{"id":8009,"date":"2016-04-28T21:39:04","date_gmt":"2016-04-28T21:39:04","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8009"},"modified":"2016-04-28T21:39:04","modified_gmt":"2016-04-28T21:39:04","slug":"sauteed-porgy-filets-with-herbs-grilled-ramps-asparagus","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8009","title":{"rendered":"saut\u00e9ed porgy filets with herbs; grilled ramps &#038; asparagus"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8012\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/herbs_for_porgy.jpg\" alt=\"herbs_for_porgy\" width=\"600\" height=\"450\" \/><\/p>\n<p>lots of herbs<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8017\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/04\/porgy_ramps_asparagus2.jpg\" alt=\"porgy_ramps_asparagus2\" width=\"600\" height=\"450\" \/><\/p>\n<p>and unltimately lots of alliums\u00a0as well<\/p>\n<p>&nbsp;<\/p>\n<p>The meal tasted\u00a0far more luxurious than the amount of money which exchanged hands at the fishmonger today would have suggested. Also, the availability of ramps and asparagus made for an entr\u00e9e fit for a king, or at least a somewhat unpresuming monarch.<\/p>\n<ul>\n<li><span style=\"line-height: 1.55;\">four <\/span><span style=\"line-height: 1.55;\">3<\/span><span style=\"line-height: 1.55;\">-ounce Porgy fillets from <\/span><span style=\"line-height: 1.55;\">Blue Moon Fish<\/span><span style=\"line-height: 1.55;\">, pan-seared over medium heat in a bit of butter with thinly-sliced\u00a0spring garlic from Bodhitree Farm and\u00a0salt, the fish basted at least\u00a0several times with the the garlic\u00a0butter for about 2 minutes, then\u00a0turned over, the heat reduced to low, a cover placed on the pan\u00a0and the filets\u00a0cooked for about another minute or two, the cover removed, 2\u00a0or 3\u00a0tablespoons of mixed fresh herbs thrown in (I used parsley, mint, lovage, savory, thyme,\u00a0and oregano this time) and the basting continued for about another minute, or until the fish was cooked through (the recipe was slightly\u00a0modified from <\/span><a style=\"line-height: 1.55;\" href=\"http:\/\/www.nytimes.com\/recipes\/1015082\/pan-seared-tilefish-with-garlic-herbs-and-lemon.html\">one written by\u00a0Melissa Clark<\/a><span style=\"line-height: 1.55;\">)<\/span><\/li>\n<li>an equal mix of ramps from Berried Treasures and asparagus from Phillips Farm, rolled in olive oil with salt and pepper, the ramp greens separated from the bulbs, and the asparagus and bulbs pan-grilled until cooked through and grill marks appeared, removed, replaced briefly by the ramp greens, then all of the vegetables combined on a warm platter and distributed to plates<\/li>\n<li>the wine was a California (Clarksburg) white, <a href=\"https:\/\/us.nakedwines.com\/wines\/richard-bruno-clarksburg-chenin-blanc-2015.htm\">Richard Bruno Clarksburg Chenin Blanc 201<\/a>5<\/li>\n<li>the music was from the album, <a href=\"http:\/\/www.redlightnewmusic.org\/barbary-coast.html\">&#8216;Barbary Coast&#8217; (Red Light New Music)<\/a>, and mostly just Liam Robinson, Chris Cerrone, and Ted Hearne<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>lots of herbs &nbsp; and unltimately lots of alliums\u00a0as well &nbsp; The meal tasted\u00a0far more luxurious than the amount of money which exchanged hands at the fishmonger today would have suggested. Also, the availability of ramps and asparagus made for an entr\u00e9e fit for a king, or at least a somewhat unpresuming monarch. four 3-ounce &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-8009","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\/8009","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=8009"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8009\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}