Monday, November 23, 2015

November 22, 2015 Breakfast – Ham and Potato Burritos, shopping at Costco, and Dinner with Ricardo and Cynthia

November 22, 2015 Breakfast – Ham and Potato Burritos, shopping at Costco, and Dinner with Ricardo and Cynthia

Suzette made ham and potato burritos for breakfast.  Suzette made her usual Bloody Mary and I drank peppermint tea.  Mario arrived with a helper and moved the fridge from the TV room to the garage and moved the old fridge into the driveway.

I lay down for an hour’s nap around 11:30.

Around 1:00 we drove to Costco.  It was as crowded with holiday shoppers loading up for their big Thanksgiving dinners as I have ever seen.  The bakery was bringing carts of pumpkin pies out almost continuously and folks were filling their carts with all types of food and wine like there was some national feeding frenzy, which, of course, there is.

Suzette had to shop for Santa Rosa for a week’s meals, including Thanksgiving, so we filled a basket along with all the other folks.  We bought nice asparagus ($6.99),  a Rioja Consejo Reserva for $7.99, an eight can pack of Progresso New England Clam Chowder for $7.29, fresh Dover sole, dishwashing detergent, and heavy cream for our house.

After having eaten ham for three days, we decided to prepare fresh fish for dinner and the Dover Sole looked lovely and was only $5.99/lb.
When we returned home and unloaded the car, I prepared a bowl of the clam Chowder and enjoyed it.

Cynthia said she was bringing a squash dish, so we decided to look at how the plants we had planted and covered with plastic in the raised beds were doing.  We were pleasantly surprised when we removed the bricks weights and pulled back the plastic to see thriving beds of plants.  The bed of lettuces looked ready to eat and so did small red radishes, so we picked a basket of assorted lettuces and Suzette picked a bunch of red radishes.  We watered the beds and recovered them.

I went to the basement and fetched the bottle of Gavi Princessa and took the shrimp I had bought at Albertson’s last Wednesday from the fridge in the garage’s freezer.

At 4:30 Cynthia and Ricardo arrived with their baked Spaghetti Squash and a bottle of Redwood Creek Sauvignon Blanc and appetizers of olives and hummus with sliced vegetables and pita chips that she put out on the table and we were ready to play bocce.  When we picked lettuce, Suzette had raked and removed leaves from the bocce court.

We poured glasses of wine and went out to the bocce court for a game.  

When we finished the game to eleven, the sun had set and it was darkening quickly, so we returned to the kitchen.  

Suzette had decided to make rolled sole filets stuffed with a shrimp stuffing.  Suzette started by grinding the PPI hardened French bread slices from Thursday inti bread crumbs.  I peeled seven or eight shrimp and went to the garden and picked five or six sprigs of fresh thyme and three stalks of garlic chives.  I de-stemmed and put the thyme and shrimp into the Cuisinart where Suzette was mixing the stuffing with the bread crumbs, onion, garlic, salt and pepper, and a bit of butter. When the stuffing was made, Suzette shaped it into enough minds to stuff the 7 or 8 sole filets and rolled the filets round each mound of stuffing.  We poured Vya white vermouth over each filet and Suzette rigged up the steamer oven to steam bake the stuffed filets.  

While the filets were cooking Cynthia made a salad with the lettuce from the garden, plus some sliced cucumbers she had brought for the hummus and she sliced the garlic chives and made her wonderful balsamic and Olive oil dressing in the salad bowl.

When the stuffed fish filets had cooked, we removed them from the steamer oven, but more importantly, Suzette removed the drip catch pan with all the cooking juices and vermouth, which amounted to about a cup.  Suzette then heated 2 Tbsp. of butter in an enameled sauce pan with one heaping Tbsp. Of flour for several minutes to make a roux. I then added the cooking juices slowly as Suzette whisked the roux into a Béchamel Sauce. Mew finished the sauce with a dash of vermouth and heavy cream.  Suzette then plated a stuffed filet and ladled sauce over each filet. We each spooned heated squash and salad onto our plates.  

Here are some photos.

