{"id":20149,"date":"2018-12-08T01:40:38","date_gmt":"2018-12-08T01:40:38","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20149"},"modified":"2018-12-08T01:40:38","modified_gmt":"2018-12-08T01:40:38","slug":"olive-sage-habanada-roasted-tautog-potatoes-claytonia","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20149","title":{"rendered":"olive\/sage\/habanada-roasted tautog; potatoes; claytonia"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20151\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/tautog_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a great fish, I always associate it with Rhode Island, which make it even greater, and the Melissa Clark recipe I often use is just about the greatest.<\/p>\n<p>So there.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20160\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/tautog_bucket.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>two 9-ounce tautog\/blackfish fillets from American Seafood Company\u00a0prepared using\u00a0<a href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/10\/roasted-blackfish-with-olives-and-sage-recipe.html\">this recipe by Melissa Clark<\/a>, as a model, 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 Gaeta, from Buon Italia, and the lemon juice was squeezed from a\u00a0Whole Foods Market organic fruit, and I was able to use the elusive \u2018Aleppo Syrian red pepper\u2019 specified [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], and I added one fresh habanada pepper from from Norwich Meadows Farm<\/li>\n<li>two different varieties of small potatoes, <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.potatopro.com\/news\/2018\/pinto-gold-new-gourmet-potato-variety-released-umaine\">pinto<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"> from Norwich Meadows Farm and\u00a0<\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.mainepotatolady.com\/productcart\/pc\/viewCategories.asp?idCategory=84\">satina <\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">from Keith\u2019s Farm, scrubbed,\u00a0boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still inside the large still-warm vintage Corning Pyrex blue-glass Flameware 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,\u00a0cut into short sections, that had first been softened in a little warm olive oil, that had been softened by heating them in olive oil inside a much smaller Flameware <\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">glass pan, garnished with red micro radish from Norwich Meadows Farm<\/span><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20159\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/miners_lettuce-.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two handfuls of wild\u00a0<a href=\"https:\/\/honest-food.net\/on-miners-lettuce-americas-gift-to-salad\/\">miner&#8217;s lettuce [claytonia perfoliata]<\/a> from <a href=\"https:\/\/www.willowwisporganic.com\/\">Willow Wisp Organic Farm<\/a><\/li>\n<li>the wine was a California (Central Coast\/Santa Ynez Valley) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/rick-boyer-coastal-white-blend-2017?cid=US\">Rick Boyer Santa Ynez Valley Dry White Blend 2017<\/a>, from\u00a0<a href=\"https:\/\/us.nakedwines.com\/full_site\">Naked Wines<\/a><br \/>\nby Rick Boyer<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-20164\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/12\/ritratto-di-gioachino-rossini.jpg\" alt=\"\" width=\"500\" height=\"414\" \/><\/p>\n<ul>\n<li>the music was\u00a0<a href=\"https:\/\/www.theguardian.com\/music\/2018\/sep\/16\/home-listening-semiramide-oae-elder-review-grabmusik-bastien-classical-opera-page\">Rossini\u2019s last Italian opera, the 1823 epic Babylonian treasure, &#8216;Semiramide&#8217;<\/a>\u00a0 [<a href=\"https:\/\/en.wikipedia.org\/wiki\/Semiramide\">&#8220;..\u00a0the last opera of the great Baroque tradition: the most beautiful, the most imaginative, possibly the most complete; but also, irremediably, the last&#8221; &#8211; musicologist Rodolfo Celletti<\/a>], in a dazzling performance by Mark Elder and the Orchestra of the Age of Enlightenment<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>[the last image, a portrait of Rossini by, I believe, an unknown artist, painted at about the time he composed &#8216;Semiramide&#8217;, is from <a href=\"https:\/\/www.bolognawelcome.com\/en\/home\/live\/events\/complete-calendar\/150-rossini\/\">BolognaWelcome<\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a great fish, I always associate it with Rhode Island, which make it even greater, and the Melissa Clark recipe I often use is just about the greatest. So there. two 9-ounce tautog\/blackfish fillets from American Seafood Company\u00a0prepared using\u00a0this recipe by Melissa Clark, as a model, 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-20149","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\/20149","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=20149"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/20149\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}