Archive for March, 2007

Though it’s been around for some time, I just tonight got the opportunity to eat in the west-end’s version of Carytown Seafood at the Shoppes of Innsbrook.

The good: the hunk of rockfish I ordered was large, and it had good flavor despite the lack of a sauce. The potatoes weren’t too garlicky, and needed salt. The salad was good. I didn’t care for the “bread” which were poorly-made biscuits.

The fried shrimp platter’s “sides” were good, but the shrimp was overcooked (fried). You could tell—it was all too dark.

This is a casual place with upper-scale prices. It wasn’t too busy. I’m guessing they need to concentrate on doing something very well, or else they won’t survive. If the focus is on great quality, then fine—make it a higher-end establishment. If it’s on the casual, then do better with decor and providing better value.

via StyleWeekly

Edigle Origami.

It looks to me as if they deep fried them for too long…

I put together an “Asian” version of pasta primavera together tonight for dinner.

• Japanese Buckwheat Noodles
• Snow Peas
• Carrot
• Red Pepper
• Chicken Stock
• Natural Peanut Butter
• Soy Sauce
• Roasted Sesame Oil
• Garlic, Ginger
• Scallions, chopped fine
• Cubed, firm tofu
• 1/2 sweet onion

In oil, “stir fry” the onion until color develops. Meanwhile, boil water and cook the noodles for 6-8 minutes.

Add garlic, carrots. I used halved bite-sized carrots. Add 1/2 grated ginger. I had one big lobe, and grated it all on a microplane. Add garlic. Continue to stir-fry.

After 5 minutes, add the snow peas, tofu, and red pepper. Drain the noodles. Things might be getting sticky. Deglaze pan with chicken stock, and add the rest of the garlic. Add soy sauce, red pepper flakes (if desired, and I liked it), and a couple scoops of the peanut butter. Work into a sauce. Add noodles, and several chugs of the sesame oil. Top with scallions, and serve warm.

The sauce isn’t substantial, but clings to the noodles. It’s a relatively healthy dish, and I ate it alone as a main course. You could also choose smaller portions and serve it alongside another protein, and elect to skip the tofu. You can also make this dish as a cold one; more sauce (uncooked), and you may want to add a squeeze of lime before service to perk up the flavors.

I apologize for not having a picture. The Messy Chef needs to buy a new camera battery that holds a charge longer than a few days.

One of my favorite sandwiches in Richmond is the so-called “Real Italian Hero,” the imported prosciutto sandwich, served with fresh mozzarella cheese and a little roasted-red pepper. It’s not saucy, just good.

So today at Coppola’s, I went straight to Carytown just for this sandwich. As I am waiting in an extraordinary long line, they announce: no sub rolls today, we’ve run out. I stay to the plan, however, and order my sandwich. “Really? No sub roll… I only have plain bread.”

I’ve waited in line for 10 minutes. I’m getting my sandwich.

“Oh, we don’t have the mozzarella either… come on, pick another sandwich.”

“God almighty!” I say to myself, but I remain calm. “I’ll stick with the prosciutto sandwich, give me sliced cheese.” He reluctantly agrees.

Five more minutes waiting to pay. I sit down to wait. They’re calling #84. My ticket is #99. Whoa… a long wait ensues. A super long wait. I finished my coke and the bag of chips. Finally, after buying a second bag of chips, the sandwich came. Of course, it was lackluster, served on rye bread.

I am not sure what the deal was today at Coppola’s, but they sure let me down. Long wait, inefficient service, and missing key ingredients to make a super sandwich.

You decide.