{"id":3765,"date":"2015-03-10T05:21:53","date_gmt":"2015-03-10T05:21:53","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3765"},"modified":"2015-03-10T05:21:53","modified_gmt":"2015-03-10T05:21:53","slug":"flounder-with-tomato-butter-tiny-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3765","title":{"rendered":"flounder with tomato butter; tiny Brussels sprouts"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/flounder_tomato_Brussels_sprouts.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3767\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/03\/flounder_tomato_Brussels_sprouts.jpg\" alt=\"flounder_tomato_Brussels_sprouts\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p><strong>Note to self: \u00a0This recipe has been\u00a0a winner\u00a0every time. \u00a0<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>This image, or\u00a0some version of it, is becoming pretty familiar on this blog. \u00a0It&#8217;s because the recipe is as easy as it is delicious, and because it can adapt\u00a0itself to\u00a0any\u00a0number of subtle variations, most of them involving the choice of herb. \u00a0It doesn&#8217;t hurt that it would be happy to make an appearance with almost any green vegetable as a side.<\/p>\n<ul>\n<li>two eight-ounce Long Island flounder fillets from P.E.&amp;D.D. Seafood, seasoned, cooked in a pan over high heat in a mixture of olive oil and butter for a few minutes, turning once, then placed on warm plates, and a couple of spoons of \u2018tomato butter\u2019 [see below] placed on top and around them.<\/li>\n<li>&#8216;tomato butter&#8217; made by cooking in melted butter a tiny amount of shallot from S. &amp; S.O. Produce Farms, then letting the flavored butter cool slightly before being poured over fresh large cherry tomatoes \u2018Cocktail Tomatoes\u2019 from Maine via Whole Foods, which had been cut into eighths\u00a0and\u00a0combined with chopped tarragon form Eataly, the &#8216;butter&#8217; then seasoned with salt,\u00a0pepper, and a few drops of red wine vinegar<\/li>\n<li>tiny and delicious middle-March Brussels sprouts from Phillips Farms (what are they doing <a href=\"http:\/\/www.phillipsfarms.com\/\">out there in Milford<\/a>, digging out from under the snow some brand-new buds sprouting\u00a0from\u00a0last year&#8217;s\u00a0plants? \u00a0dunno.), tossed with salt, pepper, and some olive oil, and roasted in a 400\u00ba oven for about\u00a0fifteen minutes<\/li>\n<li>the wine was a California white, <a href=\"https:\/\/www.seanminorwines.com\/wine\/four-bears-sauvignon-blanc-california\/2013\">Sean Minor Four Bears Sauvignon Blanc 2013<\/a><\/li>\n<li>the music\u00a0was\u00a0Dvo\u0159\u00e1k\u2019s <span class=\"st\">Symphony No. 8<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Note to self: \u00a0This recipe has been\u00a0a winner\u00a0every time. \u00a0 &nbsp; This image, or\u00a0some version of it, is becoming pretty familiar on this blog. \u00a0It&#8217;s because the recipe is as easy as it is delicious, and because it can adapt\u00a0itself to\u00a0any\u00a0number of subtle variations, most of them involving the choice of herb. \u00a0It doesn&#8217;t hurt &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-3765","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\/3765","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=3765"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/3765\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}