Nibbles of Tidbits, a Food Blog

I’d been looking for the right Lobster Roll to try and it finally came along with great satisfaction — My first ever, since they’re more popular on the East Coast.  That’s my excuse and/or they are expensive when offered and haven’t had the quality ingredients sought.

The Lobster Roll is a popular special at Santa Monica Seafood — Generous chunks of Lobster are tossed with a refreshing Lemon Aioli and Chives, then served on a soft Roll.  It’s perfect.

Dine inside, on the patio, at the Oyster Bar or take something to-go from the Fish Market.

Shucking Oysters (below) — Tell them what kind you want or what you like in an Oyster.

We tried the Kusshi (left) and Misty Pointe (right) — Both were superb, especially the MP.

They have an amazing, well displayed and serviced selection at Santa Monica Seafood.

Live Lobster, an option I’m skipping for a while.  See why here – Too much going on.

Sashimi Grade Fish is also available.  Someday I’ll make Sushi.

Several kinds of Crab, Shrimp, Lobster and Fish are sold daily.

Prices vary and may not be the same as shown here today.

Indian Candy, a sweet, salty and smoky Salmon, in the case above is a favorite.

Cheese, Wine, Herbs, cooking tools and all necessities for a nice meal or picnic are here.

Since their re-design that happened about a year ago, it’s nice to dine in with a Glass of Wine.

Our server, Ashley was awesome, sweet and cool, and reminded us of Jody Foster.

Happy Hour looks good, if you can make it in before the 5PM cut-off.  It’s an early one.

And here’s that Lobster Roll I kissed — Smooch.  Time to get a room.  It was sooooo good.

Santa Monica Seafood is better than ever and family owned since 1939.

It’s a dining option I’ll think of more often — There’s a lot to see, cook and eat.

Whoever started Wordless Wednesday is a genius, though I rarely take full advantage of it, as you see words – There’s a lot to say about Santa Monica Seafood and its new-ish design, the Oyster Bar, the market, and the Lobster Roll that didn’t get away, but not today.

Soon back for (and with) more of everything — Cheers to that!

Now back to Wordless Wednesday                                                                     .

The posted RECIPE is an Award WINNER and officially named Chilled Tomato and Cucumber Gazpacho.  It’s not a Mexican Shrimp Cocktail silly — Duly advised, but it reminds me of one.  Either way, it may be the best I’ve had.  It’s fresh tasting, flavorful and super easy to make.

Chilled Tomato and Cucumber Gazpacho

3 ripe Tomatoes, cored and cut into large cubes [I seeded them]

1 Cucumber, peeled, seeded and cut into large cubes [I didn't seed it; used an English Cucumber]

1/2 Green, Yellow or Orange Pepper (or tricolor combo), diced [I used half a Green, half an Orange]

1/2 Shallot, or 1 Tablespoon Red Onion, diced [Shallot]

1/2 cup Scallions, chopped

Juice of 1 Lime

1 T. Extra Virgin Olive Oil

1 T. Worcestershire Sauce

1/2 t. Tabasco [or other hot pepper sauce, like Red Rooster, which I now like better--use 1 T.]

1/2 cup V-8 Juice [buy one small bottle at a liquor store; grocery stores only sell it by the case!]

Lemon Pepper to taste

Seasoned Salt to taste

Instructions

Combine all Soup ingredients in blender until well blended (ingredients will retain some pulp, which is great).  Pour into chilled bowls and garnish as desired.  Makes 1/2 gallon–6 appetizer servings or 3 main dish servings.  Tastes better if you make it the night before.

Garnish (with one or more)

1/2 lb. chilled, cooked Shrimp [buy the fresh $10 Shrimp tray from Costco; scarf the leftovers with the Cocktail Sauce]

1 chilled, sliced Avocado

1 T. fresh Cilantro, chopped

Follow and vary the RECIPE to your taste — Above [brackets] indicate specifics by Arlene T., 2011 Best Appetizer Winner.  She agreed to share all on Nibbles of Tidbits and we thank her.

I recently made the same for a Holiday Party and everyone loved it well chilled in a cup.

You can lead a Lobster Claw to Butter and Lemon, but you can’t make it taste good.   Well, it appears I can’t.  Maybe you can.  Lobster Claws often seem rubbery and too bland to me.  I’d been craving Lobster for some time now and was told it’s on sale at Gelsons.  It was time.

On the way home from work with nothing planned, I decided to treat myself, so I thought.

That all sounds terrific, but I gotta kill it.  Oh crap, I’m having a flashback.  First in ten, don’t do it again – In other words, I bought my first Live Lobster over ten years ago, but had someone else prepare it.  I just couldn’t do it.  And it didn’t help that a friend was holding it up like a puppet saying…”Don’t kill me.”  I now remember it’s not an enjoyable process.

