Nibbles of Tidbits, a Food Blog

Comida del Oceano — A Limited Edition Seafood Menu currently being offered at El Torito Cantina Authentica in honor of its 60th Anniversary.  They’re having a ‘Year of Celebration’.

Nibbles of Tidbits was invited to try most items on El Torito’s Comida del Oceano Menu.

It was an honor for us, as we respect and appreciate El Torito’s 60 Years of Service — Gracias!

Cheers to that with a Spicy Pepino Margarita and Yerba Buena, described below and here.

My favorite, the Spicy Pepino Margarita is made with Cucumbers, Cilantro and Jalapenos.

Also on the Comida del Oceano Menu, pictured from top down is the Calamari Filet Appetizer (Crispy Calamari Filet Strips served atop Baby Arugula with a Sweet Chili Sauce), which was perfectly crisp and tender, nicely cooked and the best Calamari I’ve had in a long time.

Enchiladas de Mariscos filled with Shrimp, Crab and Three Cheeses.

The Enchiladas are served atop tasty sautéed vegetables, as shown above and in first photo.

Tacos de Camarones, served in Guajillo basted Tortillas — We loved that about them.

The Salmon Polanco-Style is a work of art and great atop Spinach and Chimichurri Sauce.

Camarones en Garlic-Lemon Butter Sauce — Loved the Roasted Tomato Butter Sauce too.

Cheers to El Totito’s longevity and continuous progression.

Our menu tour concluded with the Seafood Fajitas Supremas, a guest and employee favorite.

It includes Shrimp, Mahi Mahi and Crispy Calamari — A supreme Fajitas combination indeed.

Flourless Chocolate Cake, a gluten free choice by many — It’s ultra-moist with excellent flavor.

Thank you dedicated Chefs!  Looks like they have a great team under Chef Loreto Alcala (right).  Chef Arturo Castillo (left) heads up El Torito’s Orange location off The City Way.  We dined at the Fullerton location this day, a nice, large space with a Bar and Outdoor Patio.

We wish El Torito 60+ more years of success combined with dish and drink innovation.

It’s Il Garage (il garage ristorante) and it’s set back within/behind Park Avenue Restaurant in Stanton off Beach Blvd. — It’s a separate dining spot on the beautiful grounds of Park Avenue.

We ate at Park Avenue Restaurant — It’s reported here.  This day we were in the garage. 😉

I’m not sure if it really once was a multi-car garage, but it looks like it, tractor and all.

The view of Park Avenue’s famous Garden from our seat couldn’t be beat.

The Il Garage Ristorante menu changes daily and is dependent on their gardens.

Our favorites were the Cavatappi Primavera (below), utilizing many vegetables from the PAG.

And the Orange Panna Cotta — Truly the best Panna Cotta we’ve had in our lives (below).

It had so much flavor — Cheers to that (and our Two Year Anniversary).

Enter the PAG — Park Avenue Garden through here (below).

The PAG is a dream garden, with raised beds and trees growing everything you’d want to eat.

I think I’d want to live here.

You’re free to roam the gardens, no matter where you dine.

My husband, Matt is looking through the weather protectant, plastic drop, near the tractor.

Nice to receive a $100 Gift Card as a Wedding Gift that can be used at either restaurant.

It’s not in the best neighborhood, but once inside you forget about it — A good thing.

We plan to go back to both for Dining & Cocktails, as suggested.

Discovering Fullerton FOOD and most recently Mariscos Clemente Restaurant.

It’s a fine, local find that serves authentic Mexican Style Seafood — Muy Bueno!

Pictured from top down (a perfect sampling) — The Fried Fish (Tilapia w/ Tortillas, Rice & Salad), a Ceviche Tostada with Avocado and a Small Shrimp Cocktail, with Chips and Salsa.

It’s a relatively small place with a small parking lot off Orangethorpe and Gilbert.

Many are inside and have been going there for years — We’ll need to catch up.

Mariscos Clemente’s Shrimp Cocktail is on the sweet side, if you like that.  We’re ready for their other Ceviche Tostadas and more Pescado Frito, etc — Yelp for more photos and information.

Bananas in the HOUSE indeed — See them?  It’s not always clear.  I see Matt, and I see… 😉 .

Umami:  A taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as glutamate and aspartate) — It’s the definition of Umami.  Understand now?

