{"id":19730,"date":"2018-11-05T02:03:44","date_gmt":"2018-11-05T02:03:44","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=19730"},"modified":"2018-11-05T02:03:44","modified_gmt":"2018-11-05T02:03:44","slug":"tautog-sage-black-olive-granada-pepper-potatoes-scapes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=19730","title":{"rendered":"tautog, sage, black olive, granada pepper; potatoes, scapes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19768\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/2tautog.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Tautog\">tautog<\/a>, or\u00a0<a href=\"http:\/\/thelocalcatch.com\/blackfish-tautog\/\">blackfish<\/a>. It&#8217;s one of my favorites. It doesn&#8217;t show up often in the fish market, but I can rarely keep from bringing some home when it does.<\/p>\n<ul>\n<li>a single 14-ounce fillet of\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Tautog\">Blackfish\/Tautog<\/a>\u00a0from Pura Vida Seafood Company , prepared mostly as described in\u00a0<a href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/10\/roasted-blackfish-with-olives-and-sage-recipe.html\">this recipe by Melissa Clark<\/a>, laying the fish skinned side down and kept there without turning,\u00a0and then, to be specific about the other ingredients I used, the fresh sage was from Phillips Farm; the olives were kalamata, from Whole Foods Market, and the lemon juice was squeezed from a\u00a0Whole Foods Market organic fruit, and although for the first time ever when cooking this recipe I would have been able to include the elusive \u2018Aleppo Syrian red pepper\u2019 [I found some from\u00a0<a href=\"https:\/\/www.nationalgeographic.com\/people-and-culture\/food\/the-plate\/2016\/04\/05\/how-syrias-famous-aleppo-pepper-might-be-saved\/\">Morton &amp; Bassett\u00a0<\/a>at the Westside Market] that it specifies, but I rushed through the preparation and totally forgot the last step, in which the fish would be dusted with &#8220;Urfa or Aleppo red pepper&#8221;, but I did toss some finely chopped\u00a0small (sweet) yellow Grenada seasoning peppers from Eckerton Hill Farm, and garnished the plate with some purple micro radish from Windfall Farms, and the results were terrific!<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-19750\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/11\/blue-_eyes_potatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>I guess we know why they&#8217;re called &#8216;blue eyes&#8217;.<\/p>\n<ul>\n<li>a pound of &#8216;blue eyes&#8217; potatoes from Berried Treasures Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the large still-warm vintage Corning Pyrex Flameware blue-glass pot in which they had cooked, tossed with some good Portuguese olive oil, sprinkled with sea salt, freshly-ground black pepper, and 3 garlic scapes from Berried Treasures Farm, cut into short sections, that had been softened by heating them in olive oil inside a smaller Pyrex pan<\/li>\n<li>the wine was a California (Napa Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/products\/alex-and-ryan-present--napa-valley-sauvignon-blanc-semillon-2017\">Alex and Ryan Present: Napa Valley Sauvignon Blanc Semillon 2017<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><\/li>\n<li>the music was the album. <a href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/G.-Yeranian\/Composer\/272418-1\">&#8216;L&#8217;esprit d&#8217;Armenie&#8217;<\/a>, with <a class=\"noline\" href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Jordi-Savall\/Conductor\/10716-3\">Jordi Savall<\/a>\u00a0and his\u00a0<a class=\"noline\" href=\"http:\/\/www.arkivmusic.com\/classical\/Name\/Hesp%C3%A8rion-XXI\/Ensemble\/70164-4\">Hesp\u00e8rion XXI<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The\u00a0tautog, or\u00a0blackfish. It&#8217;s one of my favorites. It doesn&#8217;t show up often in the fish market, but I can rarely keep from bringing some home when it does. a single 14-ounce fillet of\u00a0Blackfish\/Tautog\u00a0from Pura Vida Seafood Company , prepared mostly as described in\u00a0this recipe by Melissa Clark, laying the fish skinned side down and kept &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-19730","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\/19730","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19730"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/19730\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}