  Cynthia, Ricardo, and the appetizers

  Suzette and the kitchen 

  Cynthia's spaghetti squash 

   The fresh greens' salad

   The stuffed Dover sole filets

    Cynthia's plate

 Ricardo opened a bottle o Pinot Grigio after we finished the Gavi Pricessa.

After dinner Suzette served vanilla ice cream with some of the rhubarb and blackberry compote she made last week.  The compote was delicious.  I like blackberries cooked better than fresh.

I served the last of a bottle of Londer sweet Gewertztraimer with dessert.

Bon Appetit 

Sunday, November 22, 2015

November 21, 2015 Brunch – Vietnamese style Ham and Mushroom and Brie Omelet, Dinner with Charlie and Susan Palmer

 November 21, 2015 Brunch – Vietnamese style Ham and Mushroom and Brie Omelet,  Dinner with Charlie and Susan Palmer

The mung bean sprouts I bought Friday a week ago and which I stored in a plastic freezer bag still looked fresh, so I decided to make a Vietnamese style omelet around 11:00.  I sliced two mushrooms from the new carton of white mushrooms I bought at Costco on Wednesday, and sliced up about three oz. of ham from the swirl cut ham we baked (reheated) and served to the Book Club members on Thursday evening.  I also sliced and minced a slice of yellow onion (about 1 oz.) and about 1 oz of red kale stalks.  I then sliced three slices of French brie that had been de-skinned and took the bean sprouts out of the fridge along with two eggs that I whisked with a fork in a metal bowl.  

I started by melting an oz. of butter in a large non-stick skillet and added the onion and kale to cook and soften for about five minutes.  There was not enough grease, so I added ½ Tbsp. of Spanish olive oil (Sprouts Market, $7.99/liter, and worth it).  Then I added the ham and mushrooms and tossed them to coat them with grease and cooked them for several minutes until the mushrooms began to take on color.  Then I added a handful of bean sprouts on top of the other vegetables and ham and cooked that for several minutes until it seemed that some of the mung beans were beginning to soften, at which point I added the whipped eggs.  I cooked the egg mixture for five to ten minutes until the edges of the egg mixture seemed to firm up, but the center was still wet.  I the lay the three slices of brie on one side of the surface and cooked the mixture another couple of minutes, until the cheese began to soften.  It it important to thoroughly remove the skin from the brie if you want it to melt and become runny.

    All the ingredients cooking just before adding the eggs 

After a couple of minutes the Brie softened and I flipped one-half of the omelet onto the other half of the omelet.  

  The finished omelet 

After another couple of minutes when I felt that the cheese had melted and the center of the omelet had firmed sufficiently, I slid the omelet onto a plate I had heated by letting it stand beside the skillet.

The resulting omelet was perfect.  The Brie was gooey and the center fairly firm.  One of the tricks I learned from the French chef who Phil Rosenthal featured on his L.A. segment of “I’ll have what Phil is having” series on PBS was to leave the center of the omelet soft and a little runny, which gives the omelet a creamy, clouted texture.

    See the cheese oozing out 

I drank water and judged this to be on of the best omelets I had eaten in a long time.  I think Phil would have liked it.  

I rode ten miles to Montano and back.

We had invited Charlie and Susan Palmer for dinner at 6:00 so at 5:30 I cut slices of ham from the swirl cut ham and Suzette heated Ham and PPI dinner rolls and slices of Fano French baguette in the new steamer oven.
 Suzette came up with a great idea to make a vinaigrette salad with the PPI steamed broccoli and cauliflower flowerets, so I made a Kirtland Balsamic vinegar and Spanish Olive oil dressing with a dash of Herbs Provence, salt and white pepper, which I put on the new counter in the TV room.

I put the guacamole on the TV room table and Suzette filled a large bowl with corn chips and potato chips and put that besides he guacamole.  I the unwrapped and filled the wooden cheese board with the chunks of Beaufort, P’tit Basque, Pont L’Eveque, Blue, the Old Windmill Dairy thyme goat cheese, and Stilton cheese. 

I then filled a bowl with mixed nuts and another bowl with Lindt Lindor chocolates to finish the food prep.

