iron pan and broiled skin side up, 4 or 5 inches from the flames, for about\u00a05 minutes, or when\u00a0the skin had become\u00a0crisp and the fish cooked through, sauced with a bit of olive oil in which 2\u00a0salted anchovies from Buon Italia, rinsed and filleted,\u00a0had been heated over a very low flame for about 5 minutes until the\u00a0anchovies had fallen apart, kept warm while the fillets were broiled, finished on the plates with chopped oregano from Stokes\u00a0Farm, organic Whole Foods Market lemon wedges served on the side<\/li>\n<li>purple mustard greens from\u00a0Paffenroth Farms, wilted for only about 10 to 15 seconds in a little live oil in which one clove of sliced rocambole garlic from Keith&#8217;s Farm had been allowed to sweat, a small amount of\u00a0a\u00a0Calabrian medium hot cherry pepper from Alewife Farm added after the greens had wilted, seasoned with sea salt and freshly-ground pepper,\u00a0finished on the plates with a drizzle of olive oil<\/li>\n<li>the wine was a Portugese (Alenejo) white,\u00a0<a href=\"https:\/\/www.esporao.com\/en\/press-center\/press-releases\/esporao-reserva-white-2015-launched-with-pedro-h-paixao-label\/\">Espor\u00e3o Reserva White 2015<\/a>, from Manley\u2019s Wine &amp; Spirits, 35 8th Avenue<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/v\">William Duckworth&#8217;s &#8216;The Time Curve Preludes&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I wasn&#8217;t able to get to the Union Square Greenmarket today, but I was still able to get some fresh fish for the evening, because of\u00a0Chelsea\u2019s Down to Earth Farmers Market on 23rd Street. four\u00a0red sea perch fillets (totaling 15\u00a0ounces) from American Pride Seafood Company, their stall in Chelsea\u2019s Down to Earth Farmers Market on &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-14219","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\/14219","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=14219"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14219\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}