April 22, 2016
Makes 8 servings 1/4 cup butter, melted 1 cup cornmeal 3/4 cup flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup milk 1/2 cup grated Cheddar cheese 1. Preheat oven to 350 F. 2. Melt butter in cast-iron pan. 3. Combine cornmeal, flour, sugar, salt, and baking powder in medium mixing bowl. 4. Crack eggs into a larger mixing bowl. Add the milk and the remainder of the butter after greasing the skillet.
August 22, 2014
Overview: There are five main categories at this Mexican BBQ truck: tacos, sandwiches, taco salad, tortilla chips and dessert. We tackled as much as we could in one sitting at the Navy Yard. Mucho Bueno prides itself on using locally sourced ingredients. Small carbon footprint, helps the local economy, all that stuff. Sounds good to us. Tacos and salad: The tacos (1 for $4, 2 for $7, 3 for $10) include smoked pulled pork, brisket and chicken, and organic sweet potato. All are served with homemade salsa, pickled onions and aji sour cream on a soft corn tortilla.
June 13, 2013
EATS BEAT * Square 1682 - American Kitchen & Cocktails (121 S. 17th St., 215-563-5008, square1682.com) has a summer happy hour, 4-7 p.m. Mondays, Tuesdays, Thursdays and Fridays through Aug. 30. Wednesdays from 5-7 p.m. is Center City SIPS day. Expect $5 wines, $3 beers and seasonal $7 libations, like mint juleps and Collins variations with bartender Chauncey Scates' fresh-fruit syrups. And don't miss the $5 Booty-Call-Its contest. Chef de cuisine Caitlin Mateo's happy-hour menu includes Housemade Tots with bourbon BBQ and spicy cheddar sauce and House Jerky.
April 5, 2013
What is it? Cheese curds in Philly? Yes, whey! The classic, Midwest county-fair staple has come to the big city. Bite-sized chunks of fresh cheddar shipped in from Wisconsin are deep fried in a light crust for a gooey, crunchy finger food not unlike a miniature mozzarella stick. Unlike your average stick, though, these morsels are bursting with flavor. Go East, young man: The Cow and the Curd was the brainchild of Rob Mitchell, a former English teacher from Shenandoah, Schuylkill County (home of Mrs. T's Pierogies)
June 13, 2011 |
A Yahoo headline today makes quite a claim: "How to Make the Perfect Steak Sandwich. " With mayo, arugula and cheddar? And open-faced? No, it's not from the Washington-addled brain of Sen. John Kerry, who once tried to order a cheesesteak hoagie with Swiss here in Philly. It's from a Left Coast gourmet place, with its own ideas. To be fair, the billing doesn't say "Philly cheesesteak," so nobody's arguing authenticity. Still, "perfect" invites comparisons.
October 20, 2010 |
AS THE Phils' long day's journey into night sagged toward its sad end on the TVs at South Philly Bar and Grille, Passyunk Avenue and 9th Street, two women laughed while four men worried. DIEHARD PALS: Neighborhood pals Joe Tayoun, from 9th and Porter, and Paul Marraffa, from 9th and Dickinson, enjoyed their $5 "Harry the K's Ball Park Basket" - two dogs, cheddar fries - with fellow fans Ronnie Spano and Randy Berrier, but agonized over flailing Phillies' bats. Recalling better days, Tayoun, 81, who was a deputy sheriff here for 30 years, remembered the moment when the 1950 Phillies "Whiz Kids" won the pennant.
June 3, 2010
Move over wine and cheese. Beer and cheese are a match made in culinary heaven. "The carbonation in beer cuts through the richness of cheese," said Tria Fermentation School director Erin McLean. She offered these pairings for your next party: _ Robust dark imperial stout with a cow's milk bleu, Stilton or a sweeter Gorgonzola. _ Hoppy, citrusy India pale ale with aged farmhouse-style English or Vermont cheddar. _ Fruity, sweeter lambic with a rich triple crème or Brie. _ Malt-driven amber ale or German double bock with aged Gouda.
March 11, 2010
American cheddar has never been the same since the Kehler brothers finished the state-of-the-art aging cave in the rolling hillside of their Jasper Hill Farm in Greensboro, Vt. Just witness their unique collaboration with cheddar juggernaut Cabot, which ages 35-pound wheels there wrapped English-style in breathable cloth bandages rubbed in lard, not the typical wax. The result, after 10 to 12 months, is a far more artisanal creation than the typical Cabot...
May 7, 2009
Crabtastic! The growing gastropub scene has been a boon for South Philly. Not only has the neighborhood's craft beer selection gone gangbusters, even the "crab fries" are getting better. Actually, the fledgling Tap Room on 19th (at Ritner) wouldn't dare use that name on their menu, since it's the patented signature dish of nearby sports-bar juggernaut Chickie's & Pete's. But the Tap's "Chesapeake Bay" fries are a major upgrade on the competition, nonetheless. Not only are they scattered with plenty of sweet lump crab (oddly missing from the original)
April 16, 2009
SOME PEOPLE go to Red Lobster for the shrimp or the crab legs, but many diners love to dig into that basket of cheddar biscuits that comes with their meals. I saw chef Todd Wilbur's version of this restaurant's secret recipe, but it contained so much fat that I decided to try to bake my own cheddar biscuits from scratch. A few recipes that claim to be clones of Red Lobster's biscuits call for whole milk, a heap of cheese and lots of shortening. But I got very tasty results using buttermilk, a smaller amount of reduced-fat cheddar and a lot less butter.