Nibbles of Tidbits, a Food Blog

Happy Leap Year — It’s a bizarre extra day every four years.  I love Gary Larson.

I’m considering this Turkey for employment — Photo Credit.

A Bedazzled I Can’t Believe It’s Not Butter! is the real star here — It wore more than Toast.

What are you wearing I Can’t Believe It’s Not Butter!?  These Fashion Experts want to know.

It’s an appetizing MENU designed by Katie Lee I’m wearing, replied ICBINB!.

I Can’t Believe It’s Not Butter! is going places, and Nibbles of Tidbits will soon offer a GIVEAWAY and report about the happenings this Oscar day in Hollywood at Siren Studios.

Who, what, where and when showing soon — And related blog report(s) to be linked.

Spread your mind after Toast.

Orange County Restaurant Week starts today — It’s the best time to dine out in the OC.

Its Launch Party at Newport Lexus was the perfect kick-off – Tasty bites at every turn.

Wine and song to entertain.

The Chocolate Raspberry Martini almost made me want a Lexus.

Pulled Pork Sliders from the House of Blues — Love it as a concert venue.

The Cupcakes were gone by the time we finished savory — Should’ve reserved one.

A special shout out goes to RA Sushi — We couldn’t get enough of their Shishito Peppers.

The Lobster Bisque offered by Scott’s Restaurant & Bar was one of our favorites.

And the Lobster Mac & Cheese from House of Big Fish may be the best I’ve ever had.

 The only thing to make for dinner this week are reservations, they say.  I think so too.

May need to go to Sundried Tomato to have this Chopped Salad (below) again.

I’ve appreciated Melissa’s Produce for years and have a story for another time.

Where are you dining this week?  Polenta with Pulled Pork (top) was from Cucina Enoteca.

Starfish and a couple others ran out of food early — Wasn’t fond of that, but went elsewhere.

An honorable mention goes to Slater’s 50/50 for their Vampire Dip — It’s Gar-Lick-Key, but oh so darn good, and what nice servers they had.  All was a good time.  Thanks!

While contemplating the next color in Nibbles of Tidbits’ Food Coloring Series, The Funny and The Bad will be similarly featured in photographs in between — Fortunately The Good usually prevails here, and we laugh at the funny and learn from the bad that happens around FOOD and in life.  This prelude is a taste of funny that can also be bad.  I’ve experienced 7 of the Food-Related Injuries identified above, most commonly Wasabi Nose.  How about you?

It’s happening HERE on Facebook Sunday, February 26th — We’ll be at the W Hotel in Hollywood at the I Can’t Believe It’s Not Butter! ULTIMATE Red Carpet Viewing Party.  Come back to watch the Online Show that’ll be streaming LIVE from 3 – 4pm PST.  At this point, I don’t know a lot about it and plan to be surprised.  I do know that I like ICBINB!’s Olive Oil Spray, and the event should make for an interesting day either way, if we survive Hollywood traffic on Oscar Night.  Until then, peek at Hollywood-Inspired Recipes and we’ll report back regarding the festivities, FOOD, cocktails, celebrities, W and penthouse view, if you miss it.

In respect to Asian traditions, you’re encouraged to share dishes with friends and family — I read it on the Starfish Menu (created for sharing), and gladly did so.  Embrace the custom.

Starfish in Laguna Beach serves Asian Coastal Cuisine that’s best described here.

Its atmosphere is sexy and stylish, set for passion, desire, pleasure, romance and sensitivity. 

As well as energy, unity, strength, compassion, patience and heart, they hope — I see it.

It’s good for the eyes and soul – And so are the amazingly flavorful Korean Galbi Tacos.

We also had the Wagyu Banh Mi Sliders (above) and Starfish Baby Back Ribs (below).

Every dish packed a punch of flavor and the Ribs were fork tender, a must for my vote.

I love its light blue and red colors, and the back lit wall in the Bar area — It’s beautiful.

Starfish is an alluring find in the Aliso Creek Shopping Center, across from the Montage Resort.

And they also wish YOU luck, longevity, prosperity, happiness and wealth.

Che Loong Starfish – We appreciate the FOOD and well wishes.

Searching for an adaptable Peach Ice Cream recipe, I came across Sticky Gooey Creamy Chewy’s Roasted Peach Ice Cream and it was over and on – I began roasting Peaches.

I had 5 Peaches, 1% Milk, Cream, Sugar & Vanilla on hand and made the best recipe with all. 

Inspired by the linked recipe, I got lucky with the ingredients and measurements used to make the pictured Roasted Peach Ice Cream, and will happily make the same over and over again.

Always wanting to simplify a process, I merely blended the ingredients, and then transferred the mixture to an Ice Cream Maker to churn — And it couldn’t have turned out better.

It’s crazy good – I’ll roast Peaches forever for this Ice Cream.

A new favorite, Roasted Peach Ice Cream is documented below — Try it.

RECIPE:  Halve, pit, and toss 5 – 6 Peaches with Brown Sugar (1 - 2 Tbsps.) and roast them cut side down in the oven at 400° for 25 – 30 minutes, and then set Roasted Peaches aside to cool.  Add cooled Roasted Peaches (with skins) to a blender with 1/2 Cup of Cream, 2/3 Cup of Sugar and 1 Tsp. of Vanilla.  Once well-blended, add 1 Cup of 1% Milk and blend a little longer to combine.  Transfer mixture to an Ice Cream Maker and churn for 30 minutes.  Viola.

Our Best Recipe for Orange, Grapefruit, Lemon-Lime, and Lemon or Lime Fruit Gems is HERE.  Like an Emerald, a discovery was made, then cut and polished for optimum consistency and flavor.  The pictured were made with Lemon and Lime Juice and Zest.  All flavors are superb.

