Nibbles of Tidbits, a Food Blog

Where’s my extra CHEESE Del Taco?  That’s what a few of us want to know.  Del Taco charges $0.39 for extra Cheese on their regular $0.59 Taco.  The cost of extra Cheese is more than half the price of the Taco.  And since we pay that much for the extra Cheese, WE WANT IT.  We’re not just interested in paying more for the Taco.  Can you PLEASE start giving us what we paid for?  Corporate needs to communicate this to all restaurants — ADD THE EXTRA CHEESE when a customer requests and pays for it!

Related Link:  http://www.deltaco.com/

I’m lucky to know a couple Fishing Charter Captains — Every now and then I get a fresh cut, cleaned piece of the catch.  This time it was Sculpin, which I’ve not tried.  I poached it in White White, Water, Fresh Dill, Garlic, a Bay Leaf and Pink Peppercorns. 

My preparation was an adaptation of the recipe linked below.  I used different poaching herbs, but finished the Fish with Kosher Salt, Olive Oil and Capers, which added the needed extra flavor to the Sculpin.  The Fish would have been a little bland otherwise, but the texture was flaky and white.  Thanks again Kat and Doug.

Related Links:

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

http://www.ineedtext.com/FoodBlog/?p=1327

http://www.cookingforengineers.com/recipe/92/Poached-Fish

http://www.goldenstateimages.com/GSI_search.php?srch=Marine%20Fish%20Sculpin&op=cat

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

I like fresh Cranberry Sauce all year long.  It’s easy to make and a great side dish to have on hand.  It goes well with Pork, Chicken, Ice Cream, Sandwiches, and much more.  Why ever eat Cranberry Sauce out of a can when all you need to do is boil Cranberries in a mixture of half Sugar and Water for about 10 minutes?!  One Bag of Cranberries calls for 1 Cup of Sugar & 1 Cup of Water.  I also like to add Orange Zest and Juice.  It really makes a tasty Cranberry Sauce.

I’m very impressed with Little Caesars “Pizza Pizza” who is giving back to our injured Veterans.  They’re really changing lives and making more opportunities for deserving people.  I hope other companies will do the same.  Here’s more information regarding Little Caesars Veteran’s Program. 

http://franchise.littlecaesars.com/VeteransProgram/tabid/76/Default.aspx

The service at The Golden Truffle Restaurant was superb.  We enjoyed the prix fixe New Years Eve Menu.  The food offerings were progressive and broad, which I like.  And the $68 price for four sophisticated courses wasn’t bad.  We enjoyed our food and wine on the outdoor patio under the overhead heater.

Respectively pictured are just a few of our picks — The Cream of Maui Onion Soup, the Tempura Chicken and Avocado Hand Roll with Fresh Wasabi, the Pit Smoked Prime Cowboy Cut Brisket with Whipped Potatoes and Horseradish Jus, the Black Truffle Sauteed Breast of Jidori Chicken with Beaujolais and Mushrooms, the Lavender and Wild Honey Creme Brulee, and the Bitter Chocolate Pot De Creme with Crushed Berries.

The Sauce on the Jidori Chicken and the Brisket were both outstanding.  We hoped for more Black Truffle flavor on the Chicken and more Lavender in the Creme Brulee, but their preparation was perfectly executed.  Overall it was a great experience with well timed and friendly service.  I’d go back for that.  Although it’s a restaurant, The Golden Truffle’s main business is catering.  Long ago they figured they might as well set up a store front too.

Related Links:

http://www.goldentruffle.com/

http://www.jidorichicken.com/

http://www.answers.com/topic/prix-fixe

http://en.wikipedia.org/wiki/Tuber_(genus)

HAPPY NEW YEAR!

I previously wrote the following SIDEBAR for a book that never got published, so I’ve decided to print it here on Nibbles of Tidbits.  It’s a short summary about FOOD in ORANGE COUNTY.

