{"id":8637,"date":"2016-07-12T06:28:09","date_gmt":"2016-07-12T06:28:09","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8637"},"modified":"2016-07-12T06:28:09","modified_gmt":"2016-07-12T06:28:09","slug":"flounder-tomato-pipicha-savory-butter-persian-cucumber","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8637","title":{"rendered":"flounder, tomato-pipicha-savory butter; Persian cucumber"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8638\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/summer_flounder_tomato_cucumber.jpg\" alt=\"summer_flounder_tomato_cucumber\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve only gradually come to realize that the flatfish with which I am most familiar personally, having actually caught a few by rod and reel\u00a0while drifting in a boat off Long Island (yup, I actually did that), is not merely\u00a0a fluke; it&#8217;s also\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Summer_flounder\">a summer flounder<\/a>.<\/p>\n<p>I cooked the\u00a0fluke I had caught way back then, in the late 1980s, but I don&#8217;t remember the details.\u00a0\u00a0I do know it\u00a0was the first time, but it wasn&#8217;t to be\u00a0the last. It&#8217;s a very fine fish, and we&#8217;re very fortunate to be living so close to the\u00a0home waters of one\u00a0whose numbers, I believe,\u00a0are not threatened, at least\u00a0so far.<\/p>\n<p>Persian, or Middle Eastern cucumbers are definitely not threatened, and in fact I think they&#8217;re just\u00a0beginning to be noticed by most home cooks. I expect they&#8217;ll soon be very popular.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8648\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/Persian_cucumbers-1.jpg\" alt=\"Persian_cucumbers\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one 14-ounce flounder fillet from P.E. &amp; D.D.\u00a0Seafood, seasoned with salt and pepper, saut\u00e9ed in olive oil and butter over high heat until golden brown (2-3 minutes on the first side, 1-2 minutes on the other), divided into 2 portions and served with a tomato butter composed a few minutes\u00a0earlier\u00a0by melting some \u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018, then adding one fresh\u00a0shallot from Lani&#8217;s\u00a0farm, cooking it until softened and fragrant, removing it from the heat, allowing it\u00a0to cool for 2 or 3 minutes, then tossing it with half a dozen sliced Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods, earlier seasoned with salt and tossed with a mixture of chopped\u00a0pipicha [Porophyllum Linaria], a native Mexican herb, with a taste similar\u00a0to cilantro, but with a hint of lemon and anise) from Lani\u2019s Farm and\u00a0chopped\u00a0summer savory from Stokes Farm, a few drops of red wine (Chianti) vinegar stirred into the mix at the end<\/li>\n<li>a handful of small Persian cucumbers from Stokes\u00a0Farm, cut into 2 to 3 cm segments, saut\u00e9ed in olive oil until lightly browned, seasoned with sea salt, and tossed with chopped <a href=\"http:\/\/flavorofitalyblog.com\/mentuccia-romana\/\">calamint<\/a> (aka <em>mentuccia<\/em>, <em>nipitella<\/em> or <em>nepitella<\/em>, which tastes\u00a0like a cross between mint and oregano) from Berried Treasures Farm<\/li>\n<li>the wine was a California (Lodi) ros\u00e9,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/karen-birmingham-rose-lodi-2015.htm\">Karen Birmingham Ros\u00e9 Lodi 2015<\/a><\/li>\n<li>the music was from various streaming online stations<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve only gradually come to realize that the flatfish with which I am most familiar personally, having actually caught a few by rod and reel\u00a0while drifting in a boat off Long Island (yup, I actually did that), is not merely\u00a0a fluke; it&#8217;s also\u00a0a summer flounder. I cooked the\u00a0fluke I had caught way back then, in &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-8637","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\/8637","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=8637"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8637\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}