Nibbles of Tidbits, a Food Blog

The grocery store Rotisserie Chickens used to be a better deal.  This one was $6.99, tiny and too salty.  The larger cooked Chickens were $10.99 today.  I’m glad I have a Rotisserie for next time.  Look for something else, if you can — Although, sadly most food prices are up. 🙁

Related Links:

http://www.ineedtext.com/FoodBlog/?p=126

http://www.popeilfamilystore.com/rotisseries.html?gclid=CIHc-9L5_pMCFSgtagodgisqVw

Our MENU included Rib Eye Steaks cooked Medium Rare – Traditional camp fare for many cowboys.

We also grilled Bacon Wrapped Asparagus and Lemon Butter Basted Shrimp — No recipes are needed here, since the ingredients and instructions are within the dish titles.  Just wrap, lace, baste and BBQ.  Both are simple and Tast-TEE!

One luxury camping lunch included home grown Tomatoes, sliced Mozzarella and julienned Basil drizzled with Italian Dressing (or Balsamic Vinegar and Olive Oil).  With that we munched on Chips and Bleu Cheese Dip, Fresh Cut Cantaloupe, and Artichoke Hearts.

Another night we had Tacos rolled in freshly cooked Uncooked Flour Tortillas.  Yes, that sentence is correct.  See related links for more information.

For breakfast we made Scrambled Eggs with Soy Sauce, Mini Bagels & Cream Cheese, and Mimosas.  Another lunch included Ham, Salami, Provolone, Pickle and Tomato Sandwiches.

Dessert was easy.  We brought Rice Crispy Treats, Cupcakes (various flavors, kinda like a dozen Doughnuts), and Fudge.  All were homemade.  The recipe on the Kraft Marshmallow Cream Jar is our favorite Fudge Recipe.  And you know where to find the Rice Crispy Treats recipe.

The Cupcake flavors prepared here are Orange Zest, Lemon Zest, Lime Zest, Raspberry Swirl, Snicker-doodle, Maple Brown Sugar, Chocolate, and Coconut Pineapple.  Cupcake recipes to be posted in the future. 

BTW, our camping was in a large Motor Home on the cliffs of Carlsbad, California, along the beach — We didn’t rough it too bad.

Fudge Recipe:  http://www.cooks.com/rec/view/0,189,152182-243194,00.html

Past Cupcake Posting:  http://www.ineedtext.com/FoodBlog/?p=12

Uncooked Flour Tortillas:
http://www.bloglander.com/cheapeats/2005/07/01/uncooked-flour-tortillas/

YouTube Bacon Wrapped Asparagus:
http://www.youtube.com/watch?v=hcI1fgXHksA

Here’s a preview.  It’s Grilled Bacon Wrapped Asparagus.  More to come…

Related Link:

http://www.ineedtext.com/FoodBlog/?p=380

Trader Joe’s is synonymous for unique and tasty snacks.  Here are two I’ve recently discovered.  The Freeze Dried Mango spears look like Steak Cut Fries, but they’re feather light.  And the Rambutan Fruit grows plentiful in Thailand.

Related Links:

http://www.traderjoes.com/

To me, it’s best described as subtly intense — It’s different and impressive.  I love Lindt’s progressive Chocolate flavors.  They’re fun to try.

Related Links:

http://www.lindt.com/2865/2866.asp

Since I like Houston’s ‘Chicago-Style Spinach Dip’ so much, I wanted to make it at home.  I researched the Internet and came across a few Copycat Recipes, so I tried a couple. 

I combined and fine tuned all that I learned to decide on the following as my version of the restaurant’s tasty dip, with a little more of the goodies — Artichokes and Spinach.  The Houston’s flavors are there.

Recipe and Ingredients: 

As shown above, first cut off the tough ends of the Artichoke Hearts (if necessary), then mix all ingredients together.  Transfer the mixture to an oven proof dish, then bake at 350° for 30 minutes.

1 (16 oz.) Bag of Frozen Chopped Spinach, thawed and squeezed or drained of all water

1 (12 oz.) Jar of Marinated Artichoke Hearts, drained and chopped (Unmarinated is fine)

1 Large Garlic Clove, minced or pressed

1 Cup of Mozzarella Cheese, grated (Jack Cheese can be substituted)

2/3 Cup of Parmesan Cheese, grated or shaved

1/2 Cup Sour Cream (Heaping Cup)

1/4 Cup Cream or Half & Half  (Less, if too runny or watery, add a little at a time)

Houston’s serves their Chicago-Style Spinach Dip with Tortilla Chips, Sour Cream and Salsa, which is great, but at home I usually have it with Stacy’s Simply Naked Pita Chips.  It’s hard to find a good bagged Tortilla Chip — But if you prefer the complete Houston’s combination, Have’a Chips are recommended as one of the better packaged Tortilla Chips.

