Nibbles of Tidbits, a Food Blog

THANKS to the California Avocado Commission for all this goodness — Since we had so many Avocados, we ate a lot of Avocado dishes/meals.  You name it, we made almost everything.

Most are familiar Avocado favorites and some ideas came from others linked throughout.

We made them all from top down — Starting with Snow Crab Stuffed Avocados made with Mayo, Lemon Juice and Zest, Red Bell Pepper, Dill and Red Onion.  Simple, rich and amazing.

Continuing with a Veggie Croissant Sandwich made with Salad Bar Vegetables, Avocado, and Cream Cheese instead of Mayo.  An Egg Baked in an Avocado — Have you seen that one before?  It’s different and not bad.  And I could eat an Avocado with Good Seasons Italian Dressing (above) everyday.  It’s ready in minutes and always satisfies.  On to Mango Salsa.

Mango Salsa ingredients, plus Jalapeno are pictured above and combined below.

BLT Sandwich, plus A+, minus the L & T on this day.

Open-faced BLT, plus A, minus L — Avocado was mashed with a little Mayo.

Avocado Pizza (if you will) made with a Flour Tortilla, mashed Avocado drizzled with Olive Oil and Lemon Juice, topped with a Fried Egg, Cumin and Salt & Pepper.  I overcooked this Egg.

It could be better next time — The original is much more impressive.

Black Beans, Corn, Red Bell Peppers, Avocado, Red Onions, Jalapeno and Lime w/EVOO.

Cucumber Avocado Salad with Tomatoes, Green Onions, Balsamic Vinegar and Olive Oil.

Avocado on Toast with Sriracha and Olive Oil — An unexpected new favorite.

Avocado with Grapefruit — Many say how well it goes together.  It’s okay.

And would you believe Avocado Ice Cream?

Ours was made with Avocados, Coconut Milk, Milk, Lime Juice and Lime Zest.

I didn’t think I’d like the Avocado Ice Cream, but did and would make it again.

Ahhhhhh Avocados, they’re wonderful to eat and moisturize well — Cheers to Avocados!

Dogs apparently love them too — I can’t believe we ate ’em all and still want more.

How many things can you make from a Potato?  The list would be long.  One more sibling in this scenario might be Chili Cheese Fries — Our list of ‘where to find the best’ is here.  One of my favorite things to do is to see how many dishes I can make with the same ingredient.  Did you see all the Avocados we received?  Stay tuned to see what we made (and did) with them.

Its name cracks me up and it’s somewhat true that Jack in the Box’s new Burger is a Hot Mess in a good way — We like it a lot, though it’s a bit overpriced, but we’ll have one again.

Hands suitable to prepare the many AVOCADO dishes that’ll be pictured here soon.  We’re creatively enjoying our California Avocado Commission Avocados as Avocado Ice Cream, etc.

Many thanks to the California Avocado Commission, Mission Produce and to California Avocado Growers, especially the Pinkertons for one of the best days ever.  We LOVE Avocados.

We recently traveled to Oxnard for a hands on tour with a California Avocado Grower.

It’s a special day when you start it with an outdoor brunch on a hill.

AVOCADOS — The Star of the day in every way.

We learned about growing techniques from Dan Pinkerton on his farm.

Bloggers from all around were invited to experience the California Avocado Story.

We RSVP’ed Y-E-S!

And you can see why we were glad to experience it all.

Avocado in EVERYTHING was the Menu — Starting with a Shrimp and Scallop Ceviche.

Bacon Smoked with Avocado Wood.

A very fresh Fruit Salad, including Avocados — It’s a Fruit you know, right!?

Omelettes with Tomatoes, Asparagus, Cheese and sliced Avocados.

Baby Greens Salad with Avocado.

Spring Vegetable, Sausage and California Avocado Frittata.

Warm Bagels with an Avocado Spread.

Grilled Fajita Potatoes with Avocados.

A Chocolate Mousse dessert made with Avocados.

Professionals also photographed Avocados’ glory.

My first plate (below) before going back for more Bacon Smoked with Avocado Wood.

