This dish is partially inspired by some sweet potato tacos I ate at South Philly Tap Room a few months ago. I had in my possession some fresh tortillas from Tortilleria San Roman (a Z&P favorite) and a bunch of stuff in my refrigerator I needed to clear out, so I decided to give it a try. This turned out to be an incredibly satisfying impromptu dinner.
Tag Archives: cumin
In the wake of Snowmageddon, Snowtober (insert whatever seemingly clever fictitious FourSquare place you and your clever friends created and then subsequently checked in to) I took it upon myself to make chili. In had the idea in the morning while I was standing in the madness of Federal Donuts waiting for my first taste of their fried chicken. After being sandwiched into that little place I decided to stay home for the day, make chili, drink martinis and have a Walking Dead marathon. If you make this recipe, you don’t have to follow all those steps, but if you want the full experience, I highly recommend it.
A quick note about the chili. There are lots of flavors going on in here and it’s easy for them to get lost when you actually eat it if you don’t use the garnishes. In some odd way, almost like a zombie virus waking dead flesh, adding a hint of chocolate, scallion and cilantro really lets the full range of flavors shine through.
It doesn’t take a rocket scientist to figure out that I love the Royal Tavern. They have a dish called the Chicken Frankie which is by far one of the most delicious things I have ever tasted. It’s described as curry chicken, indian coleslaw and lovash. It tastes like heaven. Just the mere thought of it makes me happy. This meal is a result of me thinking about that dish.
Mondays are one of my main cooking nights. It’s an evening where I have the time and energy to focus on what is important to me. I normally get home from work, go for a run, make a nice meal and then go play Quizzo. The wonderful thing about cooking is that besides saving me money, it allows me to be as creative as I want. I can normally satisfy my food cravings rather easily in my own kitchen rather than seeking out what I want on a menu somewhere. Cooking also allows me to control my calorie intake. As a food and beer lover, it’s very easy for me to make bad decisions when at a pub. I find that if I’m out, on say a Monday, if I eat beforehand, I’m satisfied and less prone to having more beer than I should and late night curry fries.
Ok ok so I’ve got crab on the brain. Sue me. Seriously the stuff is delicious.
Recently, I was given a bunch of heirloom tomatoes by a friend. These things are like straight from the farmer’s market legit and they were perfectly ripe. I thought I should use them quickly so that I could maximize the flavor potential. I decided that cooking them would actually lessen my enjoyment.
It’s basically like fancy salsa, or so another friend of mine told me. This version while not traditional has a nod to some classic recipes but with a a little twist.
This is another end of the week produce bin clearing effort, but this time I went for a Middle Eastern-ish flavor profile. To maintain a pleasant texture, I decided to pickle all the veggies before cooking them: a sweet brine for the shallots, simple salt pickling for the zucchini & tomatoes. Not much else to say about this. Eat it.