Since I live across the street and receive a bi-monthly coupon in the mail, I’ve been trying a variety of El Chinaco menu items.  This time it was Adobada (Spicy Pork) and Pollo Combination Plates, respectively shown here.

For more in-depth reviews of El Chinaco’s food, visit ChristianZ’s OCMexFood Blog, which reviews Mexican Food establishments all throughout Orange County.  His blog offers high quality, interesting and helpful information. http://ocmexfood.blogspot.com/search?q=el+chinaco

The Clipper Magazine publishes a 2-for-1 Coupon every other month.  It’s worth using.

Related Links:

http://ocmexfood.blogspot.com/

http://www.blogger.com/profile/10926523379961771939

http://www.clippermagazine.com/getcoupons_clipper.cfm

What’s under the Lettuce?

It’s a Burrito.  Technically it’s a Burrito Bowl with Barbacoa, a spicy shredded Beef braised with Adobo, Cumin, Cloves, Garlic and Oregano.  The Barbacoa Meat has a tasty kick to it. 

Don’t let the Lettuce fool you — There’s Beans, Rice, Salsa, Corn and Sour Cream below.  Overall, I prefer the Tacos with all the same fixins, but the shells get soggy fast if you’re traveling with them.  The Burrito Bowl is a good on the go meal.

Chipotle DIRECT: http://www.chipotle.com/

Bridgford Ready-Dough — Thawed, set aside to rise, then dipped in melted Butter and rolled in Brown Sugar, Cinnamon, Nutmeg and chopped Pecans.  It’s was baked at 375° for 30 minutes, then turned upside-down onto a plate.

I wish I could say this tasted as good as it looks, but it was a little dry — Next time I may set it aside to rise again and cook it for less time. 

Related Links:

http://www.bridgford.com/consumer/default.asp 

FYI:  The Post Title was inspired by a Robbie William’s Song – Me and My Monkey.  I used to have it linked here, but its origin was unfortunately removed.  Robbie Williams is so under-played in the USA.  I love his music.

I wanted to try to make a quick and easy candied nut, so I mixed Almonds, Sugar, Cinnamon and a little Water in a cup.  I stirred all until the Sugar was dissolved, then baked the Almonds in a toaster oven for about 20 minutes.

Well, they weren’t that good.  They did bond together like I hoped, but the Almonds were cooked too much inside.  Unfortunately they basically tasted burnt.  They looked okay, but the process didn’t create what I hoped.  So don’t do this.

These Scones were PERFECT.  I’ll never need another Scone recipe.  I mean it!  One of my very dear friends hosted this lovely High Tea to celebrate a couple birthdays.  We had a wonderful time and meal. 

While getting ready to just show up, I thought to myself, she’s probably working hard right now.  I appreciate her efforts even before tasting the fruits of her labor.  In particular, the Scones were better than any I’ve had.  We all said the same thing.  She sent a copy of the recipe, so I attached it below.

The Victorian House table setting was cute and cozy.  She served Tea Sandwiches, aka Canapes, made of Chicken & Rosemary, and Cucumber & Cream Cheese — Along with all was Clotted Cream, Preserves, and Fresh Fruit.

And mustn’t forget the Tea, an Orange flavored combination made by Monks.  It was exceptionally aromatic.  We all thought we were done when she comes out of the kitchen with Key Lime Squares.  Come on now.  She did the High Tea right.

The food and the company couldn’t be beat.  Thank YOU!

Related Links:

cream-scones.pdf – Cream Scone and Mock Clotted Cream Recipe

http://www.joyofbaking.com/

http://www.recipesource.com/

Bonus Link: 

http://www.theritzlondon.com/tea/ – You’ll see that The Ritz in London serves the same at their High Tea.  I wonder if it’s as good?

I’ve probably spent thousands of dollars on countless bags of these Sunflower Seeds over the years.  Only David!  No other Sunflower Seed will do.  David is the best.

POST UPDATE (11/10/08):  Note to David – Why has your price sky-rocketed?  The pictured bag used to sell for $0.89-$1.09, and now it sells for $1.39-$1.69.  That’s too high!  CVS is selling them for $1.69.  That’s outrageous.  What’s up David?  Is it CVS or YOU?

http://www.davidseeds.com/

Dare I say one of the best meals I’ve ever had?  I dare.  And the service was friendly (not stuffy) and attentive.  I fell in love with ALL aspects of the place.  Each dish was a stunning treat, plus we got to tour the kitchen and the wine tasting area downstairs.  It was more fun than Disneyland.

