Quick Flatbread

made with yogurt + olive oil

Quick Flatbread and Grilled Lamb

Quick Flatbread

Yogurt Ranch

and I don't even like ranch

Yogurt Ranch

Yogurt Ranch

Tzatziki

it's good on everything

Tzatziki

Tzatziki

Braised Rhubarb

with yogurt and pistachios

Braised Rhubarb

Rhubarb

Sometimes ya just gotta have a cheesesteak. And be

Sometimes ya just gotta have a cheesesteak. And be sure to top it with fried onions, ketchup and mayo. Those are the rules.

A while ago, pre-COVID, I started trying to learn

A while ago, pre-COVID, I started trying to learn about, and attempting to make the seven moles of Oaxaca. I came across The Art of Mexican Cooking by Diana Kennedy in our local used bookstore. I had no idea who she was when I bought the book. I browsed through a few of the recipes, drooled a little and bought it. I now constantly use it for reference. It also contains the recipe for this and a bunch of other moles. ⁠
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My first attempt was the Oaxacan Black Mole. The color of mine turned out a bit more red than black. I probably could have toasted the chiles more and added more of the blackened seeds, but the overall flavor was pretty delish. ⁠
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The first attempt turned out pretty well and it made a good amount, so I had lots stored in the freezer. Last week I defrosted some, braised some chicken, made tortillas and we had enchiladas. ⁠
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I'm very much looking forward to making, and eating, the other six!⁠
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If anyone has ever made any of the Oaxacan moles, please tell me about it. I need to know! I'm also prob gonna have a ton of questions for you...⁠
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And, in case you were interested I used @rancho_gordo chocolate 🤤

Had some leftover chx cutlets, so I made a salad.

Had some leftover chx cutlets, so I made a salad. It's a fried chx cutlet salad. Healthy right?⁠ ⁠🥗
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Topped it with a lemon 🍋 vinaigrette, roasted red peps, some little @peppadewusa peppers and sharp provolone 🧀
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Also, on a solid gin & tonic kick lately. Highly recommend the @jackrudycocktailco tonic syrups. The extra bitter one is delish. 👍🏻

Took some time off from posting in June cause ther

Took some time off from posting in June cause there's more important stuff going on in the world. Posting a bunch of pics about food wasn't on the top of my list. ⁠
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Now that it's July, I figure I should try and get back to connecting with people here on Insta, using the platform to listen, learn, support others, constantly check myself and do my part to actively change things. ⁠
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I've missed you all! Here's to doing better. And here is a chicken cutlet sammie with broccoli rabe, sharp provolone + peppadews.

Sopes Sopes Sopes!!!⁠ ⁠ Had some leftover rib

Sopes Sopes Sopes!!!⁠
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Had some leftover rib meat sitting in the fridge that I didn't want to go to waste, so I figured why not make some sopes? It was my first time making the actual sopes, started with using some maseca. Was super simpler and v delish. I feel like I should be eating way more sopes on the regular.⁠
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Added some pics in my highlights of how I cooked + shaped em if you're interested.⁠
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Topped em up with some refried beans, crispy rib meat, queso fresco, radish, onion, cilantro and lime. Also added some avocado after the fact 🥑 Forgot it for the pic. Whoops! ⁠
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#sopes #maseca #onmyplate #phillyfood #phillyfoodblog #noleftovers #recipeideas #dailydinner #whatsfordinner #phillyfoodporn #mexicanfoodlover #mexicanfoodporn #mexicanfood #eattheworld⁠

Needed to use up some potatoes 🥔 so I obvi made

Needed to use up some potatoes 🥔 so I obvi made gnocchi. Tossed em with brown butter 🧈 some peas I had stashed in the freezer, a bunch of yard herbs 🌿 and parm ⁠🧀
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I made about twice as much as you see here, cause I'm greedy and want leftovers. Recipe for those lil dumplings is below 👇🏻 It's just a super simple, and pretty basic, potato gnocchi recipe.⁠
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~4 lbs potatoes (starchy is usually best, but I used some older red bliss ones I had sitting around) ⁠
1 1/2 - 2 C flour⁠
2 eggs
salt⁠
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Boil potatoes till they are fully cooked through. Once they are cool enough to handle, press them through a ricer into a large bowl or directly onto your counter top. (I chose the latter)⁠
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Top with your two beaten eggs, about half the flour and a generous pinch of salt. Combine everything and knead the dough gently. Add in more flour, a bit at a time, until the dough holds together and it's not a total sticky mess.⁠
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Divide into about 6-8 pieces, roll each into a long log, about 1" in diameter, you can go smaller if you want. Then slice into small chunks. To shape them you can roll them against the back of a fork, use a gnocchi board or even the bottom of a decorative glass. (I'll add the demo into my stories. Makes more sense when you actually see it.) I like mine pretty plain, so I just smush down the points, shape em into nuggets and call it a day.⁠
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I stash mine on a well floured tray then directly in the freezer. Much easier to handle when they're frozen and rock solid. Transfer them to a freezer bag if you're not planning on eating them the same day.⁠
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To cook add them to a large pot of salted boiling water. They're usually done about 30 secs after they rise to the top of your pot, but give one a check to make sure and then add them directly to a pan with some brown butter or whatever sauce you like!⁠ Let me know if you have any other fave sauces for gnocchi. I seem to be wanting them weekly, but should prob lay off the brown butter a bit 😬

Five Spice Ribs 🍖 from last night, with whateve

Five Spice Ribs 🍖 from last night, with whatever we had in the fridge and some seasoned rice. Trying out a new rib rub and I'm V happy with how it turned out. Recipe is below 👇🏻 ⁠
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I have a more classic BBQ rib recipe over on the blog, very similar to this, just a bit more involved spice list for the rub... Link is in the bio 🍽
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Five Spice Rub:⁠ 3 tsp brown sugar⁠ 1 1/2 tsp salt⁠ 1 heaping tsp 5 spice powder⁠ 1/2 tsp cumin⁠ 1/2 tsp garlic powder⁠ lots of black pepper⁠
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Rack of Ribs⁠
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3/4 C Hoisin Sauce⁠
1" knob of ginger - grated⁠
1 clove garlic - grated⁠
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Preheat oven to 225°F (105°C).⁠
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Rub down ribs with spice mix.⁠
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Wrap tightly in foil and place on a foil lined tray.⁠
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Bake at 225°F (105°C) for 3 hours. You want the ribs super tender and fully cooked at this point, but don’t worry about having any color or char yet.⁠
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Snip a hole in the foil and drain out liquid from ribs into a small pot. Simmer over medium heat to reduce by about half. Mix that liquid with about 3/4 C of hoisin sauce, grated ginger + garlic then slather all over ribs. You can grill them, brushing with more sauce and letting them char on each side, or broil them in your oven till the sugars in the sauce are sticky, bubbly and just start to char.⁠
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Let ribs cool for about 5 mins, then slice up and eat!⁠

Made some cardamom + vanilla bread pudding, cause

Made some cardamom + vanilla bread pudding, cause sometimes French toast is just annoying. Also, pork roll 🐖. Breakfast (but it was really dinner) of champions over here.
Would you guys be interested in having me add in some of the recipes here on my Insta posts, rather then just select stuff over on the blog? Not sure if that would be helpful or not?
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#breakfast #breakfastfordinner #breakfastofchampions #breadpudding #frenchtoastbreadpudding #porkroll #taylorporkroll #dinnerideas #whatsonmyplate #phillyfoodphotography #foodstyling #foobooz #f52grams #buzzfeedfood #eaterphilly #carboloading #phillyfoodblog #breakfastideas

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