{"id":8573,"date":"2016-07-07T21:08:13","date_gmt":"2016-07-07T21:08:13","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8573"},"modified":"2016-07-07T21:08:13","modified_gmt":"2016-07-07T21:08:13","slug":"mackerel-sicilian-caper-tomato-salsa-okra-saute-with-chili","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8573","title":{"rendered":"mackerel, Sicilian caper-tomato salsa; okra saut\u00e9 with chili"},"content":{"rendered":"

\"mackerel_tomato_salsa_okra\"<\/p>\n

Once again, a great fish, and a superb\u00a0recipe, this pan-grilled mackerel manages to taste a little different each time I prepare it, and this one may have been the most delicious ever. The only substantive difference I brought to it was the late addition of milkweed buds.<\/p>\n

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\"the_best_cherry_tomatoes\"<\/p>\n

I think the tomatoes really were ‘The Best Cherry Tomatoes’, at least among the crops available in the season so far.<\/p>\n

 <\/p>\n

\"okra2\"<\/p>\n

The small early okra were also delicious, but,\u00a0probably for the first time,\u00a0without the slight crispiness that makes them\u00a0really sing, since I had to crowd the pods in a pan a little smaller than ideal. The\u00a0exigency of the\u00a02-burner grill pan I used for the fish\u00a0meant\u00a0I didn’t have enough space for\u00a0the\u00a013″+ cast iron pan I would usually have used.<\/p>\n

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