More Fun Playing With Food In Virginia Beach

We played with mostly easy to prepare food in the rental house our first few days in Virginia Beach this year. Several attendees prepared some things in advance (or brought easy to fix eats, like a big spiral sliced ham and Hungarian Kielbasa from Cleveland's West Side Market), such that I didn't take as many pictures as usual. Sorry I didn't get Donna's Corn Chowder, Didi's Homemade Boursin, or Garner's delicious Turkey Stew. Garner also made pancakes for a breakfast, and between 2 stratas, Pork Chop Shop Christmas Ale Bacon & Eggs and pancakes - we wound up only having cheesy baked rice for breakfast once. 

Twice, we were treated to Donna's Maple Sausage Strata, which we discovered was even more delicious drizzled with real Maple Syrup. 

The most exciting culinary discovery of the trip (well, in my mind it was tied with the Peter Chang dumplings shown below, but that's just me) was a version of Wild Rice Burgers adapted by Chef Tom and his vegetarian wife Rosemary from a vegetarian offering at Duluth Grill. Not only did they send us the recipe, they sent us a box of ingredients so we could make them!

Table is set for our last dinner with everyone in attendance

Raw burgers

Baked burgers

Served on Potato Rolls

Finished with ketchup and mayo, Didi's Boursin, or cheddar

I'm usually not a big fan of veggie burgers. Most have either mushroom, which I don't care for, or beans, which I like, but not in a burger form. The base for this one was Wild Rice, which provided both intense flavor and sturdy but not too toothy texture, TVP, Mayo, Cheese, Panko and a few other ingredients and assertive seasonings - and gosh darn if it didn't almost have the mouth feel of a real burger, with savory flavor to boot! 

After five days of "eating in," I became concerned that I wouldn't get my Peter Chang fix, so Bob and I headed out alone for Dim Sum even though there were still Rice Burgers left in the fridge. It was beautiful, ordered off of menus (photos of some of the menu pages are in my Flickr set of photos from this trip, because their website has only a truncated electronic menu). 

 Cilantro Flounder Fish Rolls  from "Snack & Cold Appetizer" menu page.

Fresh, fresh fish, fried to a hot and succulent crisp!

Spicy Dipping Sauce

Pork Belly w/Garlic Sauce - from the "Cold Appetizers" section of the Dim Sum Menu

This was actually served warm - not hot or cold. Though we slightly preferred the pork belly dish we had last year at Peter Chang, this dish was most worthy, if a bit spicy.

Sticky Rice Shaumai from the "Dim Sum" Section of the Dim Sum Menu

I love these; it was one of the first Dim Sums I learned to make and you rarely see them in restaurants. 

And finally, the culinary highlight of our trip (perhaps tied with those Wild Rice Burgers):

 Xiao Long Bao ("Soup Dumplings" or "Juicy Buns") called "Steamed Soup Buns" on the "Snack & Cold Appetizers" menu page. 

Oh, have we missed Xiao Long Bao since C&Y Restaurant in Cleveland closed!

The delicate dough was just strong enough to hold together through the eating process. Piping hot soup and tender pork rewarded the patience needed to work the dumpling onto a spoon, nibble a little hole in the wrapper, and slurp. 

Our last full day, we managed to herd all of the cats, um, guests in the house to go out together! We started with an afternoon showing of the new Star Wars movie, then headed across the parking lot from the theater to the rather new place called The Whiskey Kitchen, which describes itself as "Locally Brewed/Grown/Owned." Despite a couple of miscues, we shared a lovely meal and I'd be willing to give them another try.

She Crab Soup

I really enjoyed this creamy, crabby bowl of warmth. 

"Distilled Burger" with lettuce, tomato, red onion, cheddar, served on Brioche with fries.

Bob's burger was cooked a little past medium, but tasted good. 

And here is where the kerfluffle came in. The server had described the "Fresh Catch" of the day as fried Rockfish over Cajun Rice. It turned out that either she misspoke or the kitchen changed it up - whichever it was, the plate below was dropped first, with a comment that the fish "was coming."