Orange County (“The OC”), California is more than one narrowly portrayed personality, as seen on TV – But we’ll focus on the food.  It’s a fine blend of many personalities, specialties and ethnicities. It’s a county made up of 34 diverse incorporated cities that span almost 800 square miles.  To associate Orange County with just one character, note or dimension wouldn’t be true.  But again, let’s get away from the gaggy OC television programs and back to its food.

Instead of one incentive to eat in Orange County, there are a multitude of motivations to enjoy a meal there.  From Aliso Viejo to Yorba Linda alphabetically, or San Clemente to La Habra geographically, you would be hard pressed not to find the best of your favorite dish there — The odds are in your favor and the payoff can be delicious.  One does not need to travel out of the county to find the best Steak, the best Taco, the best Fried Rice, or the best Fish, etc.  All can be found in the OC.

Many people still travel to Buena Park to stand in line for Mrs. Knott’s Fried Chicken, which has been served since 1934.  Since that time, the available food has evolved in such a way that there is now something remarkable for everyone.  The growth of the Hispanic and Asian populations in recent decades has significantly influenced its culture and food offerings.

Some of the finest Mexican food is here in almost every city — And who doesn’t love Mexican food?  The Asian cuisines are also well represented in Orange County.  Excellent Chinese, Japanese, Thai and Vietnamese restaurants can be found without roaming too far.  Sushi is also very popular.  One can voyage to the coastal cities, such as Newport Beach and Dana Point to take pleasure in its fresh Fish offerings and oceanfront dining.  Oh, I can’t leave out Italian food, since I’ve had the absolute best in this county.  And finally, Indian food deserves a most honorable mention, since Orange County is where I learned to love it.  The flavors are intense and the OC’s offerings are top quality.

Many great chefs appear to be venturing out in this direction making the choices even better.  Fondue restaurants seem to be popping up recently in a few locations throughout the county.  And Irvine is the the hub of the business district, which tends to entice some of the more sophisticated restaurants.

Orange County has more than its share of small hidden treasures and fine dining establishments.  This sidebar merely touches upon the various specialties in the OC.  As stated, Orange County doesn’t just have one draw — It has too many to mention here.

Related Links:

http://www.visitorangecounty.net/

http://egov.ocgov.com/portal/site/ocgov/

http://en.wikipedia.org/wiki/Orange_County,_California

I learned there’s nothing to preparing a Ham, especially one that’s pre-cooked, like the one pictured here.  Since a Ham usually starts with a smoked flavor, it’s almost best to just place it in a Dutch Oven without anything else.  For this Ham, I read several recipes before choosing to add a combination of Brown Sugar, Pineapple Juice and Beer.  I also thought that a deep scoring would allow the baste to permeate more deeply into the meat and make it look prettier.

Overall, the Ham did look nice, but the too-deep scoring made it difficult to cut a decent slice for my guests.  It yielded too many small squares – HA.  And the Beer/Pineapple/Sugar combination wasn’t good either.  I could still taste the Beer, which I usually prefer in a glass.  I also added too much liquid to the pot, which isn’t necessary since the Ham was cooked covered.  When it was done (12 minutes per pound), I found myself shaving off the outside to obtain a reasonably sized slice of the traditional Ham inside.  Next time I’ll simply add a little Brown Sugar.  I had previously seen that recommendation, but thought I needed some liquid — I’ve since learned, when covered, a Ham will provide its own juice.  Now on to Split Pea and Ham Soup…

My Aunt made a version of these for a Christmas appetizer.  The red and green colors worked well.  I must have had about twenty of them.  I was reminded how good Ham and Cream Cheese Roll-Ups can be.  My Aunt’s Roll-Ups were made with top quality Ham, Pimento and Green Onions.  This quick adaptation was made with Deli Ham, Red Bell Pepper and Chives.  Both combinations are quick, easy and yummy.  If you need to bring an appetizer somewhere, this is a good one.

This fabulously easy recipe is shown step-by-step in the links below.  It’s been made by several food bloggers/writers/cooks.  When I came across it, I had to make it too.  The preparation is simple — Just boil Red Potatoes until soft and smash them down onto an Oiled baking sheet.  Drizzle the smashed Potatoes with melted Butter, minced Garlic and S&P, then bake in the oven at 450° for 25 minutes without turning.  Voila!  They’re done and taste great.  If you need more information than that, check out The Pioneer Woman and For The Love Of Cooking.

