{"id":9901,"date":"2016-10-04T16:57:54","date_gmt":"2016-10-04T16:57:54","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=9901"},"modified":"2016-10-04T16:57:54","modified_gmt":"2016-10-04T16:57:54","slug":"sauteed-flounder-tomato-shallot-papalo-butter-okra-chili","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=9901","title":{"rendered":"saut\u00e9ed flounder, tomato-shallot-papalo butter; okra, chili"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9903\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/flounder2.jpg\" alt=\"flounder2\" width=\"600\" height=\"450\" \/><\/p>\n<p>I&#8217;ve used\u00a0it\u00a0before, but, like all recipes, or at least the ones we amateurs play with, it turns out at least a little differently each time. Last night\u00a0I\u00a0worked that part even more\u00a0by picking\u00a0tomatoes I had never used\u00a0before in this preparation.<\/p>\n<p>The\u00a0<a href=\"http:\/\/www.latimes.com\/food\/la-fo-petrale-sole-s-story.html\">recipe<\/a>\u00a0was one\u00a0which\u00a0I had found on the LA Times site 2 years ago; I made only\u00a0a few adjustments.<\/p>\n<p>As usual, all of the ingredients (save\u00a0for the oil, butter, salt, pepper, and vinegar &#8211; and the wine), came from the Union Square Greenmarket. The tomatoes were wonderful, and the small okra was a real find.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9913\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/sungold_and_others-1.jpg\" alt=\"sungold_and_others\" width=\"450\" height=\"600\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-9914\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/10\/okra3-1.jpg\" alt=\"okra3\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one 12-ounce flounder fillet\u00a0from P.E. &amp; D.D. Seafood, lightly\u00a0seasoned, cooked for a few minutes\u00a0in olive oil and butter in a heavy oval copper pan over high heat, turning once, divided into two servings,\u00a0placed on the plates, a couple of spoonfuls of \u2018tomato butter\u2019 [see below]\u00a0arranged on and around the fish<\/li>\n<li>tomato butter, begun\u00a0by cooking, inside a small pan with a generous amount of butter until slightly soft and fragrant, one large fresh red scallion from Norwich Meadows Farm, then letting the flavored butter cool slightly before being poured over 4 ounces of halved sun gold cherry tomatoes from Lani\u2019s Farm, chopped, adding 2\u00a0tablespoons of fresh papalo leaves [<a href=\"https:\/\/en.wikipedia.org\/wiki\/Porophyllum_ruderale\"><em>porophyllum ruderale<\/em><\/a>], also from Lani\u2019s Farm, the mix seasoned with salt,\u00a0pepper, and a few drops of good Spanish\u00a0wine vinegar\u00a0(Rioja)<\/li>\n<li>small okra from Norwich Meadows Farm,\u00a0saut\u00e9ed over a high flame in a large cast iron pan with\u00a0a little olive oil and a good\u00a0part of one\u00a0small red Calabrian pepper from Campo Rosso Farm, seasoned with sea salt<\/li>\n<li>the wine was a California (Monterey\/Santa Barbara\/Sonoma\/Napa) white,\u00a0<a href=\"http:\/\/gottwines.com\/jgw\/2015-california-chardonnay\/\">Joel Gott unoaked Chardonnay 2015<\/a><\/li>\n<li>the music was Q2 Music, streaming, from their &#8217;24-hour Steve Reich Marathon&#8217;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve used\u00a0it\u00a0before, but, like all recipes, or at least the ones we amateurs play with, it turns out at least a little differently each time. Last night\u00a0I\u00a0worked that part even more\u00a0by picking\u00a0tomatoes I had never used\u00a0before in this preparation. The\u00a0recipe\u00a0was one\u00a0which\u00a0I had found on the LA Times site 2 years ago; I made only\u00a0a few &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-9901","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\/9901","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=9901"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/9901\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}