Nibbles of Tidbits, a Food Blog

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!

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…

Previously posted and sent many places, it’s time for this BBQ to resurface.  It’s getting hotter.

Finally reported about Brasserie Pascal as Orange County Food Examiner, as I said I would.  It’s a worthy restaurant indeed, but still contemplating continued involvement with, and value of, the Examiner gig.  It seems that most find us here or through I Need Text, not E.  And then there’s the pop-up and photo size issues.  No bueno E!  Is it appropriate to be jeering ’em here?  Well, it is my party.  Maybe I’ll get kicked off the big paper. 😉

I appreciate the opportunity to test out Southern Living’s Big Book of Cupcakes.  It became available April 12th and timely arrived, as I had just begrudgingly returned Martha Stewart’s Cupcakes cookbook that was loaned through Bookswim.  And I’m still not done with Cupcakes.

The Big Book of Cupcakes bakes up 150 recipes and provides tips to satisfy any sweet tooth.  It’s reported that its author, Jan Moon transforms basic Cupcakes into brilliantly creative Dreamcakes with the whip of a whisk, although no whisk was needed for the pictured.

I have several pages tabbed, but started with the Monkey Bread Jumbo Cupcakes.

I first chose the Monkey Bread Jumbo Cupcakes, due to ease and the love of Monkey Bread.

No batter is prepared, since they’re made with Biscuits cut into fourths.

The recipe says to spray the Cupcake liners with a non-stick spray — I’m not sure if it’s necessary, but did it anyway.  If I didn’t, would they stick to the paper?  I’m not sure.

The Caramel Sauce aka Syrup mixture is made with Orange Juice, Brown Sugar, Butter and Cinnamon that thickens after boiling — The Biscuit quarters are then coated with the Syrup.

And then placed into Cupcake liners, as shown.

Instead of making 24 Monkey Bread Jumbo Cupcakes with (3) cans of Biscuits, I tested the recipe using (1) can, which produced 6 Cupcakes and leftover Syrup for another batch or two.  Since unsure of its yield, I sprayed more Cupcake liners than necessary.

I saved the Syrup for the next Biscuit purchase — I’ll update this, if something new is learned.

After assembly, they’re baked in the oven for 20 minutes at 350°.

And they’re more beautiful in person than in the book — My co-workers fought over them.

They were easy to make, but a little messy when dunking the Biscuits into the thickened Syrup.  The recipe says to shape the Biscuits into balls, but I found that step unnecessary, since the shapes change when dipping ’em into the Syrup.

Like all Southern Living cookbooks I’ve tried thus far, the Big Book of Cupcakes is a winner.  If you want to make these Cupcakes, the recipe is pictured above, or I recommend buying the cookbook for it and other delicious looking recipes.  Thanks for the review copy!

And silently I say a little prayer, yes I do, But For The Grace Of God go I, I must’ve been born a lucky [gal], Heaven only knows how I’ve been blessed by the gift of… that song by Keith Urban, and many other things in this short life on earth.  I’m grateful and hopeful.  Happy Easter.  Say hello to that old man passing your door, cause he might be rich, but truly poor.

I burnt the crap out of these Chicken Thighs and didn’t want to show it, but since Nibbles of Tidbits is about the good, bad and funny, I hereby present “The Bad” — Had no propane for the grill, thus opted for a grill pan that got too hot, and the marinade had a lot of sugar.

The combination created a burnt mess.  I thought some pieces might have been salvageable, but no.  It was texturally bad too.  Sorry Chicken — Always learning.  While tossing all in the basura, coincidentally (and luckily) a friend called to ask if I wanted to get a bite to eat.  YES!

Thank you Lord for the magnificent ocean and all the Fish in the sea.  With a speck of your many blessings, Charlie Palmer at Bloomingdale’s South Coast Plaza made the pictured Crisp Pacific Sea Bass with a Miso Orange Vinaigrette and Edamame Shitake Ragout. 🙂

Before cooking this Rack of Lambo, I watched a couple short videos and read a few blogs.  Since Lamb isn’t cheap, I wanted to cook it right.  Although I didn’t trim ’em that skillfully, they could not have tasted better.  I’m now saving this recipe for a special occasion. 

A perfect Rack of Lamb step-by-step (loosely) in photos — S & P and sear the meat for a minute on each side.  Next time I’ll get the pan hotter.  Remove Rack from pan and set aside.  Prepare an Herb Bread Crumb mixture to crust the Lamb.  Preheat oven 375°.

The ingredients… Dijon Mustard, Bread Crumbs, fresh Garlic, Thyme and Rosemary and Olive Oil.  I just so happened to have Homemade Bread Crumbs on hand (as presented), in a makeshift package comically fashioned for a competition a few months ago.

Combine the Bread Crumbs with chopped Garlic, Rosemary, Thyme, S & P and a little Olive Oil.

Mix.

Paint a layer of Dijon Mustard on the seared Rack of Lamb.

Then press on the Herb Bread Crumb Crust.

It’s then ready to be baked in the oven for 20 minutes at 375° — It sounded a bit long and high to me, but worked perfectly, if you prefer Lamb medium rare, as pictured.

Into the oven.

Out of the oven.

