Nibbles of Tidbits, a Food Blog

Enjoy the weekend — There’s much to report after a mini vacation.  Have a Cookie.

Have you visited Local Cuisine?  It’s an excellent resource to find the best restaurants in Orange County.  Search by restaurant name, cuisine type, city, zip code, or browse its specially selected list – Featured restaurants are voted on and off the Local Cuisine list by Local Experts, and I’m humbled to be one of them.  Our first meeting took place at The Playground.  Be sure to keep an eye on Local Cuisine for the latest and greatest restaurant additions and list of local food-related events, and create a profile and write a review, if you so choose.

Photo: Paté from Pescadou Bistro during Newport Beach Restaurant Week – More here.

A friend recently wrote…”Shelly, I just made this recipe and (if you like Brussels Sprouts) it’s SO DELICIOUS!  Just wanted to share it with you.” Thanks D, I do and you made me make them.

Mustard Braised Brussels Sprouts with Dijon and Shallots sounded good to me too.

I thought the cooking process was interesting, especially the beginning.  I like how the Brussels Sprouts are placed cut side down in Olive Oil undisturbed for 5 minutes — Most were golden brown.  Shallots and Broth are then added and all is cooked covered for 20 minutes.

The exact RECIPE is here.

Remove Brussels Sprouts, stir in Dijon Mustard until well blended, and cook 2 minutes more.

Pour the Mustard Sauce over the reserved Brussels Sprouts (add optional Parsley) and serve.

Okay, it was good, but surprisingly rich — I didn’t love ‘em like these, but all is well amiga.

The Playground, what a find.  I knew I’d like a restaurant named The Playground.  It’s in Santa Ana off 4th and Spurgeon, near the Plaza Fiesta.  A group of us recently met there for an amazing Champagne Brunch, and spent time with its passionate Owner and Executive Chef Jason Quinn, who loves what he does and only offers the best – Impressive food and team.

Fresh, sophisticated, quality ingredients combined simply for superb flavor seems to be the focus.  And they don’t skimp on the aesthetics, as you see, the food is beautiful too.

Unfortunately I didn’t capture all well enough, but the posted photos start with Wagyu Beef.

On to an artistic Soft Shell Crab Roll and Wild Boar Belly (both shown above).

Benton’s Ham is added to many tasty dishes and is out of this world alone.

The Playground’s MENU will vary, as creativity and enthusiasm overflow.

Breakfast Hash with Brussels Sprouts above and a special Short Stack below.

A bowl of the freshest Shellfish with Whole Shrimp hangin’ out — Nice Broth.

Thanks for the Oysters too — Tasted freshness over and over again.

Unique offerings of Beer and Wine are available at the Bar or anywhere inside.

We met at The Playground as a fortunate group of Local Experts for Local Cuisine.

I’ll soon spotlight Local Cuisine to note the cool things about it, after the Cinnamon Roll.

Experimenting with Picnik Premium Photo Editing, available to all for FREE until April, when Picnik packs up for Google town — They’ll no longer be growing grass and cueing bird songs.  We’ll miss Picnik in the Spring, and hereby toast to them with a plan for a real picnic.  Cheers!

Its spot in Fashion Island (near Nordstrom) has gone through a few changes to become the Great Maple it is today.  I liked the Italian restaurants that preceded it and now appreciate the “Libations and Seasonal Plates” we had in the Bar this day – $5 Small Plates on Fridays.

It was Happy Hour time (4:00 – 6:30PM) and the start of Newport Beach Restaurant Week.

All deals were contemplated over a couple Black Lemonades, a seasonal drink special.

Bread in a bag with soft Butter, with a dash of Olive Oil, Parsley, Salt & Pepper, a nice touch.

Here for a quick bite on the way to elsewhere and do want to try the Moroccan Lamb Burger next time.  Today it was the Market Asparagus with Shaved Pecorino and Lemon Olive Oil.

Chorizo Picante Board and Aioli Mayo.

Creamy Polenta with Pancetta and Shaved Pecorino.

Great Maple:  Nice people, creative libations, a cool atmosphere and tasty seasonal plates.

Hi there said the Orange.  He/she/it sure looks friendly and it’s only an Orange Peel.  It’s funny how things come alive with eyes.  Does it look easy to create?  We’re going to give it a try.  I have the feeling it’s going to be harder than it looks.  We’ll see how it turns out and report in an update.  Check back to see if we’ve got the knack to create this Cracker Jack.  Try it too.

