Over the edge with too many slices of Burnt Toast that it mustn’t go unreported — Its ratio has tipped into the majority, possibly happening 57% of the time, I confess. Why is everything else more enticing when toasting Bread? I’ll still eat it to give a better slice to you.
Under the boardwalk, we’ll be having some fun — At the Redondo Beach Pier, people walking above. Fish Markets and Old-Time Arcades, people falling in love. I’m grateful to be reminded of the magic that’s there and hope to return to experience more soon. There’s so much to do.
And much more to eat under the boardwalk around the Redondo Beach Pier.
Many things I love like Crab and Lobster, but we weren’t so excited about the Sea Urchin.
Others were eating ’em up, after a breaking of its shell and a quick rinse of water.
Several fresh Oyster types were available to be shucked and consumed.
The offerings are varied and seem endless — Pick something, have it cooked and eat outside.
Free cooking — Broiled, fried or otherwise.
Smelt — I remember my Mom serving them for dinner when I was a kid and I liked them.
We opted for Ceviche this day — There are so many choices above and under the boardwalk.
Ceviche, Tortillas and a giant Pacifico on the patio with much more to go.
One of my favorite Old-Time Arcades is here near the Pier.
We had a blast with $20 — Its old-time prices go with its nostalgic experience.
Mostly old-fashioned games meet a few worthy new ones — Didn’t catch the Candy though.
Caught a Jawbreaker that escaped during its retrieval and bounced down the boardwalk. 🙂
Like some newer Arcades, tickets are earned towards prizes.
We chose Surprise Boxes — The sampling above wasn’t too bad. I can use the basting brush.
This day we also walked along the shore from Hermosa Beach to Manhattan Beach (and back), ultimately to El Torasco, a long-time favorite Mexican restaurant of mine, and then barely made it back to Hermosa before the sun went down — A beautiful day indeed!
Dare to make Pozole — Check, and in most cases it’s all about the reconstituted Dried Chiles.
In researching how to make Pozole, I learned… Dried Chiles soaked in Hot Water, then puréed and added to the Broth commonly denote this Mexican Soup, as do its accompaniments.
Its familiar garnishes include all shown and more. My first attempt at making Pozole turned out fairly well, but not great enough to add a recipe. I referred to several recipes in order to make the pictured version and will add more Chiles next time — Extra RED to be best fed.
One of my favorite Burritos is the Junior Super Deluxe at El Tarasco in Manhattan Beach.
It’s been about ten years since I’d been there and had one, and it tastes exactly the same.
LOVE the Chips and Salsa there too — We used to drive miles to get there at midnight.
This day we walked a couple miles along the surf from Hermosa Beach — It’s worth it no matter how you travel to get there. Enlarge MENU for a better view. This first El Tarasco has been open since 1969, and though prices aren’t the same, they’re definitely reasonable.
It won’t take another ten years to sink my teeth into another one — I’ve got the fever again.
Note: It’s a tiny place only a counter long — Sometimes you wait, other times you don’t.
They were easy to make, but it seems the Sugar Cookie Dough I used (Pillsbury) isn’t conducive to the recipe shown below and linked here — The Candy Corn Cookies baked up well-formed on the video, but my wannabes didn’t end up as triangularly cute or colorful.
The pictured Cookies didn’t stay triangular and basically baked into blobs.
The wannabes were entertaining to make and not bad to eat, but not what I wanted.
Halloween Cookies — I’ve decorated a lot of them. Samples (visual only) are linked here, if you’re searching for Halloween Cookie decorating ideas. This year I’m most excited about the Candy Corn Cookies shown on the Howdini Video above. They look credible and are so cute.
I’ve added Candy Corn Cookies to my ‘To Make List’ since they’re too easy to make, a bonus.
We’re forever in search of the “this is the best one yet” Hamburger and heard good things about the Burgers at Café Beau Soleil and Crêperie at Fashion Island — So we went.
Its outdoor patio is across from Urban Outfitters.
Café Beau Soleil And Crêperie is so French — Even our waiter was French and looked familiar. It couldn’t be that I remembered him from France, since it’s been more than ten years since I’ve been there. No, I later remembered that he waited on me at Pescadou Bistro one time, another French restaurant in Newport Beach where you’ll find him working at night.
