I Watch TV - Part Three (or My DVR is gonna HATE me)

It's the first full week of April, and what's going on? A whole lotta tasty television. Seriously! Classy chefs, frugal finders, one business savvy Aussie, and Marcel (not the monkey) are taking over cable. Check it out.

Extreme Couponing: The Series (TLC) premieres tonite! My obsession with saving money has never been so piqued as when they aired the stand alone episode in December. Now, my stockpile has enough toothpaste, shower gel, pasta and tomato products (all for under a buck) to get our household through the next year. It's original and brilliant.

Top Chef: Masters (Bravo) also cooks up another season of diva-lite culinary competition, immediately following this evening's Top Chef: All-Stars Reunion. Curtis Stone is having the best 12 months, ever. First, he kicked ass on The Celebrity Apprentice last year. Second, the man is already a judge/investor on America's Next Great Restaurant (NBC), which I'm kinda digging. Of course, the handsome Aussie has this respected gig. Stone even gets the title of spokesperson for Great Grains Cereal. Would never have expected this take-home chef to gain such momentum, but he has.   

Marcel's Quantum Kitchen (SyFy) is already on its third week, and I admit to loving the scientific side of Marcel's.......hair. Kidding. His ego may be greater than the tank of liquid nitrogen in their catering kitchen, but he's earned it. Whimsical, artsy, delicious. He hits all the high notes with their menu masterpieces in this original series.

What I wake up for: The Texan at Pat & Oscar's

 Hello sunshine!

My favorite brekkies typically revolve around local joints: Break of Dawn, Plum's Cafe, 'Carolyn's Kitchen', etc.. However, I don't discriminate when it comes to my favorite meal, so I'll check out a franchise if it's tasty fare. That's how I ended up at Pat & Oscar's (a.k.a the San Diego breadstick folks).

One rainy morning, I ran into my local Coffee Bean & Tea Leaf (or was it Jerry's Wood-Fired Dogs?) for some nourishment, when I spotted a sign in P&O's window "Now Serving Breakfast". Of course, I inquired. They started offering this quite recently - in the past month or so. The selections include:

• French toast kissed with vanilla and orange
• 'Pat's Veggie' burrito filled with mushrooms, green chiles, green onions, scrambled eggs, mozzarella, and topped with pico de gallo and avocado
• and 'Ronnie's Special' pizza utilizing housemade dough, country gravy, mozzarella, cheddar, tomato slices, scrambled eggs, bacon and basil (Whew!)

What took my breath away, though, was a pic of the Texan skillet scramble, which I ultimately ordered a few days later. Bits of brisket, green chiles, green onions, cilantro, avocado, pico de gallo and cheddar. Oh my. Thank you to the kitchen for making my dish even though it was 20 minutes after service ended.

While I typically don't enjoy condiments with my food (unless we're talking hot dogs), the pico de gallo really brought together all the components. Cilantro gave a bright flavor. Avocado cut through any heat. The brisket was rather subtle, but gave the dish enough meatiness for me to savor. 

Oh, and I forgot to mention it being served over breakfast potatoes. Everything was so tasty, I didn't really notice them, but I did love my cinnamon breadstick it came with. There's also a garlic and toast option, but I needed a little sweet treat to end my Sunday brunch.


Brekkie is served on the weekends only, from 7:30-11 a.m. For a list of their Southern California locations, click here.

Japanese Bread Bears.....so darn cute!

My acquaintance (I say that because we've never met, but are friends on Facebook, thanks to a mutual) Michelle posted this on her Wall earlier, and I just didn't think it was cool enough for the freelance blog. Looks like something one would find if Daiso and Andersen Bakery did a collaboration. 

All together now, "Awwww!"

*(Thanks to the folks at this website for making my day even better!)

Sam, I am (a fan).

Last month, I had the pleasure of meeting a culinary personality that I admire.  His name is Sam Zien, but is better known as Sam the Cooking Guy.  Now before you wonder why I'm not talking about a restaurant I ate at, I wanted to take time out and acknowledge a guy who is not only inspiring, but entertaining too.  Oh, and he has 12 Emmys for his hard work, so show some respect!

