{"id":9468,"date":"2016-09-03T20:26:51","date_gmt":"2016-09-03T20:26:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9468"},"modified":"2016-09-03T20:26:51","modified_gmt":"2016-09-03T20:26:51","slug":"black-sea-bass-mushrooms-snow-peas","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9468","title":{"rendered":"black sea bass, mushrooms, herbs; snow peas, chili, mint"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9469\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/bass_mushrooms_snow_peas.jpg\" alt=\"bass_mushrooms_snow_peas\" width=\"600\" height=\"450\" \/><\/p>\n<p>It was another round of fish with mushrooms, although it was\u00a0different fish and different mushrooms (also different vegetable). It was, almost, the same <a href=\"http:\/\/dianesfavouriterecipes.blogspot.com\/p\/mackerel-and-mushrooms-serves-2-4.html\">simple, excellent recipe<\/a>, and it was at least as delicious as\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2016\/08\/28\/mackerel-mushrooms-herbs-cucumber-tarragon-scallion\/\">the first time up<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9471\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/golden_oyster_mushrooms.jpg\" alt=\"golden_oyster_mushrooms\" width=\"600\" height=\"450\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9472\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/09\/purple_snow_peas.jpg\" alt=\"purple_snow_peas\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>four 3-ounce black sea bass fillets from Pura Vida Fisheries,\u00a0seasoned on both sides with salt and pepper, saut\u00e9ed over a fairly brisk flame\u00a0with butter and a little olive oil inside a large, thick oval copper pan, skin side down, then\u00a0turned after about 2-3 minutes and the other side cooked for about the same length of time, removed to 2 plates when done, covered at least a little to keep warm, a tablespoon or more butter added to the pan, and\u00a04 ounces of mushrooms (golden oyster\u00a0[<a href=\"https:\/\/en.wikipedia.org\/wiki\/Pleurotus_citrinopileatus\">pleurotus citrinopileatus<\/a>],\u00a0from <a href=\"https:\/\/foodforthoughtlondon.wordpress.com\/2013\/08\/09\/blue-oyster-cultivation-fresh-mushrooms-and-more\/\">Blue Oyster Cultivation<\/a>, cut into large-ish pieces, saut\u00e9ed, stirring, until lightly cooked, seasoned with salt, pepper, a couple tablespoons of chopped lovage and\u00a0chopped parsley, both from Keith\u2019s Farm, and a tablespoon of lemon juice, or a little more, the mushrooms\u00a0stirred some more before\u00a0they and the juices were spooned on top of the fish, which was finished with micro purple radish greens from Two Guys From Woodbridge<\/li>\n<li>purple snow peas\u00a0from Norwich Meadows Farm, saut\u00e9ed\u00a0in olive oil along with a little more than one\u00a0finely-diced small red Calabrian pepper from Campo Rosso Farm, tossed with spearmint from Stokes\u00a0Farm, seasoned\u00a0with salt and pepper<\/li>\n<li>the wine was a California (Central Coast, Santa Ynez Valley) white,\u00a0 <a href=\"https:\/\/us.nakedwines.com\/wines\/rick-boyer-central-coast-white-blend-2015.htm\">Rick Boyer Central Coast White Blend 2015<\/a><\/li>\n<li>the music was that of <a href=\"https:\/\/en.wikipedia.org\/wiki\/Johann_Christoph_Friedrich_Bach\">Johann Christoph Friedrich Bach<\/a>, the master&#8217;s fifth son,\u00a0the &#8216;B\u00fcckeburg Bach&#8217;, and once again from the excellent 4-disc album, &#8216;<a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp;jsessionid=6327EE19DEA4DB2B15FC8090BBD76BCB?album_id=1526680\">The Sons of Bach<\/a>&#8216;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was another round of fish with mushrooms, although it was\u00a0different fish and different mushrooms (also different vegetable). It was, almost, the same simple, excellent recipe, and it was at least as delicious as\u00a0the first time up. &nbsp; four 3-ounce black sea bass fillets from Pura Vida Fisheries,\u00a0seasoned on both sides with salt and pepper, &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-9468","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\/9468","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=9468"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9468\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}