Toast with a Glass of Wine, but not with the one circled below — It’s 50% Chardonnay and 50% Pinot Grigio, which probably doesn’t sound all that great in the first place, but since I like Chardonnay and my Mom (and Hamburger sharing partner) likes Pinot Grigio, we gave it a try.
And it might be the worst Wine I’d ever had — Not sure what’s up with it, but be warned.
Other than that, all was pleasant at the French Café on a beautiful day.
And we liked the Hamburger — It ranks high on our informal best Hamburger list.
We had the Le Burger with Caramelized Onions and Gruyere Cheese on a Brioche Bun and would get it again, with sure to be a better French Wine. Cheers to many other things, including the bitchen bracelet my Mom bought at Uno de 50 shortly before our relaxing lunch.
Where should we go next sweet Mom? Cheers to you!
You can’t make it as good as this he said. Purposeful reverse psychology or not, I’m going to try. It’s what I do and part of the reason why I started Nibbles of Tidbits. We’re talking about Posole and the one we had here was good, but the Broth was a little flat. The challenge now is to make a Posole that’s better than the one pictured. Coming soon my friend (hopefully). I’m not sayin’ it’ll be great, but it’s possible, thank God. Check back to see if you get any. 😉
Posole aka Pozolé aka Pozolli is a Mexican Stew that’s most often made with Pork and Hominy.
I’m currently reviewing recipes to incorporate the best authentic and common themes.
Garnishes will be included, but no human meat — Pozolé has a bizarre history.
Update 10/20/12: First attempt at making Pozole shown here — Second attempt in order.
It’s Watermelon LOVE, what a surprise since it’s generally not one of my favorite flavors, though I always like it as Fresh Fruit and 100% Juice. Inspired by the request of Kids in the Kitchen, I discovered Shelly’s Jellies are superb when made from pureed Watermelon.
At first I didn’t think it was possible to create an intensely flavored Candy without using Citrus Juice and Zest — Since I’d made all available citrus flavors, I took a chance with Strawberry and Watermelon and both couldn’t have turned out better. Lexi and Hannah (pictured) loved the Watermelon and Bailee liked the Strawberry ones better. Blackberry Jellies are next.
None can say they’ve tasted a better, naturally flavored Jelly Candy. Thanks for the ideas kids!
A gift from the Grandkids (Kids in the Kitchen) who know their BBQ’ing Grandpa (aka Mad Dog) well and it’s definitely Budweiser in between his grilling. Always marinate and never use a recipe it also states — I concur with that. October still feels like July in Southern California. The ten minute rule seems doable in this record heat. Pop open a Stella for me, sorry Dad.
Official exploration and documentation of FOOD in Fullerton kicked off at Moodaepo’s.
We spent two days sampling food in Fullerton’s SOCO District (South of Commonwealth).
At Stadium Tavern (above), we had Salads on the patio — The top special was a Lump Crab Salad with Heirloom Tomatoes and Avocados with a Basil Oil and Balsamic Reduction. We relished both Salads on a sunny afternoon. Have you been to Roscoe’s Famous Deli (below)?
The Sandwiches are crazy tall — We needed an extra pair of Bread. The place is cool too.
We had the Harbor Sub (above) and the Silly Billy (below).
On top of all that jazz, its twinkling atmosphere glows ready for any kind of patron.
My Fullerton restaurant Tour Guide (below) doing who knows what at Roscoe’s. 😉
After all, we toasted to life with a customized Iced Tea from Tranquil Tea Lounge.
Refreshing and flavorful on this hot day — We’ll get it hot on a cold day, someday.
An informative and nice bunch run Tranquil Tea Lounge — And you may smell any of the labeled jars. It’s how we decided what to drink. They are well identified and pungent.
Its limited menu is inviting and it’s casual and artsy inside.
We’ll be scouting the streets to choose where to go next in Fullerton. Check back.
I’ve previously written about The Cellar too — It’s within walking distance from (or in the same building as) Stadium Tavern, where we’d gladly have another Salad. I’m learning that Fullerton has much to offer in the way of FOOD and people. I’m ready for more.