Sam was like a lot of us, working at a place where he wasn't exactly happy at.  He wanted to do something he was passionate about, and so Sam quit his job and began working on an idea he had.  It was a travel show that would educate viewers on how to familiarize themselves with the food, culture, transportation, etc of a foreign country.  His first series of segments would be on Tokyo, and he was preparing to film a demo when 9/11 happened.  That changed everything.

Having no current employment, a show idea that wasn't really feasible anymore, and bills to pay, Sam was at a bit of a crossroads: Settle for some other job, or try a different show?  With the support of his wife, he decided on a cooking show (despite the fact he had no formal cooking experience whatsoever).  What would make him stand out in a sea of cable and PBS broadcasts?

His approach was to make food that was simple, yet delicious.  I wouldn't compare him to anything semi-homemade, but Sam makes a point of utilizing ingredients viewers can find at their local grocery store.  He also has some straightforward cooking techniques, which would make even the most novice of cooks feel at ease.  Sam the Cooking Guy was picked up by a local San Diego television station, and the rest, as they say, is history.

A second show, Just Cook This!, is a national series on Discovery Health channel.  He's also got three  two cookbooks published, with a third on the way focusing on grilling.  Sam also (normally) holds monthly cooking classes, but at the moment, I believe he's on hiatus preparing for the newest addition to his family.  He did a live version of his show last month, where part of the proceeds went towards the Salvation Army Kroc Center Scholarship Fund.

Why am I a fan of Sam?  He's a regular guy who likes to cook.  He has a recurring habit of burning his mouth when trying his dishes (it's called patience, Sam).  He's the Jewish guy who taught me how to make adobo I get compliments on.  I'm reminded that cooking is both fun and rewarding.

If you are in Orange County, you can catch him on Cox channel 3.  Sam the Cooking Guy is 100 episodes strong and is broadcast throughout the state, as well as in Nevada, Arizona, Virginia and Georgia. Here's the link to find your local station.

Yes, Sam.  I am a fan.  I also ate green eggs and ham in kindergarten.  That's probably why I love brekkie so much. 

Five Places I Recommend for OC Restaurant Week

Why? I love these restaurants year-round. They provide good service, a solid menu, and a comfortable setting...and their OCRW menu is worth a visit.

Any of the Marc Cohen trifecta: 230 Forest in Laguna Beach, Opah - Seafood Grill in Irvine and Aliso Viejo, Watermarc in Laguna Beach

Chef Cohen knows his stuff, and it's apparent when you come here. While I live closer to one of the Opah's, we prefer Watermarc for its secluded dining room upstairs. I should note that Opah has undergone a bit of a transformation (for the better, of course), so don't be surprised. All three Restaurant Week menus feature specials reflective of each establishment.


Memphis at the Santora in Santa Ana

While I love the location of their original in Costa Mesa, it's just super crowded there (are you seeing the trend?). Get the same excellent cuisine in a prettier locale. Perfect before coffee at Gypsy Den or a drink at The Crosby. Parking structure and street parking are very available in the evenings.


Catal at Downtown Disney


The first of two Patina Group favorites. First off, you've already got five hours of free parking, assuming you remember to validate after the meal. That means walking it off in one of the safest places in Orange County (can we say Fox Patrol?) Servers are welcoming, just like the cuisine. Here is your date nite option.


TAPS Fish House & Brewery in Brea

You're in North County, you say? Okay, I can dish out a rec there. Go to this family-owned seafood joint where their portions are reasonable and the vibe is casual. Kind of the original House of Big Fish & Ice Cold Beer, but with a better decibel level and more family friendly.


Pinot Provence in Costa Mesa

My other Patina Group fave is across from my favorite mall, South Coast Plaza. Don't let its attachment to Westin detract you -- this is lovely hotel dining. While maybe a little formal, I'd rather have this than the opposite end of the spectrum. Call this your affordable business meal, before drinks.


Now go book your reservations, stay warm and dry, and enjoy the good deals. And for all things Orange County Restaurant Week, here's their official link.

