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