I fetched a magnum bottle of George Dubouef Patch Block French Burgundy.  Suzette laid plates, silverware, napkins and glasses on the table.  Charlie and Susan arrived at 6:00 and everything was ready.  We ate and talked until 8:00, while I stole glimpses of the Baylor v. Oklahoma football game, which Baylor won, and the TCU v. OSU game. After we seemed to have finished eating ham and cheese around 7:00 I served slices of my chocolate dessert with the thick pouring custard.

After Charlie and Susan left, I watched the rest of the TCU game which became quite exciting as TCU closed a 17 point gap in the 4th quarter and went for a 2 point conversion to win, but lost by one point instead of winning by one point when the points after conversion failed because an OSU linebacker batted the pass into the end zone away.  I was proud of TCU’s Coach Patterson for going for the win, even though it failed.

Anyone who watched the game would have admiration for TCU’s skills and gumption.  I was proud to be a TCU alumni.

Bon Appetit

Saturday, November 21, 2015

November 20, 2015 Lunch – Ham Sandwiches, Dinner – Baked Salmon, Roasted Potatoes, Onion, and Delicata Squash and Steamed String Beans

November 20, 2015 Lunch – Ham Sandwiches, Dinner – Baked Salmon, Roasted Potatoes, Onion, and Delicata Squash and Steamed String Beans  

There was a lot of stuff left from the Book Club Meeting, so today at around 10:30 when I became hungry I toasted pieces of Fano French baguette and spread garlic and herbed Boursin on the toasted bread for a lovely warm ham and cheese sandwich.  I then made several more ham and cheese sandwiches and spread PPI guacamole on them for a richer more interesting sandwich.

Suzette called at 5:15 and we discussed dinner.  We both wanted to use the lovely small potatoes she had bought at Sprouts last week and I needed to use the Atlantic salmon filet I bought on Wednesday at Sprouts ($5.99/lb.).

We decided to microwave the potatoes and then bake them in our new oven, so I filled a pyrex baking dish, a little larger than a loaf pan with the small roasting potatoes and cubed a medium onion into eights and added three pats of butter and covered the baking dish with Saran Wrap and microwaved the potatoes for 12 minutes at 90% power.

Suzette arrived while the potatoes were cooking.

She then diced up the Delicata squash she had baked last night as the ham baked and added the cubed squash to the onions and potatoes and tossed the vegetables with salt, pepper, and olive oil.  Suzette then took the salmon and we placed it in a pyrex baking dish and she added some Chardonnay, some pats of butter, and a squeeze of lemon juice and we added a sprig of dill and covered the salmon with aluminum foil.

Suzette then put the covered salmon and the uncovered vegetables to roast in the oven at 400 degrees for 20 minutes.  I de-stemmed about a cup of green beans and put them into the steamer with water on the stove and we steamed them for about 8 minutes.

When everything was ready, I fetched the PPI bottle of Wind Haven Pinot Gris from the Willamette Valley and poured us each a glass while Suzette plated the food in pasta bowls.

Here are pictures of each of the dishes and the final plated food. 

    The Roasted Squash, potatoes, and onion browned nicely

    The Baked Salmon steamed and baked and made a light dill sauce

   The Steamed String Beans

The salmon was moist and delicious, the vegetables were roasted to perfection.

I honestly could not taste the Pinot Gris, so I must assume it perfectly complemented the oily fresh fish. 

We watched the news and the last half of “Starman”, which is my favorite Jeff Bridges and Karen Black movie and went to bed at 10:30.

Bon Appetit 

Friday, November 20, 2015

November 19, 2015 Lunch- Vietnam 2000, Dinner – Book Club

November 19, 2015 Lunch- Vietnam 2000,  Dinner – Book Club

I went to ABQ Health Partners, my new medical provider for a flu shot at 11:00 and, since I had not eaten any breakfast, decided to brunch down the street at Vietnam 2000 afterwards.  I ordered No 21 as I walked in, saving the owner the trouble of bringing me a menu, and seated myself at my favorite table by the window with the exquisite view of the Sandias, with their last vestiges of the first snow of the Winter.

