This visit we tried a couple new items off Pei Wei’s menu, the Vietnamese Chicken Salad Rolls and the Vegetable Fried Rice. Yawn. My Mom and I both think that our Fried Rice is better. That shouldn’t be the case. And I’ve had better Vietnamese Spring Rolls — It seems like the Rice Paper is too thick or there’s too much of it. Does Rice Paper vary in thickness? I don’t know.
Overall, I do like Pei Wei Restaurant. As previously reported on Nibbles of Tidbits, other items are very good. I enjoy their atmosphere, the dim lighting, service and comfort. I’ll go back, but will try something different.
I came across the Peaches and Cream Pops recipe and fell in love with the picture. It looked and sounded great. I just had to make them immediately.
Since I didn’t have actual Popsicle molds, I made mine in small plastic wine glasses generally reserved for a good picnic. They worked well for this too. I also used Yellow and White Peaches in mine, and added a little Honey, which is optional in the recipe.
My final picture isn’t as pretty as the one in the original recipe, but they tasted great. I now want Popsicle molds and I’m inspired to make a multitude of flavors. I currently have a fresh cut Pineapple on hand. Hhmmmm, maybe that’s the next flavor.
Here’s the RECIPE and better final picture:
http://eatcaliforniafruit.com/recipes/recipe_Detail.asp?rID=130
It was very good, but more like diced Corned Beef and Potatoes with Onion, Garlic and Salt, rather than “Corned Beef Hash.” I was watching Diners, Drive-Ins and Dives and saw a similar recipe being made by a featured Diner. I later looked it up on the TV Food Network’s website, re-watched the video online, and reviewed the posted recipe. The recipe actually differs from the TV footage, so I prepared my own variation of the two.
I sauteed Sweet Onion, blanched the Potatoes and then combined them with the Onion and Salt. I fried all a little longer then added the minced Garlic and Corned Beef, and after a few minutes placed the skillet in the oven and baked all at 450° for 15 minutes. Although it was super tasty, it didn’t stick together like a true Corned Beef Hash. Perhaps I should have mashed it or chopped all smaller to make it more authentic. I believe Eggs are optional to this dish.
This recipe is effortless and delicious. Just rub the Corned Beef Brisket with Brown Sugar and the Spice Mix that usually accompanies vacuum packed Corned Beef. Pour any 12 ounce Beer lightly over the Brisket and into pot, cover and cook for 2 ½ Hours at 300°.
I like to cook Cabbage and Carrots on the side in a little Butter, Salt and Water, then I add a little Apple Cider Vinegar at the end. I usually don’t add Potatoes to this dish because they tend to break apart. I like all pictured with a little Mustard. It works so well!
It’s Taco Bell’s Volcano Taco with Lava Sauce — The red Taco shell is kind of fun and different, but tastes exactly like their other hard Taco shell. The Lava Sauce is pretty spicy and its flavor isn’t bad. This particular Taco was a bit wimpy and the shell could have been more crisp, but it’s less than a buck.
Related Links:
http://fastfood.freedomblogging.com/2008/09/02/taco-bell-expands-its-cheap-eats-menu/
http://twobites.wordpress.com/2008/09/03/taco-bells-volcano-taco/
http://ocmexfood.blogspot.com/2008/08/taco-bell-melts-and-more.html
They’re somehow comforting and so good, crunchy and warm. Any size Sandwich will do. This is just a quick snack. A small French Roll, shaved Ham, and American Cheese on my George Foreman. His grill comes in handy, so don’t rule it out. I want another Sandwich now.
Related Link:
http://www.grillingwithgeorge.com/index.aspx
I’m saving $3 a Cupcake. The trick is to make them, so I created My Own Cupcake Shoppe. I’ve tried to make mine better than those previously reported on Nibbles of Tidbits. Some Cupcakes are better than I’ve purchased, but none as good as the best. I’m still striving towards that.
I made all Cupcakes pictured and will post the step by step process when advised that it’s not being published elsewhere. That’s currently unknown. Until then, enjoy the concept. It was fun making them. Better pictures to be provided in a future post.
So far I’ve made the following flavors: Orange, Lemon, Lime, Raspberry, Pineapple Coconut, Carrot Pecan, Snickerdoodle, Marble, Bailey’s Irish Cream, White and Milk Chocolate Chips, and Chocolate Mint.
Related Links:
http://www.ineedtext.com/FoodBlog/?p=187
http://www.ineedtext.com/FoodBlog/?p=12
http://www.ineedtext.com/FoodBlog/?p=808
http://www.ineedtext.com/index_files/Page2246.htm
Although it was the smallest piece of Swordfish I’ve received in a restaurant, it tasted good — It was topped with a Lobster Sauce. At first I thought they gave me a Filet Mignon (HA), but then recognized its flavor and texture. I’d prefer a better cut next time, hopefully.
The service was excellent and the Cadillac Margaritas were nice and strong. And we had a lovely spot on the patio overlooking the harbor. My friend’s Blackened Halibut was perfect. She had a great cut with beautiful white meat. I should have taken a picture of the inside. Overall the experience was a treat on a Saturday afternoon.
