{"id":23030,"date":"2019-06-14T00:20:33","date_gmt":"2019-06-14T00:20:33","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23030"},"modified":"2019-06-14T00:20:33","modified_gmt":"2019-06-14T00:20:33","slug":"herb-marinated-weakfish-asparagus-mint-rhubarb-biscuit","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23030","title":{"rendered":"herb-marinated weakfish; asparagus, mint; rhubarb biscuit"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23053\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/S1ueteague_tomato_asparagus.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Squeteague (aka \u2018Weakfish\u2019 or Sea\/Ocean Trout).\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2016\/09\/27\/sauteed-herb-marinated-squeteague-squash-olives-mint\/\">I\u2019ve written it<\/a>\u00a0before: We love this fish.<\/p>\n<p>It&#8217;s a noble fish, but it&#8217;s not a trout. It\u2019s generally marketed as \u2018ocean trout\u2019, I suppose because \u2018weakfish\u2019\u00a0doesn&#8217;t present a positive image. In fact the \u2018weak\u2019 part is only because the fish\u2019s jaw tears apart easily when it is hooked (ouch), meaning it can more easily escape\u00a0from an angler, the people who pass out the names, sometimes with less than fairness.<\/p>\n<p>I seem to have prepared it\u00a04 or 5 times, in several very different sizes. I&#8217;ve come to call it <a href=\"http:\/\/www.edc.uri.edu\/restoration\/html\/gallery\/fish\/squet.htm\">Squeteague<\/a>, (except when I have to squeeze a name into a headline) mostly because of my fondness for coastal New England and its Narragansett heritage in its south [in the\u00a0<a href=\"http:\/\/www.dictionary.com\/browse\/squeteague\">Narragansett language: pesukwiteag, meaning \u2018<span class=\"dbox-italic\"><span class=\"oneClick-link oneClick-available\"><span class=\"oneClick-link\">they<\/span>\u00a0give\u00a0<\/span><\/span><\/a><span class=\"dbox-italic\"><span class=\"oneClick-link oneClick-available\"><span class=\"oneClick-link\"><a href=\"http:\/\/www.dictionary.com\/browse\/squeteague\">glue\u2019, because glue is made from them<\/a>\u00a0(or was at one time)].<\/span><\/span><\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23064\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/Squteague2.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>two 10-ounce squeteauge fillets (larger than our usual portions, but they don&#8217;t come to order) from American Seafood Company, marinated for a little over half an hour on the counter in a mix of a tablespoon or more of Whole Foods Market house Portuguese olive oil, 2 or 3 sliced spring garlic cloves from Lani&#8217;s Farm, and only 2 herbs this time (I&#8217;ve used up to 11), chopped dill from Stokes Farm and a smaller amount of chopped lovage from Keith&#8217;s Farm, after which the fillets were drained, saut\u00e9ed or fried for almost 3 minutes inside a oil coated tin-lined heavy oval copper pan which had been pre-heated to medium-hot (enough oil to protect the tin lining while the pan heated up), skin-slide down first, then turned and cooked for another minute or 2, arranged on the plates, the juices, mixed in the pan with some of the marinade, drizzled on top<\/li>\n<li>three Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods Market, halved, their cut sides sprinkled with salt and pepper, heated inside an antique enameled cast iron porringer, turning once, arranged on the plates, sprinkled with chopped winter savory from Keith&#8217;s Farm and drizzled with the juices that remained in the porringer<\/li>\n<li>less than a pound of medium thickness asparagus (before trimming), 20 altogether, a mix bunch from Hoeffner Farms and John D. Madura Farms, their bottoms snapped off at the point where they easily break,<span class=\"Apple-converted-space\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">rolled in a tablespoon of butter and less than a tablespoon of olive oil inside a heated large enameled rectangular cast iron pan, then saut\u00e9ed over medium high heat while frequently rolling or turning them until they were beginning to brown (about 15 minutes), finished with a sprinkling of local sea salt from P.E. &amp; D.D. Seafood and freshly-ground black pepper, sprinkled with zest from most of an entire Whole Foods Market organic lemon and some chopped furry spearmint from Space on Ryder Farm<\/span><\/li>\n<li>the wine was a delightful and extraordinary original from New York (Hudson River) <a href=\"https:\/\/en.wikipedia.org\/wiki\/Skin-contact_wine\">orange<\/a>, using traminette grapes, the unfined and unfiltered<a href=\"https:\/\/www.rawwine.com\/wine\/luca-skin-contact-traminette\/#\">\u00a0&#8216;Luca&#8217; Skin Contact Traminette, 2017<\/a>, that we had bought directly from the vintner<\/li>\n<\/ul>\n<p>There was a sweet.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23062\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/rhubarb_shortcake.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>one halved quite brilliant treat, a &#8216;shortcake&#8217;\u00a0from Lost Bread Co., their last &#8216;hominy biscuit&#8217; at the stand that day (the ingredients are organic bread flour, butter, milk, purple corn, wheat , baking powder, baking soda, slaked lime, sea salt, sugar), topped with dollops of Talenti Madagascar Vanilla Gelato from Whole Foods, and drizzled with ambrosia: a homemade rhubarb-cardamon seed-star anise compote made with tiny (1\/3 to 1\/2-inch thick) early (late winter?) rhubarb stems from\u00a0Hoeffner Farms<\/li>\n<li>the wine was\u00a0<a href=\"https:\/\/www.klwines.com\/Products\/i?i=260004\">Blandy\u2019s 5 year old Bual Madeira<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout the meal was an album of gorgeous\u00a0<em>trecento<\/em> music by the blind composer <a href=\"https:\/\/www.prestomusic.com\/classical\/products\/8612359--francesco-landini-l-occhio-del-cor\">Francesco Landini, &#8216;L\u2019Occhio del Cor&#8217;, performed by\u00a0La Reverdie under the direction of Christophe Deslignes<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Squeteague (aka \u2018Weakfish\u2019 or Sea\/Ocean Trout).\u00a0I\u2019ve written it\u00a0before: We love this fish. It&#8217;s a noble fish, but it&#8217;s not a trout. It\u2019s generally marketed as \u2018ocean trout\u2019, I suppose because \u2018weakfish\u2019\u00a0doesn&#8217;t present a positive image. In fact the \u2018weak\u2019 part is only because the fish\u2019s jaw tears apart easily when it is hooked (ouch), meaning &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-23030","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\/23030","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=23030"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23030\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}