How about this… Umami is a savory taste, one of the five basic tastes (together with sweet, sour, bitter and salty).  A loanword from the Japanese, Umami can be translated as “pleasant savory taste” — It’s basically a description, NOT specific ingredients.  I didn’t know all this.

Pictured is the Original Umami Burger from the Umami Restaurant Group’s Umami Burger.

And Beer Battered Onion Rings from Umami Burger’s Sides Menu.  They were good, but I prefer thinner Onions.  Theirs are thick with too much Onion — Not sure if they are always like that?!

As for the famous Original Umami Burger, I regret to inform that we thought it was just okay.  I’d heard great things about it over the past couple years, but we didn’t find it mind blowingly different.  It’s quite rich actually.  We like its ingredients… Shiitake Mushrooms, Caramelized Onions, Roasted Tomato, a Parmesan Crisp and Umami Ketchup, but idk — It was pleasantly savory, but other Burgers have been even more pleasantly savory, if allowed.

It’s not inexpensive, but had to try it and you may still want to too.  I’d like to try Umami Burger’s Ahi Tuna Burger.  It looks and sounds impressive, like many of Umami Burger’s other Burgers.

I tried one of these Chicken Biscuit Sandwiches one day while having lunch at Chick-Fil-A.  They were offering samples.  I couldn’t believe how good it was and I’m not a Biscuit person.

Ever since then, I’ve wanted one for breakfast, but rarely seem to be near a Chick-Fil-A, while it’s open and still serving Chicken Biscuit Sandwiches (until 10:30 and not on a Sunday).

When nearby, it’s a must and always a treat.

I’ve liked Chick-Fil-A’s Original Chicken Sandwich for several years and now highly recommend their Chicken Biscuit Sandwich.  It’s surprisingly almost better than the original.  Try it and see.

It’s buttery, flavorful and delicate, and compliments the Crispy Chicken well.

We received this Staub Cast Iron Cookware as a gift for our wedding.

It’s from one of the attorneys I work for as a paralegal — His family swears by it.

I’ve given away Cast Iron Pots in the past — I generally thought them to be unattractive, to rust easy, and be too heavy to use.  Well… This one is NOT unattractive.  In fact it’s so gorgeous I can’t stop staring at it.  I want to keep it nice forever.  It’s still pretty heavy, but I greatly appreciate its enameled surface and think it would be less apt to rust.  Thank you!

The first thing I cooked (several times already) is a Whole Chicken.

This one is seasoned with Salt, Pepper, Garlic Powder and Paprika — Each has been different.

And was simply placed a-top roughly chopped Onions and Carrots.

I include Fresh Herbs if I have them.  Dill and Thyme (my favorite) were added to this Chicken.  I add most in its cavity and some to the Carrots and Onions, since I later puree all with a little Chicken Juice and Chicken Stock to make a Sauce to serve with it — A quick alternative to Gravy.  Cook Chicken covered in the oven at 325° for approximately 3 Hours.

Put it in the oven and forget about it until the timer goes off.  It’s a great meal and our house smells good too.  I’ll experiment with a different pot to assess the difference in Chickens using the same cooking method and report back soon, if I can give up this pot for a bit.  Staub is made in France and this one has a self-basting system, you can read more about here.

We’re still looking back fondly while settling in.  Did you see our Wedding Cake?  It was perfect!  Not only did it look cool, but it tasted great too.  We highly recommend Creative Cakes and a few other superb wedding vendors noted and linked herein.  Check them out.

These photos and hundreds of other amazing ones were taken by Tremble Media.  We love them all and the professional Wedding Video they shot and edited for us.  They captured it all.

The Turnip Rose Promenade & Gardens was the BEST venue for us and people are still talking about the FOOD.  We appreciate so much about them — Quality, service, beauty, etc.

And Photo Booth On Wheels did a great job too — Nice people run it.

And mustn’t forget the Most Fabulous DJ around — Andy Nation.  Wow!  He’s an awesome, organized, professional person to work with and did an excellent job at our wedding.

Everything was lovely, seamless, tasty, entertaining and pleasantly memorable THANKS to all.

We’d DO it all again the same way.  Thank you!