Whole Foods Market Newport Beach came along just in time to elevate the Special Menu (below) — It’s an incredible store and where I bought the best of the best ingredients for a “You Pick, I Prepare” Dinner. And I thank Whole Foods Market for its $100 Gift Card towards all. Though this post is partially sponsored, I will always tell it like it is, yo yo yo. 😉
What would you pick? Remember Slam Books? What’s your favorite FOOD? Fill-in the blanks.
My answers would be very different than these, with all due respect — That’s all I’m gonna say. Okay, I might heckle about it later. My Slam Menu picks would likely include King Crab Legs and a Soufflé. I got off easy with the Special Menu above, though still managed to create fodder for ‘The Bad’ segment of Nibbles of Tidbits. It’s always a learning experience.
Most turned out well. The Shrimp for the Shrimp Cocktail was sweet and tender, not tough, and I thank the Whole Foods Market Seafood Department for deveining them for me. It saved a lot of time and it’s a job I certainly don’t love. Now that’s some super service!
The Split Pea and Ham Soup (made without a recipe) fortunately turned out tasty as all get out. And the Parmesan Crisps are what’s best about this Caesar Salad — It’s Shaved Parmesan Cheese that’s cooked in a skillet on medium (without oil) until golden brown and crisp. I always add ’em instead of Croutons. And then there’s the Meatloaf… Meatloaf, really?
It’s mostly ironic, since I never liked it. Growing up I’d ask what’s for dinner and when my Mom would laughingly say “your favorite” I knew it was Meatloaf. She knew it was the opposite of my favorite. And here I am faced with it again. I got past it by converting my true favorite Meatball Recipe into a Meatloaf, and served it with a Sauce made of Tomatoes, Roasted Garlic and Caramelized Onions (puréed). If I think of a Meatloaf as a giant Meatball, I’m better.
I’ve made plenty of Twice Baked/Re-Stuffed Potatoes in my life and most have turned out perfectly fine, but these didn’t. Isn’t that terrific when it matters. They tasted good, but had too much Cheese (with Butter), which made all runny and oily. Wouldn’t you know it?!
The Carrots were a bonus — They were roasted in the oven with Sweet Onions and Garlic.
And then there’s the Banana Cream Pie aka Banana Pot Pie, as dubbed by the mystery guest. The Pie didn’t set and I’m not sure why. Cornstarch has been problematic for me lately and will opt for Flour next time. A Chocolate Bundt Cake from a mix was made for backup.
It was suggested that the Banana Cream ‘Pudding’ be spooned over the Chocolate Cake.
All was not lost. Nothing was lost. It was all good — And the time was especially great.
Thanks Whole Foods Market Newport Beach — I look forward to seeing you again.
It’s my 2nd year as a Judge at the Los Angeles Luxury Chocolate Salon — Last year is here.
Though it sounds glamorous, it really isn’t — Too much Chocolate is possible.
Its location, the Santa Monica Civic Auditorium is best as a venue for an 80’s concert.
For this purpose, booths/tables were set up to hand-out tiny to full size pieces of Chocolate (and other unique Candies) to those who paid to attend the event. Personally I never love to stand in line after line, but some products and people make it worth it, like Deuvo (above).
All may take a Chocolate making class at The Gourmandise School of Sweet and Savories.
It’s in Santa Monica — At the end of the class, you’re sent home with lots of custom Chocolate.
Le Cordon Bleu College of Culinary Arts students sculpted Chocolate Flowers and more.
They made this mostly edible Cake (above) to display their talents — I just LOVE it.
More Chocolate and Brittle samples — I’ve already voted and will say this… I most appreciated Mignon Chocolate and might of preferred to buy those pictured at top and head to the beach.
Since the Santa Monica Civic Auditorium was a short walk from the booming Santa Monica Pier, that’s where we went — We hadn’t been there in years and luckily arrived intact, once passed the crazy guy yelling every word that shouldn’t be written here, plus all the other clowns along the way. It’s a bit of a weird world there, Venice like we come to realize. Interesting.
Cheers to the Chocolate, from the Mexican Restaurant at the end of the Santa Monica Pier.
It was cool kickin’ it there with Sirloin, Chicken and Shrimp Fajitas — All was tender but bland.
Overall, nothing to complain about this day, but all is checked off the list. Thank you.
