{"id":17933,"date":"2018-07-07T23:32:35","date_gmt":"2018-07-07T23:32:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17933"},"modified":"2018-07-07T23:32:35","modified_gmt":"2018-07-07T23:32:35","slug":"mackerel-tomato-caper-lemon-salsa-beet-greens-scapes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17933","title":{"rendered":"mackerel, tomato\/caper\/lemon salsa; beet greens\/scapes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17935\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/mackerel_salsa_beet_greens.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I love silver, and especially the silver skin of Spanish mackerel (also really like those yellow dots).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17941\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/07\/Spanish_mackerel_bucket.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>four Spanish mackerel fillets (a total of about 15 ounces), washed, dried, brushed with olive oil, seasoned with sea salt and freshly-ground black pepper, pan grilled on a seasoned cast iron double-burner grill pan over high heat for a total of about 6 or 7 minutes, skin side down first, then turned half way through, removed, arranged on the plates, and a salsa that had been assembled just before spooned on or between the filets, the salsa consisting of 7 ounces of 3 sliced Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market and a few ounces of halved red grape tomatoes from Alex&#8217;s Tomato Farm in the 23rd Street Saturday Market, tossed in a small bowl with a teaspoon or more of rinsed and drained Sicilian salted capers, half a tablespoon of juice from a Whole Foods Market organic lemon, a pinch of sea salt, and a bit of freshly-ground black pepper, the mackerel finished and a drizzle of the juices that remained from some tomatoes heated for a meal 2 nights before, the salsa garnished with a bit of flowering spring shallot from Keith&#8217;s Farm<\/li>\n<li>the tender greens\u00a0cut from\u00a02 <a href=\"https:\/\/www.row7seeds.com\/products\/badger-flame-beet\">&#8216;Badger Flame&#8217; beets<\/a> from Norwich Meadows Farm (their beautiful roots remain in the vegetable bin for now), gently wilted\u00a0inside a heavy tin-lined medium copper pot after 6 or 8\n<div>young Rocambole garlic scapes fr<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">om Keith&#8217;s Farm, cut into one-inch sections, <\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">had first been allowed\u00a0to\u00a0sweat\u00a0in a bit of olive oil, softening, the greens, once softened themselves, seasoned with sea salt and freshly-ground black pepper, arranged on the plates, and drizzled with fresh olive oil<\/span><\/div>\n<\/li>\n<li>the wine was a Portuguese (Lisbon) white, <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.garnetwine.com\/sku01770.html#anchor_moreinfo\">Dory Branco 2016<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">, from <\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"http:\/\/www.garnetwine.com\/\">Garnet Wines<\/a><\/li>\n<li>the music was the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=191969\">Le Parnasse Fran\u00e7ais<\/a>&#8216;, featuring early-eightenth-century works by\u00a0Jean-F\u00e9ry Rebel, Jean-Marie Leclair,\u00a0 Fran\u00e7ois Couperin, Michel Blavet, Michel Corrette, and Marin Marais, with Reinhard Goebel conducting Musica Antiqua Cologne<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love silver, and especially the silver skin of Spanish mackerel (also really like those yellow dots). four Spanish mackerel fillets (a total of about 15 ounces), washed, dried, brushed with olive oil, seasoned with sea salt and freshly-ground black pepper, pan grilled on a seasoned cast iron double-burner grill pan over high heat for &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-17933","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\/17933","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=17933"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/17933\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}