OC Food Diva Orange County restaurants

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Saturday, December 31, 2011

El Farolito Jr. lights the way to authentic Mexican food in Anaheim, CA

Located right off the 91 Freeway and Raymond Avenue/East Street exit is El Farolito Jr. Renovations over the past few years have made it more welcoming. It’s a mom & pop, hole-in-the-wall restaurant with some of the most affordable, authentic Mexican cuisine in Anaheim. They have some “gringo” favorites like enchiladas and fajitas, but they have lots of authentic food that is spectacular.


#51 Nachos Supremos served with your choice of carne asada, carnitas, or chicken and topped with guacamole, sour cream, pico de gallo, and cheese. They should rename it to “Gigante” because it’s huge! The tortilla chips are thick and sturdy to scoop up everything with a great toasted corn flavor. They are very generous on the carne asada. One of the best supreme nachos ever! Thumbs up, way up!

To read more and see photos, please visit: http://www.examiner.com/restaurant-in-anaheim/el-farolito-jr-lights-the-way-to-authentic-mexican-food-anaheim-ca-review

Mahalo!

OC Food Diva

El Farolito Jr on Urbanspoon

Katella Family Grill makes you feel at home in Orange, CA

If you looking for no-fuss food with friendly service, look no further. Katella Family Grill is conveniently located on the corner of Katella Avenue and Main Street in Orange, CA. It’s across the street from the Stadium Promenade where you can catch a movie at the Edwards Theatre before or after your meal. If you are a Ducks or Angels fan, grab a bite before or after the game. The menu has something for everyone – steaks, seafood, pasta, salads, soups, stews, and sandwiches. Jim Learakos, with his 50+ years of restaurant experience, shows his comfort food flavor palate on the menu.

Liver and Onions is tender beef liver smothered with grilled onions, bacon, and green apples. All entrees include a choice of potato or Cajun rice and vegetables - baked potato and creamed corn in this case. The liver was cooked and seasoned to a perfect medium. It had a firm texture but wasn’t dry. The grilled onions and bacon are always a perfect pairing with liver. The green apples were a surprise and complimented the combination of flavors as well as adding a crunchy texture. The baked potato was perfect - fluffy interior with butter, sour cream and chives to cream it all up. The creamed corn is a little different than I'm used to. It tasted like they put mashed potatoes in with the cream making it seem a little lumpy and not very sweet. I would definitely get this again but without the creamed corn. Thumbs up!

To read more and see photos, please visit: http://www.examiner.com/restaurant-in-anaheim/katella-family-grill-makes-you-feel-at-home-orange-ca-review

Mahalo!

OC Food Diva

Katella Family Grill on Urbanspoon

Friday, December 30, 2011

Shrimp Scampi IV Recipe...

I found this recipe on: http://allrecipes.com/recipe/shrimp-scampi-iv/?extkb=1

To save time on the prepping side, I broiled them whole. You get more flavor on the shrimp from the shells. You can peel them as you eat or eat them shell and all. The broiling process with the butter makes the shell really crispy (think of shrimp chips). If you are daring, there is some good eating on the heads, fluffy meat on the inside similar to lobster and all of the "miso" which is sweet and creamy! The butter, garlic, white wine sauce are the perfect mix for scampi.

Thumbs up, way up on this recipe!

Mahalo!

OC Food Diva

Homemade Chicken Soup

Start out by boiling the leftover chicken bones, pan drippings and vegetable ends (I always keep the vegetable ends when I cook and freeze them in ziploc bags just for this reason - love to use all of the vegetable and don't want to waste the flavor). You end up with a flavorful chicken stock which you can use immediately or store in the freezer for future use.

I shredded up some chicken breast, added dry vegetable ingredients (peas, barley, rice, corn - which can be picked up at stores like Sprouts in any combination you choose) and chopped up fresh celery and onions. A great hearty chicken soup for a cold winter day.

Mahalo!

OC Food Diva

Monday, December 26, 2011

Debbie Lee's Seoultown Kitchen cookbook brings Korean cooking to your kitchen

2011 has been a great year for Debbie Lee. She was executive chef for The Poutine Truck with a gourmet take on that Québécois delight. She also started her own truck, Ahn-Joo, serving Korean pub grub and then found Ahn-Joo a permanent home in Glendale’s Americana at Brand to serve hungry foodies between store shopping or before/after a movie. To end the year right, Debbie has published her first cookbook “Seoultown Kitchen – Korean Pub Grub to Share with Family and Friends”. If you’re a fan of Ahn-Joo, you’ll find many recognizable dishes from the truck and stand in her cookbook.