See Orange County Restaurant Week’s List of Participating Restaurants — It’s HERE, with respective menus and price listings.  We’ll be dining in Historic Downtown Fullerton this year, as it’s near where we just moved and still part of Orange County.  Matador Cantina, The Cellar and/or Hopscotch shall be our choice for lunch and/or dinner(s) next week.

It’s not about me here, but some have asked… “Where have you been?”  Though FOOD is the star (and heart) of Nibbles of Tidbits, its publisher (me) is getting married in a week.  Oh boy!  So, I’m still here, but currently busy seeing the world through heart shaped glasses.

Notwithstanding, there’s big stuff coming here, after the REALLY big stuff happens.

I love this low calorie Banana Split (above) — Maybe I should marry it. 😉

Photo credits are linked here, here and here, respectively.  Thank you.

At the Fig & Olive Restaurant in Newport Beach — I’ve finally arrived.

I have wanted to eat there for some time and now don’t need to travel far.

It’s in Newport Beach at Fashion Island — I believe it occupies Coco’s former location.

Nibbles of Tidbits was fortunately invited to its Grand Opening Party.

All was grander than expected — Its size, style, crowd and continuous appetizers.

As shown throughout, we tried a fair sampling of many.

Indoor/outdoor patio with fireplace (above) before it filled with people.

I don’t recall all we ate, but pictured above is the Zucchini Carpaccio — See MENU.

The hallway leading to the restrooms is filled with fresh Herbs, candles, vases and books.

The Grand Opening Party was complete with models on platforms throughout.

We were well positioned by the kitchen to receive the first right of refusal on appetizers.

None were refused, all were well liked and some loved.

The Truffle Mushroom Croquette (above) was a favorite of the evening.

Crostinis are popular at the Fig & Olive Restaurant.

I especially liked the Goat Cheese, Caramelized Onion and Chive Crostini.

The large space got crowded, which made it harder to jockey for a good food position.

We ultimately tried all pictured herein — For their complete MENU, see here.

We’d like to go back for more Crostinis & Crudo to enjoy at our leisure

Lunch starts in Newport Beach on January 6th and Brunch on January 11th, 2014.

The Fig & Olive Restaurant is in several spots in New York, in Los Angeles and now nearby.

Nice cars adorned the entry leading to a red carpet — I was underdressed, but treated well.

Fig & Olive Ingredients and Design — It’s about passion for the best Olive Oils, flavors and cuisine from the Riviera and Coastal Regions of the South of France, Italy & Spain and their elegant, warm design with limestone stucco walls, terra-cotta ceiling, green Rosemary and Olive trees exude the essence of the Mediterranean (they say).  I like it!

2014 Food Trends:  Fish Heads, Fish Heads, roly poly Fish Heads — Eat them up, yum.  Well, not sure about the YUM part, but it appears Fish Heads and Fish Collars will be popular in 2014, so some say.  Oh boy!  And other, more desirable sounding food trends include… Haute Jewish Deli items, eating with your hands, raw Beef, house made Hot Sauces, Parfaits, Bugs, locally sourced everything, heirloom Beans, Peanuts and field Peas, reconsidered Rice, Ice Cream Sandwiches, edible food packaging, Tea, and Gluten-free products continue to grow.  All are reported about in detail here, here, here, here, here, here and here.  Happy eating!

Though you can’t see the Meatballs in this photo (above), it’s a Meatball Sandwich from Two Saucy Broads in Fullerton.  They’re reported to make some of the best Meatballs around, says Yelp.  Since I’m in the process of moving to Fullerton and was nearby, I gave them/it a try.

The Sandwich is called Mom’s Meatball Parmesan — It’s different than the average Meatball Sandwich in that it’s baked in Pizza Dough, similar to a Calzone, but they don’t call it that.

Also pictured are two Pepperoni Pinwheels with a side of Marinara Sauce.

Both were very good and I love the name… Two Saucy Broads (one is pictured below).  Though the original focus was on the Meatball, it’s the Sauce and Dough that I liked best.

Once settled in, I’ll go there again, once they’re settled in their new, larger location too — They plan to move from Commonwealth to Hyland in Fullerton by the end of the year.  I’ll be there.

I’m new to Dim Sum and Capital Seafood at the Irvine Spectrum was a good place to start.