Take all the Avocados you want they told us — Thank you!

We stuffed our face (and bags to go). 🙂

We loved the view, brunch and our friendly, informative tour guides.

Our drive was already worth it.

Then it was on to Dan and Susan Pinkerton’s other grove/farm/crop, along with Jan from the California Avocado Commission to pick our own Avocados and possibly drive a tractor.

Learning about tree buds and what to look for and hope for when growing Avocados.

The beautiful trees were loaded.

Looking to pick some Avocados.

As if all wasn’t enough, it was on to a tour of one of California’s leading Avocado packing houses, Mission Produce — It was truly a behind-the-scenes look at a farm-to-fork journey.

Hair nets please everyone — Oh goody.

Thousands of Avocados — Crates filled on farms and hauled off by tractors to be here.

First a cold wash to bring down the Avocados’ basking-in-the-sun temperature.

The cool-down is an important step to Mission Produce.

On to the belts and rollers, through specially made machinery.

First a wash, then light wax.

Now sorting — Second tier Avocados, Grade 2’s get tossed on top for separate packaging.

Others move on to be weighed, stickered by size and PLU, then packaged.

Each cup weighs then drops the Avocado — I think the heaviest lasts the longest.  Not sure.

Boxing Avocados to be shipped to grocery stores and restaurants near YOU.

You’ve seen them sold in stores and now you know the care involved — All is well run.

More Avocados to take home — Thank you!  And a 1/2 Avocado Stress Ball.  Does it look real?

We’re grateful for all that grows, those who grow it and those who get it to us.

What an amazing day — God bless California Avocados.

Linked here is a video of a Carrabba’s Chef making their Beef Brasato, which is featured in one of Carrabba’s Italian Grill’s commercials.  Though I’ve never been there, the dish Beef Brasato looks and sounds pretty good — It’s basically slow braised Short Ribs, Italian style.

Carrabba’s Beef Brasato RECIPE has the makings for a great dish… Wine, Beef, Fresh Herbs, Garlic, Onion, etc.  All ingredients are pictured but not listed — If visually indecipherable (Olive Oil, Dried Sweet Marjoram, Crushed Tomatoes, Lemon Zest), the complete list is here.

Carrabba’s Beef Brasato recipe is (somewhat) summarized here in a few photos.

Cut, dice, chop, crush and press the Garlic, Herbs and Vegetables.

Flour, Salt, Pepper and sear the Beef Short Ribs.

Sauté the Mirepoix.

Add Garlic, Red Wine, and return the seared Beef and add the remaining ingredients.

Apologies for the poorly seared Beef, pan wasn’t hot enough (a common story on The Bad).

Braise all covered together in the oven at 300° – 325° for 4 hours, until Beef will fall apart.

Serve over Rice or Risotto — It was flavorful, though I added too much Crushed Tomato.

I’d make it again or try it at the restaurant someday — The pics don’t validate it well.

We took the train to LA for the Chinese New Year Parade in Chinatown, then walked to Philippe, The Original and Olvera Street — All are within walking distance from each other.

The Dragons and Confetti Poppers were the best part of the parade.

Nearby in Chinatown, Sugar Cane was being pressed — As a kid, I remember a lot of Sugar Cane being sold on Olvera Street, but didn’t see any available whatsoever.  I wonder why?!

The most expensive Ginseng we saw was $899.00 per pound — Wow.

And then we went to Philippe, The Original.  It’s family owned and operated since 1908.

They claim to be the Home of the French Dip Sandwich and lines can be too long.

The lines are weird too — One line becomes ‘pick the best of several’ that lead to the counter.

Note it’s cash only — A French Dip Sandwich was once 35¢.

We both went with the Beef French Dip, though Philippe’s offers several Meat options.

Ours was with a Pickled Egg, Cole Slaw, Potato Salad, Lemonade and Iced Tea.

Okay, I’m sorry to say… It’s just okay.  I’m not a fan of pre-dunk Bread.  It makes the Sandwich soggy.  I’d prefer to dip it with each bite.  I’m told to have it with Philippe’s Mustard next time and wish I had it this day, since I’m not sure I want to stand in line for it again.

