Nibbles of Tidbits, a Food Blog

They’re adorable and were only $1.00 each.  Quite a nice Smorgasbord — Dulce De Leche, Cherry Garcia and Strawberry.  All come with a convenient spoon in the lid.

Related Links:

http://www.haagendazs.com/

http://www.benjerry.com/

My Grandpa, Vaughn Moomey passed away this week at the age of 90.  We are going to miss him so much, but we’re also content that he is in a better place with the Lord. 

For many years he worked hard as a Butcher for Von’s Grocers.  I remember having long talks about the various cuts of Beef – It’s a lot more complicated than I imagined.  He was a very gentle, patient and loving man.

And he still looked handsome at 90.  We love you Grandpa, Dad and PaPa.  Thanks for being such a Great Man!

Merry Christmas in Heaven this year Grandpa.  We miss you very much, but we’re glad you’re in peace with God.  Uncle Doug carved your name in the tree.  I hope we don’t get you kicked out.

Related Links:

http://www.downeygoodshepherd.org/newsfile15550_1.pdf

http://en.wikipedia.org/wiki/Beef

http://en.wikipedia.org/wiki/Butcher

http://www.farmersmeats.com/images/meat%20cuts.gif

Morrison & Foerster, a well known international law firm just closed its Orange County office in Irvine – I once worked there as a Paralegal.  Last week I returned to enjoy one last lunch there with former co-workers and friends.  It appeared to be a reunion of twenty years of legal services.

The Lawyers, Paralegals, and Staff have scattered throughout various good firms in Orange County.  We’ll still meet for lunch and Morrison & Foerster will be okay.  I’m sure they didn’t expect a food angle to this story.

Related Links:

http://www.mofo.com/

http://abajournal.com/news/morrison_foerster_closes_orange_county_office/

Steven Woo, a friend in Washington, DC often goes for 40 mile bike rides, then stops to treat himself to fresh Blue Crabs on the waterfront.  It’s a great way to spend a Summer day.  Here’s the prelude and aftermath he provided.

He ate 4 large and 4 extra large Blue Crabs for $15.00 – Sounds like a good deal. 

And yesterday he went for Bistecca alla Fiorentina.  He says the traditional cut is a T-Bone, but his DC version was a 1 kg. Rib Eye.  It looks really good.

Related Links:

http://en.wikipedia.org/wiki/Porterhouse_steak

http://www.pps.org/great_public_spaces/one?public_place_id=220

http://italianfood.about.com/od/beefbracioleetc/r/blr0568.htm

I just chopped a Chicken Breast and mixed it with Cilantro, Green Onions, Mayo and S & P, because that’s what I had on hand.  I toasted a slice of Bread to make a half Sandwich, but ended up eating it open faced on 1/2 the Bread – I guess that’s better anyway.  FYI: I never eat Chicken Salad out. :)

The grocery store Rotisserie Chickens used to be a better deal.  This one was $6.99, tiny and too salty.  The larger cooked Chickens were $10.99 today.  I’m glad I have a Rotisserie for next time.  Look for something else, if you can — Although, sadly most food prices are up.

Related Links:

http://www.ineedtext.com/FoodBlog/?p=126

http://www.popeilfamilystore.com/rotisseries.html?gclid=CIHc-9L5_pMCFSgtagodgisqVw

Our MENU included Rib Eye Steaks cooked Medium Rare – Traditional camp fare for many cowboys.

We also grilled Bacon Wrapped Asparagus and Lemon Butter Basted Shrimp – No recipes are needed here, since the ingredients and instructions are within the dish titles.  Just wrap, lace, baste and BBQ.  Both are simple and Tast-TEE!

One luxury camping lunch included home grown Tomatoes, sliced Mozzarella and julienned Basil drizzled with Italian Dressing (or Balsamic Vinegar and Olive Oil).  With that we munched on Chips and Bleu Cheese Dip, Fresh Cut Cantaloupe, and Artichoke Hearts.

Another night we had Tacos rolled in freshly cooked Uncooked Flour Tortillas.  Yes, that sentence is correct.  See related links for more information.

For breakfast we made Scrambled Eggs with Soy Sauce, Mini Bagels & Cream Cheese, and Mimosas.  Another lunch included Ham, Salami, Provolone, Pickle and Tomato Sandwiches.

Dessert was easy.  We brought Rice Crispy Treats, Cupcakes (various flavors, kinda like a dozen Doughnuts), and Fudge.  All were homemade.  The recipe on the Kraft Marshmallow Cream Jar is our favorite Fudge Recipe.  And you know where to find the Rice Crispy Treats recipe.

The Cupcake flavors prepared here are Orange Zest, Lemon Zest, Lime Zest, Raspberry Swirl, Snicker-doodle, Maple Brown Sugar, Chocolate, and Coconut Pineapple.  Cupcake recipes to be posted in the future. 

BTW, our camping was in a large Motor Home on the cliffs of Carlsbad, California, along the beach – We didn’t rough it too bad.

