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+--- Thread: Needed a breather..... (/thread-105.html)
- mrdutton - 07-17-2001
This afternoon I had to drive to Richmond, VA from Norfolk. That's a pretty decent haul and the return trip to my home in Virginia Beach is even longer, about 108 miles.
Be that as it may, I finished my business in Richmond around 4:30 in the afternoon and decided to stay there for dinner before returning home. Who wants to drive that far and then immediately turn around for the return trip? A rest was in order!
I found a fairly decent seafood place and commenced to chow down on the following:
1/2 lb Steamed mussels with a wonderfully delicious smoked tomato and pablano salsa.
The main course consisted of two very nice pieces of seared ahi tuna placed over a bed of barley with smoked bacon and tomatoes mixed with steamed ocra and surrounded with a very nice corn couli (which tasted as if it have been made from Silver Queen). The tuna had a light spattering of a smoked tomato and chipotle bbq sauce drizzled over it.
The temperature of the tuna was rare. Needless to say it was delicious! Firm, tender and flavorful.
The wine was chosen from the "by the glass" menue and was a Terre Rouge Syrah from Cali. I had two glasses. One with the mussels and the other with the entre.
The chillies were not over powering, but were blended very nicely into the sauces. These flavors along with the spicy flavors of the Syrah along with its cherry fruit all seemed to merge together quite well. Appitizer, main course and wine came to about $40.00. Considering how tastey the meal was, the price was reasonable.
I really enjoyed this meal and am looking forward to the opportunity of trying to reproduce it in my kitchen.
If you are ever in Richmond, check out the 1400 block of East Carey Street and look for a place called The Hard Shell Crab.
- Innkeeper - 07-18-2001
A heady pinot may have been even better.
- mrdutton - 07-18-2001
Might have been, but they dint have pinot on their wine list as a by-the-glass-selection.
Should I ever get around to trying to reproduce the main course in my own kitchen, I'll try it with a pinot.
[This message has been edited by mrdutton (edited 07-18-2001).]