Nibbles of Tidbits, a Food Blog

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

We’ve previously posted about StoneFire Grill, but each time I go back I’m reminded that it’s so damn tasty — And it’s a great value, the food is high in quality, the ordering/dining process is efficient and comfortable and the service is always friendly.  I just can’t get enough.

We slip and slide as we fall in love and I just can’t seem to get enough of StoneFire Grill.

A friend gave me a jar of Victoria Taylor’s Smoky Paprika Chipotle Seasoning — I fell in love with it at her house and she surprised me with it for Christmas.  It’s a flawless blend of flavors that lacks nothing.  Lately it has been livening up almost everything savory.  It’s incredibly great tasting.  I hope Victoria never stops making it, as I’m about to go through it fast. 

Testing out the Photo Studio — Do you see a difference between the two photos?

Still learning, but think the top photo looks much better than the has been above.

Although no voting takes place here, you’re cordially invited to peek at my who cares anymore dinner party, a blog post formerly known as the Challenge #3 Luxury Dinner Party in Project Food Blog.  I’m kidding (kinda), I care.  And we did have a nice party, after I drank away my sorrow, just kidding again (mostly kinda).  The links will provide more information about all that.  We’ll continue with the party — I prepared a few Thai dishes, since I’m familiar with the cuisine and dinner guests were not.

I invited my awesome family to partake in the food and since none were familiar with Thai food, this post is really titled Thai One Over On The Family, instead of who cares. 🙂 I know they do.  They’re generally Steak, Seafood and Potato people.  The Potato People — Sounds scary.  Anyway, they were game to try it all.  I didn’t tell them about the Fish Sauce, but used it sparingly just in case.  Busted — They know now.

Since this post is no longer in competition and other stuff needs to get done, it’ll mostly consist of photos, a few words and relevant links.  Hover your cursor over each photo to learn a little more.  We had a great time together, as always.  I appreciate them so much.

Grilling Chicken and Filet Mignon Satay in the backyard on a beautiful day, with the Coconut Peanut Sauce waiting on the sidelines.

They take just minutes to cook, so turn them over quickly, take ’em off the grill and dig in.  The Satay was the family favorite, as expected.

They’re finally ready to dip into the Coconut Peanut Sauce.

Just a few of the ingredients used to prepare our Thai meal, certainly not all.

The Shrimp and Coconut Milk Soup started with defrosting homemade Chicken Stock, Lemongrass, Kaffir Lime Leaves and Galangal.  I’d made this soup many times before, but it’s been a few years.  About 10 years ago, I was working as a Paralegal at a large law firm and we were having a fund raiser for the United Way.  To assist, I offered to prepare ‘any dish’ for the highest bidder.  One law partner paid $750 for a spicy Tom Kha Gai, a variation of the pictured Soup.  Thank God it turned out well and all proceeds went to the United Way.

Wish we could show you the Shrimp in the “Shrimp” and Coconut Milk Soup.  It’s too late now.

The pots were filled and the Lemongrass Tea chilled and ready for guests.  I’m not sure if the above photo can be considered artsy or if it’s just plain blurry!?  If just blurry, I apologize.  Had I still been in the competition, I would’ve taken more photos. 🙂

I also prepared a Vegetable Curry with a bountiful array of fresh Veggies (Baby Bok Choy, Sweet Pea Pods, Yams, Asparagus Tips, Carrots, Potatoes, Cauliflower, Zucchini and Broccoli).

And a Thai Peanut Noodle Salad, Saffron Rice and homemade Mango Lime Sherbet Ice Cream.  I found the BEST Peanut Dressing recipe for the Noodle Salad and coincidentally it’s by another Foodbuzz Featured Publisher.  It’s linked here and definitely a keeper.

The girls at the Thai Dinner Party (l-r) Niece Lexi, Mom, Sister Ami, Niece Bailee and Maggie, the King Charles Cavalier.  The boys were in the den watching football.

Lexi entertaining the crowd, as usual — She’s staring at YOU.

The Mango Lime Sherbet turned out too tart and I even added more sugar than the recipe called for.  Although everyone claimed to love tart flavors, it was pushing it.  My Dad took one bite and handed it back to me with a pucker on his face.

