Nibbles of Tidbits, a Food Blog

Orange County BBQ Bonanza — It’s called The West’s Best BBQ All-In-One Outdoor Family Festival and it’s taking place at Fountain Valley Sports Park on August 18 – 21, 2011.  If attending, be sure to check out VIP Rib Village, a designated seating area whereas you’re served all the Ribs (and more) you can eat.  If unable to choose amongst the top competitor’s BBQ, try them all.  We’ll be there on opening day to take in as much BBQ as possible.

I still can’t believe I won Hof’s Hut’s Burger Contest — It’s been previously reported here.

And I was invited to its photo shoot where I learned that Burger modeling is a serious job.

Fancy Smancy Steakhouse Burger — A perfect blend of A-1 Steak Sauce and Horseradish Mayonnaise give the Grilled Beef Patty a steakhouse flavor.  Served on a Brioche Bun, it’s extra fancy with Onion Strings, Bacon, Cheddar Cheese, Baby Greens and a Tomato Slice.

The Burger was created in honor of Hof’s 60th Anniversary — It was (1) of approximately (300) submissions in their Burger Contest.  They narrowed the competition down to (10) and made them all, and then (5) to ultimately choose mine, which will be available during the month of September at all Hof’s Hut Restaurant locations.  And it’s worth having too.

Me smiling proudly with the Fancy Smancy Steakhouse Burger.

It’s a serious job building a perfect Burger for its modeling debut.

All determining what looks best — Trying to make it look as good as it tastes.

Working with food, angles and lighting — I learned a bit.

Would you want the Burger with French Fries?

Or Onion Rings?

It’s all about the Burger, not me.

Hope to see you at Hof’s Hut Restaurant & Bakery in September.

Try it!

It’s almost time for the Fancy Smancy Steakhouse Burger to make an appearance at Hof’s Hut Restaurant & Bakery.  In celebration of their 60th Anniversary, Hof’s will be featuring the pictured Burger during the month of September.  It won a Burger Contest and I created it, as previously reported here.  I was elated to learn the news.  In addition, I won a BBQ and $100 Gift Card.  More will soon be reported about the Fancy Smancy Steakhouse Burger coming your way — Stay tuned to learn about its ingredients, the Burger’s photo shoot, the BBQ to be delivered next week, Hof’s Bakery and the amazing taste of the Burger.  It really is a winner.

Thanks to all the nice people at Hof’s.

Have you heard of the Sunday Night Chef Fights?  We attended and posted about the event last May.  They take place every three months or so in the OC and the next one is happening Sunday, August 21, 2011.  It’s an entertaining competition where YOU get to rate the food (and Wine), then vote for your favorite meal/chef.  It’s like you’re a Judge on Chopped.

You may purchase a ticket here — Knives will be flying at this fight.

In May we reported about the Hof’s Hut Restaurant & Bakery Burger Contest, linked here.  In addition to posting about it, I entered 5 Burgers in the contest.  The challenge was to create a Burger worthy to become Hof’s 60th Anniversary Burger to be featured during the month of September — Having forgotten about the entries, last week I received a call from a Hof’s Hut VP who informed me that I’d won the Grand Prize in the Burger Contest… It’s my Burger, the Fancy Smancy Steakhouse Burger that’ll be featured at Hof’s in September.  I’m attending its photo shoot tomorrow.  It’s unbelievable and exciting.  Can’t wait to try it — Thanks HH!

Note:  The pictured Burger isn’t it.  More to be reported about the actual soon.

It’s an exciting year at the Orange County Fair — More Culinary Arts Competition ribbons won.

In the 2nd Show, I happily accept another First Place Ribbon for my Snickerdoodle Scones and a Third Place Ribbon for my Blackberry Mascarpone Cheesecake.  And still delighted about the First Place Ribbon received for Blondies prepared for the 1st Show — I feel lucky.

Didn’t win anything in the Blog Post Competition on display above, but maybe next year.

Our Guest Blogger, Bonnie won a Second Place Ribbon for her professional table design.

And thought the above was adorable — Entered in the Crafts & Hobbies Competition is a mini replica of the Table Design Competition.  It’s rightly a First Place and Division winner.  Congratulations Donna!  The OC Fair is happening now through August 14, 2011.

