Nibbles of Tidbits, a Food Blog

Didn’t plan to write about our leisurely lunch at the Daily Grill, but may have stumbled upon one of the Best Burgers in Town.  It put out like a hunky beefcake – Lip smackin’ taste-TEE!

And the Sourdough Bread was served warm — Love that too.

Apologies the above photo does not do the Burger justice — It was the Burger Special of the day that had Roasted Green Chilies and Jalapeno Mayo.  Two shared it and couldn’t stop raving.  We’ll be going back sometime to see if their everyday Cheeseburger is as fabulous!?

Entrance to the Daily Grill in Fashion Island, Newport Beach.

Reminiscent photo on their outside patio wall — Recognize anyone?

I haven’t been to Hof’s Hut in years, but once upon a time lived a block away from its former Second Street location in Belmont Shore (now Lucille’s) — It and I were there a few years while in college, and I had many-a satisfying meals on its upstair’s patio.  Awe nostalgia.

Hof’s Hut first opened its doors in 1951 and to celebrate their 60th Anniversary, they’re hosting a Burger Contest.  What would you put on your best Burger?  Tell Hof’s Hut and name it to potentially see it on their menu.  I’ve already mailed in 5 — It’s easy to fill out the one-page form pictured above and here.  The deadline for submission is May 31st, 2011.

It was an unexpected treat to receive all this Yogurt in the mail.  They were still well chilled when transferred to the fridge.  Thank you Voskos – I apologize for not thanking YOU sooner for the chance to run wild with your Greek Yogurt.  Already a Yogurt and Granola fan, I agreed to try it, but didn’t expect all this and cannot complain.  I like the flavors and variety.

I was a little skeptical about the Granola remaining crunchy after being in the fridge, but DAMN, it’s the crunchiest Granola I’ve ever had and its packaging works well.  I now buy it.

After watching the Ultimate Fighting Championship for the first time, I feel better trained to experience Sunday Night Chef Fights, although not like UFC at all, but more like Chopped, though you never know what will happen.  It could get out of control.  I hope so.  Food fight.  This Sunday I’ll be watching, tasting and judging a Chef Fight, another first — And you can too.  For more information, see the official press release posted below.

SUNDAY NIGHT CHEF FIGHTS RETURN TO THE O.C.
AS SMITH-ROSALES DEFENDS TITLE AGAINST BELLAZZI

After claiming the coveted title of Champion Chef of Orange County at the February Orange County Sunday Night Chef Fight, Chef Lindsay Smith-Rosales is ready for her first title defense against Chef Nicola Bellazzi at the next Orange County Sunday Night Chef Fight cooking competition, live Sunday, May 15th at 6:00 p.m. at the Standards of Excellence showroom in Huntington Beach.

Chef Smith-Rosales, chef/owner of the Nirvana Grille with locations in Laguna Beach and Mission Viejo, will have to bring her A-game if she wants to defeat her confident challenger Chef Bellazzi, chef/owner of Enne Cucina Italiana in San Clemente, in this high-stakes live cooking competition where the local audience gets to serve as judge, jury, and taste-cutioner. 

Each Sunday Night Chef Fight is a fast-paced, no-holds-barred culinary showdown similar to popular cooking competition shows on TV, but with a few extra twists thrown in. Before each event, both chefs are given three base ingredients, a protein, vegetable, and grain/starch/dairy item that must be included in their creations, a shopping allowance, and a week to plan and prep their dishes for the sixty members of the audience jury. Then, during the Sunday Night Chef Fight itself, each chef and his or her sous-chef will have only 30 minutes to cook and finish samples of each dish for the entire audience as well as incorporate a mystery ingredient into the mix while host Chris Kern peppers him or her with questions.

The audience then gets to sample each dish, rate each chefs creations in three categories, and determine who will receive the Sunday Night Chef Fight trophy, the title of Champion Chef of Orange County, and the opportunity to defend his or her title against a new local chef challenger at the next Orange County Sunday Night Chef Fight at the Standards of Excellence showroom on Sunday, August 7th.

