{"id":16044,"date":"2018-03-04T07:34:19","date_gmt":"2018-03-04T07:34:19","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16044"},"modified":"2018-03-04T07:34:19","modified_gmt":"2018-03-04T07:34:19","slug":"allium-brushed-broiled-ocean-perch-with-anchovy-bok-choy","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16044","title":{"rendered":"allium-brushed broiled ocean perch with anchovy; bok choy"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16045\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/ocean_perch_bok_choy.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p><a href=\"https:\/\/en.wikipedia.org\/wiki\/Rose_fish\">Ocean perch<\/a>. It&#8217;s a beautiful fish, and always a treat, even when if one of the diners has to negotiate it while suffering the temporary loss of the use of one hand.<\/p>\n<p>Dealing with the vegetable ended up the larger challenge.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16046\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/03\/baby_bok_choy.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">*<\/span>four red-skinned ocean perch fillets (18 ounces) from American Seafood Company, rinsed, and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total of\u00a0little more than\u00a0one\u00a0 teaspoon of a chopped Rocambole garlic from Keith\u2019s Farm and the white section of one thinly-sliced scallion from Phillips Farms, the fish seasoned, also on both sides, with sea salt and freshly-ground black pepper, placed inside an enameled cast iron pan and broiled, skin side up, 4 or 5 inches from the flames, for 4 or 5 minutes, or\u00a0until the skin had become crisp and the fish was cooked through, finished on the plates with a sauce that had already been prepared by gently heating 2 salted anchovies from Buon Italia, rinsed and filleted, in a bit of olive oil over a very low flame for about 4 minutes until they had fallen apart, the sauce kept warm while the fillets were broiled,\u00a0the perch garnished with micro buckwheat greens (with a mild sorrel, or lemon flavor), Whole Foods Market organic lemon wedges served on the side<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>one bunch of sweet baby bok choy from Northshire Farm in the Union Square Greenmarket (secretly paid for by an anonymous benefactor), added to a heavy vintage large tin-lined copper pot\u00a0inside of which\u00a02 bruised and halved Rocambole garlic cloves from Keith\u2019s Farm had been heated until beginning to brown, the\u00a0choy stirred until tender, occasionally introducing some of the water which they had shed after being washed, seasoned with sea salt and freshly-ground black pepper,\u00a0arranged on the plates, scattered with some washed,\u00a0dried, then very roughly cut garlic chives from Lani&#8217;s Farm,\u00a0 drizzled with olive oil<\/li>\n<li>there was no wine, since it was temporarily forbidden each of us for a few days, for different reasons<\/li>\n<li><span style=\"color: #ff0000;\">*<\/span>the music was\u00a0<a href=\"http:\/\/www.musicweb-international.com\/classrev\/2010\/Mar10\/Vivaldi_Farnace_op30471.htm\">Vivaldi\u2019s 1726 opera, \u2018Il Farnace\u2019, in an extraordinarily beautiful\u00a0performance led by Jordi Savall;<\/a>\u00a0it was now at least our\u00a0third hearing,\u00a0not counting\u00a0<a href=\"http:\/\/jameswagner.com\/2004\/11\/group_team.html\">this one<\/a>, from over 12 years ago, in which Vivaldi\u2019s music accompanies Muntean\/Rosenblum\u2019s \u2018It Is Never Facts That Tell\u2019, the collaborative\u2019s digital projection of a great world emptied and reduced to an enormous landfill,\u00a0achingly beautiful, even without the music which accompanies its hooded figures<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ocean perch. It&#8217;s a beautiful fish, and always a treat, even when if one of the diners has to negotiate it while suffering the temporary loss of the use of one hand. Dealing with the vegetable ended up the larger challenge. *four red-skinned ocean perch fillets (18 ounces) from American Seafood Company, rinsed, and dried, &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-16044","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\/16044","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=16044"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16044\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16044"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16044"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}