{"id":15837,"date":"2018-02-22T01:30:09","date_gmt":"2018-02-22T01:30:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15837"},"modified":"2018-02-22T01:30:09","modified_gmt":"2018-02-22T01:30:09","slug":"flounder-lemon-pepper-balsamic-garlic-oregano-cai-xin","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15837","title":{"rendered":"flounder, lemon, pepper, balsamic, garlic, oregano; cai xin"},"content":{"rendered":"

\"\"<\/p>\n

I cook\u00a0seafood several days a week, and it’s almost always from local waters.\u00a0 Although most\u00a0of the fish and shellfish\u00a0are actually seasonal, on any one day, there’s still a huge variety available in the Union Square Greenmarket, which is less than a mile’s pleasant walk from our apartment, and it’s often difficult to decide\u00a0what to bring home. This time I can almost<\/em> say that I picked the flounder because the fillets\u00a0happened to be the right size, but there was also the fact that I\u00a0hadn’t prepared it in a while,\u00a0and that I think of\u00a0February as being\u00a0particularly good time<\/a> for\u00a0this delicious fish.<\/p>\n

After leaving the market, I spotted some interesting Greek wines,\u00a0from native grapes, at one of our beverage favorite shops,\u00a0and once at home I picked\u00a0a recipe that\u00a0seemed to have a hint of\u00a0the Hellenic, because\u00a0it included lemon, black pepper, oregano, and balsamic vinegar. Because it involved an oven however, it was probably\u00a0not as Greek as it would have been had it asked for an open fire.<\/p>\n

By the way, I used, ‘cai xin<\/em>‘, in the headline above, instead of yu choy sum, or yo\u00a0choy sum<\/a>, because it fit into the space available.<\/p>\n