Related Links:

http://www.foodbuzz.com/recipes/460615-crash-hot-potatoes

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

http://fortheloveofcooking-recipes.blogspot.com/2008/08/crash-hot-potatoes.html

After eating at The Bungalow, one block North, we walked to Oysters Restaurant in Corona Del Mar for some appetizers and Live Jazz Music.  This visit we had a couple Oysters ($2.95 each) and the Roasted Nueske Bacon Wrapped Stuffed Dates with Laura Chenel Goat Cheese and a Soy Port Glaze.  The Oysters tasted fresh and the Dates were fantastic.  We wanted to eat something at a few other Corona Del Mar restaurants, but filled up after this one.  We’ll be back to try Bandera, the Quiet Woman and a lot more.

Related Links:

http://www.oystersrestaurant.com/

http://www.quietwoman.com/

http://www.thebungalowrestaurant.com/

http://www.hillstone.com/#/restaurants/bandera/

The Bungalow Restaurant in Corona Del Mar is quaint, romantic, friendly and provides great service.  Almost too much service this visit, but way better than none.  I’d go back over and over again.  Here’s one of their December Specials, Bison Steak topped with Foie Gras and a Lingonberry Sauce.  It was a beautiful and tasty combination, perfectly cooked and not gamey.

Related Links:

http://www.bison-steak.info/

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

http://www.thebungalowrestaurant.com/

DMBLGIT January Contest Entry:
http://picasaweb.google.com/kochtopf/DMBLGITJanuary2009#

Merry Christmas!
And Happy Birthday Jesus. 

Decorating Christmas Cookies is one of our new traditions, thanks to my great friend, Loretta, who makes all the goods.  As previously reported, the rest of us simply show up to decorate, eat and take home our works of art.

Not only do we get to take home our Cookies, but on this occasion we enjoyed, White, Milk and Dark Chocolate dipped Oreo Cookies, Milk Chocolate dipped Graham Crackers, and White Chocolate Peppermint Bark and molded cottages.  As you can see, all look so professional.

The cellophane bags magically turn our labors into gifts.  My office enjoyed much of the above.  Thanks to my wonderful friends for the laughs and goodies.  And Merry Christmas to ALL!

Be sure to check out the related links for more Cookie ideas and to read the story behind the messy apron (above).

Related Links:

http://www.ineedtext.com/FoodBlog/?p=1214

http://www.ineedtext.com/FoodBlog/?p=1548

I’ve discovered the largest Taco in Costa Mesa and possibly all of Orange County.  It’s at Mi Casa Mexican Restaurant & Bar, a family owned place that’s been open for more than 35 years in Costa Mesa. Although I’d heard many great things about the restaurant, the Tacos weren’t specifically mentioned. The buzz seemed mostly about the Mexican Pizzas, gigantic Burritos and stiff Margaritas.

In a visit this year with friends, we happily confirmed the quality of the Margaritas, and I had my first Mi Casa Taco.  It was huge. Once I was able to pick it up, I didn’t put it down.  It was that good, plus I didn’t think I’d successfully be able to pick it up again, so I just kept eating.  Now I have Chicken Taco tunnel vision – And each visit it’s been stuffed with superior meat, fresh lettuce and what seems like a whole brick of grated cheese on top.  Yum!  It’s consistently enjoyable and filling.  My friend says the Beef Taco is just as delicious.

Related Links:

http://www.micasa1.com/

http://www.ineedtext.com/FoodBlog/?p=1321

I’ve read that Burger King has started selling FLAME, a new cologne for men — It’s supposed to smell like a Flame Broiled Hamburger.  HA.  I’ve got to get my hands on a bottle.  I need a couple joke gifts and this cologne would be perfect. 

I called a few local Burger King Restaurants and most didn’t know what the heck I was talking about — It was fun trying to explain it.  Another fine example of good corporate communication (not) and advertisement without infrastructure.  I checked online and they appear to be sold out, unless I can get it WHERE???  What up BK?