Each Sunday Night Chef Fight also includes on the undercard Vino Vidi Vici, a blind wine tasting competition in which all audience members taste three themed but unlabeled wines, select a favorite, and then have the opportunity to purchase either the winner or the wines they liked best. The name and varietal of each bottle will be revealed over the course of the Chef Fight.

Tickets are currently on sale at SundayNightChefFights.com for the Orange County Sunday Night Chef Fights, which starts promptly at 6:00 p.m. on Sunday, May 15th at the Standards of Excellence showroom in Huntington Beach. The Standards of Excellence showroom is located at 16001 Gothard Street in Huntington Beach. General Seating tickets are $50 per person, which includes the two-hour cooking competition, samples of both chef’s creations, and one pour of each of the three Vino Vidi Vici wines.

A limited number of VIP Front Row seating tickets are also available for $75 per person, which includes priority service, larger portions of each chef’s creations, two pours of each Vino Vidi Vici wine, and the best seats in the house. For more information on Sunday Night Chef Fights, visit SundayNightChefFights.com or e-mail nicky@cheffights.com.

It’s easy to make your own Box of Chocolates — It doesn’t take much time either, especially with a microwave and a good selection of Chocolate, Nuts, Fruit and decorative boxes/bags.

They turn out great if you don’t overcook the Chocolate — Always heat it in short (30 – 50 second) intervals at 50% power, stirring in between.  Melted it becomes a velvety canvas.

Almonds and Peanuts from a leftover party platter were used to make Nut Clusters.

Molds were filled with Milk and/or White Chocolate and stuffed with an Almond, Dried Apricot or Cherry, then topped off with more melted Chocolate and settled until firm, then foil wrapped.

Dried Apricots and Cherries were used to make this batch – Choose what you like best.

Toasted Coconut was used to make Milk and White Chocolate Haystacks.

Pecans and Toffee were used to make Turtles and Marshmallows and Almonds were used to make Rocky Road.  Milk, Dark and White Chocolate was utilized for markings and assortment.

Each Chocolate piece was marked, molded and/or prepared uniquely to be identifiable.

Giant Box of Chocolates (above).

Overall, they’re not as pretty as those you buy, but clean up well when placed in a cute box or cellophane bag — And could mean even more to a loved one.  They taste great too.

I also experimented with broken Graham Cracker pieces — I topped them with Marshmallows, broiled the tops in the oven and dipped ‘em in melted Chocolate (pictured above), before covering them with Chocolate.  The S’more Bites ended up being a favorite.

And a very special Happy Mother’s Day to my incredible Mom in particular — She’s the bestest!  The Cupcakes are from Sprinkles, custom made and adorned for sweet Marie’s (friend’s daughter) First Holy Communion, with leftovers as a M’s D treat with a Mimosa.

In many cases, Saturday is the only day one gets to do what one wants to do.  Today I choose to write two lines, then get out for breakfast, lunch and dinner, it just so happens.

Grateful for the opportunities and my abilities, and the nibbles in between.

Although not technically food related, a tie-in was created for expression.  This Cryin’ Onion wants the story told.  I should be embarrassed, but here it goes… I’ve been using the same mascara since high school, long enough.  It’s Marathon Waterproof Mascara by Cover Girl.  Nothing fancy, but it works.  I never had reason to switch, until now.  It’s been discontinued.  And if that’s not bummer enough, I’ve been buying it for up to 5-times its original price on Amazon and Ebay.  I told myself not to do it, but still thrown off without a replacement to love, I did.  And it’s now getting worse, because it’s no longer available on Amazon and prices are rising on Ebay.  Its latest, someday expiring seller thanked me, yeah I’d thank me too.

Cover Girl suggests a specific replacement, but I wasn’t impressed and now truly forced to find another — And guess what?  It won’t be by Cover Girl.  They may have discontinued it in hopes its users would purchase one of their higher priced mascaras, unsure.  I’m told the decision wasn’t made due to lack of sales.  Was it uncool?  Maybe you are CG, because Onions aren’t supposed to cry.  That’s not how it goes.  Now bring it back.