Fudge Recipe:  http://www.cooks.com/rec/view/0,189,152182-243194,00.html

Past Cupcake Posting:  http://www.ineedtext.com/FoodBlog/?p=12

Uncooked Flour Tortillas:
http://www.bloglander.com/cheapeats/2005/07/01/uncooked-flour-tortillas/

YouTube Bacon Wrapped Asparagus:
http://www.youtube.com/watch?v=hcI1fgXHksA

Here’s a preview.  It’s Grilled Bacon Wrapped Asparagus.  More to come…

Related Link:

http://www.ineedtext.com/FoodBlog/?p=380

Trader Joe’s is synonymous for unique and tasty snacks.  Here are two I’ve recently discovered.  The Freeze Dried Mango spears look like Steak Cut Fries, but they’re feather light.  And the Rambutan Fruit grows plentiful in Thailand.

Related Links:

http://www.traderjoes.com/

To me, it’s best described as subtly intense — It’s different and impressive.  I love Lindt’s progressive Chocolate flavors.  They’re fun to try.

Related Links:

http://www.lindt.com/2865/2866.asp

Since I like Houston’s ‘Chicago-Style Spinach Dip’ so much, I wanted to make it at home.  I researched the Internet and came across a few Copycat Recipes, so I tried a couple. 

I combined and fine tuned all that I learned to decide on the following as my version of the restaurant’s tasty dip, with a little more of the goodies – Artichokes and Spinach.  The Houston’s flavors are there.

Recipe and Ingredients: 

As shown above, first cut off the tough ends of the Artichoke Hearts (if necessary), then mix all ingredients together.  Transfer the mixture to an oven proof dish, then bake at 350° for 30 minutes.

1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed or drained of all water

1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)

1 Large Garlic Clove, minced or pressed

1 Cup of Mozzarella Cheese, grated (Jack Cheese can be substituted)

2/3 Cup of Parmesan Cheese, grated or shaved

1/2 Cup Sour Cream (Heaping Cup)

1/4 Cup Cream or Half & Half  (Less, if too runny or watery, add a little at a time)

Houston’s serves their Chicago-Style Spinach Dip with Tortilla Chips, Sour Cream and Salsa, which is great, but at home I usually have it with Stacy’s Simply Naked Pita Chips.  It’s hard to find a good bagged Tortilla Chip — But if you prefer the complete Houston’s combination, Have’a Chips are recommended as one of the better packaged Tortilla Chips.

Since I live across the street and receive a bi-monthly coupon in the mail, I’ve been trying a variety of El Chinaco menu items.  This time it was Adobada (Spicy Pork) and Pollo Combination Plates, respectively shown here.

For more in-depth reviews of El Chinaco’s food, visit ChristianZ’s OCMexFood Blog, which reviews Mexican Food establishments all throughout Orange County.  His blog offers high quality, interesting and helpful information. http://ocmexfood.blogspot.com/search?q=el+chinaco

The Clipper Magazine publishes a 2-for-1 Coupon every other month.  It’s worth using.

Related Links:

http://ocmexfood.blogspot.com/

http://www.blogger.com/profile/10926523379961771939

http://www.clippermagazine.com/getcoupons_clipper.cfm

What’s under the Lettuce?

It’s a Burrito.  Technically it’s a Burrito Bowl with Barbacoa, a spicy shredded Beef braised with Adobo, Cumin, Cloves, Garlic and Oregano.  The Barbacoa Meat has a tasty kick to it. 

Don’t let the Lettuce fool you — There’s Beans, Rice, Salsa, Corn and Sour Cream below.  Overall, I prefer the Tacos with all the same fixins, but the shells get soggy fast if you’re traveling with them.  The Burrito Bowl is a good on the go meal.

Chipotle DIRECT: http://www.chipotle.com/

Bridgford Ready-Dough – Thawed, set aside to rise, then dipped in melted Butter and rolled in Brown Sugar, Cinnamon, Nutmeg and chopped Pecans.  It’s was baked at 375° for 30 minutes, then turned upside-down onto a plate.

I wish I could say this tasted as good as it looks, but it was a little dry — Next time I may set it aside to rise again and cook it for less time. 

Related Links:

http://www.bridgford.com/consumer/default.asp 

FYI:  The Post Title was inspired by a Robbie William’s Song – Me and My Monkey.  I used to have it linked here, but its origin was unfortunately removed.  Robbie Williams is so under-played in the USA.  I love his music.

I wanted to try to make a quick and easy candied nut, so I mixed Almonds, Sugar, Cinnamon and a little Water in a cup.  I stirred all until the Sugar was dissolved, then baked the Almonds in a toaster oven for about 20 minutes.

Well, they weren’t that good.  They did bond together like I hoped, but the Almonds were cooked too much inside.  Unfortunately they basically tasted burnt.  They looked okay, but the process didn’t create what I hoped.  So don’t do this.