Above is a little sampling for the dog, just kidding — It’s what I had the next day, a Mini-Meal.  For the Satay and Coconut Peanut Sauce, I used a recipe similar to the one linked here.

My Nieces were in charge of the camera most of the time and secretly recorded us on video too many times.  I can’t use that, hahaha.  And I’m not even sure who this is, but it’s funny.  When it’s discovered by its Star, I may need to take it down — Until then, enjoy. 🙂 The only photo of me is the BBQ’ing hands.  I’m okay with that.  Thanks Kids in the Kitchen.

I’m advised that National Chicken Day is Wednesday, September 15th — Although there are plenty of places to find Chicken, El Pollo Loco is one of the best and this year they celebrate 30 years of flame-grilled perfection.  I’ve been going there since day one and have yet to find another “fast food” Chicken I like better.  To include guests in on their anniversary celebration, El Pollo Loco is offering daily coupons that can be downloaded directly from their website.  Guests who visit El Pollo Loco on National Chicken Day with their printed coupon will receive a FREE piece of citrus-marinated, flame-grilled Chicken (leg or thigh), warm Tortillas and fresh Salsa.  No purchase is required.  Print your coupon and mark your calendar.  I did.

God bless America on this beautiful day.  We’re thankful for our blessings and grateful for our dear United States Military Soldiers — Without YOU, we could lose the freedom to enjoy what’s pictured here.  Let’s all send a care package to a Soldier next week.  We provide a few links to help do it:  Troop Care Pack, Operation Gratitude, Operation Shoebox and Give 2 The Troops.  Happy 4th of July!

StoneFire Grill is better than we remember — Ate there a few years ago, before Nibbles of Tidbits and don’t recall much, but after today’s lunch we can’t wait to go back.  The Individual Meal prices aren’t bad, especially since you get a lot of good food.  You order at the counter and they deliver your food, which makes it an efficient treat for lunch.  It’s comfortable and the service is excellent at the Irvine location.

All meat was beautifully cooked and the Sauce options pushed the flavors over the top.  Loved all Chicken and Tri Tip combinations and really like the Garlic Mashed Potatoes too.  We were excited to see the Cartwheel Salad as a choice with the Individual Meals, since the ingredients impressed us, but found the taste to be a little off.  Next lunch stop we look forward to much of the same and more.  They also serve up a lot of Garlic, YUM.

Chef Lexi from Kids in the Kitchen is snapping photos of our Famous Family Chicken samples (below).  For years our family gatherings have included my Dad’s amazing BBQ’d Chicken — Before sitting down at a beautiful table setting designed by my Mom, we always enjoy samples that are now served by my lovely Chef Nieces.

* Check out the ingredients that make our family Chicken so unique — We post them here.

As previously reported on Nibbles of Tidbits, I ♥ El Pollo Loco Chicken.  Of all the fast food restaurants I know, EPL’s Chicken can’t be beat.  I’ve tried many times to replicate the flavor at home and still haven’t been close.  There are several copycat recipes on the web, but none appear to be accurate.  Since then, I’ve learned a few grilling tips from El Pollo Loco — Perhaps I’ll give it one more try, until then I’ll continue to buy it.

GRILLING TIPS FROM EL POLLO LOCO

When grilling whole chickens, time and temperature are critical. Using the below technique, it will take about 45-55 minutes to grill a 3 to 3 1/2 pound bird (chicken); a few minutes longer for barbecue chicken.

At El Pollo Loco, whole chickens are first “split” and the wings cut so that the chicken will lay flat on the grill, helping to ensure that the chicken grills evenly. You can do this by cutting the chicken along the middle of the breastbone. Then open the chicken, cavity side down, and press firmly on the thigh joints. To make the wings lie flat, make a cut about a half-inch into the joint at the breast. This allows the wings to be twisted so that they lay flat without detaching the wings. The chicken is then marinated and seasoned with salt and pepper before placing it on the grill. Follow the five steps below to grill perfect chicken every time.

1) Invest in a meat thermometer or “temperature probe.” This is an essential tool for preparing perfectly grilled chicken. To check the internal temperature of chicken, place the thermometer into the meat where the leg and thigh come together, taking care not to touch bone.