Cut Rack into Chops, then onto the plate, after resting 5 – 10 minutes.

This Rack of Lamb was made in attempt to finally have a satisfying amount of Lamb Chops in one sitting.  It’s never happened before, since they’re usually shared as an appetizer and dinner plates generally max out at 5 – 6.  I thought this would be enough to satify the challenge, but it surprisingly wasn’t.  This Mary could’ve had 2 – 3 more little Lambs, sorry.  And it’s good to know that I can easily make more.

Perfecto! Rack of Lamb pictured on Few Words Wednesday more for Show & Tell Thursday.

Since our meal was so fabulous at Brasserie Pascal, previous visits to Tradition by Pascal and Pascal Epicerie & Wine Shop are linked in appreciation of consistently great meals.  Merci.

Another reason for this post is that I’m still sidestepping an Examiner report — I’m not a fan of pop-ups and would never put them here.  And I don’t appreciate them there, especially as a writer.  It feels like swatting flies.  Back to Pascal, I’ll soon be writing about the Brasserie Pascal Perfect 10 Menu as Orange County Food Examiner.  And after that will re-examine.

I’ll soon be posting something new as Orange County Food Examiner, but would rather write for YOU!  Inquire within regarding available Freelance Writing Services — The rest here is FREE.

* Recipe used to make the pictured Candied Orange (County) Slices.

Falling in love doesn’t happen often at a Whore House — What a meal and deal at Brasserie Pascal in Fashion Island.  We loved everything about it.  I tell my Mom it isn’t a WH, because she laughingly called it that when I tried to get her to eat there before.  We peeked in from the outside to a sea of leather and red, part of its appeal to me.  We went elsewhere that day, but I knew I’d be lured back.  This day I finally had a Perfect 10 and more with another.

It started with a Hot Mess, a Dirty Vodka Martini with a Blue Cheese Stuffed Olive and Cajun Spiced Rim, and a Lychee Raspberry Martini times two, since only $5 during Happy Hour.

And the Perfect 10 Menu offers a selection of complete, high quality meals for $10, 7 days a week — The price and convenience make this fine dining experience repetitively tangible.

It’s beautiful and jazzy inside, don’t be afraid.

Before diving into the Perfect 10 we started with the Pascal Patchwork, because it’s only $10 too, and happens to be an exclusive variety of remarkable food, a sampler tray of the ‘Best of Happy Hour’ — Blue Cheese Beef Sirloin Sliders, Homemade Pate, Grilled Cheese with Truffle Oil, Thyme Fries, Buttermilk Onion Rings, Charcuterie and Gourmet Pizza.

As if that wasn’t enough, the Baked Brie Cheese on the Perfect 10 Menu for $5 sounded too good to pass up — When our meal selections arrived, our kind banquette neighbors were compelled to comment on the seemingly endless food that kept coming our way.

We were a bit out of control, but hungry and free to sit back and enjoy the food and live music.

And now the original enticement, the meal deal we heard about — We opted for the “Duo De Crevettes Croustillantes” aka Jumbo Tempura & Grilled Shrimp with Moroccan Style Tabouli and a Tomato Saffron Emulsion (pictured topmost), and the USDA Choice Aged Filet Mignon with Roquefort and Cabernet Sauce, Potato Au Gratin and Vegetables (directly above).

We usually don’t show off a bill, as who wants any, but it’s a genuine deal for all that’s pictured, with 4 magnifique Martinis – A votre sante!  Are you ready now Mom?  Brunch at Brasserie Pascal (11:30am – 3:30pm) includes free flowing Sparkling French Wine.

And leftovers to stretch the deal a mile — LOVED everything about Brasserie Pascal.

Since Easter is upon us and the current most popular search here is “Easter Cookies” and it’s looking like we’re not going to be decorating new ones this year, we post an Easter Cookie Drive By linking photos of Easter Cookies gone by — Baked naked and amateurly dressed.

Final decorated Easter Cookies are linked here.

And more decorating ideas can be found here.

This post is probably more like an Easter Cookie drop off than drive by. 😉

Quick Dip — Is that an oxymoron?  Chocolate was melted in the microwave and Oreo Cookies were being dipped 5 minutes from commencement.  And Mickey Moused, because Chocolate wasn’t tempered, nor mixed with wax, cream or butter.  Instead, Milk and White Chocolate Chips were separately melted at 50% power, in approx. 50 second intervals and stirred in between.  It was fast and turned out good, but not as great as those you buy, or the ones my friend Loretta makes.  I don’t think she’d approve of these, but we’re always experimenting.

I was most proud of the design I created on the White Chocolate Dipped Oreo above.

Dippin’ leftover Oreos in Chocolate, from the Cookies and Cream Cheesecakes we made.

Haphazard about thickness and decoration, but wanted to make ’em quick.

All was made in about 10 minutes, which is obvious looking at some.  Next time I’ll pipe the Chocolate through a baggie tip rather than use a spoon — Better design control, less sloppy.

Funny thing, growing up I wasn’t an Oreo Cookie fan and when I did have them, I’d eat the outsides and throw away the middle.  I hadn’t purchased them in years and this time didn’t need to ditch the middle.  Is there less than there used to be, like too many things?