{"id":2926,"date":"2014-12-21T22:22:00","date_gmt":"2014-12-21T22:22:00","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2926"},"modified":"2014-12-21T22:22:00","modified_gmt":"2014-12-21T22:22:00","slug":"sauteed-flounder-tomato-butter-cavalo-nero","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2926","title":{"rendered":"saut\u00e9ed flounder, tomato butter; cavalo nero"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/flounder_tomato_butter_cavalo_nero.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2928\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/12\/flounder_tomato_butter_cavalo_nero.jpg\" alt=\"flounder_tomato_butter_cavalo_nero\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>I love flounder anyway, but I have no idea why Barry and I\u00a0both found this fillet\u00a0even more delicious than usual. \u00a0I&#8217;d even say it was the best I\u00a0have ever had. \u00a0It was serious, with an intense flavor\u00a0which included\u00a0a hint of shellfish. \u00a0\u00a0Flounder\u00a0is normally a delicate fish, easily filleted and easily prepared, but I now have serious respect for\u00a0the flavor alone.<\/p>\n<p>The fillet I bought from the fisherman that afternoon weighed in at slightly over one\u00a0pound. \u00a0That in itself was unusual for our table, but was it\u00a0the reason it tasted so grown-up? \u00a0Or was it the fact that I saut\u00e9ed it in both\u00a0butter and,\u00a0my usual choice,\u00a0olive oil? \u00a0Maybe it was that tiny bit of Chianti white oak-aged vinegar. \u00a0Wait, I just did a web search, and found suggestions that Winter Flounder itself, a local species, is particularly\u00a0desirable for its flavor.<\/p>\n<p>I used a <a href=\"http:\/\/www.latimes.com\/food\/la-fo-petrale-sole-s-story.html\">recipe<\/a> I found on the LA Times site, and made only\u00a0a few adjustments.<\/p>\n<ul>\n<li>\u00a0Long Island flounder fillet from P.E.&amp;D.D. Seafood, divided into two parts, seasoned, cooked in a pan over high heat for a few minutes, turning once, then placed on plates, a couple of spoons of &#8216;tomato butter&#8217; [see below] placed on top.<\/li>\n<li>tomato butter made by cooking in butter a tiny amount of shallot from\u00a0Keith&#8217;s Farm, then letting the flavored butter cool slightly before being poured over fresh large cherry tomatoes, \u2018Cocktail Tomatoes\u2019 from Maine via Whole Foods, chopped, which had been combined\u00a0\u00a0with torn basil, seasoned with salt,\u00a0pepper, and drops of red wine vinegar<\/li>\n<li>cavalo nero (Racinato kale) from Keith\u2019s Farm, braised with garlic, finished with salt, pepper, and a bit of olive oil<\/li>\n<li>the wine was a California white, <a href=\"http:\/\/www.chelseawinevault.com\/all\/rock-face-chenin-blanc-clarksburg-2013#.VJZnFMACA\">Rock.Face Chenin Blanc Clarksburg 2012<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I love flounder anyway, but I have no idea why Barry and I\u00a0both found this fillet\u00a0even more delicious than usual. \u00a0I&#8217;d even say it was the best I\u00a0have ever had. \u00a0It was serious, with an intense flavor\u00a0which included\u00a0a hint of shellfish. \u00a0\u00a0Flounder\u00a0is normally a delicate fish, easily filleted and easily prepared, but I now have &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-2926","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\/2926","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=2926"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2926\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2926"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2926"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2926"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}