{"id":8719,"date":"2016-07-19T23:08:20","date_gmt":"2016-07-19T23:08:20","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8719"},"modified":"2016-07-19T23:08:20","modified_gmt":"2016-07-19T23:08:20","slug":"porgy-scallion-herbs-yellow-beans-micro-basil-amaranth","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8719","title":{"rendered":"porgy, scallion, herbs; yellow beans, micro basil; amaranth"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8721\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/porgy_yellow_beans_amaranth.jpg\" alt=\"porgy_yellow_beans_amaranth\" width=\"600\" height=\"450\" \/><\/p>\n<p>It&#8217;s strange that neither of us\u00a0remembered that porgy was not unlike mackerel in its slight oiliness, but more like <em>mackerel light<\/em>, and I mean that as a compliment.<\/p>\n<p>The\u00a0entire entr\u00e9e was as delicious as it was colorful.<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>four 2 1\/2-ounce Porgy fillets from\u00a0P.E. &amp; D.D. Seafood, dried, seasoned with salt and pepper, pan-seared along with two thinly-sliced\u00a0red spring onion scallions from Hawthorne Valley Farm over medium heat inside an oval copper pan in a bit of butter and a little olive oil, the fish basted, using a small brush,\u00a0with the the scallion\u00a0butter and oil for about 2 minutes, more or less continually, then\u00a0turned over, the heat reduced to low, a cover (aluminum foil) placed on the pan\u00a0and the filets\u00a0cooked for about another minute before the cover was removed and 2\u00a0or 3\u00a0tablespoons of mixed fresh herbs thrown in (I used parsley, lovage, garlic chives, thyme,\u00a0and chervil\u00a0this time), after which\u00a0the basting continued for about another minute, or until the fish was cooked through (the recipe was slightly\u00a0modified from <a href=\"http:\/\/www.nytimes.com\/recipes\/1015082\/pan-seared-tilefish-with-garlic-herbs-and-lemon.html\">one written by\u00a0Melissa Clark<\/a>)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8727\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/yelllow_flat_pole_beans.jpg\" alt=\"yelllow_flat_pole_beans\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>organic yellow flat pole beans, or Romano beans, from Norwich Meadows Farm, parboiled, drained, dried by tossing over heat inside the emptied pot in which they were cooked, later reheated in a cast iron pan in a little olive oil, seasoned with salt and pepper, and\u00a0finished with\u00a0micro basil from Two Guys from Woodbridge<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8728\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/07\/purple_amaranth.jpg\" alt=\"purple_amaranth\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a rich and deeply-colored ensemble of wilted &#8216;reds&#8217; (and a few greens), which began with\u00a0one sliced\u00a0young red onion from Bodhitree Farm softened in a large cast-iron enameled pot, then several handfuls of purple amaranth\u00a0from Tamarack Hollow Farm added and heated until wilted, torn leaves of radicchio from Hawthorne Valley Farm stirred in, and finally a handful or more of\u00a0arugula from Hawthorne Valley Farm, seasoned with some\u00a0dried <em>Itria-Sirissi<\/em> chili, <em>peperoncino di Sardegna intero<\/em> from Buon Italia, and some Balsamic vinegar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine was a French (Loire) white, from\u00a0<a href=\"http:\/\/www.vignoblegibault.com\/\">Vignoble Gibault<\/a>, their\u00a0Sauvignon Blanc Touraine 2014, descibed <a href=\"http:\/\/virtuosowines.com\/product\/gibault-sauvignon-blanc-2012\/\">here<\/a>, although purchased in our neighborhood, from <a href=\"http:\/\/www.wineon23.com\/\">Landmark Wine &amp; Spirits<\/a><\/li>\n<li>the music was\u00a0<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=8334\">Jean-Philippe Rameau&#8217;s &#8216;Dardanus&#8217;, in a performance by\u00a0<em>Les Musiciens du Louvre,<\/em>\u00a0and <em>Le Choeur des Musiciens du Louvre<\/em>, directed by Marc Minkowski<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s strange that neither of us\u00a0remembered that porgy was not unlike mackerel in its slight oiliness, but more like mackerel light, and I mean that as a compliment. The\u00a0entire entr\u00e9e was as delicious as it was colorful. &nbsp; four 2 1\/2-ounce Porgy fillets from\u00a0P.E. &amp; D.D. Seafood, dried, seasoned with salt and pepper, pan-seared along &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-8719","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\/8719","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=8719"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8719\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}