A knowledgeable friend took me there and led the way — She ordered several of her favorites and I tried them all.  I can’t tell you the names and/or ingredients in what we had, but I thoroughly enjoyed the experience and the food.  They serve over 100 types of Dim Sum.

Much is offered by way of the traditional push-cart.

Cart after cart, after tray, after cart, after cart stops by your table throughout.

Servers have scissors ready to cut each or any as requested by you.

Each piece is like a mini grab bag when you don’t know your Dim Sum.

I’d like to study-up before next time to know and choose what I might like best.

Capital Seafood Restaurant is fairly large inside and out and was mostly full this day.

We sat on the outside patio where much was offered to us.

We shared a good variety of Shrimp, Pork, crunchy, soft, sweet and hot Dim Sum.

All was a well-rounded starter kit at a good restaurant for Dim Sum.

There’s much more for me to learn about Dim Sum.

Order off the menu or point to what you want from the ever-changing, then repetitive carts.

They also have a Bar — $2 Beers are offered at Happy Hour M-F (3-7).

The adjacent Wine fridge is pretty cool too — No pun, really.

It also claims to be a trendy, hip and upbeat place to enjoy sports on multiple screens.

I’d like to go back and try more as soon as possible.

Our to-go boxes looked like this (below).

Capital Y for Yes — I want more Dim Sum at Capital Seafood.

To me, Veterans and Active Duty Military matter the most — Thank you for your sacrifice!  It’s because of that I live free.  And because of that, they’re most deserving of a FREE meal at Applebee’s this coming Veteran’s Day.  Nice job Applebee’s.  See their special menu here.

I’ve been working on 9 out of 10 Idaho Potato Commission Recipe Photo Contest entries.  The September/October contest officially ends today, then judging begins.  It’s a wrap here with Idaho Potato Gnocchi with Pesto, the last dish prepared, photographed and entered to hopefully win again.  If nothing else, it was a learning experience with satisfying, tasty meals.

I hadn’t made Gnocchi before — It’s relatively easy, but gets sticky, so be liberal with the flour.

If you don’t have a Gnocchi roller, they can be rolled on the back of a fork.

Contest recipe linked here includes a complete list of ingredients and instructions.

Cook ’em until they bob to the top, plus 5 minutes are general guidelines, but my main focus was the FINAL photo of the prepared dish (and flavor too) — The photo is everything to the contest and flavor most of the enjoyment of the labor, though a win would enhance that too.

Photos herein are not official entries in the contest — They’re runners up.

I hope Julia doesn’t mean if… something is dropped on the floor and/or not washed!?! 😉

Early posts can be viewed at the J. Paul Getty and elsewhere — Fruit and Fish were popular.

I like the idea of an all-in-one Michelada, but the pictured could repel one from trying another.

A Michelada is a Mexican Cerveza that’s made with Beer, Lime Juice, assorted Sauces, Spices and Peppers, which sounds interesting and good if prepared in the right proportions.

The pictured was plastic wrapped at 7-Eleven — One then adds Beer and the included Spice packet (the biggest problem here).  It’s too salty and overwhelms in a bad way, and best not added.  The Lime/Spice around the rim is better on its own.  Once the Spice packet is added, you’ve f’d up your Beer.  After this Michilada, I’m left wanting one that’s prepared right.

THE COFFEE BEAN & TEA LEAF^® CELEBRATES NATIONAL COFFEE DAY WITH ITS SECOND ANNUAL CBTL^® TRADE UP YOUR CUP COFFEE MACHINE EXCHANGE ON SUNDAY, SEPTEMBER 29, 2013 AT ANGELS STADIUM

Trade in any Coffeemaker for a new complimentary CBTL^® Americano Machine to create authentic Espresso, Coffee, Tea, and specialty beverages at the touch of a button