Whole Foods Market in Newport Beach — A fresh, colorful place perfectly set to test out a new (much needed) camera, and it appears Nibbles of Tidbits’ photos are looking up.
I’m grateful for the camera, and the $100 Gift Card from Whole Foods Market to tell you about their Newport Beach location — A piece of Cake, as I would’ve written about it anyway.
I love Whole Food Market, especially at Fashion Island where the service and selection is tops.
Interesting samples are set-up throughout the store and I finally tried Dragon Fruit.
Its texture and flavor is comparable to a Kiwi with less flavor.
And I love Passion Fruit (above), but it’s trippy looking inside — Scary or is it just me?
Amongst the paradise of food is Whole Fresh Fish, sometimes difficult to find.
How about Sea Urchin? It was cool to see Fresh Abalone, but Shrimp was on the menu today.
This store is like a Newport Beach city hosting two Bars to re-group with a drink.
Happy staff was available at every turn to answer questions and/or offer a helping hand.
If there’s something you’d like to try, ask and they’ll open it for you. They offered to do so.
Entrance to Whole Foods Market’s Back Bay Tavern — Why not park your cart for a quick one?
Cart with high quality food (above) on its way to become a meal requested by Sweetie Freis.
My Mom and I enjoyed the shopping experience with a Glass of Wine in between.
And the tram ride to our car with heavy groceries was welcomed — Thankful for that too!
See what’s on the MENU (above). It’s different than what I would’ve picked, which made all more motivating to prepare. It’s what’s asked for, thus it’s what will be! Check back to see how all turned out. Overall it went well, except for one thing — We’ll post about it soon.
Thanks Whole Foods Market Newport Beach — I’ll be back, voluntarily.
Oh what a night, early September back in ’33 — As I recall it ended much too soon.
We stepped back into the 1930’s for a Progressive Dinner on the Queen Mary — A delight!
It started in the Observation Bar with Canapés and Specialty Drinks, progressed to Chelsea’s Chowder House & Bar for Appetizers and more Specialty Drinks, then continued at Sir Winston’s Restaurant for a most incredible Dinner with Wine, and concluded in the Tea Room for Dessert, Coffee and Digestifs. The MENU is posted above — Enlarge for a better view.
In the Observation Bar we joined fellow Food Bloggers and various media peeps for Canapés.
Cheese, Figs, Cherries, Almonds, Pomegranate, Honeycomb and Lavosh.
We liked the Brie & Kiwi Canapé best, but mostly anticipated the rest.
My scarf matched our first Specialty Drink called a Purple something?! Don’t ask too many questions, as some things became purple-hazy progressively. Each drink was just so pretty.
Pay no attention to the woman behind the purple, she’s excited to explore the Queen Mary.
On to Chelsea Chowder House & Bar with Stasha of Coastal Food & Wine and several others.
Stop two of four for sophisticated appetizers and new colorful drinks.
A favorite was the Bass Ale Braised Short Ribs with Caramelized Shallots and Natural Jus.
Also pictured, the Maryland Style Crab Cake Slider and Truffle Fries.
Chef Todd Henderson made all shown and described on the menus above — Thank you!
View on the way to Sir Winston’s Restaurant, stop three and having an amazing time.
Up the stairs for the best yet to come.
Tables set in a historic place for a refined meal amongst the most discerning.
I wanted to do it all again, before the first bite of Beef Wellington — Oh what a meal.
Truffle Sauce, Sea Scallops and Wild Mushroom Chevre Strudel (with my sweetie Freis), oh my.
And it was on to the Tea Room for Dessert and farewells.
It was hard to pace myself throughout, as I wanted everything available at each stop.
Bravo and thank you very much — Nothing lacked this evening but my capacity.
It was an honor to be aboard the Queen Mary and nice to meet Commodore Everette Hoard.
He knows a great deal about the ship — Say hello to him onboard.
Day vay-kay to get away from the persistent heat — We escaped to Lake Arrowhead and watched the temperature go down as we drove up the mountain. Awe, oooo, wow, awe…
Cheers to that — We then enjoyed food baked for various visiting and local species.
It was Beer and Pizza at Lake Arrowhead Village Pizza for we the people.