Yeah!

Would you believe I just learned what a Blondie is?  It’s like a Brownie without Chocolate.  Did you know that?  Since I’m one of the few people in the world who doesn’t care for Brownies, this year I chose to make Blondies for the Culinary Arts Competition at the Orange County Fair.  Having never made (or ate) one before submission time, I practiced by varying three different recipes to ultimately create the award winning Blondies pictured here.  And it’s a good thing I did, since the first few batches didn’t turn out well at all — Then at last I was happy with the ingredient combination, taste and texture.  Following is the final BLONDIES RECIPE.  It’s a winner, literally.

1 Cup of Flour

1 Teaspoon of Baking Powder

1/2 Cup of Butter (1 Stick)

1/2 Cup of firmly packed Light Brown Sugar

1/2 Cup of firmly packed Dark Brown Sugar

1 Large Egg

1 Teaspoon of Vanilla Extract

1/2 Cup of chopped Pecans

1/4 Cup of Milk Chocolate Chunks (Chocolate Bar rustically cut)

Preheat oven to 350°.  Combine the Flour and Baking Powder in a small bowl.  In a separate bowl, melt Butter and stir in the Light and Dark Brown Sugar until well blended, then whisk in the Egg and Vanilla.  Add the Flour mixture until all is incorporated, then stir in the Pecans and Milk Chocolate Chunks.  Pour batter into a 8 X 8 baking dish and bake until the Blondies are set in the center, about 25 – 30 minutes. Let cool, cut and dig in.

Cost Plus World Market is a terrific place to find unique food items.  We’ve previously reported about a few of them.  What would you buy with a $2,000 Gift Card?  YOU could win it and a trip to the Greek Theatre to see the Go-Go’s with (10) of your best friends.  Please choose ME or YOU.  I’d pick up several bottles of Champagne at Cost Plus and we’d be Beauty and the Beat on the way to the Greek.  Enter before July 23, 2011.  Good luck!

Seeing more on Day 2 at the Orange County Fair — Let’s Eat! is the theme.

Garden & Floral Competition results.

BBQ smoke in the air as the sun starts to set on a portion of the Fair.

Get there before August 14th.

It started with our favorite Beef Brisket Sandwich at the Chuck Wagon — We love it!

Admission and parking was FREE from Noon – 1PM.

It was the busiest opening day we’ve seen.

The results of the Culinary Arts Competition (1st Show) are in and my Blondies won a First Place Ribbon.  Cool!  It made up for non-placement of my Fancy White Chocolate Flags.

$2 Samplings are available every Friday between Noon – 4PM.

We had a sampling of the Australian Battered Potatoes — One was plenty good.

Waiting for Ribs.

Centennial Farm.

Tomato varieties for future reference.

The above table was entered in the Amateur Table Setting Competition.  We found it a crack up.  While most try to create something fancy or beautiful, this individual produced something (probably) more realistic and definitely comical with a Cat Food can vase and leftover Subway Sandwich napkins for to-go Pizza and basic Beer.  Brilliant but no ribbon.

Faces at the OC Fair — Cows, Goats, Pigs, Chickens and ours.  Chef Niece Bailee of Kids in the Kitchen also won a First Place Ribbon for her painting pointed out by my lovely Mom, Pamela.

The Orange County Fair starts this Friday, July 15th and the Culinary Arts Competition entries were due today.  It’s now baked, done and delivered and out of our hands.  The Judges are deliberating and ribbons are being awarded.  Will there be one waiting for me?  We will see.

I like driving on the fairgrounds when it’s not open — It’s like a ride. 😉

For the first show I made Blondies and a Confection, Fancy White Chocolate Flags — Ribbon winning recipes shall be linked and posted.  The results are publicized on opening day.

As previously noted, we attended the Chili at the Beach event in Huntington Beach.

It appeared to have a great turnout and the proceeds will be going to CHOC.

We had the opportunity to taste 21 different Chili’s for $15 – All participants are listed above.

One of the many decorated Chili booths (above).

Chili Score Card and just one of numerous Chili samplings.  We got to vote for our favorite.

The above was from Whole Foods, and below I don’t recall, but liked the Cornbread.

Don the Beachcomber was there representing well with a friendly booth.