I’m happy to have tried it, which is good enough for now — We’ll see about next time.

Gone with remnants of wet Bread left behind.

Don’t get gas here (above) near Philippe’s and Olvera Street — It’s a bigger rip-off than usual.

The start of one side of Olvera Street (above).

Food and reflections of today (above) and yesterday (below).

The Kitchen at Avila Adobe, the oldest existing residence in Los Angeles.

The Dining Room — I wanted to sit and eat, again.

Another full day of food and fun together.

This Chicken plans to cross many roads — Don’t ask why.  He’s already on the other side.

I forgot the Potato Chip flavor I entered in Lay’s Do Us a Flavor Contest and apparently Lay’s forgot too as it wasn’t chosen as a finalist — Darn.  The prize is $1,000,000.00 or 1% of sales, whichever is greater.  See Official Rules for specifics.  And the finalists are… Sriracha, Chicken & Waffles and Cheesy Garlic Bread.  YOU may vote for your favorite today through May 4th.

Have you tried them yet?  I like the varied selection chosen and created by Lay’s.

I expected to like Sriracha best, since I like its flavor, but it didn’t translate well onto the Potato Chips (above).  I don’t taste Sriracha.  It’s just hot without that recognizable flavor.

I was excited to see Chicken & Waffles (top) since it’s different and first thought ‘oh big deal’ when seeing Cheesy Garlic Bread (above).  After all was said, done, thought about and tasted, the Chicken & Waffles bag was empty first due to extra analysis of its interesting flavors, but ultimately I voted for Cheesy Garlic Bread, because it REALLY tastes like Cheesy Garlic Bread — Lay’s did us a flavor with it, though I’d buy the Chicken & Waffles again too.

Text VOTE to CHIPS (24477) to submit a vote.

03/10/13 Update: Though voting continues into May, it’s been difficult finding more Chips to try.  This is a call-out for Lay’s to get more Chips out there — Supply if you advertise!

How many knives do you see?  Three, four or five and a possible rectangle trivet?  Unique. 🙂

Carl’s Jr. just can’t seem to leave sex alone in advertising — It doesn’t make me want whatever they’re selling, but a free coupon does.  Though I call it as I see it, Carl’s Jr. still sends coupons to try new menu items, and this time we tasted two Sandwiches we’d again.

Jalapeno Turkey Burger — The Santa Fe Sauce (also on the Charbroiled Santa Fe Chicken Sandwich), Jalapenos, Pepper Jack Cheese and Wheat Bun make this Burger flavorful.  It’s light and satisfying combined with the Turkey Burger, Lettuce, Tomato and Red Onion.

It’s not the good looking guy eating the Jalapeno Turkey Burger that makes me want to try one (but if taking that route, glad it’s realized that women eat Burgers too), nor does a bikini model cause me to want a Charbroiled Atlantic Cod Fish Sandwich.  Interesting correlation.  More than anything I value creativity and humor in advertising, combined with a good deal and tasty meal.  Spare us the overplayed sex-sells sales approach — Make us laugh Carl’s Jr.

Regardless of all, I would’ve tried the Charbroiled Atlantic Cod Fish Sandwich anyway.

Though ours wasn’t as thick as the one on TV, it’s a Sandwich I’d buy with my own dime.  The Atlantic Cod was all white with good seasoning and it’s perfect on a soft Honey Wheat Bun.

Two of us gave four thumbs up to both — Soon to be customers in line for these Sandwiches.

UH-LOW-HAH Aloha Roll (above) — We can’t wait to go back to Sapporo Sushi (f/k/a Niko Niko Sushi) to have it again.  It’s made with Baked Pineapple, Spicy Tuna, Avocado and Mango.

A Tempura Special Roll of some sort (above) for another table — It sure looked good.

We also had the Hungry Roll (above), which is layer upon layer of texture and flavor.  It’s over the top.  Watching it be made was crazy — It’s got Shrimp Tempura, Spicy Tuna, Popcorn Shrimp, Avocado and Crab.  Sapporo Sushi is near CSULB off PCH/7th Street in Long Beach.