Valentine's Day 2011 - Xanh Bistro

After years of planning our mid-February plans as early as December, this was the first year we were stuck. Couldn't agree on anywhere. Time was running out. He wanted upscale Asian, but I learned the hard way there was a direct correlation between the decor of an Asian establishment and the quality of food served. So I used a lifeline and contacted a friend. He recommended Xanh Bistro.

We arrived in Fountain Valley amid rush hour traffic feeling a little flustered. Fortunately, we found our location without any trouble and were seated in moments. Tucked in a far corner of a vast strip mall, Xanh is the quintessential hidden gem. A clean, well-lit place where the kitchen kind of juts out into the dining space, blockaded by countertop and a barrier of shiny appliances. This doesn't matter, though, as our furnishings are of dark, finished woods and (dare I say) comfortable chairs. Cool green accent walls keep things light -- almost spa-like.



With the full menu at our disposal, our hearts settled on khai vi thap cam (a.k.a. the appetizer sampler). A trio of their best bites arrived at our table, along with a spouted glass vessel containing the savory "house sauce". Crispy wontons were punched with flavor by a topping of pineapple chutney. Chicken skewers, a seemingly simple appetizer, is somehow made tastier than I can ever remember having. If infusing foods with lime leaves is this delish, then everything should be prepared this way. An innovative twist on cha gio, the yam cake wraps resembled sweet potato fry clusters studded with crunchy shrimp. Cocooning these bundles in mint and leaves proved to be quite the challenge. Dipping melded all the flavors and textures into one messy, chewy, happy handful. In addition, he got the crispy tofu squares, which I loved. I ordered a cup of the mustard greens and chicken dumplings soup, which he loved. Go figure.

Despite the extensive menu of specialty items, our tastes that night were relatively simple. We each settled on a bun/rice noodle bowl. Mine was a grilled pork with egg roll, his was grilled fish and shrimp. Both sat atop a bunch of lettuce leaves and were garnished with an array of cucumber, mint, daikon, carrot, peanuts and onion flakes. With so much stuff, you'd think this sounded very kitchen sink. Wrong. The binder was (again) the umami-ness of "house sauce" that translated the many individual flavors into a cohesive taste. Our noodles almost drowned in it, creating a soup more than anything else. While I primarily consume processed pork, (i.e. Spam, sausage), this renewed my faith in the art of grilling.

Our plates were filling without being heavy. Chef Haley finds beauty in the simplistic. Her specialty is taking a known entree and improving it through superior execution. This corner find could use some wall shades to mask the slate walkway and vacant storefronts next door, but overall, Xanh was our exception to the correlation.



Xanh Bistro

16161 Brookhurst Street

Fountain Valley, 92708

714-531-2030

www.xanhbistro.com

closed Tuesdays

Visiting food blogger: Flat Stanley

(Backstory: Flat Stanley was sent to be by my nephew Ryan. I was asked by both him and his teacher to show Stanley around during his visit. I decided it was about time Stanley became a foodie. This is his blog post.)


Dear Ryan,

Things are great here in Southern California. Your Auntie Anne has been a cool host. We've been to Knott's Berry Farm, Downtown Disney, and a LOT of places to eat. I thought you would like to see some of the places we visited.

In the first photo above, I'm having a BLT (bacon, lettuce, tomato) sandwich at Sonic. Did you know you can get tater tots here? The drinks are great too. LOTS of flavors to choose from.



Anne and I were invited to a preview of a new place called Taco Asylum (that's a place for crazy people). The chef put crazy things inside of tortillas. This taco had pork belly, carrot, daikon (like a radish), onions, and cilantro.

You can see on the right our visit to Knott's Berry Farm. Uncle Jack was with us, but he's taking the photo. Did you get my Snoopy postcard from here? I was not tall enough to ride the roller coaster, but we walked around and shopped.







This was our dinner place after Knott's. Did you know Japanese curry is different from Indian curry? It's not as spicy. I couldn't finish my dinner, so Auntie Anne ate the rest.



My last meal was at a place called Kimera. It was next door to the Google building (where you can search for ANYTHING). Erin, our bartender, said the doughnuts were great, so we ordered them. She was right! The chocolate sauce tasted the best with them.

Thanks for letting me visit Auntie Anne. She hopes you can visit too this summer!