I was hungry and ate the entire bowl of vermicelli rice noodles, grilled pork, fried egg rolls, salad, herbs, and fish sauce as I enjoyed the view and the new New Yorker’s Talk of the Town.  

After lunch I drove to Pastian’s Bakery and bought a dozen day old dinner rolls, a dozen butter flake rolls and a bag of broken biscochitos.  

I then drove to the bank to withdraw money from the ATM and then home.  It was a relatively warm sunny afternoon, so at 3:00 I rode to Rio Bravo.  I noticed that many of the sand hill cranes in the fields were standing up on hillocks warming themselves in the warm afternoon sun.  Here is a picture of some of them.

I started preparing the snacks for the book club at 4:30 by making guacamole with 4 or 5 avocados I had bought in the last few days that had softened to a creamy texture, plus three cloves of garlic from our garden we had stored in the fridge, pressed, 1/3 of  a small onion minced, a couple dashes of Cholulu hot sauce, a small handful of fresh chopped cilantro and the juice of two limes.

Suzette arrived shortly after 4:30 with the coffee pot from her office.  She tried to put the spiral cut ham into the steamer oven, but it was too large to fit, so she filled the roasting pan with water and put it in the oven.  After one hour of baking the internal temperature of the ham was still only 98 degrees so we baked for 1 ½ hours until 7:00, which is when the Book Club was scheduled to begin.  Suzette filled bowls with pretzels, corn chips, potato chips, cranberry sauce, mayonnaise for the ham, chocolate covered peanuts, Lindt  Lindor chocolates, and mixed nuts.  I fetched three kinds of mustard and prepared the cheese board by peeling the ½ round of French brie, Pont L’Eveque, Beaufort, and a small round of P’tit Basque and unwrapped the blue cheese and opened the container of Old Windmill Thyme flavored goat cheese spread.  I also assembled cheese slicers, knives and spreaders.  Suzette also put the biscochitos in a bowl and we heated 8 of each type of roll in the steamer oven and put them beside the ham.  Finally I sliced and toasted about 24 slices of Fano French bread and we put those in a pyrex baking dish covered with a tea towel. 

The table was set by the time Charlie Palmer arrived at 7:00.  We were nine and we gathered around the dining room table and talked and ate snacks and I put out a bottle of Du Boeuf Block Parcel French burgundy and the chilled bottle of Archer’s Summit rose when Keith Gilbert arrived.  When Tom Genomi arrived I poured him a glass of Wind Haven Pinot Gris.  

We had an interesting discussion around Up Front Bill Mauldin’s WWII book of commentary and cartoons he drew for Stars and Stripes while he was stationed in Italy and Southern France in 1944 and 1945.

I explained that I had been introduced to American Studies when I took William Goetzman’s course at UT in Austin in the 60’s which kindled an interest in first person narratives of history and described how my next two year’s book selections, Kit Carson’ Autobiography and Jack Kerouac’s Dharma Bums fit into that category. 

After the discussion around the book and a hilarious quiz by Keith Gilbert in which he gave a Bill Mauldin's 2010 Commemorative stamp to each person who correctly guessed the author of quotes related to WWII, I served coffee and my chocolate dessert with pouring custard.  We said goodnight by 10:00.  The dessert was moist and light from the folding in of the relatively stiff egg whites and storing the dessert in Suzette’s new glass domed pie container in the cool mud room, instead of the fridge. 

I was not sleepy, so I  stayed up and watched James Taylor on Austin City Limits, Jane Fonda be interviewed by Colbert, and an interesting panel of ISIS experts, Tim McGantis of the Brookings Institute,  Ian Fisher of the New York Times and a scholar who served on a government Foreign Affairs Committee discuss the situation and history in Iraq and Syria.

Finally, at 12:00 I went to bed after a day of stimulating food, exercise, and discussion. 