The camera took this photo on its own — Oranges and Tomatoes on the counter, a start.

Print this photo and tell the Theater it’s okay to bring in Candy, but don’t tell them I said so.

BLT+A-L on Toasted White Bread with the perfect amount of Mayo — It’s how my Mom always made it and how I do now.  It’s just right.  We rarely add the Lettuce and mostly opt for Avocado with the Bacon and Tomato.  It’s technically a BAT or BTA, a tasty Sandwich.

Bacon, Tomato and Avocado — Layer in that order on Toasted White Bread with Mayo.

The amount of Mayo is key, not too much, nor too little – Mayo oozing out the sides is gross and not enough is dry.  I didn’t want any Mayonnaise on it as a kid and my Mom would add it when I wasn’t looking.  She knew, and I now know its compliment, when properly applied.

It’s a simple, flavorful Sandwich that consistently hits the spot with a cold glass of Milk.

A comfort food for years — With leftover or microwavable Bacon, it can be made in a flash.

Umbrella optional, unless it’s raining.

Observing Martin Luther King, Jr. Day with a FOOD said to be one of his favorites, Pecan Pie.

I prefer the pictured Individual Pecan Pies and Pecan Pie Cake to any Pecan Pie I’ve made.

Searching for a Dip to utilize a jar of Sun Dried Tomatoes, I came across Ina Garten’s Sun-Dried Tomato Dip or a variation of it, over and over again.  It didn’t sound all that terrific to me, but thought it had to be good if people keep making it — Well, that’s not necessarily so.  I didn’t like it.  Similar ingredients make more sense in Ina’s Pan-Fried Onion Dip, which is phenomenal.

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.

No regrets about yesterday — The path is officially clear for hope, growth, success and happiness in 2012.  The invitation (below) and experience (above) relate to this blog, since all was presented by and for EPL employees.  They do a lot of cool things.  My association with the wonderfully crazy Chicken is previously reported.  I’ll always wish EPL well.

I wanted to toast a Marshmallow.  Goodbye 2011 — Welcome 2012!

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 New Face of Food Coloring is here on Nibbles of Tidbits with a Jelly Belly nose, since we’ve arrived at BROWN – Do you need a drop of color?  It’s a magnificent thing, from the depths of the ocean through the sky.  Our Food Coloring Series started with orange to spotlight links to OC Blogs, then kaleidoscoped into purple, yellow, green, blue, red, white and black.  Without further ado, brown kicks off with a RECIPE for these Puppy Cupcakes.  Awe.

 Continuing with Sherry Mushrooms with Pine Nuts, on my ‘To Cook List’ that’s too long.

Steak Au Poivre by Alton Brown — It has to be good.  Filet makes the brown and red list.

Cookie decorating ideas for any color — Brown and White Bite Size Cookies pictured here.

Beef on Weck — This Sandwich looks so good to me.  I can almost taste it all with the Pickle.

I love Candy Buffets and once set-up a mini buffet with my favorite flavor.

I like the feel of this photo, but is that Canned Bread?  I want to provide credit — Is it yours?

Mounds Brownie — I once was a Brownie, while still a Blondie, and won a ribbon for it too.

Kumato Brown Tomatoes — I think they’re interesting, but I’m more impressed by the blog I found ‘em on.  It’s called Eat at Joe’s and it anonymously reviews all things Trader Joe’s.

I choose a Sugar Donut most often and the runner-up will always be any HOT Donut.

Chocolate Bar Brownies (above) and the RECIPE.

A Chocolate Keyboard — To eat or to write, that is the question.

 Rock Candy made with Brown Sugar.

Instant personality with a marker!  Funny Eggs – I want to replicate ‘em.

Smile inside and out — Grateful for Bacon & Eggs on a t-shirt or rock in Carlsbad.

Brown Sugar Lil’ Smokies wrapped in Bacon — The RECIPE is here.

Which Sugar/Azucar doesn’t belong?  Do you remember that from Sesame Street?

A Giant Hostess Cupcake Cake and Step-by-Step RECIPE.

Chocolate Fountains — What a sight and site it came from.  Where’s the Strawberries?

I want to dine here with friends and Wine.  It’s so beautiful – Photo Credit.

Bread in many forms is mostly brown.

This cow wants to know what you’re looking at – How now brown cow.