Just Do It — I was fairly prepared to cook it this time, but discovered new issues.

I followed the boiling instructions above, though think steaming Lobster is probably better.

Unfortunately this process did not yield the generous, tender, sweet meat I was hoping for.

This Lobster’s meat was tough, semi-sweet, watery and sparse — Not good.

And then there’s the Lobster Roe in the middle of the tail, which appears to run parallel to the Lobster’s waste/vein/poop, I don’t know.  I removed both before eating the tail meat.  Not fun.  And the worst part is prematurely diving into a cross-section of the Lobster Tail, before discovering the roe-poo — Yuck.  Though some consider it a gourmet treat, I don’t.

After all was cut out, there was hardly any meat — My Lobster naivety is gone, I think?!

I learned a lot, and firmly prefer that a grilled, cleaned, fat Lobster Tail (only) be served to me.

Gelsons will steam the Whole Lobster for you at no extra charge — I was tempted, but had to prepare it (at least once) myself.  Check, done.  It’s not as easy and fruitful as it seems.

Voted the Best Appetizer at our Christmas Par-Tay was this Mexican Shrimp Cocktail.  Recipe coming soon to this blog you see now – We be kickin’ it at this moment on a sunny Saturday.

Congrats Arlene (second from right) and thanks to Cost Plus for making it extra special.

It was a Crawfish Boil tasting at Memphis at the Santora that got me there.

I’m akin to Memphis in Costa Mesa and now dig its cousin in Artist Village.

Have you tried Crawfish?  I hadn’t until this day — Had been a bit apprehensive for some reason, but was invited to Memphis at the Santora for a Crawfish Boil Tasting.  It was time.

Crawfish to be continued — Keen on abundant outdoor patio seating and alluring designs.

Also like its colors and unique curves.

Enchanting outdoor and indoor lighting abounds curled puffy booths, benches and a Bar.

Back to the Crawfish — Food Bloggers were invited to a Memphis Crawfish Boil.

We sat down communal style to partake in a Crawfish Boil by Executive Chef Diego Velasco.

Bloggers (est. 20) sat inside and outside with Brut and Dixie ready for the Crawfish.

Top that paper, grab another Dixie, pour more Brut and allow for photos.

My continued interest in photographing Bloggers photographing FOOD.

Finally tried Crawfish, but just couldn’t suck out its brains and found nearby flavors liver-ish.

Had ‘em with Corn Bread Muffins, Corn on the Cob, Smoked Sausage, Potatoes and Beignets.

The Memphis Crawfish Boil is currently available to you — Dig in and start crackin’.

Our table included writers of the New Santa Ana Blog, Greer’s OC, Wandering Chopsticks, Gourmet Pigs and Great Taste Magazine, and yielded several bowls of shells.

Overall, it was fun to commune over the Louisiana style meal, but don’t need a lot of Crawfish in my life.  Though entertaining, it’s messy work for diminutive meat.  We favored the juicy Smoked Sausage and fell for Memphis at the Santora, its building and peeps.  It’s cool.

One of the Best Happy Hours in town is at McCormick & Schmick’s Pilsner Room in Irvine.  We’ve now tried almost everything on McCormick’s Happy Hour Menu and the $2.95 full size Cheeseburger and French Fries will always be a must.  It’s filling, cheap and tasty. 

We highlight it and supplement our previous post with Ceviche.  It’s good too, though not as delicious as Mary Sue Milliken’s Ceviche had a couple days prior, but enjoyable in its edible bowl for $4.95.  Their Happy Hour is generally between 4 – 7 PM.  This day we practically killed ourselves trying to make the 7PM cut-off, then learned that HH is all night during Monday Night Football.  Cool, we didn’t need to order everything at 6:55PM.  It seems that Monday is a good day for some things.

After the Irvine Spectrum, the Cadillac Culinary Challenge Test Drive Event drives on.

As reported, I was one of five Food Blogger Judges at Cadillac’s Irvine stop.

As one lucky Judge, I got to taste the dishes prepared by Mary Sue Milliken and Yvon Goetz.

The event’s sponsors also include Share Our Strength, Bon Appétit and Epicurious.

Samples were delivered to the first two rows of the audience — Get to the next event early.

Halfway through Mary Sue’s sample the Judges were informed they’re to receive larger samples than the audience.  Wow, okay.  I quickly finished the small sample of Ceviche to prepare for the larger sample.  Happiness, because it was perfectly tangy and spicy.

And then tried Chef Yvon Goetz dish, Chili Lime Rubbed Hawaiian Mahi Mahi (above). 

Both dishes were impressive and the Mad Hungry Woman wrote more about ‘em here.

