{"id":16522,"date":"2018-04-10T19:14:53","date_gmt":"2018-04-10T19:14:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16522"},"modified":"2018-04-10T19:14:53","modified_gmt":"2018-04-10T19:14:53","slug":"sauteed-porgy-tomato-olive-herb-salsa-choy-sum-alliums","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16522","title":{"rendered":"saut\u00e9ed porgy, tomato-olive-herb salsa; choy sum, alliums"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16528\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/porgy_salsa_choy.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The fish was superb, delicious and perfectly cooked (yay, the skin was even crispy this time), as was the salsa, but while\u00a0the vegetable was also delicious, one look at the rather stiff green stems in the picture above should be enough to show\u00a0the choy sum wasn&#8217;t properly cooked. The next time I prepare\u00a0it I&#8217;ll pull aside the larger stems and spend some time breaking down their fiber (slicing them smaller, par-boiling them, or cooking them a bit before the rest of the vegetable was added to the pan).<\/p>\n<p>The fish were absolutely beautiful throughout. I\u00a0mostly followed\u00a0<a href=\"https:\/\/www.gordonramsay.com\/gr\/recipes\/sea-bream-with-tomato-and-herb-salsa\/\">a simple Gordon Ramsay recipe <\/a>in preparing it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16536\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/porgy-1.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a salsa prepared by heating\u00a03 tablespoons of a Portuguese house olive oil from Whole Foods Market inside a small 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> pot over a gentle flame, adding 5 ounces of sliced Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market\u00a0and 2 ounces or so of pitted whole kalamata olives from Whole Foods Market, seasoning the mix with sea salt and freshly-ground black pepper, stirring for a minute or 2, the pan set aside\u00a0to cool a little, and some fresh\u00a0lovage from Two Guys from Woodbridge and an equal amount of fresh oregano leaves from Stokes Farm (several tablespoons altogether) were chopped\u00a0and,\u00a0reserving some of the herbs for garnish, stirred into the salsa,\u00a0the juice of half of an organic lemon from Whole Foods Market\u00a0added and the salsa stirred\u00a0once again, and\u00a0set aside while the fish was prepared<\/li>\n<li>four 4-ounce porgy fillets from P.E &amp; D.D. Seafood, their skin slashed with a very sharp knife in 2 or 3 places each, placed, skin side down, in\u00a0a little\u00a0very hot olive oil inside a large rectangular enameled cast iron pan sitting over a high flame, the flesh side of the fish seasoned with sea salt and freshly-ground Tellicherry pepper, cooked for 2 or 3 minutes until the flesh was dark golden and the skin crisp&#8217;, the fillets turned over, cooked on the other side for 1 minute, basting with the oil in the pan, if any, until the fillets were just cooked through, arranged on the plates, the salsa drizzled around them, sprinkled with some of the reserved herbs\u00a0and garnished with bronze micro fennel from Two Guys from Woodbridge<\/li>\n<li>Yu Choy Sum from\u00a0Lani&#8217;s Farm in the Union Square Greenmarket, washed, trimmed and very roughly chopped, added gradually to a heavy, antique, large high-sided tin-lined copper pot, in which\u00a02 Rocambole garlic cloves from Keith&#8217;s Farm had been heated in\u00a0 a little Portuguese olive oil until they had begun to color, the greens stirred until tender [not tender enough this time, as some tough stems revealed later], seasoned with sea salt and freshly-ground black pepper, arranged on the plates, scattered with\u00a0scissored chives from Phillips Farms and chopped spring garlic from John D. Madura Farm, finished on the plates drizzled with a little more olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16540\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/batard.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>slices of a\u00a0<a href=\"http:\/\/www.shewolfbakery.com\/\">She Wolf Bakery<\/a> sourdough b\u00e2tard, to enjoy the wonderful juices, picked out from their glass front wooden box in the Union Square Greenmarket<\/li>\n<li>the wine was a French (Touraine) white,\u00a0<a href=\"https:\/\/www.vivino.com\/wineries\/fr-vignoble-gibault\/wines\/fr-vignoble-gibault-touraine-sauvignon-2015\">Vignoble Gibault Touraine Sauvignon 2015<\/a>, from <a href=\"http:\/\/www.wineon23.com\/\">Landmark Wines<\/a><\/li>\n<li>the music was the magnificent <a href=\"http:\/\/www.gouldpianotrio.com\/albums\/macmillan-maxwell-davies-beamish\/\">Gould Piano Trio album, &#8216;Macmillan, Maxwell Davies, Beamish&#8217;<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The fish was superb, delicious and perfectly cooked (yay, the skin was even crispy this time), as was the salsa, but while\u00a0the vegetable was also delicious, one look at the rather stiff green stems in the picture above should be enough to show\u00a0the choy sum wasn&#8217;t properly cooked. The next time I prepare\u00a0it I&#8217;ll pull &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-16522","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\/16522","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=16522"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16522\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}