Happy Anniversary Orange County Restaurant Week — What restaurant will you be dining at?

Today would’ve been my sweet Grandpa’s 95th Birthday — We miss him and others gone by.

The Crab Cooker — It’s one of my favorite landmarks in Newport Beach.

It’s been simple and enjoyable since 1951.

For some reason it’s hard to find consistently good Smoked Fish around here, so I’m glad it always seems to be available at The Crab Cooker.  Elsewhere it’s been previously frozen and defrosted, too dry, refrigerator flavored, unappetizing looking, or it’s too expensive.

Smoked Albacore and Smoked Salmon are favorites to have at home, as often as possible.

Fish options and prices vary.

It’s a Restaurant and Fish Market that’s walking distance from the Newport Beach Pier.

I’m always happy to eat at The Crab Cooker and perfectly satisfied afterwards.

Smoked Fish To Go — I like their Tartar Sauce, but my Cocktail Sauce is better.

And King Crab Legs could be my favorite food of all, if I had to pick one.

Greenleaf Gourmet Chopshop in Costa Mesa — I’m glad to see them in the neighborhood.

It’s a narrow, well utilized, stylish space with goodness to offer.

A group of us (various media) were invited to sample Happy Hour and Kid’s Menu items.

We liked it all and learned that Greenleaf Chefs take pride in each and every dish.

We especially liked the Turkey Melts on Pretzel Bread (below) and Turkey Meatballs.

The Kid’s Menu Chicken Bites with Sweet Potato Fries are pictured below.

See the Greenleaf Gourmet Chopshop website for new menu specifics.

A Delivery Program will soon be launching and Curbside Service is currently available.

They also offer Business Catering and an in-house Coffee/Juice Bar/Specialty Item Shop.

Cheers to Greenleaf with Sangria and another tasty house specialty drink.

They seem to be about healthy food and good times.

More of everything please.

I try to avoid politics here, but better decisions need to be made — People and animals first.

Happy Valentine’s Day — To avoid the crowd, we celebrated a couple days before with dinner at Soprano’s (soon to be reported on) and further plan to observe the holiday with cards and surprises the day after.  Heart shaped Toast today with much to look forward to tomorrow.

Whatever makes you happy, whatever you want — Music related to food has a place here.

It’s been a long time since I’ve had a Jell-O Shot, but the pictorial basic recipe and linked unique recipes (here, here and here) cause me to want to make and serve ’em at a party.

Perhaps the best Blackened Catfish we’ve had is at the Reel Inn in Malibu off PCH.

We took a drive along the coast and love where we landed (all day long).

We’d go back to the Reel Inn for the very same thing and more after I study the menu.

I wanted to buy the Cajun Spice but they don’t sell it and wouldn’t tell what’s in it.

It’s a Fish Market and Restaurant with indoor and outdoor seating.

Pictured above is Spuddy Freis aka Mr. Potato Freis who traveled with us — We’re dorks.

View across the street from the Reel Inn (above).

On the way to Paramount Ranch in Agoura Hills, near Malibu.

Still on PCH heading towards Mr. Magoo or something phonetically like it. 😉

What a find — It’s the Old Place (below) and we’re so glad we peeked inside.

It’s a (circa) 50 year old BAR in a 100 year old building with cool people inside.

We appreciated the smiling guy singing with a guitar and genuinely friendly patrons.

Cheers with a non-fancy Wine glass — We’re told to try the Steamed Clams next time.

Loved the Old Place — It’s stylish all around it with unique shopping and Wine Tasting too.

Finally made it to Paramount Ranch on a mostly overcast day, but all was historically beautiful.

Paramount Ranch — It’s where many old westerns were filmed and a fun place to explore.  You’re free to roam around and play outside the Saloon, Barber Shop, Sheriff’s Office and other structures — We cracked up making short, funny videos that we’re still laughing at.

Back to the Fish in Malibu (hopefully someday) and more of everything this day, please.