{"id":7892,"date":"2016-04-23T02:01:06","date_gmt":"2016-04-23T02:01:06","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7892"},"modified":"2016-04-23T02:01:06","modified_gmt":"2016-04-23T02:01:06","slug":"mackerel-sicilian-caper-tomato-salsa-garlic-potato-rapini","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7892","title":{"rendered":"mackerel, Sicilian caper-tomato salsa, garlic potato; rapini"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-7897\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/mackerel_tomato_potato_collards-1024x768.jpg\" alt=\"mackerel_tomato_potato_collards\" width=\"620\" height=\"465\" \/><\/p>\n<p>This is a pretty tasty way to serve mackerel, <a href=\"http:\/\/www.foodandwine.com\/recipes\/grilled-mackerel-with-sicilian-caper-tomato-salsa\">Michael White&#8217;s very simple Sicilian-inspired recipe<\/a>,\u00a0and it&#8217;s a pretty simple process, which may help explain why I still haven&#8217;t come up with many alternatives for this wonderful fish, except for the time I tried an excellent\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2015\/12\/05\/roasted-mackerel-garlic-pimenton-potato-wilted-arugula\/\">one by Gordon Ramsey<\/a>.<\/p>\n<ul>\n<li>Boston mackerel (seven 2-ounce filets) from Blue Moon Fish Company, washed, dried, brushed with olive oil, seasoned with salt and pepper, pan grilled over high heat for five or six minutes, turning once, transferred to plates and topped\u00a0with a salsa of quartered Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods,\u00a0which had been\u00a0tossed with olive oil, wild\u00a0capers in brine which had been rinsed and drained, some organic\u00a0lemon juice, salt, and pepper<\/li>\n<li>about half a pound of a mix of potatoes, mostly\u00a0Yukon Gold from Whole Foods, and one Red Norland from Lucky Dog Organic, boiled until tender, drained, cooled slightly, cut into quarters, placed in a skillet and cooked over high heat for about 5 minutes (or, ideally, until the potatoes had just begun to brown, but the tubers\u00a0had been boiled too long this time, or had cooled\u00a0too long, and so were unable to), one medium clove of thinly-sliced garlic from Whole Foods added, the heat turned down, the potatoes cooked slowly until they had (or <em>might<\/em> have) browned fully, about 3 minutes longer, seasoned with salt and pepper and kept warm until the fish had been cooked<\/li>\n<li>a few\u00a0tender collard greens from Lani\u2019s\u00a0Farm,\u00a0washed, drained, and\u00a0braised very lightly in a heavy pot in which two\u00a0halved garlic cloves from\u00a0Whole Foods\u00a0had been allowed to sweat in some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil<\/li>\n<li>the wine was a French (Rh\u00f4ne) white, <a href=\"http:\/\/www.guigal.com\/en\/vins.php?id_produit=24\">E. Guigal C\u00f4tes du Rh\u00f4ne 2014<\/a><\/li>\n<li>the music was from the album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=74436\">William Lawes:\u00a0Royall Consort Suites<\/a>&#8216;,\u00a0with Monica Huggett conducting the\u00a0Ensemble Sonnerie<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is a pretty tasty way to serve mackerel, Michael White&#8217;s very simple Sicilian-inspired recipe,\u00a0and it&#8217;s a pretty simple process, which may help explain why I still haven&#8217;t come up with many alternatives for this wonderful fish, except for the time I tried an excellent\u00a0one by Gordon Ramsey. Boston mackerel (seven 2-ounce filets) from Blue &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-7892","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\/7892","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7892"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/7892\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}