Bon Appetit

Thursday, November 19, 2015

November 18, 2015 Dinner – Baked Acorn Squashes filled with PPI Pork Tapa and Stir Fried Yu Choy

November 18, 2015 Dinner – Baked Acorn Squashes filled with PPI Pork Tapa and Stir Fried Yu Choy

I ate granola with yogurt and blackberries for breakfast.  At around 10:30 I went to the bank and then to Birdland to check the progress of the gas line repair.  Then I went to Sprouts at San Mateo and Lomas and bought a lb. of Atlantic farm raised salmon ($5.99/lb.), avocados ($.50 each), chocolate covered peanuts ($2.99/lb.)nanda Granny Smith apples.  I am hosting my book club Thursday night and need to prepare a table of snacks for them.  

I then went to Albertson's at San Mateo and Montgomery and bought a spiral cut ham ($1.88/lb. and large raw shrimp from Bangladesh for 5.99/lb. then I drove to Macleod and Jefferson and bought two fresh  baguettes at Fano.  It was noon when I arrived at Costco, so I ate a Polish Dog and a glass of lemonade and then shopped.  I found amazing cheeses, Pont-l'Évêque, Petit Basque, a whole kilo wheel of French Brie from Isigny Ste. Mere, and Boursin. Then I bought potato chips, mixed nuts, and Lindt Lindor chocolates. I bought a fruitcake for myself. 

I then drove home, unloaded the car, and soaked the fruitcake with dark rum and put it in the basement.  

The stock market was kind to me today, so I relaxed and read some info on a case and then at 3:00 rode to Montana in a pretty strong wind that seem to gust to about 15 MPH out of the North, which made the ride home quick.  

At five I cut up a bag of Yu Choy that had been sitting the fridge for more than a week.  Suzette came home with the PPI Hershey’s Milk Chocolate bars from the S’mores party last Friday at the Center for Ageless Living and wanted to cook the two acorn squashes I had bought at Sprouts last week, but we decided to first prepare the chocolate dessert for the party.  I make a baked chocolate pudding that I like very much.  

Baked Chocolate Pudding

½ lb. butter
8 oz. chocolate
2 oz. powdered cocoa
8 eggs separated
½ cup sugar
1 Tbsp. Flour

Melt the chocolate and butter and stir until smooth.
Turn off heat and mix in sugar.
In a separate mixing bowl, mix 4 egg yolks and the 1 Tbsp of flour.   reserve the other 4 egg yolks for the Pouring Custard.
Tonight Suzette whipped the separated 8 egg whites until they stood in firm peaks in our Kitchen aid.
I then added the egg yolk and flour mixture to the chocolate, butter and sugar mixture and stirred them together with a whisk.  I then added that mixture to the egg whites in the mixing bowl and Suzette folded the mixture into the egg whites.

When I began the prep, I had buttered the inside of 2 quart bowl and coated it with sugar. 
I also put water to a depth of 2 inches into a large enameled Le Creuset Casserole into the oven at 350 degrees to make a Bain Marie to cook the pudding in and preheated the oven and the Bain Marie to 350 degrees.  

The volume of the batter became so large, we decided to collar the baking bowl with waxed paper to a height of about six inches above the lip of the bowl.  Suzette cut a piece of waxed paper that just overlapped the circumference of the bowl and a piece of string and she held the waxed paper in place and I tied the string around the paper to create a tight fitting collar. 

I the poured the chocolate mixture into the bowl and we out it into the Bain Marie in the oven to bake at 350 degree for 30 minutes on convection setting.  Suzette also put the 2 acorn Squashes into the oven to bake.  After 30 minutes, Suzette took the acorn squashes out and we set the timer for another 40 minutes, but after about another 20 minutes the pudding seemed to be ready when we stuck a sharp knife into it that came out clean.  We let the pudding sit in the Bain Marie on top of the stove for a few minutes to further cook and set up and the we removed the bowl from the Bain Marie.  After a few more minutes Suzette fetched a new cut glass covered cake dish and we de molded the pudding onto the cake dish.  This the best result I have had in years.  The pudding was loose in the bowl and literally fell onto the cake dish exactly where I wanted it to sit.

