Nibbles of Tidbits, a Food Blog

It’s easy to uncase and butterfly a Sausage Link, and convenient that it becomes the perfect shape for a Sandwich Roll.  Just cut the Sausage Link in (almost) half, peel off and discard its outer casing, then butterfly the meat.  It fries up well in a pan and could be a winner with tasty Sausage and a few more frills.

I like this Sandwich preparation idea, but will try it next time with a flavorful Italian Sausage, Marinara Sauce and Provolone Cheese.  The pictured Sandwich was bore-ring.  The Sausage was tasteless, which doesn’t work for anything, especially a Sandwich that just has it on it.

Related Links:

http://www.thefreedictionary.com/butterflied

http://www.casings.com/html/home-english.html

One of the best things I’ve done is freeze some of the Rao’s Meatballs I made.  With the final small frozen batch I prepared these yummy Meatball Sliders.  I just re-heated the Meatballs in Marinara Sauce and voila — I added all to Toasted Buns with a slice of Mozzarella Cheese.  I so appreciated the convenience, taste and quality of this quick meal.  Rao’s Meatballs are the best.  Make a batch and be sure to freeze a few — If you love these Meatballs, you’ll be glad you did.  They are an abundance of yummy-ness.  Abbondanza.

Rao’s Meatball Recipe:
http://www.ineedtext.com/FoodBlog/?p=3198

Instead of just one Burger, why not make homemade Sliders for fun and variety — Pictured (L-R) we made a Blue Cheese Burger with Tomatoes, Lettuce and Pickles, a Bacon Cheddar Burger, and a Jalapeno Jack Burger with Tomatoes and Arugula.

We added a little Worcestershire Sauce, Salt and freshly ground Pepper to the small Burger Patties, buttered and toasted the mini Buns/Rolls and laid out all the fixins. 

We fried these Burgers in a pan (after we brought home the Bacon) and topped with Cheese after turning — Then transferred all to Buns with their corresponding counterparts. 

“Shelly’s Sliders” turned out pretty good.  It was fun eating a variety of Burgers and deciphering what tastes best.  We’ve got some great ideas for our next Slider Smorgasbord and would have made them here, but didn’t have Chipotles, Pineapples, or Chili on hand.

If local and don’t feel like making your own Sliders, check out the restaurants and photos linked below.

3-Thirty-3 Sliders: http://www.ineedtext.com/FoodBlog/?p=1939

Charlie Palmer’s Sliders: http://www.ineedtext.com/FoodBlog/?p=1036

More INFO: http://en.wikipedia.org/wiki/Hamburger

Wendy’s “Premium Fish Fillet” Sandwich is made with Panko Breadcrumbs and Cod, which made me want to try it.  The meat was white, but a bit flavorless, and the Panko didn’t make it as light and crisp as I hoped.  The Bun was good, it didn’t disintegrate as fast as other Wendy’s Buns do (too much air).  I’d like Pickles on this Sandwich if I have it again.  The Cheese was $0.40 extra.  Overall it’s an okay value.  Related Link:  http://www.wendys.com/

I was recently offered the opportunity to try Carl’s Jr.’s New Charbroiled Steak Sandwich.  It’s always fun to try something new, but to be honest I usually don’t eat Steak or Chicken from fast food joints.  It’s a mental problem I have (HA) and I can be a bit of a food snob about some things.  I’m fearful of chewy/tough Beef or Chicken with cartilage attached.  I’ve had plenty of Hamburgers and Ground Beef from fast food restaurants, but never a Chicken or Steak Taco, Burrito, Sandwich, etc. 

HOWEVER, I have enjoyed an occasional Chicken Breast Sandwich and do especially like Carl’s Jr.’s Charbroiled Santa Fe Chicken Sandwich.  And today was another exception, since I tried my first fast food Steak.  Although the picture isn’t as good as the advertisement, Carl’s Steak Sandwich isn’t bad.  The Steak (100% Sirloin) wasn’t chewy or tough and the flavor was acceptable.  I think the Onion Rings add a lot to the Sandwich, just like the Western Bacon Cheeseburger, the Burger I like best at Carl’s Jr.

Related Link:

http://www.carlsjr.com/

Pastrami on a Hot Dog Bun is currently being sold at Wienerschnitzel formerly known as Der Wienerschnitzel — For some reason I’ve been wanting to cook Pastrami, so I tried this Sandwich for a quick fix.  And now I really want to make my own.  It didn’t taste bad at all, but I want to freely bite into a Pastrami Sandwich knowing there’s no fat chunks in it.  Is it just me?