2) Always grill chicken over a low to medium flame or charcoal temperature. Experiment with the setting, cooking at the highest temperature possible without flame flare-ups. Such flare-ups will cause the chicken to cook too fast, resulting in chicken that is charred on the outside, yet not fully cooked on the inside. If flare-ups occur, lift the chicken off the grill for a moment and move it to another area of the grill; reduce the flame if necessary.

3) Begin cooking the chicken by placing it on the grill cavity-side down. During grilling, turn the chicken three times. Turn it the first time when the skin begins to lose moisture, and the chicken becomes rigid. Turn it a second time when the juices pool in the cavity. Turn the chicken a third time when the internal temperature reaches approximately 165 degrees. Finish by cooking the chicken, cavity side up, with a higher flame to crisp the skin.

4) For barbecue chicken, baste with your favorite BBQ sauce before and after the last turn. Grill marks that appear as you cook the basted chicken signal that sugars in the sauce are “caramelizing,” producing the most intense flavors.

5) The chicken is done when it reaches an internal temperature of 180 degrees. Remove it from the grill and cut the chicken into individual pieces. Remember– grilling is an art, not a science, so it’s important to practice, practice again, and then practice some more.

Source: El Pollo Loco

Thanks for the grilling instructions EPL — They’re just in time for Labor Day.

It’s Orange County Fair time again.  We’ll be heading back to try all the new crazy stuff that’s being offered this year.  It’s been rumored that Chocolate Dipped Bacon is being served, but we haven’t seen it yet.  If it’s at the OC Fair, we’re ready for a bite or more. 

The Ribs are always good at the OC Fair and we might try a Grilled Chili Pepper stuffed with Cheese next time — Until then we’re on the hunt for the craziest food items this year.  Check back to see what they are.  Ciao.

Orange County Fair INFO

The Orange County Fair opened today — It’s time for our favorite Sandwich. Every year we look forward to the BBQ Beef Brisket Sandwich at the Texas Style BBQ Stand.  So far we haven’t found one we like better.  Look for this sign near the Fair entrance, if you want one too.  Is the cow appropriate for this post?  Either way, it’s all at the OC Fair with a whole lot more.  Have FUN and enjoy the FOOD.

Last year’s Sandwich (up close) is linked here — The stand looks a little different this year, if we’ve got it correct.  We’ll check back to confirm.

Last year the Carne Asada was from Gems Market in Yorba Linda and this year it’s from Costco.  Both were good — We’ve got no complaints about anything.  It was a beautiful day in America.

We had Hot Dogs, made Tacos, ate Salads, Fresh Cherries, Edamame, Chips, Salsa, Watermelon, Homegrown Tomatoes, Basil and more.

And check out these shoes (directly above right), they’ve got bottle openers built in to the bottom of them.  Too funny — I had not seen that before.  They came in handy on this thirsty day.

Related Links:

http://www.reef-sandals-online.com/reef-fanning.htm

http://www.ineedtext.com/FoodBlog/2008/07/05/4th-of-july-in-an-american-backyard/

http://www.ineedtext.com/FoodBlog/2009/07/04/fourth-of-july-cake-on-its-way-to-a-party/

Since Memorial Day usually falls within the last weekend in May, Nibbles of Tidbits continues to pay respect to our past and present Soldiers.  Our DC Correspondent, Steven Woo provides photos of Memorial Day in Washington, DC.  He BBQ’d using his new portable propane grill, witnessed the Rolling Thunder Motorcycle Rally, watched the President’s speech, and throughout the weekend observed the ever growing leave-behinds at the Vietnam Veterans Memorial.  God Bless America.

Related Links:

http://thewall-usa.com/

http://dc.about.com/od/specialevents/a/RollingThunder.htm

http://www.nextag.com/barbecue-grill-portable-propane/products-html

http://usacopywriter.wordpress.com/

This came to me with a note that it should be towed with the barrel facing backwards — It’s a fun way to detour tailgaters, HA.

