{"id":15028,"date":"2017-12-24T06:32:35","date_gmt":"2017-12-24T06:32:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15028"},"modified":"2017-12-24T06:32:35","modified_gmt":"2017-12-24T06:32:35","slug":"blackfish-olives-tomatoes-micro-wasabi-potatoes-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15028","title":{"rendered":"blackfish, olives, tomatoes, micro wasabi; potatoes, lovage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-15029\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/37afff6879c5e7ebfac08a6b2c3e09b1-sexy-guys-sexy-men.jpg\" alt=\"\" width=\"1\" height=\"1\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15030\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/blackfish_olive_tomato_potato.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve made this dish before, but I don&#8217;t think all of its elements had ever come together as well as they did this time.<\/p>\n<p>There was a fairly short process, beginning with the fish and the olives..<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15035\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/blackfish_olives.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>..and continuing with the tomatoes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15036\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/12\/blackfish_olives_tomatoes.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>\u00a0the fish dish began with two 8-ounce fillets of tautog, or blackfish, from Pura Vida Fisheries [prepared following a\u00a0<a href=\"http:\/\/cooking.nytimes.com\/recipes\/1013803-seared-blackfish-with-tomato-water-herbs-and-olives\">recipe by Melissa Clark<\/a>\u00a0published in the New York Times\u00a05 years ago, substituting a mix of an excellent cayenne pepper and a\u00a0pikante paprika for the Aleppo pepper indicated], seasoned with salt, freshly-ground black pepper, and a few pinches of a mix of a\u00a0spicy Spanish paprika and a Nigerian cayenne pepper, placed in a large heavy oval copper\u00a0skillet over a medium-low flame, a quarter cup of pitted Gaeta olives from Buon Italia scattered around the fish, cooked for about 4 minutes, flipped and cooked for another 4 minutes, then, near the end of that time, roughly 10 ounces of quartered Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market were tossed into the pan, moved around a bit and allowed to break down, the fish and the olives transferred to 2\u00a0plates when done, the tomatoes spooned around the fillets, everything sprinkled with chopped winter savory from Stokes Farm and topped with a drizzle of\u00a0good olive oil, and\u00a0garnished with wasabi micro greens from Two Guys from Woodbridge<\/li>\n<li>four German butterball potatoes from Max Creek Hatchery,\u00a0boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the large still-warm vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, tossed with a\u00a0little olive oil, chopped pieces of the green stem of\u00a0one Japanese scallion from Norwich Meadows Farm, sprinkled with sea salt, freshly-ground black pepper, and a generous amount of lovage from Keith\u2019s Farm<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/scott-peterson-rumpus-california-sauvignon-blanc-2016\">Scott Peterson Rumpus California Sauvignon Blanc 2016<\/a>, from Naked Wines<\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=720921\">Handel&#8217;s 1736 opera, &#8216;Atalanta&#8217;, Nicholas McGegan conducting the\u00a0Philharmonia Baroque Orchestra<\/a>, with a cast which included\u00a0Philip Cutlip, the\u00a0brilliant\u00a0<a href=\"https:\/\/barczablog.com\/2012\/02\/02\/ten4ms-2\/\">Michael Slattery<\/a>, Dominique Labelle, Cecile van de Sant, Susanne Ryd\u00e9n, and Corey Mckern<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve made this dish before, but I don&#8217;t think all of its elements had ever come together as well as they did this time. There was a fairly short process, beginning with the fish and the olives.. ..and continuing with the tomatoes. *\u00a0the fish dish began with two 8-ounce fillets of tautog, or blackfish, from &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-15028","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\/15028","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=15028"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15028\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}