Cajun Rice Topped with Fried Rock Shrimp

This plate came next (both to me, and to Margaret, who'd ordered the same thing):

"Street Taco" flavored Rockfish

The server dropped this without explanation beyond "here's your Rockfish". After Margaret decanted hers onto her plate of vegetables (which she'd gotten as a substitute for the spicy rice), I decided to do the same. Except the "street taco" seasoning on the fish did NOT go at all with the aggressively seasoned Cajun Rice. I asked the waitress what was up, and she explained that since she'd promised us Rockfish, but the actual special was the Shrimp, she wanted us to also have some of the fish. I scratched my head, wondering why she hadn't simply explained the mistake on the special before dropping it, and offered the diner the option of choosing something else. That Rockfish was fantastic (I did eat the fish, though most of the shrimp and rice were leftover and I didn't take them), and I would have happily ordered the tacos, or whatever else, to have that beautiful fish for my dinner! The server made it right, though, by taking my entree off the check, at her own initiative. No harm done. 

For our last meal together before hitting the road, we again assembled at the perfectly-located, food service pack driven Margie & Ray's. The ice tea tasted much fresher than I remembered it from previous years, so that was a good start. Service was exceptional from start to finish. 

Bob's Bacon Omelet with Grits

Yes, Margie and Ray remain full of culinary shortcuts: liquid egg product for the omelet, cheap food service breads, and pseudo-butter instead of real butter. But this was not a bad plate and Bob cleaned it. 

Margie’s Platter. Country Fried Steak with white gravy and 2 eggs served any style (over easy), grits, toast.

Having learned to avoid eggs here unless they are poached or fried, I did much better than I had in previous years. The eggs were perfectly cooked, and the runny yolks perked up the otherwise bland grits (which at least did not have the texture of instant grits, as in the past). Even if that steak patty came out of a package, it was cooked well and was therefore crispy and enjoyable. 

And so, we headed back to the frigid climes of Cleveland, fortified by a long week of playing with fun food and great friends.

Fun Playing With Mexican Food at the Mall

Usually, the mall is not where I go expecting to enjoy cooked-from-scratch food made with real ingredients. For a while, the one exception to this rule had been the Richmond Mall, located at 651 Richmond Road, Richmond Heights, Ohio 44143. I used to love the Indian booth in the food court, which offered spicy made-to-order goodness, but that stand closed several years ago. I hadn't been in this mall in a very long time, then an errand at JC Penny's summoned me. Since it was lunchtime, I figured lunch would come from one of the less objectionable chains in what remained of the food court (the pizza place isn't bad).  

Then I saw the signpost, up ahead, where Arthur Treacher's had previously doled out greasy fried things for an eternity:

I'd never heard of it before - but surely, it was part of some new plastic-food franchise, right? Wrong!

While I perused the small menu, the young lady at the register told me a little about Rodrigo's. Family-owned by two men who dreamed of a full brick-and-mortar restaurant, but could only afford to open a food court stand, Rodrigo's Mexican Food offers food that is made from scratch, mostly to order, together with house-made condiments and a lovely selection of Jarritos (Mexican sodas) and Horchata (a Mexican drink made with rice, milk, vanilla, and cinnamon). Coke products are also available, on tap. One of the owners was around, but was in conversation with someone in the seating area and not behind the stand, so I didn't get to chat with him. But according to their Facebook page, Rodrigo's opened in August 2011.

Prices range from $1.99 for a single taco, to $6.99 for a Torta, or sandwich (the daily special pairs the Carne Asada (Steak) Torta with a fountain drink for $6.99). The previously slimy, smelly kitchen had been scrubbed to within an inch of it's life, and stainless steal equipment gleamed over the now-pristine surroundings, all visible through the service window. 

Sadly, on that first visit, not only were my cameras AWOL, but even my cell phone was absent, so no photos. I ordered one each of the three meat tacos, served on soft, warm corn tortillas that are locally sourced (not Orale, but pretty good). The Carne Asada, Carnitas (shredded pork) and Pastor (marinated pork - my favorite of the three) were all delicious, topped with a perfect dusting of cotija cheese instead of the usual plastic-shredded cheddar. I also ordered a side of beans and rice, and the friendly counter person offered me three house-made sauces to enjoy with my meal. Mild, medium and hot, all three popped with fresh flavors. The beans and rice didn't wow me, but the tacos and sauces sure did, and I promised to return with camera in hand soon. 