Enjoyed this Wet Burrito previously at Mi Casa Mexican Restaurant, but plan to see an Irish Pub on Cinco De Mayo — Went out for Mexican on St. Patrick’s Day this year.  It could be a good plan, as it helps to avoid a wait, but I almost always prefer Mexican food.  Cinco De Saint Patso is like Festivus only in that it’s a made up holiday.  Have a great one!

At some point the real Crab Claw Shell begins hidden under the breaded, pressed fake and real Crab combination.  Be careful when nearing the end of the Claw, as Crab Shells are hard.  Don’t get too happy — And there really isn’t need, since they’re not that remarkable, other than the fact they are different.  Although flawed, I appreciate the creativity of ‘em and other unique offerings at Fresh & Easy, newly opened within walking distance.  Bite at your own risk.

Guest Blogger, Bonnie wrote that she had “the most fabulous lunch” at The Capital Grille at South Coast Plaza — Too bad she didn’t have her camera on-hand to do her glowing report justice.  I told her to keep it on her person.  From a camera phone one photo barely survived.  We’ll hopefully supplement it by going again.  Until then, her review can be read below…

“Like a good book, a good menu is hard to put down, making it tricky to eat your Porterhouse.”  Quote from The Capital Grille’s Menu

On a whim, we decided to try The Capital Grille at South Coast Plaza. Here is how they describe each guest’s desired experience:

 “Each and every contact with a guest is an opportunity to provide food and service that exceeds their expectations, thereby creating an Exceptionally Distinctive Guest Experience. At The Capital Grille, EDGE is how we work together every day, thereby creating an extraordinary atmosphere for our guests and our team members.”

And true to their word, we had an EDGE! Our exceptional lunch was made so by our outstanding server, Laura Kirchner and Manager Shannon Jones, who graciously welcomed us at our table.

Although it was still technically lunch time, we opted to order our steaks from the dinner menu. Thus, we ended up with a bone-in, 18 ounce Dry Aged Sirloin and a 14 ounce Dry Aged Sirloin which is also known as a New York Strip Steak. Both were absolutely delicious and perfectly prepared. 

From the lunch menu, my nephew – who was celebrating his 13^th birthday – ordered the very sophisticated Crab and Lobster Stuffed Shrimp and pronounced it suburb. As for the Parmesan Truffle Fries he had this to say: “The truffles bring out the taste in the French Fries and with every bite, the flavor counterbalances and contrasts each other for taste perfection.” Well put, Bryan!

We were also treated to the finest Sautéed Spinach with Garlic that I have ever had. I would go back for that side dish alone. (In fact, I am going to go to their newest restaurant in the Beverly Center this upcoming week and I will order it again). Other delicious sides were the Creamed Spinach and Sam’s Mashed Potatoes.

Our server, Laura, made sure to treat Bryan with a special birthday dessert consisting of Coconut Cream Pie with Caramel Rum Sauce and Macaroon-style Crust. And she also treated us to a Flourless Chocolate Espresso Cake which was wonderful. 

Lunch lived up to their motto and was truly an Exceptional, Distinctive, Guest Experience (EDGE) thanks to Laura, Shannon and the Chefs in The Capital Grille kitchen. I look forward to an equally distinctive dining experience at their newest restaurant in Beverly Hills later on this week!

Thanks Bonnie – I hope to SEE it sometime!  Semi-related, but not really, and partly because I’m a patriot (and The Capital Grille made me think of it), I post this photo of the Thomas Jefferson Memorial taken by my friend and DC Correspondent Steven Woo.  It’s so beautiful.

We’re here ’cause I love to live so pleasantly, live this life of luxury, lazing on a Sunny Afternoon‘ at the Gulfstream in Newport Beach, corner of PCH and MacArthur/Avocado.

The Gulfstream in the Corona Del Mar Plaza has a huge outdoor patio — On one side you seat yourself for Starters, Desserts and/or Drinks only, and the other side serves the full menu at seated tables.  This sunny day we thoroughly enjoyed the Grilled Artichokes with Remoulade.

And the Dip Trio with Guacamole, Hummus and Smoked Trout Dip.

All with a Hot Fudge Sundae at the end is a great time.

It’s comfortable, casual and upscale.

At the Gulfstream in the springtime…