HAMPTON ROADS, Va. - Chef Patrick Evans Hylton chatted chef-to-chef with Andrew Wall over two the signature dishes at Streats in Norfolk, Arancini and Moules-Frites.
The jewel box-sized restaurant is tucked away in shops along 21st Street in Ghent, just west of Colley Avenue. In warm weather, a large garage door opens up and the fun spills out onto the sidewalk. Inside, colorful walls, accents, and paintings match the vibrant atmosphere. A blackboard listing daily specials is prominent, augmenting a seasonally changing menu from the chef.
Food from Chef Andrew’s kitchen comes out to please palates seven a week from 5 p.m. until 1:30 a.m.
Looking for a bargain? Streats offers Happy Hour drink specials Sunday through Thursday. The restaurant is noted for an extensive beer list which focuses on Virginia breweries. They also have a creative and extensive cocktail and martini menu too.
Other items of note:
+ Other deals can be found on Fridays when the restaurant serves up half-price appetizers from 5 until 6 p.m.
+ Chef Andrew’s creativity gets to shine with special four-course wine dinners offered every-other-month. The next one will be on March 25 with a Spanish theme.
During my visit, I worked with the chef in the kitchen to prepare two of Streats’ signature dishes before we sat down in the dining room to dish ourselves on the cuisine scene of Coastal Virginia.
In today’s segment we prepared:
+ Arancini, a beloved Italian classic, Chef Andrew’s version stuffs fresh mozzarella with prosciutto before coating the cheese ball lightly in bread crumbs and deep frying until golden, brown, and delicious. Inside, the delicious orb contains the ooey, gooey cheese and the surprise of the hidden ham.
+ Moules-Frites, a classic French dish of mussels perfectly steamed in broth and white wine with seasoning, then served with hot, fresh french fries piled high on top before being garnished with fresh snipped herbs.
Streats is at 915 W. 21st St. Call 757-233-8933 or visit www.StreatsNorfolk.com
RECIPE | MOULES-FRITES
When you can’t make it to Streats, make my recipe for Moules-Frites at home. Here’s how:
Ingredients
4 pounds mussels (I like to get mine at The Fresh Market)
2 tablespoons olive oil
2 tablespoons chopped sweet onion, such as Vidalia
2 garlic cloves, minced
3-4 sprigs fresh thyme
1/2 cup white wine
1 lemon juiced
1 cup chicken or vegetable broth
1/2 teaspoon crushed red pepper flakes
1 large tomato, peeled and diced
1 cup parsley, rough chopped, divided
2 tablespoon unsalted butter
1 pound french fries, prepared
Method
Scrub mussels with a vegetable brush under cold running water; discard any with broken shells. Set aside.
In a large stockpot over medium heat, heat olive oil and add onion, garlic, and thyme, stirring constantly for about 2-3 minutes, or until the onion becomes translucent and the garlic just begins to brown. Add mussels, wine, lemon juice, chicken or vegetable broth, and red pepper flakes. Stir well, cover, and cook for about 5 minutes, or until the mussels open.
Add the diced tomato, 1/2 cup parsley, and butter. Stir, cover, and cook an additional 1 minute.
Evenly divide mussels and broth in four large bowls, and top evenly with prepared french fries. You can use a good quality frozen french fry, or if you’d like my recipe, email me at PatrickEvansHylton@gmail.com with “French Fry Recipe” as the subject. Sprinkle on remaining chopped parsley as garnish on each bowl and serve.
Yields 4 bowls
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