Today presented my first opportunity to return, for a late lunch. I asked about the Chile Rellenos - most places around here either make them and freeze them, or start with frozen product from food service, because they don't sell as well as tacos, burritos, etc. The young counterman assured me that these were not frozen, so Rellenos it was! When he asked if I wanted beans and rice, I said yes, but didn't expect much, especially since it was well after 2pm, when rice is often dry and hard. Then, the cook told him to hold on a moment, as he was about to hand over my tray, because there were corn tortillas on the grill for my plate! None of the beans, rice or tortillas were mentioned on the menu, so be sure to ask what's included before  you order and you may be pleasantly surprised. My tab, including a small tap pop, was about $8. 

This post is being written right after consuming this lunch, because it was that good! First, the food photos, with a caveat. The owner, who was working in the kitchen (and told me his name, but with his heavy accent and the mall noise, I'm quite sure I didn't get it correctly), said that he gave me two chilies instead of the usual one, because these were his last two and he needed to make more (the implication was that it didn't make sense to him to keep one older one around if he was making a fresh batch). So, please remember that this is a double portion of the entree:

Fresh, Grilled Corn Tortillas (3)

2 Chile Rellenos Stuffed with Cheese, Beans & Rice

Since there is nothing more watery-nasty than a frozen chile, and since I had seen a dish with my entree heat in the microwave, I prepared myself in case I had chosen poorly. But it hadn't been frozen. It had been fried and chilled prior to service (hence the microwave re-heat), but the flavors were spot on delicious. Even though the textures of both the pepper and the batter did lose a little, it was unmistakably Poblano and irresistibly tasty! The fried, cheese-stuffed pepper had been topped before the re-heat with a fresh sauce containing tomato, sauteed onions and more peppers, which had a perfect chile heat that was complex, yet mild enough for most diners. I loved every bite of this dish, and scooped up the delicious sauce with the tortillas once I was out of chilies (given the extra chile, three tortillas proved too many, however, for a one chile meal, the three tortillas would probably be just the right amount of food). 

And the beans this time were simply fabulous! Slightly smokey, with a lush mouthfeel, and served hot, these  beans weren't just forkable - they needed to be scooped up with tortillas until they were gone (as in, plate licking good)! The rice was soft and hot, and dressed with just the right amount of hot sauce to produce a gentle tingle. But those beans - I had to know what was in them! The owner explained that he renders pork fat when he cooks his carnitas down, and uses that lovely lard in his bean pot. Oh, yes.

I am already looking forward to trying a Torta, and perhaps some Flautas, Enchiladas and Burritos on future visits, and more of those silky beans. Fun playing with Mexican food at the mall??? Yes, you can, at Rodrigo's Mexican Food stand at Richmond Mall!

Fun Playing With Food at the Cleveland Asian Festival, 2012

With a rhythmic welcome from the Kwan Family Lion Dancers, Cleveland kicked off its third annual Asian Festival this morning. We actually arrived rather early, so we could pick up some needed items at Park To Shop (and park our car). While we would have loved to spend the entire day at the Festival as we did last year, too many pressing obligations would make that impossible this time. The Festival is free to attend and open to all. In addition to food, two stages provide non-stop entertainment, and there are vendors galore selling products and services that may interest you. A children's area offers games, crafts, attractions and "inflatable sumo wrestling" for the minis. And Lolly the Trolley provides complimentary tours of Cleveland Asiatown.

A few changes for this year - a larger eating area is provided in the "food court" a/k/a the main Asia Plaza parking lot. The performance stage that shared the space with food vendors last year is now larger and located on Payne Avenue proper. Some of the vendors we loved last year did not return, but many did, together with some new faces. 

One thing we noticed was that some of the spicier cuisines seemed, um, gentled down a bit, especially compared to last year. Still, it all tasted good, and that's what counts.

Since we arrived shortly before the official commencement of the festivities, we walked around the food court and photographed even though not everyone was ready. The photos are in the order of the vendors; we didn't eat in the order shown, but if you decide to visit the Festival tomorrow, this order will make it easier to find your target.

Otani Japanese Restaurant returned with their portable sushi case

#1 Pho was the first new face we encountered

We had wanted to try Flavors of India last year, but lacked sufficient intestinal real estate. How would their Nepalese cuisine taste?

Everest Lamb Curry: Lamb with ginger, onion, tomatoes and Himalayan spices

Though we really enjoyed this plate, we wished that the tempting spices that played peek-a-boo with our palates were more prominent. Though the fragrance said "India," the flavors were a little different and we wanted more! We licked up every bit of that gravy (thank goodness they gave us a spoon). 