Related Links:
http://www.yelp.com/biz/billys-at-the-beach-newport-beach
http://orangecounty.citysearch.com/profile/609767/
http://www.zvents.com/newport-ca/venues/show/29789-billys-at-the-beach
I stumbled onto this blog http://www.deliciousasianfood.com/ and learned that its writer was running a contest. What fun! He’s offering a $100 prize too. Who can’t use that these days? The challenge is to make one of his recipes and post about it on your blog — Then votes will be collected on his blog. PLEASE vote for me, Entry #17. 🙂
Thanks for the cool challenge. I decided to make the Egg Flower Minced Pork Soup, because it has very few ingredients and I’ve never added a minced (ground) meat to a Soup before. I’ve been excited to make it all week, but finally got the chance up against the Malaysian timezone. Good thing I picked a relatively easy recipe.
Yum! It was better than expected. I did it. I put the Onions in first, then lowered the temperature to a simmer and added the Pork, Eggs and Green Onions. It was pretty flavorful. I will definitely make it again. Thank you Delicious Asian Food.
PLEASE VOTE for ME – Entry #17 directly below. Voting is open until 09/09/08 (Malaysian Time). http://www.deliciousasianfood.com/
UPDATE: The Contest is over. I unfortunately didn’t win, but had fun competing. THANK YOU to those who voted for me. I appreciate it.
Contest Information: http://www.deliciousasianfood.com/2008/08/21/100-up-for-grabs/
Delicious Asian Food’s recipe and original post:
http://www.deliciousasianfood.com/2007/05/08/egg-flower-minced-pork-soup/
I wrote a lengthy review about El Matador for Orange County Mexican Restaurants (OCMEXFOOD Blog). Christian Z’s site has a lot more food pictures. Check them out. I just ate there again and had the Chorizo Con Huevos y Papas with a side of Tortillas and good Cadillac Margarita. I liked it all.
I’ll tell a semi-funny story about Chorizo when I prepare a Soy Chorizo post. I don’t wanna think about the ingredients now. Ciao. 🙂
Related Links:
http://ocmexfood.blogspot.com/search?q=el+matador
I was busy working on many things today, but near one of my favorite Greek Restaurants and had to eat something. I hadn’t tasted the Moussaka from the Greek Town Grill yet, since I always get the Dolmades. I wrote about them in a previous post — They’re the best.
The Moussaka (aka Mousaka) was good, but I have to admit that it didn’t top the one served at Papadakis Taverna in San Pedro. It’s amazing there. Both restaurants have tasty Greek dishes — It’ll just depend on where you find yourself. Greek Town Grill is more casual and both are very welcoming. The waiters often dance at Papadakis. It’s a fun atmosphere.
Related Links:
http://www.papadakistaverna.com/
http://www.greektowngrill.com/
http://www.ineedtext.com/FoodBlog/?p=92
http://en.wikipedia.org/wiki/Moussaka
http://www.restaurantica.com/blog/Shelly-Borrell–A-Food-Writer-in-the-Making/124/
La Siesta Restaurant was working hard, not napping. They recently catered my friend’s wedding reception and did an excellent job. The food was very good.
I had never heard of them before, but I’ve since learned that they’re well loved in San Clemente. I picked up one of their business cards and it says they specialize in Carnitas. That’s what I liked the most. Oh, the reception was very fun too.
The view from the Ole Hanson Beach Club was spectacular. It’s a great place for a wedding reception. La Siesta was set up on the roof. It’s a winning combination for those looking to tie the knot. And finally, here’s a picture of the Cake. It was cool too. Congratulations Andrea & Mike.
Related Links:
http://www.lasiestasanclemente.com/
http://www.olehansonbeachclub.com/
If you’d like information regarding the Cake, please let us know in a comment.
I finally tried it. To me it tastes like Cauliflower, but with less flavor. I didn’t expect that. It’s a pretty color and fun to try, but I wouldn’t go out of my way for it, unless I needed its color contribution to a dish.
I prepared a dish I make often with Cauliflower. This time it’s ‘Roasted Broccoflower’ with Lemons, Garlic, Olive Oil and S & P. It’s so simple and good. If needed, the exact cooking instructions from a previous post are linked below.
Related Links:
http://www.ineedtext.com/FoodBlog/?p=121
http://en.wikipedia.org/wiki/Broccoflower
http://www.wisegeek.com/what-is-broccoflower.htm
Lo Siento. I’m not really sure why I’m trying to speak Spanish right now – HA. I tried a recipe I saw Rachael Ray make on 30 Minute Meals. It’s called Potato Salad Fra Diavolo. The combination sounded really interesting to me, so I made it, but didn’t like it.
That was a bummer, since I was hoping to eat it for lunch throughout the week. I followed the recipe exactly, which I rarely do. I’ll usually change something. To me, the flavor was a bit heavy and didn’t jive — Perhaps too much Mustard or Fennel, I’m not sure.
