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.

Dim Sum at Emperor's Palace, the Sequel

Last weekend included two visits to Cleveland's new Emperor's Palace, on Rockwell between 21st and 24th Streets, which was the subject of my September 29 blog post. Since we tried several additional items each trip, an update on this brand-new Cleveland Asiatown contender seemed in order.

On Saturday, our table of 8 stuck to dim sum items. We left fully sated after spending about $15 a person. Seated in the main dining room this time, we were able to pick more proactively from the three dim sum carts, though as we learned on Sunday, they don't always bring them around the room. Still, several Asian customers didn't hesitate to make like they were in Guangzhou by marching up to the carts and examining the wares directly.

Sticky Rice and Preserved Meat Buns

The name "bun" is a little misleading here, because the wrapper is more dumpling-like than bun-like. Semantics aside, this was a tasty dumpling, offering exactly what the rest of the title described. 

Cookies

These amazing cookies contain chunks of pork to accompany the peanut and sweet flavors. I'm not sure if these were the "shrimp and meat" or just "cookies" described on the menu; I don't recall a shrimpy flavor, but regardless, these were delicious! Like Nestle Toll House "meats" Michael Symon!

Roast Pork Pastry

We enjoyed this item at both visits. Flaky pastry, BBQ pork - what's not to like?

Chicken Feet

Chicken feet found the table on both days. These were much better than the last ones I sampled, at Cleveland's Li Wah. I found these a little bland, but very well prepared. 

Spare ribs w. black bean sauce

Also enjoyed two days in a row - the first day, they seemed a tad undercooked; on Sunday they were perfect, though again, the black bean sauce was unassertive.

Stuffed Tofu Skin Rolls w/Oyster Sauce

This is one of my favorite dim sum items, and Emperor's Palace does it very well. Tofu sheet is wrapped around pork and shrimp, then bathed in oyster-sauce and steamed to deliciousness. 

Egg Custard Tart (Dan Tac)

This version of Dan Tac can stand up to the best available in Cleveland (Koko Bakery). Still warm from the oven, both of the tarts I tasted featured creamy custard and tender pastry. The freshness of all of the ingredients really shined through.

Fried Crueller Wrapped in Rice Noodle

This item came to the table a little cold, then sat a few more moments as we waited for the server to squirt the soy-based topping over it. While it might have been better served hot from the prep table (one of our tablemates had enjoyed it at a previous visit and liked it very much that time), it was one of the few items that didn't wow our table on Saturday. The crueller was a little soggy and the noodle, once cold, had nothing to really recommend it.

Soup Dumplings or "Juicy Buns" or Xiao Long Bao

Emperor's Palace had been out of these the prior week, but we got to try them both days last weekend. Saturday's version had more soup in them than Sunday's; on Sunday, Bob noticed holes in the bottom of his dumpling matching the metal bottom of the service container. I loved the huge porky taste of these buns, but wanted more liquid in them; Sunday's dining companions commented that the dough was a bit thick for a Xiao Long Bao, and they were right (I simply have no objection to toothy noodles in any form). So, while these dumplings may still be a work in progress, I will happily slurp them!

On Sunday's excursion, we joined up with almost 20 friends (over two tables), which meant more mayhem and fewer photos. 

Pan Fried Pork Dumplings

At least, I think that's what these were. The dough was more "bun" like than "dumpling" like, but the flavors and textures were executed well. We liked them.

This close-up of a piece of pork sparerib shows that the individual pieces were more assertively coated with a batter on Sunday; probably rice flour. 

We also explored a little more of the non-dim sum menu on Sunday, such as this plate of Gai Lan (Chinese Broccoli) w/Oyster Sauce. Our per person check worked out a little higher than the previous day, at $20, but that included menu items also, and some dispensation for the littler members of our party. 

This was good to the last drop! The long pieces of vegetable were cut in half, making them much easier to handle. The gai lan was fresh, hot, crispy and provided that oh-so-needed-with-dim-sum fiber.

Fried Noodles with Seafood

Like the Spicy Fish Noodles we'd eaten on our first visit, these noodles were deftly prepared. However, this dish unfortunately pointed out the one complaint I have with Emperor's Palace (though its certainly not unique to them), which is the quality of the seafood. I did not taste any shrimp from this dish, but the scallop half I ate was downright soapy, and at least some of the calamari, which no one ate, stiff as a board. The vegetables and white sauce were fine, and Bob said the piece of fish he tasted was as wonderful as the fish we'd sampled before. But on Saturday, several tablemates had noticed some tripolyphosphate-tasting shrimp (particularly in the shrimp spring rolls, which I didn't sample); I had noticed that my first visit to EP, in the Shu Mai, and yes, a modest detraction in the otherwise delicious stuffed tofu skin. So be forewarned - while the fin fish is fabulous, your mileage may vary with the shellfish offerings.

"Veggie General Tso's Chicken"

This plate was ordered at the other table, but not well-consumed, so it came over to us. As General Tso's Chicken, it was kind of meh. However, as a tofu-veggie fritter held together with egg and cornstarch and fried - it was actually pretty tasty, with a smoky flavor that some of us thought was ham (it was the tofu, according to the waitress). The small diced vegetables in the dumpling retained their crunch - even the zucchini, which is often waterlogged before it even starts. 

So there you have it - another two visits to Emperor's Palace for dim sum and more. We felt that they did a very good job, though there are still some kinks to be worked out. We had fun playing with both dim sum and menu items in our three trips, and anticipate that we'll be back for more!