Thank you for the amazing food and the opportunity to look around.  As of this date, Charlie Palmer at Bloomingdale’s has been open one week.  My experience tells me that it deserves to have many years of success here.

If locating the restaurant through Bloomingdale’s, you’ll be struck by the eye window looking into the kitchen.  I was amazed.  It’s one of the coolest things I’ve seen.  The pictures below are taken of the restaurant entrance on the west side of Bloomingdale’s.  The bar entrance is on the east side — Now it’s starting to sound like Manhattan Charlie.

       < Outside at night.

I really wanted to take pictures of our meal, but didn’t ask permission.  I especially wish I had a photo of the Foie Gras, since it looked like a piece of art.  It tasted incredible too.  I was sliding down my comfortable chair it was so good. 

Here’s what we had, as described on the menu:

* Seared Hudson Valley Foie Gras, Apricot Tarte Tatin, Carmelized Apricot

* Aged NY Sirloin, Chipotle Butter, Shallot Confit

* Prime Flatiron Steak, Sake-Glazed Turnip, Ginger Jus

* Potato Gratin, Aged Cheddar

* Root Vegetables, Marjoram Essence 

* Farro Risotto, Morels

All dishes were truly superb.  And since my friend blabbed about my birthday, they served a fun, unique Cookie and Jelly assortment.  After that, I was glad that she did. 

I should also mention that the Root Vegetables were also complimentary, plus they served a Sea Urchin Mousse with Caviar and Crabmeat.  We greatly appreciated the restaurant’s generosity and excellent hospitality.  Everything was top notch.

I couldn’t think of a better way to spend my birthday and I’d love to eat there again.  Thanks for coming to California Charlie.

PLUS:  They sell good bottles of wine TO GO at comparable retail prices.  And their Wine List is a computer, you’ll see.  I had a fabulous Australian Syrah recommended by the nice Sommelier.

Related Links:

http://www.charliepalmer.com/bloomingdale/home.html

http://www.restaurantica.com/blog/Shelly-Borrell–A-Food-Writer-in-the-Making/124/

Thank you for the birthday gift Islands — And what a great gift it was.  I truly LOVE your burgers.  I most often get the Hawaiian Burger, which is what you see here.

These pictures are taken on the patio at the Irvine, California location off Bison.

The Kona Pie is very good too.  I’ve enjoyed it a few times in the past, but this day I was on the run without refrigeration.  The waiter brought it by for a quick photo, but then I gave it to a large party timed for dessert.  That was fun to do — They were excited about it too.  I REALLY wanted to take a bite, but you can’t give it away after that, and I knew I couldn’t finish it all — So I’m glad it went to a bigger cause.

Thank you Islands.  Your birthday gift was generous and pleasing.

http://www.islandsrestaurants.com/

Lunch with Mom and Grandma at Black Angus Steakhouse.  I had not been to one in years.  And I’m happy to report that our meal was thoroughly enjoyable.  The Salmon and both Steaks were nicely cooked.  The Tarter Sauce should be mentioned as being very good — It has a strong dill flavor.  

All was served at the Cerritos, California location.  As a side note, I used to go dancing there when it was THE THING to do.  It took me back.  I’m not sure if people still dance there at night?

Related Link:

http://www.blackangus.com/

First sear the Scallops, then add them to a Sauce made of Rice Wine Vinegar, Soy Sauce, Sesame Oil, Sugar, Red Pepper Flakes, Garlic, Scallions, and Cornstarch — Stir in cooked Udon (or other) Noodles.  It’s super easy, fast and flavorful — Tastes like you’re at a good Chinese Food Restaurant.  Only Sea Scallops for me every time — No Bay Scallops, thank you. 

Dinner at Charlie Palmer at Bloomingdale’s, which opened four days ago. WOW. WOW. WOW.  Lot’s to say about this fabulous restaurant, but now we’re focusing on the birthday dessert.  Thank you for the stellar service and truly amazing food.

And lunch at Black Angus Steakhouse with Mom and Grandma.  The food was good there too, but cannot be compared to Charlie Palmer’s.  I did appreciated both! 

Related Links:

http://www.charliepalmer.com/bloomingdale/home.html

http://www.charliepalmer.com/bloomingdale/home_files/Web_menu_050908.pdf

http://www.blackangus.com/

Great Meatballs are at the Spaghetti Bender on PCH.  I like to swing by to pick some up, even if it’s out of the way.  The Meat Sauce they are served in tastes homemade with hours of love.  The Meatballs are airy and filling, not dense, nor hard like too many others.  Two large Meatballs come in a side order.  That’s what I got, plus an order of Garlic Bread.