Related Links:

http://www.rickysnyc.com/

http://www.firemeetsdesire.com/

http://www.burgerking.com/bkglobal/

http://www.bloggingstocks.com/2008/12/16/burger-kings-flame-broiled-mens-body-spray/

http://hotair.com/archives/2008/12/19/confirmed-new-burger-king-cologne-smells-like-gasoline/ 

If you have time, please vote for me on Foodbuzz.  My messiest apron has Christmas Cookie Frosting applied with a little help from my friends.  I get by with a little help from my friends. 🙂

Food buzz is offering a prize for the messiest apron.  Could this be the one?  Check out the full story and picture on Foodbuzz.  Buzz it.  Related Link:  http://www.foodbuzz.com/photos/us/california/costa_mesa/680683-yikes-my-messiest-apron-so-far–

Here’s where to find the latest FOOD NEWS:

http://www.foodnews.org/

http://www.topix.com/food

http://www.junkfoodnews.net/

http://www.foodfacts.info/blog/

http://www.foodqualitynews.com/

http://www.cnn.com/FOOD/news/

http://www.foodbusinessnews.net/

http://www.medicinalfoodnews.com/

The menu reads “The use of cellular telephones interferes with the Taleggio Sauce on Chef Bracken’s Macaroni and Cheese” — That’s funny.  It’s one of the items we tried, along with the Lamb Chops below.  Both were excellent, not inexpensive, but worth it.  We had them in the lounge, which is a very comfortable place to hang out.  Island Hotel Newport Beach is where the Four Seasons used to be on Newport Center Drive.

I had read about the ‘Mid-Week Bites & Delights at Palm Terrace Restaurant and Lounge’ offered on Tuesdays, Wednesdays and Thursdays, but they’re not happening during the holidays.  That’s too bad because the food and prices sound great, especially the 2 for $5 gourmet Sliders, such as the Chicken and Truffle Slider on a Pretzel Bun with Oven-Dried Tomato Aioli.  I’ll report more if they reconvene the offering after the holidays.  I hope so — We’ll see.  Related Link:  http://www.islandhotel.com/

Happy Holidays!  This is a yummy gift and indulgence.  See’s Box of Truffles has great flavors and its price isn’t bad.  I especially like the Pineapple Truffle — It was a tasty surprise.  All flavors are noted and shown below from back to front (L-R), if you can follow along.  It’ll help you decide which one to pick.  🙂

(1) Orange, (2) Cafe’ Hazelnut, (3) Raspberry, (4) Pineapple, (5) Light Chocolate, (6) Dark Chocolate Chip, (7) Key Lime, (8) Lemon, (9) Raspberry, (10) Cafe’ Au Lait, (11) Blueberry, (12) Dark Chocolate.

Related Links:

http://www.sees.com/prod.cfm/Truffles/Truffles

http://www.thenibble.com/REVIEWS/MAIN/CHOCOLATE/chocolate-truffle-history.asp

I live near two “The Flame Broiler” restaurants and finally tried one (off Harbor/Wilson) for the first time.  Here’s the Chicken Veggie Bowl with MAGIC Sauce (a Teriyaki-type variation).  The Chicken flavor was excellent, but next time I’ll request all white meat.  I heard a few others order it while I was eating.  It’s about $1.25 extra.  I like dark meat, but there were too many connectors included in the bowl — It’ll be easier to enjoy the white meat.  The Vegetables were fresh and the Sauce had the perfect sweetness.  I wanna go back and have another.

More Flame Broiler Food & INFO

Flame Broiler DIRECT: http://www.flamebroilerusa.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/

My Dad and his friend just caught this Trout while fishing in one of Bishop, California’s Lakes.  He BBQ’d and basted it with a little Lemon and Butter, then shared it with several of us.  We’ve happily enjoyed a lot of fresh Trout over the years.

Related Links:

http://www.bishopvisitor.com/fcr/report.php3

http://www.ineedtext.com/FoodBlog/?p=32