“When I decided to write my very first cookbook I wanted to share the first part of me, and that is being Korean,” says Lee. “Growing up in the 1970s, I thought I needed to hide my heritage and culture. It was not until my 40th birthday, coming off the Food Network show, that I was proud of who I am and where I come from. I realized that my homeland had some of the most amazing traditions, culture, and most of all food.”

To read more and see photos, please visit: http://www.examiner.com/restaurant-in-anaheim/debbie-lee-s-seoultown-kitchen-cookbook-brings-korean-cooking-to-your-kitchen-review

Mahalo!

OC Food Diva

Saturday, December 24, 2011

Eat Street Video Shoot - Crepes Bonaparte

James Cunningham, host of Eat Street, interviewing carolers about crepes from Crepes Bonaparte.

James Cunningham after my interview about Spicy Apple Bottoms Crepe (and my mom).

Danielle and Christian Murcia, owners of Crepes Bonaparte. They make the best crepes I've ever had. If you haven't tried them yet, make it your New Year's resolution to find them in 2012!

Mahalo!

OC Food Diva

Eat Street Video Shoot - Seabirds


Stephanie Morgan, owner of Seabirds Truck, after on location shoot for Eat Street television series, showcasing her famous Beer-Battered Avocado Tacos.
Stay tuned! I'll let you know when the show airs on The Cooking Channel!

Mahalo!

OC Food Diva

Friday, December 16, 2011

The Flying Pig Café finds a home in Los Angeles, CA

Don’t worry, The Flying Pig food truck will still be rolling out every once in a while, but Joe Kim wanted to open a restaurant where he could expand his menu. These items at the Flying Pig Café just can’t be made on a food truck. Joe’s imagination just runs wild and it’s amazing what shows up on the menu. At the Flying Pig Café, Joe offers upscale food at reasonable prices. The décor reminds me of a lounge in Tokyo – glowing pastel lighting, cloud-shaped lamps that look like large paper lanterns, and a chalkboard wall that’s all about the pig.

Pork Belly Taco is braised pork belly with red onion escabeche, pickled sesame cucumber, and death sauce on a steamed bao bun. This is just insane! The pork belly is like butter and just melts in your mouth. The toppings round out the flavors and give it a nice crunch. The bao bun is just right; light on the inside and chewy on the outside. This will definitely give you a foodgasm. It is served exactly like on the truck, just plated, not in a paper basket. Thumbs up, way up!

To read more and see photos, please visit: http://www.examiner.com/restaurant-in-anaheim/the-flying-pig-caf-finds-a-home-los-angeles-ca-review

Mahalo!

OC Food Diva

Flying Pig Café on Urbanspoon

Sunday, December 4, 2011

Acapulco has a “Mi Casa es su Casa” feel in Orange, CA

The first Acapulco opened in 1960 in Pasadena, CA. Known for its relaxed dining experience and wonderfully friendly service, it carries on to the “Mi Casa es su Casa” feel that we see today. The portions are always generous. You’ll always leave full and, most likely, with a doggie bag. The fare is designed to appeal to the American palate, but they do have some tasty dishes that are traditional Mexican cuisine. The dining room is festive – lots of bright colored décor on the walls and lots of windows to let in the natural sunlight.

Let’s take a look at some of their entrees. Carne Asada Y Camarones is citrus-chile marinated steak and sautéed jalapeno-garlic butter shrimp served with sautéed onions and bell peppers, rice, and warm tortillas. The carne asada’s marinated flavor is excellent! Its robust, spicy flavor goes well with the juicy meat. You can order it the way you want - rare to well done. The camarones (shrimp) is perfectly cooked. The jalapeno garlic butter for dipping is out-of-this-world delicious. The tails are cooked so well, you can eat them too. I’m serious! Think of crunchy shrimp-flavored potato chips. Thumbs up, way up!

To read more and see photos, please visit: http://www.examiner.com/restaurant-in-anaheim/acapulco-has-a-mi-casa-es-su-casa-feel-orange-ca-review

Mahalo!

OC Food Diva

Acapulco Mexican on Urbanspoon