{"id":24982,"date":"2019-11-16T06:37:06","date_gmt":"2019-11-16T06:37:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24982"},"modified":"2019-11-16T06:37:06","modified_gmt":"2019-11-16T06:37:06","slug":"aleppo-pepper-sauteed-tautog-olives-tomatoes-broccolini","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24982","title":{"rendered":"aleppo pepper-saut\u00e9ed tautog, olives, tomatoes; broccolini"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24997\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/blackfish_tomato_olives_broccolini.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>Tautog is good.<\/p>\n<p>It&#8217;s not Proven\u00e7al.<\/p>\n<p>And yet, except for the origin story of the fish (and the green vegetable too), this dinner could almost be Proven\u00e7al, which is always good.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25006\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/tautog_bucket.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25007\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/tomatoes_wild_Mexican.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>two <a href=\"http:\/\/www.thefisherman.com\/index.cfm?fuseaction=blog.display&amp;blog_ID=1562&amp;ParentCat=12\">blackfish\/Tautog<\/a> fillets (one pound) from Pura Vida Seafood Company prepared following a recipe by Melissa Clark published in the New York Times 5 years ago, seasoned with salt, freshly-ground black pepper, and a few pinches of\u00a0<a href=\"https:\/\/www.bonappetit.com\/story\/what-is-aleppo-pepper\">Aleppo pepper<\/a>\u00a0(Morton &amp; Bassett dried, from Westside Market)<span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">,\u00a0<\/span>placed in a large heavy antique oval copper skillet over a medium-low flame, a quarter cup of <a href=\"https:\/\/www.delallo.com\/blog\/get-to-know-nicoise-olives\/\">Ni\u00e7oise olives<\/a><a href=\"https:\/\/www.delallo.com\/blog\/get-to-know-nicoise-olives\/\">\u00a0<\/a>from Chelsea&#8217;s <a href=\"https:\/\/www.fairwaymarket.com\/\">Fairway Market<\/a> (pitted with great difficulty, over more than half an hour, because of their extremely small size), scattered around the fish, cooked for about 4 minutes, flipped and cooked for another 4 minutes, and near the end of that time, roughly 10 ounces of tiny &#8216;wild Mexican tomatoes\u2019 (since they were cultivated, the \u2018wild tomatoes\u2019 were not, technically wild anymore) from Eckerton Hill Farm were tossed into the pan, moved around a bit and allowed to almost break down, the fish and the olives transferred to 2 plates when done, the tomatoes spooned around the fillets and everything sprinkled with chopped fresh oregano from Rise &amp; Root Farm, topped with a drizzle of good olive oil<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-25008\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/11\/broccolini.jpg\" alt=\"\" width=\"500\" height=\"500\" \/><\/p>\n<ul>\n<li>a few handfuls of broccolini\u00a0(a modern hybrid, a cross between broccoli and Gai Lan, aka Chinese broccoli)\u00a0 from <a href=\"https:\/\/www.willowwisporganic.com\/\">Willow Wisp Organic Farm<\/a> in the Union Square Greenmarket, washed and drained in fresh cold water, chopped very roughly, saut\u00e9ed\/wilted over a low flame by being gradually added to a large antique copper pot in which 3 halved cloves of &#8216;Chesnok Red&#8217;\u00a0garlic\u00a0from Alewife Farm had been heated in a little olive oil until softened and fragrant<\/li>\n<li>the wine was an Italian (Piedmont) white,\u00a0<a href=\"https:\/\/nyc.flatiron-wines.com\/products\/ferrando-cariola-erbaluce-di-caluso-2016\">Ferrando, Cariola&#8217; Erbaluce di Caluso 2016<\/a>, from <a href=\"https:\/\/nyc.flatiron-wines.com\/\">Flatiron Wines<\/a><\/li>\n<li>the music was <a href=\"https:\/\/www.alia-vox.com\/en\/catalogue\/lorfeo\/\">Monteverdi&#8217;s 1607 opera, &#8216;L&#8217;Orfeo&#8217;, performed by Jordi Savall directing Le Concert des Nations, La Capella Reial de Catalunya, and soloists <\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Tautog is good. It&#8217;s not Proven\u00e7al. And yet, except for the origin story of the fish (and the green vegetable too), this dinner could almost be Proven\u00e7al, which is always good. two blackfish\/Tautog fillets (one pound) from Pura Vida Seafood Company prepared following a recipe by Melissa Clark published in the New York Times 5 &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-24982","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\/24982","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=24982"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24982\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}