See MORE gun shaped and interesting grills HERE:
http://www.memorialmeat.com/wp-gallery2.php?g2_itemId=15

Mesa Grill & Barbeque is on 17th Street where Baja Fresh used to be.  I just learned there’s two, this one in Costa Mesa and one in Santa Ana.  I recently received their menu and generous coupons in the mail, which gave me a great reason to give them a try.  I got all this food for $13.47, 50% off its regular price of $25.  Either price, it appears to be a good deal.

It’s the Mesa Platter for 2, which includes Half a Chicken, BBQ Baby Back Ribs, Tri-tip, Pulled Pork, Mesa Chicken Wings, Rosemary Potatoes, Tri-tip Beans, Corn on the Cob with Mesa Butter, Garden Salads, Cornbread, and a Spicy Cheese Fondue with Homemade Potato Chips.

Mesa Grill & Barbeque did good by distributing its menu and deals.  Unfortunately I hadn’t seen too many people eating there, but this night they had quite a few.  And I now know that the food and service is definitely worth a re-visit.  I especially liked the Tri-tip, Pulled Pork, Corn on the Cob, and Spicy Cheese Fondue with crispy Potato Chips.

Related Links:

http://www.mesagrillbbq.com/

http://www.ineedtext.com/FoodBlog/?p=1269

UPDATE 08/01/09:  It unfortunately appears that this restaurant closed.

Grilled Bacon Wrapped Asparagus on the BBQ – Just wrap bundles of Asparagus with strips of Bacon.  I usually wrap one slice of Bacon around 3-4 Asparagus.  I’ll add a well placed toothpick to each bundle, so not to worry about the Bacon unraveling on the grill — That’s a bad thing.  Bacon Wrapped Asparagus is an easy tasty appetizer or side dish.  Everyone loves them.

Related Links:

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

http://www.ineedtext.com/FoodBlog/?p=377

Sheesh, the Shish has a lot of explaining to do, so I’ll let Wikipedia define it below, but here and now the KABOB’s are made with Beef that was marinated in a Chimichurri Sauce.  

Water soaked skewers were laced with a combination of Beef, Onion, Red Bell Pepper, Zucchini and Mushrooms, then grilled on the BBQ.  My favorite Beef for Kabobs is Filet Mignon, Top Sirloin or Rib Eye chunks.  The skewers are soaked in water so they don’t catch on fire.  It makes a difference.

These were made with a tougher meat that wasn’t as good.  I thought an overnight marinade would tenderize the meat enough, but it didn’t.  The Beef basically needed slow long cooking, unlike the Kabobs.

* The Kabobs were served with Saffron Basmati Rice, which is made with Chicken Stock, Saffron Treads, Butter, S & P.

Related Links:

http://en.wikipedia.org/wiki/Kebab – What’s the Shish mean?

http://en.wikipedia.org/wiki/Chimichurri – What’s Chimichurri Sauce?

http://bluekitchen.wordpress.com/2008/01/09/meaty-secrets-and-argentine-chimichurri-sauce/

We had marinated and grilled Carne Asada, Chorizo & Beans, flavorful Pasta Salad, juicy Watermelon, homemade Salsa, a Layered Dip with homemade Guacamole*, Tortilla Chips, fix-ins for Tacos and Burritos, fresh baked Brownies, Strawberry Lemonade, Coronas, Cactus Coolers and Big Sticks.  The food was excellent and we had a BLAST.

To keep away the pesty bugs associated with many backyard parties, it’s a must to have these netted food tents.

Related Links:

http://www.kaboodle.com/reviews/tabletop-food-tent-large

*  Unfortunately the Layered Dip PICS weren’t up to par — It looked and tasted great in person though.

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

My neighbor walked by when I was BBQing this.  I thought to myself… Please don’t ask me what I’m grilling. 

“Hi neighbor, it smells good, what are you grilling?” 

What would I say?  “UUmmmmm, a halved head of Romaine Lettuce.”  It just sounds so, like where’s the beef.  I didn’t even have anything else to tack on to the answer.  Thank God he didn’t ask 🙂 .  

I’ve loved the Grilled Romaine Salads I’ve had in a few restaurants and wanted to capture that same flavor, so I gave it a try.  And… I HIT IT first attempt. 

Read more…