{"id":8118,"date":"2016-05-07T06:02:59","date_gmt":"2016-05-07T06:02:59","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8118"},"modified":"2016-05-07T06:02:59","modified_gmt":"2016-05-07T06:02:59","slug":"sage-and-olive-roasted-tautog-watercress-wild-rice-ramps","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8118","title":{"rendered":"sage and olive-roasted Tautog; watercress; wild rice, ramps"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8124\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/tautog_watercress_wild_rice.jpg\" alt=\"tautog_watercress_wild_rice\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s a great fish, and I&#8217;m excited\u00a0whenever I&#8217;m able to bring Tautog\u00a0home, <a href=\"http:\/\/www.bluemoonfish.com\/blog\/cleaning-whole-fish\/\/7\/12\/2015\">whole<\/a> or filleted.<\/p>\n<ul>\n<li>a one-pound fillet of the excellent <a href=\"https:\/\/en.wikipedia.org\/wiki\/Tautog\">Tautog<\/a> (known in New York as &#8216;Blackfish&#8217;) from Pura Vida Fisheries, prepared along the lines of <a href=\"http:\/\/www.seriouseats.com\/recipes\/2011\/10\/roasted-blackfish-with-olives-and-sage-recipe.html\">this\u00a0recipe by Caroline Rossock<\/a>,\u00a0using\u00a0sage from Stokes Farm and halved Kalamata olives from Whole Foods, finishing\u00a0with organic lemon, also from Whole Foods\u00a0[since Syria is currently a disaster zone, for the Aleppo pepper I substituted a 50\/50 mix\u00a0of\u00a0an excellent cayenne pepper and a good <em>dulce<\/em> paprika]<\/li>\n<li>fresh watercress from Lucky Dog Organic, dressed only in a good olive oil, with Maldon salt, and some freshly-ground Telicherry pepper<\/li>\n<li>wild rice, remaining from <a href=\"http:\/\/halved Kalamata olives from Whole Foods\">a meal enjoyed earlier in the week<\/a>, livened up with a few chopped ramps which had been saut\u00e9ed in olive oil beforehand<\/li>\n<li>the wine was a French (<a href=\"https:\/\/en.wikipedia.org\/wiki\/Aude#Viticulture\">Aude<\/a>) white, <a href=\"http:\/\/www.laurent-miquel.com\/en\/our-wines\/albarino\/\">Albarino Lagrasse \u00a0Laurent Miquel 2014<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.nonesuch.com\/journal\/timo-andres-home-stretch-out-now-2013-07-30\">Timo Andres&#8217;\u00a0extraordinary album, &#8216;Home Stretch&#8217;<\/a>, with work of\u00a0Andres, Mozart, and Eno,\u00a0with\u00a0Andres everywhere (you&#8217;ll probably want to read the album notes); noting here that the release of the album in 2013 was celebrated at\u00a0<a href=\"http:\/\/www.housingworks.org\/bookstore\/\">Housing Works Bookstore Cafe<\/a>!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s a great fish, and I&#8217;m excited\u00a0whenever I&#8217;m able to bring Tautog\u00a0home, whole or filleted. a one-pound fillet of the excellent Tautog (known in New York as &#8216;Blackfish&#8217;) from Pura Vida Fisheries, prepared along the lines of this\u00a0recipe by Caroline Rossock,\u00a0using\u00a0sage from Stokes Farm and halved Kalamata olives from Whole Foods, finishing\u00a0with organic lemon, also &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-8118","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\/8118","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=8118"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8118\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}