I love the TV Food Network and Rachael Ray, but this particular recipe doesn’t work that well, with all due respect. It’s from Episode#: TM1903. Has anyone else made it? If so, I’d love to hear from you.
Here’s a few pictures of my preparation and a link to the recipe so you can try it yourself. Good luck.
Recipe Links – http://www.rachaelray.com/recipe.php?recipe_id=2055
http://www.foodnetwork.com/recipes/rachael-ray/potato-salad-fra-diavolo-recipe/index.html
Most of the appetizers at The Yard House are half price during Happy Hour, which is 3:00-6:00pm (M-F). It’s a great deal on good quality food. We got the Crab Cakes, Ham and Pineapple Pizza, Sliders with Bearnaise Sauce and French Fries, plus a Hefeweizen and Dirty Martini. We liked it all.
Related Links:
http://www.yardhouse.com/flash/default.asp
http://www.ineedtext.com/FoodBlog/?p=1310
Dolcissimo Cupcakes on 19th Street is NO MAS. I’m not sure if they just moved or closed. Their website doesn’t currently state. It just shows business as usual, but their telephone number is out of order. I’ll update this post later if I get the full story. It appears the property owners didn’t have trouble securing another tenant. The sign is already posted — Mazzottis Italian Deli & Catering, which doesn’t sound bad, but I’ll miss those Cupcakes. I guess it’s another reason to make my own Cupcakes.
UPDATE 08/03/09: It appears that Mazzottis opened, then closed a few months later. The space is now occupied by Thai Tastee.
My Nieces made this for breakfast today and sent it to me in an e-mail. It’s a Strawberry and Banana filled Crepe with Chocolate Sauce. It looks great — I wish I got to eat it. Thanks!
Chocolate’s progression on its way to your mouth. I didn’t get to see the entire process, but the HOW TO MAKE CHOCOLATE links below will show you more.
Related Links:
http://www.youtube.com/watch?v=vuKL9uesf2c
http://www.wikihow.com/Make-Chocolate
It was a Cake Making Competition among culinary students from The International Culinary School at the Art Institute. The participants represented a few different schools, including Orange County, Los Angeles, Las Vegas and Texas.
The theme was America’s Best. On this first day of the competition we saw the makings of a Liberty Bell, Luggage, a Hamburger and French Fries, a Stadium, the United States, and a few others we couldn’t make out at the time.
And the winner is…
We didn’t see all the Cakes in final, but do have a picture of the WINNER. This picture was sent to me by one of its creators, Michael Hadobas, who is coincidentally the one piping the playing cards above. He did a great job on them. He and his partner Dorthy Sepcic made the winning Cake. As you may guess, they’re from The Art Institute of Las Vegas. Congratulations!
Related Links:
http://www.ineedtext.com/FoodBlog/?p=793
http://www.ineedtext.com/FoodBlog/?p=735
http://www.celebrityfoodshow.com/
http://www.artinstitutes.edu/
The event was touted as the 2008 Celebrity Food Show. It was heavily promoted and looked enticing, so I went with a friend. We didn’t stay for the Ace of Cakes Show because the food exhibit area was way too small. We had reservations to see Duff and the rest of the gang at the 4:30 show, but left before it started. The picture is from a peak at the 2:30 show.
We had arrived at 1:30 to first experience the Cake Making Competition and Food Exhibits, but there wasn’t enough to see to fill the time. Overall we weren’t impressed. It seemed more like a glorified swap meet or Costco’s on a Saturday, plus a fair number of vendors weren’t fabulous or even set up. And we saw way too many Salsa booths.
All didn’t seem worth the $25.00 entry fee — And no one even asked for our tickets. People were just wandering in and out of all the open doors. The pictures below are of a few items we sampled or purchased, and a couple displays that caught our eyes. The Cake Making Competition pictures will be featured in a future post, since it was the best part of the event.
Related Links:
http://www.celebrityfoodshow.com/
http://www.thesmokestackco.com/index.shtml
http://www.chipotletx.com/
http://www.lacookiestogo.com/Lisa_Anns_Cookies_to_go/Home.html
http://www.ineedtext.com/FoodBlog/?p=735
http://www.foodnetwork.com/
Some flowers are edible, but these aren’t. This post is for the locals, but you can certainly enjoy the pictures. If you’re nearby it’s a fun find. Dahlias can be fresh cut from our Costa Mesa neighbor’s backyard from June to September.
Just point to the one you want and Mr. or Mrs. Banks will cut it for you. They’re located at 1589 Riverside Place in Costa Mesa, California 92627 – (949) 642-8107. The Dahlia prices range from $3.00 – $8.00 each. If there’s a ‘Dahlias Today’ sign out front, feel free to walk back to see the beautiful flowers. They’re gorgeous.
A friend gave me these herbs from her garden. I love bouquets of everything. This one consists of Rosemary, Basil, Garlic Basil, Chives and Garlic Chives. Thank you very much!
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