Endless Chili.

The Sugar Shack had cute little helpers checking off Score Cards when dishing out the Chili.

Rotating bands played all day long at two ends of Main Street.

Kid’s area on Olive, paralleling Main Street — Loved the giant shark.

And since my friend is on the Board of Trustee’s at the International Surfing Museum, we luckily parked in their lot for the day.  Thank you HBISM.  If you haven’t been there in a while, major changes are happening.  It recently merged with the Surfing Heritage Museum and thus money is now available to make improvements.  Check it out.  Overall, it was a beautiful, uncomplicated and filling day at the Chili at the Beach event.

THE RESULTS:  The 2011 Winners were Duke’s Ohana “Uncle Matty’s Famous Pork Chili” for Best Tasting Chili, Aloha Grill Tiki’s for Most Enthusiastic Chili Team, and Chronic Jerky’s “Chronic’s Outhouse Chili” for Best Chili Name.  We’re somewhat in agreement, but must also mention that we liked the Chili from Gallagher’s, Baja Sharkeez, Killarney, 2nd Floor and Beach Pit BBQ.

Chili at the Beach benefiting CHOC Children’s Hospital appeared to be a success today.

It seemed like everyone was having a good time.

$15 got us a taste of twenty-one different Chili’s — Good for us and CHOC.

After that, we kicked it with Zimzala’s 7-Day a week Happy Hour and beautiful view.

More will be reported about both separately soon.

06/20/11 Update:  The link to more about the Chili at the Beach event is here.

The Orange County BBQ Festival happened yesterday at the OC Fairgrounds.

It’s best to buy tickets online, so to avoid an extra line.  There’s a service charge, but it might be worth it — I personally have low tolerance for long lines.  Inside the event was better.

There were lines for some BBQ, but none were horrible and they moved fairly quickly.

I tried to keep track of what we were eating and drinking and its origin, but forget it.

There were too many BBQ’s and Breweries to remember and I needed an extra hand.

There was a lot of Brisket, Pulled Pork, Tri Tip, Chicken, Sausage, Ribs and Meatballs.

One serious BBQ team.

Though much looked good, it took a while to find the best BBQ, as some meats were tough, fatty and surprisingly bland.  And others were dry, but okay sauced.  Tender is imperative.

A neighbor, The Meat House was there serving the Beef (below) and Chicken.

I liked the name and look of Big Rick and the BBQ Chicks, but didn’t try their Brisket.

Never had trouble sharing a table with anyone and the sun came out.

Grilling.  Btw, I’ll never go on the background chair lift again — Did it last year and it’s scary.

We used tickets to receive generous servings of BBQ and Brew — It worked well.

And here’s Mr. BBQ, who won the Mr. BBQ Pageant.

He was sooooo funny and kept saying… It’s hard being this sexy.

An old-fashioned, new fangled Ice Cream Truck — There was a Car Show happening too.

Farmer John was there offering free Pork Sausage.

Bands were playing.

Pass the Sauce

Towards the end, Famous Dave’s was giving away free Pulled Pork, because they wanted everyone to know how good it is — We were full and out of tickets and thought their Pulled Pork was better than many others.  There’s a debate happening regarding their Pickles.

The Famous Dave’s Pickle debate will soon be reported and linked here.

It’s agreed, Famous Dave’s Pulled Pork is good and they served it to the end.  We appreciate that, since too many BBQ teams ran out of food way too early — Not cool!  We had plenty of food, though expected the option of more.  I planned to name the super early closers, but stopped caring when full, and didn’t separate the good business cards from the bad ones.

And then came The Rib Eating Contest…

The Ribs were weighed, documented and distributed to the contestants, who ate as much as they could within the allotted amount of time.  Each batch of Ribs was then re-weighed to determine who ate the most in pounds and ounces.  I had never seen it done in person.

We had a great spot — Thankfully it wasn’t too gross to watch.

The cost was $50 to enter the contest, but you take home the balance of the Ribs.

If you still want them?!

Time is up.

And the winner is… this guy, on the left, and last year’s winner is on the right.

