Seafood Palace

Wednesday, May 22, 2013

Back to the Seafood Palace - when food is good you return a lot.

We started out with a hot/spicy soup. No real name - probably just a lot of leftovers thrown into a pot but it was good. Had two bowls myself.

Next came the crowds favorite, Salt & Pepper Calamari. Always good, very tender and great flavor. They serve it with thinly sliced Jalapeno peppers. Terry took several slices of the pepper, ate them and then a few seconds later was reaching for the water. He turned bright red. I like the flavor they impart but will not eat even a small slice.

Clams with Basil showed up. The broth was excellent. Problem with clams is they sure look like a huge amount of them in the bowl but you just don't seem to get that much meat from them compared to what is leftover in the shell bowl.

Since we had a cab on the table Henry ordered Beef with Chinese Broccoli, Always a winner.

Chef's Special Shrimp was the next dish. We decided that it got its name because no one knows whats in the sauce. We figured it was whatever leftover in the wok. Sauce was great and the shrimp were very meaty and tender.

Last dish was Kang Kung with shredded pork. This vegetable was new to us. It grows near the pods and had a leaf like spinach but the stalks were like ramps. It was quite good

We had a nice selection of wines. When the few of us get together we have a tendency to bring good wines.

2006 Clos Pepe VS Pinot Noir
2008 McKeon-Phillilps BPR Cabernet Sauvignon
2010 McKeon-Phillips BPR Cabernet Sauvigon
2010 Jules Taylor, Marlborough, Savignon Blanc - excellent wine
2006 Rey, Central Coast Mouvedre