And a special gourmet treat for Leon (Our Pet Treat Judge) from Three Dog Bakery nearby.
The Pizza was good, but we were most impressed with the extra frosty mugs — Cool stuff!
The view was beautiful and weather comfortable with an umbrella.
Every bite of all shown was consumed and followed by a partial walk around the lake.
Lake Arrowhead, so close, yet so far away — Take the high road to cooler, fresh ground.
Lake Arrowhead Village is extra happening during Oktoberfest — It starts later this month.
I’m told the food is supposed to be better at ballparks these days, but typical food stands still overcharge and barely suffice — Though that’s the case, we still had fun and the Angels won.
We made the best of it by having the price of a 12-pack in one giant can. 😉
Cheers to a striking day! It was a hot one too. Good thing we had it made in the shade.
We’d like Strawberry and Watermelon ones Aunt Shelly, my Chef Nieces said. One down, one to go. Meet Strawberry McGillicuddy, a Candy with a refreshingly real Strawberry flavor, hardly found in Strawberry flavored Candies. It’s the latest addition to Shelly’s Jellies and a keeper. Thus far I’ve made Orange, Lemon-Lime, Grapefruit and Tangerine using the Zest and Juice of each Fruit. For the pictured, I substituted in puréed Strawberries and they turned out amazing good! Next stop Watermelon town, definitely not Willoughby.
Nibbles of Tidbits has partnered with Whole Foods Market to help celebrate the opening of their Newport Beach store and it’s going to be big — It’ll be a one-stop shop to gather ingredients for a perfect dinner party and I’m having a special one soon. It officially opens September 19th, 2012. Check back (and below) to see all that it has to offer and find out how our dinner turns out. Why not enter the I Love Newport Beach Photo Contest while you wait?!
I’ve come to realize that any tasting at Pizzeria Ortica is going to be scrumptious.
We loved the opportunity to try several dishes on Pizzeria Ortica’s Fall/Winter Menu.
Many are pictured here and fully described below — Eat dish packed a lot of flavor.
I was reminded how good this restaurant is — Don’t let it go undiscovered.
Can you match the photos to the dish descriptions? Hope so, as they’re not retyped.
The “Chick” (directly above) — Crushed San Marzano Tomatoes, Parmigiano Reggiano and Extra Virgin Olive Oil is simple and plain looking, but so good. It’s named for a customer with standing reservations who inspired and loves it. I surprisingly loved it too. Thanks Chick.
And other favorites included the Pork Belly Terrine, Pancetta e Zucca and Ricotta Gnocchi.
The photos don’t do the food justice — We’re most impressed after each visit.
They also offer space for group mixers up to 60 people and a private dining room for 35.
We look forward to going back soon for more of the same — All was that delicious.
Thank you Pizzeria Ortica! Enlarge MENU for a better view.
I’m still recuperating from the amazing FOOD and (mostly the drinks) to begin to recap our dinner in its entirety. Queen Mary reps and staff were most hospitable to a group of media and bloggers as they lead us through a 3-Hour Progressive Dinner that started in the Observation Bar and ended in the Tea Room. Check back to see what happened in between.
It was quite the send off — I was happy to be on the Queen Mary, since it’s been a long time.
And all got better as we trekked on to Chelsea’s Chowder House & Bar and Sir Winston’s.
At Woody’s Wharf on Labor Day, one stop on our ten mile walk — It’s how we roll on a holiday.
In Newport Beach, we pretend to be somewhere far away, though it’s nice to be able to walk there. And we toast to the Smoked Fish Appetizer at Woody’s Wharf. We’d go back for it.
No more labor on this Labor Day — That’s what it’s for, right?! Signing out for now.
Enter the I Love Newport Beach Photo Contest here to win a Private Party Suite for 10 at the Newport Hyatt Jazz Concert Series — Click on flyer above to enlarge or go here to learn more.
In celebration of the Whole Foods Market soon to open in Newport Beach on September 19th, 2012, they want YOU to show them a photo that captures what you love most about Newport Beach, and they’re giving away prizes. I’ll be writing more about all, as I’m poised to shop there for a big dinner I’ve got planned. Come back to see how it goes down. It’ll be good.
Orange County Food Examiner
Recent Comments