Homemade Fruit Gem Ingredients: 1 Cup of Corn Syrup, 1 Cup of Sugar, Zest of 1 (Orange, Grapefruit, Lemon and/or Lime), 3/4 Cup of Fresh Squeezed Juice (Orange, Grapefruit, Lemon and/or Lime), 7 Tbsps. of Fruit Pectin, 1/4 Tsp. of Baking Soda, and Food Coloring (optional to improve color).  Recipe was fine-tuned after earlier posting and best measurements are noted herein, and amended in this post, for best clarity and color, though the previous variation worked well too.  Step-by-Step instructions (and same recipe) are linked here.  Irish eyes smiled this day – Should Lemon-Lime become the New March Madness?

Pescadou Bistro gladly discovered during Newport Beach Restaurant Week.

Must have passed it a hundred times on Newport Boulevard and finally dined in.  It was a Wednesday when there is no corkage fee.  We didn’t know it until we saw patron after patron walk in with a bottle of Wine.  Next time I’m bringin’ a bottle too (most did), and won’t feel stupid — Always thought it awkward, but it’s smart when no corkage.  Who’s stupid now?

Enlightened is the word — We ordered from the restaurant week and regular menu, as many French specialties sounded good, and previously reported about Pescadou Bistro’s Paté.

Don’t have exact names of the pictured here, but confidently state ALL was a pleasure.

A toast with Wine on the tab, to the Paté, Salad with Wild Boar Salami and Gold Potato, Cream of Cauliflower Soup, Grilled Lamb Chops and “Gigot” Slow Roasted Leg of Lamb.  Santé!

And to one of the best desserts I’ve ever had — It doesn’t look all that, especially in the photo below, but DANG, it was taste-TEE and unfortunately not on their regular menu.  It should be.

Described as an Ice Cream Parfait with Candied Fruit and Red Raspberry Sauce, it was extraordinaire.  I hope to have IT again.  And Foie Gras, before the end of the year (preferably on a Wednesday) — It’s at Pescadou Bistro, until it’s banned from being sold in California next year.  I’m not keen on the politics of it and recommend the Bistro become a speakeasy for it.  There’s a lot more to say and write about it, but on a different blog.

Back to Pescadou – Stop in for dinner (only) ahead of passing it by.  It’s romantic too.

Once the site of a speakeasy during prohibition, The Blue Beet plays on.  And do you remember Sid?  More history about the place can be found here.  It’s a cool joint with good food and music.  One of our Guest Bloggers, Bonnie recently enjoyed their historic prices (currently offered on Thursdays) with her son and wrote the following: 

We went to the Blue Beet tonight for the “Throwback Thursday” specials that they are doing for their 100^th Anniversary.  Both Jay and I (and it seems like everyone around us) ordered the Beef Stroganoff, plus their “Gourmet” Mac ‘N Cheese.  I think it’s the most incredible deal I have ever gotten for a dinner. It was a full plate of Stroganoff on top of Mashed Potatoes and comes with a very generous side of Green Beans.

Although I didn’t particularly care for the Mac ‘N Cheese, it was a full bowl, along with two slices of Garlic Bread. With two Cokes, the meal for both of us came to $24.00 and I have enough left over for a full lunch tomorrow!!  Too bad I didn’t have my camera.

Menu offerings on Throwback Thursday:

Garlic Bread $1.95

Clam Chowder $2.95

Dinner Salad $2.95

BBQ Chicken Salad $4.95

Top Sirloin steak $5.25

Beef Stroganoff $5.25

Pork Chops $5.75

Steak Sandwich $5.75

Mac ‘N Cheese $3.95

Jay never had Stroganoff before, but he loved it!  He ate every single bite of it, along with the Mac ‘N Cheese and his Garlic Bread.  I highly recommend the place.  That’s my report for now.

Thanks Bonnie!  You better bring a camera next time — Above photo credited to a Yelper.

Celebrate Leap Year during Orange County Restaurant Week, February 26th – March 3rd.

Participating restaurants may be seen from a participating restaurant — Orange Hill.

Our Food Coloring Series kicked off with orange to spotlight Orange County Food Blogs, then explored shades of purple, yellow, green, blue, red, white, black, brown, and now PINK. 

Pink is sweet, tart and familiar to me – ”All of her lovers all talk of her notes.”  Indeed they do, but we talk food here.  I’d guess that to be true in the lead photo too.  Pretty in pink.

Pictured is a collection of pink favorites and parallels — Continuing top down it goes.

A Pink Grapefruit Salad, Beet Juice as a dye, and a path I’d love to walk.

Beef (Rib Eye Steak), well qualified for the brown, red (when less cooked) and pink posts.

Have you tried Dragon Fruit?  I haven’t yet, but plan to.  How about you?

Not exactly my dream kitchen, but I like, especially the mixer I’ve yet to buy.

Lick?

I still eat Cotton Candy at the OC Fair.

Pink Lemonade for a Garden Party to reminisce with old friends.

Always time to donate $ to find a cure for a nuisance that ruins too many lives.

Watermelon Ice Cream Cake.

Part of the dining community under the wondrous sea.

Cupcakes made by our very own Kids in the Kitchen.

Cured salmon, another shade of pink.

Adorable miniature bites in pink — I always fall for tiny things.  They’re so cute!

A refreshingly beautiful Gelatin mold to see, couldn’t find the recipe.

Cheers to sharing Cupcakes and Milkshakes together.

Good morning — Eat at your own risk.

I see you searching for Valentine’s Day ideas and you’re in the right place — Open here.