IMPORTANT INFO:  The OC BBQ Festival is a fundraiser benefitting Kristie’s Foundation for critically ill children, and all proceeds go to them.  That’s a great thing.  Mark your calendar for next year’s event or make a donation at the link above.  The winner of The Rib Eating Contest donated his $250 prize to Kristie’s Foundation — Wow, that was a cool thing to do!

Long, low and slow baby was my answer to a friend who asked how to make a Beef Roast turn out fork tender cooking it in the oven.  She wanted a recipe, but I didn’t have one.  I just know the framework.  I experiment too much, a big reason for Nibbles of Tidbits… to document successes and failures, to remake successful dishes and learn from the misses.  And luckily most Beef Roasts in my past have turned out tender, but you need to have the time (and patience) — It can easily be achieved in a Crock-Pot in 8 – 12 hours, or in the oven with a little more maintenance in 3 – 4 hours, depending on Beef size.  The provided recipe uses the oven.

It’s not an original recipe, but one made by my Mom throughout my childhood — It’s not uniquely her recipe either and perhaps you’ve seen or made it before, HOWEVER it can be relied on to yield a consistently fork tender and tasty Beef Roast every time.  It’s easy too.

I made it a lot when I first moved out, though still had to call Mom to verify its simple ingredients (Beef, Beef Broth, Wine, Lipton Onion Recipe Soup & Dip Mix, Oil and S & P), as detailed in step-by-step photos and instructions.  Both Red and White Wine work well.

Trim the fat — You know, the area hidden at the grocery store, inevitably on the bottom.

Over the years, I’ve found almost any cut of Beef works with this recipe.  I usually buy what looks good, what’s priced well and what expires last.  The one used here is 2 1/2 lbs.

RECIPE:  1 Beef cut (2+ lb. Top or Bottom Round, Eye, Chuck, Sirloin, Tri-tip, etc.), 2 Cups Beef Broth/Stock, 2 Cups Wine, 1 Packet of Lipton Onion Recipe Soup & Dip Mix, Oil and Salt & Pepper.  Combine all as shown and noted below to make a perfectly tender Beef Roast.

Preheat oven to 325° — S & P Beef and sear on all sides in a little Oil.

Turn off burner and add Lipton Onion Recipe Soup & Dip Mix to the pot.

Add the Beef Stock/Broth.

Add the Red or White Wine — Note that Red Wine will darken the Beef a bit, which is sometimes a good reason to use White Wine.  It could make final presentation prettier.

All is combined and ready for a 3 – 4 hour oven tour — At this point, I need to point out a major faux pas… The pot I used to make the pictured Roast is way too large/tall, which allows excess air around the Beef, thus drying it out.  It was still flavorful and flaky, but drier than preferred.  For best results, prepare the Beef Roast in your smallest Dutch oven.

Cover and bake in the oven.

Turn Beef every 45 minutes or so.

Turn again.

After 3 1/2 hours, remove Roast from pot, wrap in foil and let rest for at least 15 minutes.

Make a quick Gravy by boiling the remaining liquid with a little Flour and Water.

RECIPE Alternate:  Mom prepares her Roast in a smaller pot, as recommended, and simply combines (1) Can of Beef Broth, (1) Can of Wine (using the Broth can) and Lipton Onion Recipe Soup & Dip Mix — Cooked at 325° for 3 – 4 hours depending on Beef size.  Need more info?

It pulls apart easily, ideal for Sandwiches, Tacos, Burritos and more.

Or just shred and top with favorite Gravy — It’s how I like it best.

This post was prepared in response to a friend’s question and for submission in the Orange County Fair’s Culinary Arts Food Blog Post Competition.  And the next Beef Roast will be tender (a happy given) and less dry with a smaller pot to fix it — An educational reminder that sometimes size does matter.  And now it’s documented to further success.

Bonus:  Another Beef Roast recipe, a Chipotle Baracoa Beef copycat I developed is linked.  It’s pretty darn good, if I do say so myself, and others think so too.  Always good, bad and funny.

Congratulations to Chef Nicola Bellazzi who is the new Champion Chef of Orange County in the Sunday Night Chef Fights circuit, de-throwning Chef Lindsay Smith-Rosales — It was a fun experience and the food was much better than expected.  I was a little unsure, since the drawn and mystery ingredients were Ham, Cauliflower, Sweet Potato and Coconut.

To learn more about Sunday Night Chef Fights see here.

