{"id":15613,"date":"2018-02-03T02:04:21","date_gmt":"2018-02-03T02:04:21","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15613"},"modified":"2018-02-03T02:04:21","modified_gmt":"2018-02-03T02:04:21","slug":"oysters-black-sea-bass-roasted-paprika-potatoes-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15613","title":{"rendered":"oysters; black sea bass, roasted paprika potatoes, collards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15630\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/LI_oysters-2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15632\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/oysters_scrubbed-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15633\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/oysters_opened-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Yes, the meal began with a few oysters.<\/p>\n<ul>\n<li>eight oysters from the south shore of eastern Long Island, from American Seafood Company, described by the fish monger, when I asked for a name, as close to <a href=\"https:\/\/www.ediblelongisland.com\/2015\/10\/01\/whats-name-blue-point-oyster\/\">Blue Points<\/a>, served on the half shell with nothing else but bread<\/li>\n<li>slices of a crusty mini baguette from Bread Alone<\/li>\n<\/ul>\n<p>The images I took of the main course didn&#8217;t make the cut, so I&#8217;m only uploading some &#8216;before&#8217; pictures of the sea bass, the garnish, and the vegetables, beginning with the sea bass as I found it in their bucket at the Union Square Greenmarket that afternoon, and then the two chosen ones resting on a platter before they were prepared for cooking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15634\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/black_sea_bass_bucket.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15635\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/bass_on_platter.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The next images are of the egg used to coat the fillets, after it was whipped with some chopped parsley; the pea greens ,as they appeared in the market,\u00a0that garnished the bass once it was on the plates; the halved potatoes, before they went into the oven; and the beautiful tender collards that accompanied the other ingredients.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15636\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/Americauna_egg_bowl.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15637\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/pea_greens.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15638\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/potatoes_roast_pan.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15639\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/collard_greens-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two 8-ounce fillets of black sea bass from Pura Vida Fisheries, dredged in some seasoned coarse stone-ground flour which had been spread across a plate, then dipped in a mixture of one Americauna chicken egg from Millport Dairy Farm which had been whipped with\u00a0a few tablespoons of chopped\u00a0parsley parsley from Westside Market, the fish saut\u00e9ed for a couple of minutes in a mixture of butter and olive oil inside a vintage heavy, oval tin-lined copper pan, skin side down first, then turned, saut\u00e9ed\u00a0for another couple of minutes (until the fish was cooked through; the time will vary each time with the size of the fillets and the height of the flame), removed from the pan and the heat now turned off, placed on\u00a02\u00a0warm plates, and what juices remained in the pan were scattered with\u00a0some pea greens from Windfall Farms and pushed around with a wooden spatula for a moment, greens and juices then divided onto the top of\u00a0the fillets, finishing with\u00a0a squeeze of an\u00a0organic lemon from Whole Foods, and dressed with\u00a0more pea greens<\/li>\n<li>four\u00a0oval medium Nicola potatoes from Hawthorne Valley Farm,\u00a0scrubbed, halved unpeeled, tossed with a little olive oil, salt, pepper, a little\u00a0<em>picante<\/em>\u00a0Spanish paprika, a large pinch of dark home-dried habanada pepper, arranged cut side down on a small\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 375\u00ba-400\u00ba for about 20 or 25 minutes, roasted at about 375\u00ba for about 20 or 25 minutes, arranged on the plates\u00a0and sprinkled with chopped winter savory from Stokes Farm<\/li>\n<li>one bunch\/spray of tender collard greens from\u00a0Eckerton Hill Farm that had been grown in their greenhouse (it was still January), washed twice, drained, some of the water retained and held aside, to be added as the greens cooked, if necessary (it wasn&#8217;t this time) cut roughly, braised until gently wilted inside a heavy vintage, high-sided, tin-lined copper pot\u00a0in which one halved Rocambole garlic from Keith&#8217;s Farm had been allowed to sweat over a low flame with some olive oil, finished with sea salt, freshly-ground black pepper, and a small drizzle of olive oil<\/li>\n<li>the wine was a French (Savoie) white,\u00a0<a href=\"https:\/\/flatiron-wines.com\/denis-didier-berthollier-chignin-vieilles-vignes-2015\">Denis &amp; Didier Berthollier, Chignin Vieilles Vignes, 2015<\/a>, from <a href=\"https:\/\/flatiron-wines.com\/\">Flatiron Wines &amp; Spirits<\/a><\/li>\n<li>the music was <a href=\"http:\/\/5against4.com\/2013\/07\/16\/proms-2013-helmut-lachenmann-tanzsuite-mit-deutschlandlied-uk-premiere\/\">Helmut Lachenmann&#8217;s &#8216;Tanzsuite mit Deutschlandlied&#8217;, composed for string quartet and\u00a0orchestra, performed by\u00a0the Bamberg Symphony Orchestra, conducted by Jonathan Nott, and the Arditti Quartet<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Yes, the meal began with a few oysters. eight oysters from the south shore of eastern Long Island, from American Seafood Company, described by the fish monger, when I asked for a name, as close to Blue Points, served on the half shell with nothing else but bread slices of a crusty mini baguette 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-15613","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\/15613","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=15613"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15613\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}