The Meatballs and Sauce are consistently good.  In comparison, the Garlic Bread is just okay.  It’s a little dry and doesn’t really have much of a Garlic flavor, but it’s nice to dip in the Sauce.  Another item worth mentioning here is the Original House Salad, which is different and delicious.  It has capers, avocado, tomatoes, and a few other ingredients I’ll need to report about next time I get it.

As a bonus, there’s a large Rosemary bush out front.  I usually pick a piece on the way out.  It comes in handy sometimes and smells good.  Now what should I use it for this time?

Related Links:

www.spaghettibender.com

Thanks for the Feliz Cumpleanos and $7.00 towards a Rubio’s Meal.  I chose the Chipotle Ranch Salad, since I love Chipotle Peppers.  With a drink, I ended up spending $0.52 for this meal.  Gracias.

Although I truly appreciate it, I don’t think I would pick this particular item again.  I thought it needed a lot more Chipotle flavor — It tasted too much like Ranch Dressing.  I like Ranch, but wanted and expected Chipotle.  

I was also a little confused by the glowing orange chip sticks on the Salad.  They weren’t good.  The orange powder spice is way too salty.  The Salad can definitely do without them.  I should mention that the Chicken looked and tasted very good.

And one more thing while I have your attention… I bet your Tacos would taste even better with different, thinner corn tortillas.  Can you change them for me?  I’m not sure if others feel the same way?  I’d love to read some opinions on this.

Related Links:

http://www.rubios.com/

Thank you for the birthday gift!

Read more…

I met a local food lover for dinner.  This guy knows his stuff too.  He suggested we first get an appetizer at Nick’s Pizza Ristorante Italiano, then walk across the parking lot to Niko Niko Sushi for some Yellowtail Cheek he had previously reserved.  I thought it was a great idea and here’s what it all looked like.

Don’t let the name Nick’s Pizza make you think it’s just a Pizza place.  It’s much more than that.  They serve some of the best Italian food in Costa Mesa.  It’s located in an odd spot in the middle of a parking lot, but once you get inside you don’t know that.  They have great service too.  We shared the Bowl of Mussels, described as steamed Mussels with Garlic, White Wine, Parsley and a Red Spicy Sauce.  I thought the mussels and the sauce had great flavor.

We then walked over to Niko Niko Sushi to collect our Yellowtail Cheek.  I’ve never had it before, but was game.  However, when we arrived, they informed us that they were out of it.  Bummer.  Instead we got Himachi, which included a bonus “we’re sorry” piece.  That was nice. 

They also made us an Octopus Salad and Seaweed Salad, which was surprisingly good.  I write ‘surprisingly’ because I’m not really a fan of either.  All Octopus I’ve had thus far has been too chewy to enjoy.  This actually wasn’t.  It was nicely marinated and tender.  And I have to also say that the Seaweed was the best I’ve had thus far too — Not too fishy tasting, like some can be.  Here’s the related pictures.

Thanks to my food friend for suggesting all.  It was delightful.

Related Links:

http://www.nickspizzapasta.com/ , I do not see a website for Niko Niko Sushi at this time.

http://www.ineedtext.com/FoodBlog/?p=1301

http://www.ineedtext.com/FoodBlog/?p=1213

When my friend first gave me a Baggie-o-? I thought to myself, I don’t know about this.  I must be honest, the baggie kind of grossed me out, but it was kind of interesting too.  At that time, she also gave me a slice of the Bread she just baked.  It was fantastic. 

Since I look forward to tasting it again, that will be my driving force.  I know that it’s supposed to be good, so I’m continuing the process.  It appears to be sort of a Chain Bread.  I hope mine turns out as tasty as hers. 

She gave me a “Starter” on Day 3 of its creation.  I then had to pick it up from there.  I’ll just need to do a little mashing for a few days, and let air out of the bag, when necessary.

Read more…

Melt good quality Chocolate in the microwave at 50% for 1 minute at a time, and stir in between until perfectly melted.  Stir in enough Almonds to generously coat all with the Chocolate.  Drop clusters onto a foil lined tray and pop into the fridge to chill.  They can be considered done at this point, and ready to eat in about 5 – 10 minutes.

In this instance I melted a Coconut White Chocolate bar, then drizzled it across the chilled Almond Clusters.  I usually melt the second Chocolate in a separate microwaveable bowl to keep its color pristine, but this time I needed the bowl for something else.  These taste just as good, but I think the white against the brown looks better than the lighter brown. 

Want a bite?  Just make some real fast.

Related Link:

My favorite Chocolate – http://www.lindt.com/2865/2866.asp