Chef Bellazzi cooked first — Each Chef had 30 minutes to finalize their meal for the audience.

Starting with Cauliflower & Sweet Potato Soup with Prosciutto Bits and Shaved Coconut.

The above Soup was thought to be a favorite overall by many around us.

Also prepared by Chef Bellazzi was the Penne Pasta with Prosciutto, Arugula, Coconut Cream and Truffle Oil — It and the dish below it were those I liked best and tasted amazing.

Chicken Tenders with Italian Ham, cooked in Coconut Milk, topped with Cauliflower and served over Sweet Mashed Potatoes aromatized with Gorgonzola and Coconut Bits.

And a Sweet Potato & Coconut Creme Brulee (not pictured) was served for dessert.

Chef Bellazzi prepared a menu and since one wasn’t provided by Chef Smith-Rosales, handwritten notes were made by our Chef Fight neighbors.  Both are shown above.  There’s better description for the first meal.  I prefer a menu and don’t want to take notes.

Chef Smith-Rosales in one of the display kitchens at the Standards of Excellence showroom.

Preparing and serving our second Soup, Cream of Cauliflower with Pancetta Crisps.

The second meal to be cooked in 30 minutes and compared to the first.

Continuing with a Spiced Chicken Thigh with Curry, Coconut Rice, Cilantro and Spinach.

All was finished with a Sweet Potato Custard with Coconut Caramel.

In between all was a blind Wine tasting — A taste of A, B and C to pick what we liked best.

As announced, Chef Bellazzi is the new champion and the guests won too, because everything was terrific — The food was notable, the service was diligent and swift, we ate from real plates with silverware rolled in cloth napkins, and all seemed well orchestrated.  Sunday Night Chef Fights value is better than initially thought.  We left full and satisfied.  Cheers!

We had a good time tasting and participating in the voting process.

The next Sunday Night Chef Fights event is Sunday, August 7th, 2011.

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.

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.

You may NOW enter the Culinary Arts Competition happening at the 2011 Orange County Fair.  You have from today until June 1, 2011 to enter online.  Each adult entry is $5, and if under 18 the entry fee is $3 — As a win-win incentive, an OC Fair ticket is provided with each entry.  It pays to enter the contests at the Fair, since it costs a little more to get in.  See you there!

A few months back, I entered the Tonnino Tuna Chef Challenge for which I created a recipe using Tonnino Tuna and a video preparing same.  I didn’t expect to win (and didn’t), since my first recipe video was fraught with technical errors, but I did learn a lot, like not to take longer to combine the recipe ingredients than the video is allowed to be.  That’s pretty important!  

Aside from the video, the recipe turned out damn good — And now that the competition is officially over, I’ve decided to publish my Calypso Tuna Cakes recipe below.  To find out more about the challenge, recipe and video see here.

Regarding competitions, challenges and contests… It’s not cool, right, nor appreciated if/when entry deadlines are extended — It’s a little unfair, inequitable, unprofessional, misleading and disrespectful to those who entered on-time or by the competition’s posted deadline.  The Tonnino Tuna Chef Challenge deadline was extended twice.  I didn’t like that and hope not to encounter it again.  However, I am pleased to discover Tonnino’s high quality Tuna.  It’s impressive, but not inexpensive.

Calypso Tuna Cakes

1 (6.7 oz.) Jar of Tonnino Tuna Fillets with Jalapeno in Olive Oil (loosely chopped)

1/2 Cup Bread Crumbs (1/4 Cup for Tuna Cake mixture + ¼ Cup for Tuna Cake coating)

1 Egg

1 Tbsp. chopped Cilantro

1 Tbsp. chopped Green Onions

1 Tbsp. Lime Zest

1/3 Cup Corn (roasted and cut off cob)

1/3 Cup Red Bell Pepper (diced)

1 Tsp. of Mayonnaise

1/4 Tsp. Cumin

Olive Oil for baking sheet

* A little reserved Jalapeno Olive Oil, if necessary to moisten Tuna Cake mixture (optional).

Preheat oven (and a baking sheet) at 400°.

