{"id":22850,"date":"2019-06-03T22:37:49","date_gmt":"2019-06-03T22:37:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=22850"},"modified":"2019-06-03T22:37:49","modified_gmt":"2019-06-03T22:37:49","slug":"smoked-fish-pate-mackerel-tomato-salsa-new-potatoes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=22850","title":{"rendered":"smoked fish p\u00e2t\u00e9; mackerel, tomato salsa; new potatoes"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22871\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/smoked_fish_spread.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22873\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/mackerel_tomatoes_potatoes-1.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There were two courses, and it was a two fish meal, maybe <em>more<\/em> than two.<\/p>\n<p>The first course might have included more than one species of white fish..<\/p>\n<ul>\n<li>a composed smoked fish salad, or p\u00e2t\u00e9, using local fish caught by Phil Karlin of P.E. &amp; D.D. Seafood Company, whose wife, Dolores is the one who makes it, more than likely consisting of more than one kind of white fish that had been smoked by a colleague; mayonnaise; red onion; and celery (the salad was perfectly seasoned), served on slices of a rich, loaf of\u00a0&#8216;Table Bread&#8217; from Philadelphia&#8217;s Lost Bread Co. that had been toasted over an open gas flame on our &#8216;<a href=\"http:\/\/www.suremarineservice.com\/03-0349.html?gclid=EAIaIQobChMI3LS0gcDg2gIVlIzICh2b5A9IEAkYAiABEgLxL_D_BwE\">Camp-A-Toaster\u2019<\/a> only\u00a0seconds before it arrived on the table<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22881\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/Lucky_watercress.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>some\u00a0watercress from Lucky Dog Organic Farm, dressed with Badia a Coltibuono, Monti del Chianti olive oil from\u00a0Chelsea Whole Foods Market,\u00a0juice from a Chelsea Whole Foods Market organic lemon, sea salt, and freshly ground black pepper<\/li>\n<\/ul>\n<p>..but the second clearly featured a single fish, Spanish mackerel.<\/p>\n<ul>\n<li>fourteen ounces of Spanish mackerel (2 long fillets) from Pura Vida Seafood, washed, dried, brushed lightly with olive oil and seasoned with sea salt and freshly-ground black pepper, pan grilled over high heat for 7 or 8 minutes, the skin side down first, turned over half way through, removed and arranged on the plates with a salsa consisting of 8 ounces or so of delicious, perfectly ripe cherry tomatoes from Stokes Farm, &#8220;The Best Cherry Tomatoes&#8221; (they really are, and almost as good when they&#8217;ve been grown in the greenhouse as they well be in the summer), that were halved, tossed with a tablespoon of Whole\u00a0Food Market&#8217;s Portuguese house olive oil, a little more than a teaspoon of Sicilian salted capers (first well rinsed and drained), half a tablespoon of lemon juice, salt, black pepper, and some chopped fresh oregano from Phillips Farms, garnished on the plates with a little more oregano<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22880\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/new_potaotes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>sixteen ounces of delicious &#8216;new potatoes&#8217; [immature potatoes, probably &#8216;red thumb&#8217; in this case, harvested by pulling out the young tubers by hand, leaving the plant itself in place] from Norwich Meadows Farm, boiled with a generous amount of salt until barely cooked through, drained, halved, dried while still in the still-warm vintage medium size Corning <a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a> blue-glass pot in which they had cooked, rolled around inside the pot in a little more than a tablespoon or so of Whole Foods Market house Portuguese olive oil, sprinkled with salt and pepper, garnished with micro red ribbed dandelion from Windfall Farms<\/li>\n<li>a small handful of tiny first-of-the-season purple snow peas from Norwich Meadows Farm,\u00a0saut\u00e9ed\u00a0inside a small blue Pyrex Flameware skillet in a little olive oil, sprinkled with a little lemon zest, tossed with spearmint from Phillips Farms and seasoned\u00a0with salt and pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine through both courses was a California (Suisun Valley and Sonoma) ros\u00e9, <a href=\"https:\/\/us.nakedwines.com\/products\/evangelos-bagias-california-rose-2018\">Evangelos Bagias Three Graces Rose of Pinot Noir 2018<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/full_site#\/\">Naked Wines<\/a><\/li>\n<li>the music throughout the meal was the album, <a href=\"https:\/\/www.alia-vox.com\/en\/catalogue\/terpsichore\/\">&#8216;Terpsichore,\u00a0Apotheosis de la Danse baroque&#8217;, music by Jean-F\u00e9ry Rebel and Georg Philipp Telemann, performed by Jordi Savall and Le Concert des Nations<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There were two courses, and it was a two fish meal, maybe more than two. The first course might have included more than one species of white fish.. a composed smoked fish salad, or p\u00e2t\u00e9, using local fish caught by Phil Karlin of P.E. &amp; D.D. Seafood Company, whose wife, Dolores is the one who &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-22850","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\/22850","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=22850"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/22850\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}