Voting – Three of five Judges voted for Chef Yvon Goetz dish and two voted for Mary Sue’s.

Beautiful, fresh ingredients were used by both.

And the winner of this challenge was Chef Yvon Goetz.

I voted for Mary Sue’s Ceviche — It received the popular (audience) vote.  No losers here.

I like taking photos of other bloggers taking photos of FOOD.

Before, during and after the competition, some test drove Cadillacs — Love the Escalade.

What a terrific, well run event — Check the schedule to see if it’s heading towards you.

Can I just travel the country judging food competitions?  Thanks for the taste.

The Cadillac Culinary Challenge Test Drive Event made a stop at the Irvine Spectrum.

Chef Mary Sue Milliken went head-to-head with local Chef Yvon Goetz of The Winery Restaurant & Wine Bar.  Both prepared Fish and I luckily got to judge one of the competitions.

Guess who won?  One won the Judge’s vote and the other won the popular/audience vote.

All was nicely done as shown in this Guess Who Report — Back to Cadillac after we mack.

Hopefully this Shark didn’t eat any people – If so, we’re gonna eat more Shark.

Sharks should stick to consuming the above and/or other Fish.

The pictured are part of an Exhibit at the LA Fair, which just swam town to I don’t know where.

If in the ocean or at a restaurant, keep an eye out or take a bite out.

A remarkable creature, and it’s tasty too — Sharka-meata-vegamin.

Always ready for the catch of the day (happening behind me) and frolicking on a Southern California beach, where it’s almost Summer all year long.  Officially though, it’s Happy Fall to all and just about time for warm, cozy food and a sweater.  Hearty Soups, Roasts and Chilis are on the agenda after the Watermelon is gone, and perhaps an Oyster Stew after the half shell.

The Oysters are from Gladstones in Malibu and the above was taken near The Beachcomber.

I was pleasantly surprised by the quality and taste of Gorton’s Grilled Tilapia.

It’s not something I usually eat, but it was on special and cooked up fast.  I had yet to prepare pre-cooked frozen Fish in the microwave.  After seeing and eating Gorton’s Signature Grilled Tilapia, I wanted to do it again.  The Tilapia was all white and flakey, mandatory to me.  It really doesn’t have that much of a grilled flavor, but it’s more than all right for a quick bite.

It looked like a frozen block out of the freezer and turned into an enjoyable lunch.

Happy with the results, I tried Gorton’s Grilled Fillets Garlic Butter, but they didn’t measure up.

It appeared to be made of Fish pieces pressed together and had way too many dark strains running throughout — Opposite of the Grilled Tilapia, it was sadly inedible.  No bueno.

What’s up Gorton?  I’m told to trust you – Quality consistency is important.  Who likes a hodge podge of this kind of dark meat?  Not I, but still glad you’re around.  It’s 50/50 for now.

We recently tested the Farmer’s Market Fish Taco currently available at a few Rubio’s.

Rubio’s Fresh Mexican Grill will officially be offering the Farmer’s Market Fish Taco in October, but right now it’s being tested at select restaurants in Orange County.  I tried it and love it.

I don’t know the ins-and-outs of its future, but will surely seek it out in October.  After that, we vote Rubios put it on the menu.  It’s fresh tasting with Roasted Corn, Avocado and hand battered Fish, and especially good on a Flour Tortilla.  Keep an eye out for its official debut.

09/14/11 Update:  Corrected the name to ‘Farmer’s Market Fish Taco‘ after having it again and learning I didn’t provide its full accurate name.  My bad.  It’s still an excellent Taco.

Happy 30th The Original Fish Company – It’s been one of my favorite restaurants for the majority of the thirty, though it’s been too many years since I’ve dined there.  Once upon a time I lived in Los Alamitos and went there all the time.  Now it’s just an occasional luxury and it was awesome to get back.  We shared an amazing meal of classic appetizers starting with the Crab Trio with chilled Dungeness, Jumbo Lump and King Crab.  I want all of the same.

Steamers with 1/2 Clams and 1/2 Mussels — The “Original” Broth is the best.

Finally satisfied a craving for Oysters Rockefeller, not often seen on menus.

The Smoked King Salmon was moist and flavorful — I used to get the Smoked Albacore a lot.

And must get their Award Winning Clam Chowder every visit.

We built a Tower of Shell — The Fish Company is still remarkable.  For fun we used the Clam Shells as mini cups to drink the Steamer Broth.  Cheers!  This night we had the nicest Server, Curtis (pictured below).  Ask for him.  I’m already standing by to go back.  Got that Jack?

Happy Fish Friday and Labor Day Weekend — BBQ, eat Fish, whatever, but don’t eat the Koi.