Combine all ingredients reserving 1/4 Cup of Bread Crumbs on a plate.  Mix other ingredients together and form into (4 – 6) Tuna Cakes depending on preferred size.  Coat each Tuna Cake with the reserved Bread Crumbs.  Add Olive Oil to the heated baking sheet, and then add the Tuna Cakes.  Bake for 15 minutes turning once halfway through.  Remove from the oven, cool slightly and dig into the Calypso — YUM!

The Calypso Tuna Cake above was served with a blend of Chipotle Peppers and Sour Cream, Pico De Gallo and Hava Chips.  And they’re named ‘Calypso’ for their regional ingredients, vibrant colors and tasty flavors, likened to the enlivening feeling of Calypso music.  Finally, it just so happens that I’ve met John of Food Wishes, the guy who actually won the Tonnino Tuna Chef Challenge and he’s a cool guy.  Congratulations John!

* Unfortunately the final Calypso Tuna Cake photos aren’t as fabulous as the recipe, but had to show something — To be replaced when made again.

Mark your calendar — If local, you’ve got to check out the New Year’s Eve Block Party Preview Event.  It’s scheduled for Thursday, December 16, 2010, from 6 – 9pm at the OC Fair & Event Center, near the Pacific Amphitheatre Box Office.  It’s FREE to get in (and park).  The special preview event will feature music, karaoke and a sampling of gourmet food trucks participating in the New Year’s Eve Block Party event on December 31, 2010.  Food and beverage tastings will be offered for a small fee, varied by truck.  You just need to show up, park, walk up, then decide what to try first and bring a new, unwrapped toy to donate to the special toy drive to receive $5 off a ticket to the New Year’s Eve Block Party.

Pictured here is a sampling from just one of the 50+ food trucks to be present at the New Year’s Eve Block Party.  The colorful French Toast (above) and Beef, Lamb & Chicken Skewers (below) will be served by Chomp Chomp Nation, one of the newer trucks on the road that’s operated by a proud husband and wife team.

You’ll be able to enjoy the pictured items (and so much more) at the OC Fairgrounds on New Year’s Eve and stop by the Preview Event happening Thursday, December 16th to check out other gourmet food truck options.  You’re sure to find something you’ll love!

And if you like what you see at the FREE Preview Event, why not ring in the new year at the OC Fair New Year’s Eve Block Party?!  There will be a lot going on.  Bring the family, friends, or come alone, as there will be plenty to do, EAT and see.  In addition to the 50+ gourmet food trucks, tribute bands will be playing throughout the evening (Pearl Jam, U2, Oingo Boingo, Led Zeppelin, The Smiths, The Rolling Stones, just to name a few), and there will be dancing, a demolition derby, a comedy hypnotist and a pyrotechnic laser show at midnight, and possibly a few rides — It’s almost the Orange County Fair in December.

PLEASE NOTE — The OC Fair New Year’s Eve Block Party will be different than past NYE events held at the venue, in that it’ll be hosted by the OC Fair & Event Center, not a private promoter seeking all hoochies.  It strives to be family friendly and fun, like a real block party.  Tickets are on sale now.

ATTENTION — If local, the above tickets can be yours.  We’re giving them away on December 20th.  Just leave a comment here or send a direct message to FoodBlog on Twitter NOW and you’ll be entered into a drawing to win them.  And if you reeeeeeaallllllly want them, you may leave a comment or send a direct Twitter message once daily to improve your odds of winning.  Good luck all!

12/20/10 Update:  Congratulations goes to John Lombardo of Huntington Beach — His name was drawn from about (33) who entered to win tickets to the OC Fair New Year’s Eve Block Party by leaving a comment here, sending a Direct Message through Twitter and/or Facebook.  Thanks to all who entered.  I hope to see you at the event.

Zespri, thanks for choosing me as a Semi-Finalist in your Kiwi A-Go-Go Bloggers’ Contest — I now live happily knowing that, and enjoy the use of this lovely anatomically correct GOLD Kiwifruit Flash Drive aka consolation prize.  If you don’t know, the gold KIWI differs in shape from the green in that it protrudes slightly at both ends, a fact I haven’t known for long.  Unfortunately I didn’t win the grand prize dream vacation for 4 to New Zealand, but do appreciate having a great shot.  It was fun to think about.

I still like playing The Kiwi Game, the new phenomenon sweeping the nation. 😉