Related Links: 

http://www.wienerschnitzel.com/

http://www.ineedtext.com/FoodBlog/?p=1110

http://www.ineedtext.com/FoodBlog/?p=1298

Tommy Pastrami’s NY Blackened Pastrami Sandwich (above).  http://www.tommypastraminydeli.com/home.asp 

OR

The Hat’s “World Famous” Pastrami Sandwich (below)?  http://www.thehat.com/index.htm

Both Sandwiches are good yet different from each other.  I liked the look of Tommy Pastrami’s Pastrami.  The meat was lean and athetically pleasing.  The Hat’s Pastrami was fattier, and I most often prefer a leaner meat — However, it’s not all over with that observation.

The Hat’s Pastrami was more flavorful and juicy.  In comparison, Tommy’s Pastrami was unexpectedly bland/dry, but tasted good with Mustard.  Between these two Sandwiches, I may wear The Hat for a while.  Whose Pastrami do you like better?  I know there’s a lot more Pastrami Sandwiches out there, but do you have an opinion on these two?

Related Link:  http://www.ineedtext.com/FoodBlog/?p=1110

Did you know that Island’s Burgers and Sandwiches now come with French Fries?  Yes, they finally do.  It used to cost another $5 for a Basket of Fries, which isn’t that bad if you’re with a group, but if alone it was too many Fries for too much extra money. 

It’s rare that a restaurant start giving more for less, but by popular demand Island’s changed the rules and did it.  Here we had the Pipeline Burger at the Bella Terra location.  Island’s Pipeline is equivalent to a Chili Cheese Burger.  All was very good, and our waiter even asked if we wanted more Fries.

Thanks for the French Fries Islands — It’s a much better deal, which we all need.  Ciao.

Related Links:

http://www.islandsrestaurants.com/

http://www.ineedtext.com/FoodBlog/?p=270

I heard Carm’s Coneys on 17th Street in Costa Mesa is really good.  I hadn’t even seen it, since it’s sandwiched among many other small restaurants and businesses.  Its owner was born in Brooklyn, NY.

I stopped in tonight and tried The Original Coney said to be one of their most popular Dogs and is made with all white Veal.  You get a choice between a New England Roll or Bun.  Upon recommendation I had the New England Roll and Carm’s Award Winning Chili.  I liked it — It’s different tasting.  They say if you bite into a Dog you don’t like, they’ll give you something else.

The place is really cute and it had a lot of people inside.  Apparently I’m the only one out of the Famous NY Dog’s loop.  I found the service super friendly, helpful and happy.  I’ll go back and try a few more things.  I’ve got my eye on the Zweigle (Red or White Hot), Bratwurst, Salt Potatoes and Sweet Potato Fries.

And I’ll also try the Chili Cheese Fries, since I’m putting together a post all about Chili Cheese Fries.  Carm’s Coneys first opened in Newport Beach in 1985, closed in 1991 to pursue other interests, and is now re-open with an expanded menu in Costa Mesa.  It’s a nice little place with good food and service.

UPDATE (11/30/08):  The location is now occupied by Jimmy’s Burger Joint, which officially opened yesterday.  Jimmy is/was a partner of Carm’s and says Carm is looking for a new location to re-open.  I’m advised that the Chicago Dog is one of the things to try at Jimmy’s Burger Joint — I guess I’ll need to do that sometime.

Related Links:

http://www.carmsnyconeys.com/

http://www.hofmannsausage.com/home/

This is a Chicken & Cheese from Philly’s Best, and they’re grilling Steak below.  Both the Steak & Cheese and Chicken & Cheese Sandwiches are made with White American Cheese, unless otherwise requested — They offer Wiz too, if you’ve got to have it.  And of course grilled Onions, Peppers and Mushrooms can be added. 

The Steak and Chicken Sandwiches are equally awesome.  I like to eat them with Pickles and Peppers.  They have two different kinds of Pickles and I like them both, and I’m particular about my Pickles.  I’ve been to the Irvine and Huntington Beach locations, but ‘Philly’s Best – Authentic Cheesesteak and Hoagie Shop’ now has over twenty restaurant locations.

