Philly Part 2

Happy Valentines Day!

If I lived in Philly, I would hope that my valentine would take me Butcher & Singer. I love this restaurant because from the moment you walk in you are transported to the 60s. From the wall decor to the bartenders in white tuxedos, you just want to sink into a booth with Don Draper and nurse dirty martinis all night! While we didn’t run into Don, we did have some great martinis!

I love the little frenchies!

Pardon Ben, but I was trying to get a picture of the bar! Isn’t the wallpaper great?!

Our final stop was the rooftop bar at the Continental Midtown. While I don’t remember too much about this bar, I had a good time! I ordered The Astronaut in honor of my NASA-loving Dad. It was simple, orange vodka and tang!

Oh yeah! I forgot to mention that Rach and Ben got a new dog the day before I arrived!  This is Lu, isn’t she a cutie?!

What a cute little family!!!

Be on the lookout for my NYC post!!

Philly Trip

Last week I went to Philadelphia to see my bestie Rachel and to throw a baby shower for another good friend. While I was only there for 4 days they were jam packed with activities.    The trip included visiting 5 Steven Starr restaurants, day trip to NYC, and a baby shower! I can’t wait to share my last few days with everyone!

The last time I was in Philly, Marybeth took me to a couple of Steven Starr restaurants and I was blown away, not only by the food, but also by the decor and atmosphere. I blogged about them here and here. We went on a “starr crawl” on Thursday and I was able to knock out 4 more Starr restaurants!

Our first stop was Alma de Cuba for happy hour. From the minute you walk in you feel like you are in Havana. We had 1/2 price mojitos which came in two flavors, sweet or strong so naturally, we opted for the strong. We also nibbled on Chorizo Sliders, Empanada de Verde, and Guacamole with plantain chips. They were so delicious I didn’t have time to take pictures before they were devoured! 

We also had this for dessert, I died just listening to the server explain it. Its a chocolate dome with peanut butter inside. A caramelized banana, marshmallow ice cream and a dark chocolate peanut bark. Peanut butter and chocolate were meant to be together and this desert solidified this fact.

The decor was pretty cool, up stairs in their large dining room there is a large photograph of a man in a tobacco field (and by large, I mean large. I took up an entire wall!)

With a couple of Mojitos in us we headed to our next destination!

 

 

Our next stop was The Dandelion, a gastropub with dishes served on cutting boards and the smell of pork wafting through the entire place. We ordered the cheese board, deviled eggs and the Welsh Rarebit. This place was great, and the beer selection was extensive. I had a Yards IPA and it went great with our snacks.

Here is our cheese plate, it was the most kick ass cheese plate I ever had. Each cheese was accompanied with biscuits and jam or fruit. The pairings were as follows:

Aged Cheddar, with onion jam
Parmesan crisp, brie and grape chutney
Stilton and honeycomb

All three were great but my favorite was the parmesan crisp and the stilton with honeycomb.

So I am slowly getting into eggs and I could eat these eggs all day! They had curry, paprika and cayenne pepper and OMG were they good! The curry was not overpowering, it gave such a good flavor I will be making these soon!

Lastly, we had Welsh Rarebit. We didn’t know what this was so after googling it we found out it was a Welsh rabbit dish, so we thought it would be a good thing to try. Well, we couldn’t find the rabbit, but it was like a mustard french toast! Marybeth’s expression best explains what we thought of the Rarebit.

I also forgot to mention all the cute little illustrations on the menu!

More Philly posts to follow!

Cherrio!

I’m Baaaaaaack!!

I can’t believe I havent posted in awhile! I have an explanation, I’ve been on strike. Yes, I was fed up with my old side and after 2 drafts were deleted while uploading photos, I gave up.I didn’t look at my blog for months and I didn’t want to post again until I found another site, I also didn’t want to post another recipe until I purchased a proper camera. Last month I did both. I purchased a domain name and a new camera!! I’m so giddy about my camera and I can’t wait to share new recipes with you! themoodiefoodie.com is my new home and I hope you enjoy it’s new look!

I made dinner for my friend Cat last week. Cat is vegetarian so I made a meatless version of my famous chili! The first time I attempted veggie chili it was salty and not my fave. Instead of trying to make an all new recipe I thought of just making my spicy steak chili but substitute a few ingredients and OMG was it delicious! As  meat lover, I can’t believe I like my veggie chili more than my steak chili!!

Veggie Chili
Serves: 8-10

2 cans diced tomatoes (I like the chili-ready variety or one that contains chilies)
1 can stewed tomatoes
1 can kidney beans, drained
1 can black beans, drained
1 can corn, drained
1 small can diced green chilies
1 green pepper, diced
1 medium onion, diced
2 cloves garlic, minced
1 tbsp chipotles in adobo
2 tbsp adobo sauce
I box Williams original chili seasoning kit (this is my secret!)
3 tbsp Worcestershire sauce
2 tsp ground cumin

Saute onions, peppers and garlic in a large pot until translucent. Add everything in seasoning kit except for the mesa. The seasoning packet includes chili powder, cheyenne pepper, onion and garlic powder and other goodies. After seasoning packet is mixed in, add tomatoes, beans and corn and stir to combine. Mix in chilies, chipotles in adobo, Worcestershire and cumin. This chili can be pretty spicy with the chipotles and the cheyenne so if you can’t handle the heat then omit the chipotles in adobo.

Once the chili comes to a simmer add the mesa (combine the mesa powder with 2 tbsp warm water and add slurry to chili) The mesa is what really makes the chili, it thickens the chili and adds a wonderful flavor. This is why I buy the mix, its so much easier than keeping mesa on hand. Turn burner to low and simmer for 1-2 hrs or until ready to serve.