{"id":23848,"date":"2019-08-31T00:37:17","date_gmt":"2019-08-31T00:37:17","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23848"},"modified":"2019-08-31T00:37:17","modified_gmt":"2019-08-31T00:37:17","slug":"mackerel-tomato-caper-epazote-salsa-potatoes-lovage","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23848","title":{"rendered":"mackerel, tomato\/caper\/epazote salsa; potatoes, lovage"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23866\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/mackerel_salsa_potato_2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a magnificent fish.<\/p>\n<p>Oily or fatty fish is richer in flavor than other finned seafood, &#8216;fishy&#8217;, meaning it has a stronger flavor of the sea (I love the sea), an extremely healthy choice, usually sustainable, and often relatively inexpensive. Fresh is essential, and very fresh, as these 2 fillets were, can be awesome.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23864\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/mackerel-bucket.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<p>Mackerel needs almost nothing but seasoning to complete it, but introducing an acid can raise it to an ethereal level. I usually pick some kind of good tomato, usually along with some citrus, almost always the celestial lemon.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23872\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/mackerel_seasoned.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two very fresh and very perfect 8-ounce Spanish (aka &#8216;Atlantic&#8217;) mackerel fillets from American Seafood Company, washed, dried, brushed with olive oil, seasoned with <a href=\"https:\/\/twitter.com\/wagnerblog\/status\/1130585718198345728\">local sea salt\u00a0from P.E. &amp; D.D. Seafood<\/a> and freshly-ground black pepper, pan grilled on a large, 2-burner cast iron grill pan over high heat for a total of about 6 minutes, skin side down first, then turned over half way through, then removed, arranged on the plates and dressed with a salsa assembled just before grilling the mackerel, consisting of 8 ounces of small halved &#8216;honeydrop&#8217; heirloom cherry tomatoes from TransGenerational Farm tossed into a small bowl with a teaspoon or more of rinsed and well drained Sicilian salted capers (halved, since these were large), half a tablespoon of juice from a Whole Foods Market organic Mexican lemon, a pinch of sea salt, a bit of black pepper, and some pungent very fresh epazote leaves, also from TransGenerational Farm, finished with more epazote sprinkled on top<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23860\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/08\/pinto-potatoes.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>roughly 12 ounces of pinto potatoes from Norwich Meadows Farm in the Union Square Greenmarket, scrubbed, boiled whole and unpeeled in heavily-salted water until barely cooked through, drained, halved, dried in the still-warm large vintage Corning\u00a0<a href=\"http:\/\/www.ndga.net\/articles\/gmflameware.php\">Pyrex Flameware<\/a>\u00a0blue-glass\u00a0<a href=\"http:\/\/www.ebay.com\/itm\/VIntage-Pyrex-6-Piece-Blue-Tint-Flameware-Stovetop-Pans-Removeable-Handles-\/111577304599\">pot<\/a>\u00a0in which they had cooked, a tablespoon of Whole Foods Market house Portuguese olive oil added, seasoned with sea salt and black pepper, mixed with a little chopped lovage from Keith&#8217;s Farm, arranged on the plates and tossed with a little more of the herb<\/li>\n<li>the wine was an Oregon (Willamette Valley\/Dundee Hills) white,\u00a0<a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.erath.com\/wines\/release\/2884\">Oregon Pinot Blanc 2016<\/a><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">,\u00a0ordered directly from\u00a0<\/span><a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/www.erath.com\/\">Erath<\/a><\/li>\n<li>the music was <a style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\" href=\"https:\/\/outhere-music.com\/en\/albums\/pygmalion-ram1809\">Rameau&#8217;s 1748 opera, &#8216;Pygmalion&#8217;, performed by the Apotheosis Orchestra, conducted by Korneel Bernolet<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a magnificent fish. Oily or fatty fish is richer in flavor than other finned seafood, &#8216;fishy&#8217;, meaning it has a stronger flavor of the sea (I love the sea), an extremely healthy choice, usually sustainable, and often relatively inexpensive. Fresh is essential, and very fresh, as these 2 fillets were, can be awesome. Mackerel &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-23848","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\/23848","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=23848"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23848\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23848"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23848"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23848"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}