{"id":14782,"date":"2017-11-30T19:14:47","date_gmt":"2017-11-30T19:14:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14782"},"modified":"2017-11-30T19:14:47","modified_gmt":"2017-11-30T19:14:47","slug":"tautog-sageoliveschilis-cress-sunchokes-bayhabanada","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14782","title":{"rendered":"tautog sage\/olives\/chilis; cress; sunchokes bay\/habanada"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14767\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/11\/tautog_cress_sunchokes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Tautog\">tautog<\/a>, or\u00a0<a href=\"http:\/\/thelocalcatch.com\/blackfish-tautog\/\">blackfish<\/a>, is\u00a0one of my favorites, and it has\u00a0a close association with one of my favorite places in all the world, the\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Rhode_Island\">State of Rhode Island and Providence Plantations<\/a>.<\/p>\n<p>This is the\u00a0treatment I use most often for this noble fish.<\/p>\n<p>Tonight it was also one of the most successful.<\/p>\n<ul>\n<li>*\u00a0two 8-ounce filets\u00a0of\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Tautog\">Blackfish\/Tautog<\/a>\u00a0from Blue Moon Fish, prepared mostly as described in\u00a0<a href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/10\/roasted-blackfish-with-olives-and-sage-recipe.html\">this recipe by Melissa Clark<\/a>, laying the fish skin side down according to the instructions, and kept it there\u00a0(although, perversely, the recipe\u2019s image seems to suggest\u00a0it should be cooked with the skin up); also, necessarily in these sad times; I had to substitute a mix of Nigerian cayenne pepper and Spanish paprika (<em>picante<\/em>) for the \u2018Aleppo Syrian red pepper\u2019 the recipe specified; and then to be specific about the other ingredients I used, the fresh sage was from Phillips Farm; the olives were a mix of black oil-cured \u2018Moroccan\u2019 and Gaeta, both from Buon Italia, and the lemon juice was squeezed from a\u00a0Whole Foods Market organic fruit<\/li>\n<li>*\u00a0a bit of sweet upland cress from Paffenroth Gardens, dressed with a drizzle of a good Puglian olive oil,\u00a0 Alce Nero DOP \u2018Terra di Bari Bitonto\u2019 from Eataly, Maldon salt, and freshly-ground black pepper<\/li>\n<li>*\u00a0twelve or so ounces of\u00a0sun chokes from\u00a0<a href=\"http:\/\/newyork.seriouseats.com\/2014\/04\/paris-baguette-almond-rum.html\">Max Creek Hatchery<\/a>,\u00a0trimmed, scrubbed, sliced very thinly (1\/8-1\/4 inch), tossed with barely a tablespoon of olive oil (I think the small amount is somewhat critical to ensuring maximum crispiness), sea salt, freshly-ground black pepper,\u00a0one fresh chopped\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/?s=habanada+pepper\">habanada pepper<\/a>, two halved bay leaves from Westside Market, then spread in one layer onto 2 large Pampered Chef unglazed ceramic pans (a single\u00a0one wasn\u2019t enough, since they had been cut so thinly and they really should show a lot of surrounding surface to become crisp), roasted at 425\u00ba for about 30 minutes, or until they were brown, tender, and crispy on the edges<\/li>\n<li>the wine was a California (Napa) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/scott-peterson-s-p--drummer-napa-chardonnay-2016\">Scott Peterson S.P. Drummer Napa Chardonnay 2016<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>*\u00a0the music was\u00a0<a href=\"http:\/\/www.arts-florissants.com\/main\/en_GB\/all-the-cds\/orfeo.html\">Luigi Rossi\u2019s \u2018Orfeo\u2019, with the Choir and Orchestra of Les Arts Florissants<\/a>, in a performance which, more than any I had ever before experienced, told me what a brilliant artist can do to\u00a0raise a great work of art from the sleep to which it might otherwise might have remained condemned forever (the opera\u2019s 1647 premier in Paris was a triumph, but\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Orfeo_(Rossi)\">the composer\u2019s history in France was abbreviated<\/a>\u00a0by the full-scale rebellion of the Fronde; Rossi\u00a0returned to Italy and never wrote another theater piece)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The\u00a0tautog, or\u00a0blackfish, is\u00a0one of my favorites, and it has\u00a0a close association with one of my favorite places in all the world, the\u00a0State of Rhode Island and Providence Plantations. This is the\u00a0treatment I use most often for this noble fish. Tonight it was also one of the most successful. *\u00a0two 8-ounce filets\u00a0of\u00a0Blackfish\/Tautog\u00a0from Blue Moon Fish, prepared &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-14782","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\/14782","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=14782"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/14782\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}