Related Link:

http://www.eatphillysbest.com/

KABC, Channel 7 recently revealed where to get the BEST SLIDERS (Mini Burgers) and it recommended we try Charlie Palmer at Bloomingdale’s in South Coast Plaza.  Although they named the “Top 7 Slider Restaurants in Los Angeles,” they noted that Charlie Palmer’s in Orange County has exceptional Sliders too — I just tried two of the three.

I had the Kobe Beef Slider and the PBLT (Pork Belly, Lettuce & Tomato) Slider.  And before I even took a bite of the Kobe Beef Burger, I knew it was the Best Slider I’ve ever had.  Seriously, it’s aroma put me at the best backyard BBQ on a sunny day.  I usually don’t write this flowery, but it was that amazing to me.

And the PBLT was also surprisingly good.  “Surprisingly” because I’m generally a visible fat avoider — I trim all meat.  For that reason I haven’t gravitated towards Pork Belly, but I just went for it.  The texture was tender, not chewy as feared, but more like a thick slab of Bacon, which I love.

Both Sliders are worth traveling for.  Pictured above (L-R) PBLT, Kobe Beef & Kobe Beef — We haven’t yet tried the Crab Cake Slider, but may need to.  There’s more to this meal, but Charlie Palmer’s Sliders deserve a showcase.

Enjoy!

For this Breakfast Sandwich I used a small French Roll, shaved Deli Ham, an Egg and a slice of American Cheese.  I cooked the Bread and Egg in a little Butter — The step by step process is pictured below. 

It’s as easy as one, two, three, four and hardly takes any time.  Breakfast Sandwiches can be made with what’s on hand, a Muffin, Toast, Bacon, Sausage, Cheddar, or whatever.  This is what I had and it’s a good combination — A top of the morning meal.

Related Links:

http://en.wikipedia.org/wiki/Breakfast_sandwich

http://www.cdkitchen.com/recipes/cat/1678/

http://www.everylastrecipe.com/rdir-id-3606.asp

Have you seen Soy Chorizo?  Do you like Chorizo?  I love Chorizo, but made the mistake of reading its ingredients one day.  And one I can’t get out of my head is salivary glands.  After reading that I didn’t eat Chorizo for several years.  I’ve since loosened up and will eat it in a restaurant — I just try not to think about it. 🙂

At home I use Soy Chorizo.  It’s almost as good as the real stuff, but the peace of mind makes it terrific.  I’m not grossed out making it and the Chorizo flavor is there.  I bought this one from Trader Joe’s and Mother’s Market has it too.

Here I made Chorizo and Eggs.  I removed the Soy from the casings (plastic) and fried it in a skillet.  It cooks differently than regular Chorizo, since no fat (oil) comes out.  It’s almost hard to tell when it’s done because it doesn’t get much darker.  I cooked it for about 10 minutes then added the Eggs and cooked until done.  I served all in warmed Flat Bread with Sour Cream.  It’s good stuff.

Related Links:

http://www.traderjoes.com/

http://www.ineedtext.com/FoodBlog/?p=839

http://www.mothersmarket.com/retailer/store_templates/shell_id_1.asp?storeID=EMAF4UHXAMV58MQM1LG58N4W74AAFP7A

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

It’s the Herbs in the Salad Mix.  They add a sophisticated and notable dimension to the standard BLT.  I now prefer it this way.  I made the same Sandwich yesterday and it was so good I wanted it again.  Since I didn’t have enough Bacon, I only made 1/2 a Sandwich — With a side Salad it’s a great meal.

It’s easy to put together.  The Tomatoes weigh down the Lettuce, and with them in the middle, the Bread doesn’t get soggy.  I toast the Bread and add Mayo to both pieces, and S&P the Tomatoes too.

This Herb Salad Mix includes fresh Dill, Cilantro, Parsley, Arugula, Baby Lettuce, Frisee, Radicchio, and more.  TIP:  I buy this mix most often.  It’s great to have if you need a few Herbs.  It’s less expensive overall and multi-purposeful.  I’ll remove a little Dill or Cilantro to add to a recipe.

Related Links:

http://www.traderjoes.com/

http://en.wikibooks.org/wiki/Cookbook:Frisee

http://en.wikipedia.org/wiki/Radicchio

I just chopped a Chicken Breast and mixed it with Cilantro, Green Onions, Mayo and S & P, because that’s what I had on hand.  I toasted a slice of Bread to make a half Sandwich, but ended up eating it open faced on 1/2 the Bread — I guess that’s better anyway.  FYI: I never eat Chicken Salad out. 🙂