While the pudding was baking I made the Pouring Custard 

6 egg yolks
2 1/2 cups of scalded milk
1/4 to 1/2 cup sugar.

I had only 4 1/2 egg yolks, so I reduced the amount of milk to 2 cups, half of which was heavy cream.  I scalded the milk and then let it cool while I whisked the egg yolks with 1/3 cup of sugar and a Das of vanilla and a Tbsp. Of Grand Marnier.  I then strained the scalded milk into the egg yolk mixture and began the 30 minute process of stirring the egg mixture until it thickened.  When the mixture coated a spoon and tasted like custard it was ready.  I poured it into a pitcher and put it into the fridge to cool.

    The custard in the fridge

    The chocolate pudding

We covered the pudding and stored it in the cool laundry room.

Then Suzette cut the acorn squashes in half, removed the seeds and filled the cavities with brown sugar and butter and PPI pork, apple, and onion tapa.  She then baked the squashes covered with aluminum foil in the oven for another 30 minutes to heat all all the ingredients.

While the squashes we're baking I chopped three cloves of garlic and 1 Tbsp. of ginger and sliced three baby portobello mushrooms and opened a small can of water chestnuts.  I put 1 ½ Tbsp. If peanut oil and a dash each of sesame oil and chili oil into my wok and heated it.  Then I added the ginger and garlic and cooked it for a minute.  Then I added the stalks of the Yu Choy and cooked the for 2-3 minutes, the added the water chestnuts and mushrooms and cooked them for several more minutes, while I made a thickening sauce with about 3 Tbsp. of Aji Miren, a dash of sesame oil and 2 tsp. of cornstarch.  I then added the green chopped leaves of the Yu Choy and a large handful of mung bean sprouts and cooked the until the greens started to collapse.  Then I added the thickening sauce and told Suzette dinner was ready.  Suzette removed the squashes from the oven and put one half on each plate and laid a pile of stir fried Yu Choy next and onto the squash ver decoratively.  We poured glasses of the PPI Tuella red wine from the Douro Valley in Portugal and had a lovely light meal.

We watched the Nova series conclusion on the geological making of North America and then went to bed.

Bon App

Wednesday, November 18, 2015

November 17, 2016 Lunch – Fish Soup, Dinner – Grilled Rib Steak with Steamed broccoli and cauliflower and making Preserved Lemons

November 17, 2016  Lunch – Fish Soup, Dinner – Grilled Rib Steak with Steamed broccoli and cauliflower and making Preserved Lemons

I heated and ate a bowl of PPI the Tomato Fish Soup after adding 1 chopped tomato, 1 clove of garlic and ¼ cup of Chardonnay.

I toasted two slices of Fano French bread and smeared them with slices of Isigny Ste.Mere Brie cheese.

After lunch I thawed an aged beef rib steak. 

At 3:00 it was clear and cool but rideable weather so I toughed it out into about a constant 20 MPH headwind north to Mountain Rd. and then rode a fast return with the 20 MPH tailwind and felt much better after being off the bike since Saturday.

Suzette called after lunch and told me she wanted to make preserved lemons for Christmas gifts this year and wanted my opinion here to buy lemons.  I told her Sprouts. 

Suzette brought home a bundle of rhubarb and a bundle of red chard from the Center’s garden around 4:00 along with five or six 1 lb. bags of lemons and a bag of cardamom pods from Sprouts.

We waited until after Antonio came to measure the kitchen for a sand blasted glass back splash and then Suzette began cooking the Rhubarb with sugar and some blackberries I had bought at Sprouts for $.99 for a 6 oz. carton. 

 I then cut a head of cauliflower and a head of broccoli into flowerets and put them into the steamer and scrapped some of the aged residue off the steak. 