WHAT:  On Sunday, September 29, Coffee drinkers are invited to the Angels Stadium of Anaheim to celebrate National Coffee Day at Trade Up Your Cup, the second annual event hosted by CBTL^®, the Single Serve Beverage System by The Coffee Bean & Tea Leaf^®. Guests (13 years of age or older) can exchange any electric Coffeemaker with a cord, for a brand new CBTL^® Americano Machine (valued at $149.95, while supplies last). The first 250 people in attendance will also receive a free CBTL^® Milk Frother (valued at $49.99, while supplies last). Guests can also load-up on CBTL^® Espresso and Coffee Capsules with the one-day promotion of three 16-count capsule boxes available for $20. Last year’s inaugural event took over iconic Sunset Boulevard in Hollywood with overwhelming response. This year’s event, to be held at Angels Stadium of Anaheim in Orange County, is slated to bring in an even bigger crowd. To further celebrate National Coffee Day, bottomless Coffee will be served for guests in line from 6 a.m. – 8 a.m., before the event begins. Coffee-related games and other fun surprises will also be available for guests to enjoy throughout the event. Coffee machines collected during the event will be donated to Goodwill Enterprises to be redistributed across Southern California.

WHEN:  Sunday, September 29, 2013

8 a.m. – 2 p.m. (or until supplies last) — Gates open at 6 a.m. with bottomless Coffee

WHERE:  Angels Stadium of Anaheim — 2000 E Gene Autry Way, Anaheim, CA 92806

Guest Entrances: Gene Autry and Orangewood entrances only

COST: Trade Up Your Cup is free and open to the public

CBTL^® Beverage Capsules will also be available for purchase

RULES:  Guests (13 years or older) can exchange any new or used electric Coffeemaker with a cord, for the CBTL^® Americano Machine. Exchange is limited to the CBTL^® Americano model available in black and valued at $149.95; limit one CBTL^® System per person while supplies last. The first 250 people will also receive a free CBTL^® Milk Frother (valued at $49.99, while supplies last). Vouchers for the exchange are only valid on Sunday, September 29, 2013.

ABOUT CBTL^®:

In 2010, The Coffee Bean & Tea Leaf ^® launched the CBTL^® Single Serve Beverage System that allows consumers to make their favorite espresso, brewed coffee, tea and specialty beverages at home, at the touch of a button. With the CBTL® System, customers can recreate their favorite The Coffee Bean & Tea Leaf^® authentic espresso, coffee, tea and specialty beverages at home—with just one touch of a button. The stylish CBTL^® System comes in a variety of machine models and colors, each featuring a twin pressure system that allows the machine to reach the high pressure needed to make authentic espresso and lower pressure for perfectly brewed coffee and tea. With its sleek Italian design based on the CAFFITALY SYSTEM technology and premium features, this multi-tasker is a welcome addition to any countertop. In addition to selling the system in The Coffee Bean & Tea Leaf ^® stores and online at CBTL.com, The Coffee Bean & Tea Leaf ^® has teamed with Sensio Inc., a leading manufacturer and distributor of small kitchen appliances, to distribute the CBTL^® System in U.S. department stores, mass, discount and big box retailers as well as home shopping networks. For more information, please visit www.CBTL.com or www.facebook.com/CBTL.

Source: Press Release not written by me, but I do have an old Coffeemaker to replace.

I concur with Julia — When asked the question above, I wonder… who else is here?!?

If I’ve ever had Mrs. Knott’s Fried Chicken before, I don’t remember.  I should have, since I’ve probably been to Knott’s Berry Farm a hundred times.  I grew up nearby.  Most of the time there’s a long line and I don’t like long lines.  This day it was free and clear.  We walked right in the very day we resolved to stand in line for it — At Mrs. Knott’s Chicken Dinner Restaurant.

In one of several dining room areas — It’s fairly large inside and often full.

I came away thinking it could be the Hot Buttermilk Biscuits they stand in line for — WOW, they are good!  They’re warm and something special.  And I’m not one to get excited about Biscuits.

Soup and Salad is served with all Chicken meals — Mrs. Knott’s Famous Fried Chicken for us.

It also comes with the choice of Cabbage seasoned with Ham or Sweet Kernel Corn.

Though the Cabbage with Ham looks basic, it’s flavorful and rich — I’d get it again too.

We split a meal, like others often do, we’re told — It’s a lot of food for one.

Prices have changed in 70+ years — Today all is $16.99, and the same was only $0.85 in 1940.

We upgraded to all White Meat — It’s $3.59 more, perhaps $0.15 back in the day?!

We like the STAR with longevity too — Fried Chicken.  Okay, I’ll stand in line for all.

Shouldn’t they be offering Knott’s Jellies, Jams and Preserves?!  What’s up with the Smucker’s?

Not sure it’ll work out — There may be laws against it too.