We had chatted with a gentleman while enjoying our first plates, as he consumed Xiao Long Bao (Soup Dumplings) - delicate dough containing pork or crab and a savory liquid filling. He pointed us to Li Wah, but warned us that these weren't the greatest. He was right - my guess is that they came out of a food service package, which doesn't make sense because Li Wah had it's full restaurant kitchen right on the premises. Oh well.

Li Wah's Little Cousin

E. 30th Cafe also had the same food items for sale at a table in front of the restaurant, in Asia Plaza. No pizza this year.

We loved the grilled chicken skewer from Asian Grille last year. 

I am an unabashed Koko Bakery lover. If you've never experienced a real Chinese bakery, you need to give Koko a try! As with last year, both sweets and savories are available:

We brought home a number of the above items, which wrapped flaky pastry around various savory fillings. Our selections of Bacon & Wasabi (above, right), Sausage & Cheese and Curry Potato & Cheese (above, left), as well as Ham & Cheese & Vegetables & Cheese were fabulous after just a few minutes in the toaster oven. We've got a couple of Taro strips (two photos up) that will probably wait until tomorrow.

Map of Thailand, as it did last year, had "show plates" at the ready; as last year, I photographed them but unfortunately did not get to sample their wares. Here's the dish that gave me the best photo:

Thai Style Basil Chicken

King Fire Baby looked so good last year, but we'd hit "uncle"! This year - they were a first stop.

Grilled baby ribs with Khmer pickled vegetables

Lemon Grass Chicken Wings

Iced Mint Green Tea Lemonade

King Fire Baby is offering a coupon on its website: purchase $12 from the booth, and get an Iced Mint Green Tea Lemonade for free! Since our order of one rib plate, one wing plate, and one tea got us over $12, we got my tea free. A little sweet for my taste, perhaps, but a truly lovely combination of tea and lemonade. My only wish was for the Cambodian flavors to pop a bit more - both meats were delicious and nicely cooked, and the slaw was yummy, but I wanted more tingle, more spice! 

And now we have . . . our pick for Best Bites of Festival (of those we tasted, of course): Tamarind Asian Cuisine! Alas - I cannot link you to a website, or even a Facebook page, because it seems that caterer Marina Villanueva Velmin doesn't have any yet! But this Filipina can cook!

Pork Adobo, Pancit Bihon (rice noodles with chicken, sausage, hard cooked egg),  pickled vegetables 

Tender, luscious pork in adobo sauce joined stir fried rice noodles loaded with a sausage similar to lap cheong but softer, chicken, hard cooked eggs, and vegetables. The small side of pickled vegetables (which had some chilies) provided acid and heat - and all of these elements together combined to make this dish our absolute favorite of the day.  Marina's business card lists contact info in Westlake and Venice Florida - I hope that we see more of her cooking here in Cleveland!

We took home a Banh Mi. When we were finally hungry again, we removed the crisp vegetables and toasted it, then put the veggies back. Yum.

Ono Turo-Turo was another booth we had been forced to pass on last year. It was at the top of our list, but by the time we got to them, we knew we'd be packing most of our goodies up for later noshing.

Dinoguan (Chocolate Meat) 

This delicious mole-like dish was served up with plenty of incendiary whole chilies - so we were a little surprised that the meat, while perfectly tender and delicious, with hints of chocolate and seasonings, didn't have much chili flavor. Last year, after we'd reached satiety, our friend Stuart told us we had to try their food. While I'm glad that we did this year, I'm still puzzled how something cooked with that many chilies could taste so mild. We'll cut the chilies up and add them when we reheat the leftovers.

This signless stand was presented by the West Side Market's own Kim Se Cambodian

And I somehow neglected to photograph Always Gutom, Always Pinoy, a Filipino stand that we much enjoyed last year. Looks like they had an awesome steamed pork bun that we missed. 

Once you step out of the food court, you will find three stands serving shaved ice in the Payne Street concourse; I got photos of two of them. It looked like refreshing fun!

Whew - lots of great food to play with at the Cleveland Asian Festival! And there is still one day to go in the 2012 edition. The weather is grand and the food is fun at the 2012 Cleveland Asian Festival, so go on out  on May 20 and play with your food!