Suzette grilled the steak on the propane grill and steamed the vegetables while I opened our last bottle of Tuella Douro Portuguese red wine (Trader Joe’s has discontinued this wine, so I will need to look at Total wine for a reasonably priced Douro red wine) and sliced six or seven baby portobello mushrooms and 1/2 of a shallot and 2 cloves of garlic sliced into rounds.  Suzette heated butter and olive oil in a skillet and I fetched the PPI oregano and thyme from the fridge and stripped the leaves from about 1 Tbsp. of herbs and added them to the  skillet.  We then added the mushrooms and Sauteed them until they were tender and changed color.  Then I added about 2 Tbsp. of Amontillado sherry and cooked the mushrooms for another couple of minutes while I cut the steak into slices.  Since the steak was of an uneven thickness Suzette had to cook several less than rare slices with the mushrooms for a minute to cook them to medium rare. Syzette plated dinner with slices of steak covered with sautéed mushrooms and a pile of steamed broccoli and cauliflower.  We both liked the full bodied wine with the wonderful steak and mushroom dinner. 

Although the steak suffered from its aging and we had to remove the outer layer of aging, the rest of the steak had a wonderful flavor and texture.

After dinner we made the preserved lemons.  I cut the end off the stem end of each lemon and criss cross  quartered  40 lemons and Suzette filled 8 rubber gasketed jars she had bought with about 1-2 Tbsp. of salt, lemons covered with salt, 10 cardamom pods, 6 bay leaves per bottle and we filled each bottle with lemon juice until the lemons were covered with juice.  

Here are what the Preserved Lemons look like before covering the lemons with lemon juice.

We watched  coverage of ISIS on TV during dinner and while we made the preserved lemons, but we had had enough by 8:00 when we finished the preserved lemons,  so we went to bed and read until 9:00ish.I also cut up the red chard and Suzette put in bags for a chard lasagna in the near future.

My take on the eighth man who is the mastermind behind the Paris coordinated shootings is that he has achieved what diplomacy has not, the unification among the major world powers to resolve the Syrian Crisis or at least to create a coordinated response to the ISIS attacks on Western and Russian citizens. 

Bon Appetit 

Tuesday, November 17, 2015

November 16, 2015 Lunch – PPI Chirashi Donburi, Dinner – Fish and Scallop Tacos

November 16, 2015 Lunch – PPI Chirashi Donburi, Dinner – Fish and Scallop Tacos

Since there seems to be a keen interest in every meal I eat, I shall include more information about breakfast and lunch.

Today I had the PPI sashimi from Friday’s trip to Azuma plus several extra Scallops bought at Sprouts on Friday for brunch around 11:00.

A shopping tip.  Sprouts has a policy that when they get a double order or what the butcher deems an excessive amount of a meat item, they reduce the price on the amount deemed to be excess to blow the excess out.  That is what happened on Friday.  The fresh scallops in the tray in the butcher meat display were priced at $10.99/lb. while a pound of what appeared to be scallops of the same freshness was packaged and placed in the packaged meat section for $5.99/lb.

Our dinner of fish and scallop tacos confirmed that the reduced price scallops were just as fresh as the full price scallops, because they were wonderfully fresh today, three days after purchase. 

Suzette had cubed and saved some of the Opah and some of the Peruvian Sea Scallops to use to make tacos this evening.  At 4:00, although it was lightly snowing, I drove to the Ranch Market to buy avocados and fresh corn tortillas.  I also bought three 12 oz. bags of corn chips at $1.00 per bag.

When I returned home I sliced an avocado and four leaves of romaine lettuce for garnish.

I also snacked on the PPI salmon smear with hard boiled egg that we made for the canapés for the Neighborhood Cocktail party on Friday night to which I had added several PPI chopped up pieces of pickled ginger left from the Chirashi lunch today on the fresh corn chips before dinner. 

Suzette put flour and corn meal, salt and pepper into a sandwich bag with the diced Opah and scallops and shuck the bag to coat them.

Then Suzette fried the coated pieces of fish and scallops in about 1/3 inch of heated canola oil and then drained them on paper towels.  We got the cholla red sauce out of the fridge and I made a gin and tonic and Suzette drank water and we made two double tortilla tacos each with the still warm corn tortillas and fried fish and scallops, garnished with lettuce and avocado slices and a few drops of Cholula hot sauce.

The fried fish and scallops tasted wonderfully fresh and tender and the fresh warm tortillas could not have been more tender and delicious.  

Bon Appetit