The Bishop's Collar

The Bishop's Collar or just The Collar is a place I have come to know well in my 8 years living in Philadelphia. In my first years of living in Philly, it was the fun place to go out with a group, meet people and watch football. Over the years, it has become more of a place to dine for a casual lunch or dinner. No matter how many times I go to The Collar, I can always count on a good meal and a great beer selection. Located on the corner of Fairmount Avenue and 24th Street in the Fairmount section of Philadelphia, Bishop's Collar has been a staple in the neighborhood since 1999. The name comes from an old Celtic phrase for a pint of Guinness poured to perfection. Nothing beats a warm and sunny spring day enjoying a leisurely lunch at one of The Collar's many outdoor tables.

To the outsider, Bishop's Collar may appear to be like any other corner bar but they would be wrong. What makes this place stand out from all the other corner bars is its menu. The Collar's menu is a spin on the classic pub fare. This menu combines satisfying standards like the classic burger, crab cakes, old bay fries, and wings with quirky comforting additions such as meatloaf, hot turkey with stuffing and cranberry and beef stew. Items like hummus and pita, chicken spring rolls, and chipotle chicken fingers add an eclectic international touch. Other Collar specialties include their flank steak sandwich with provolone, burger wrap with ranch, tomato and mixed greens and my favorite, the veggie quesadilla.

The veggie quesadilla never disappoints. For the last few years, every time I visit Bishop's Collar I must have the veggie quesadilla. I know that many other menu items are tasty and satisfying but I just can't veer away from the consistently delicious veggie quesadilla. This appetizer on the menu (hefty enough for an entree), is comprised of two large white flour tortillas stuffed with a generous mix of vegetables including roasted red pepper, fresh spinach, onion, tomato and meaty portobello mushrooms combined with oozing melted cheese. Finished off on the grill for a slight crisp around the edges, the quesadilla masterpiece is topped with the Collar's signature fruit salsa. Raspberries, blueberries, strawberries, blackberries and melons are diced fine and perhaps macerated in vinegar, a squeeze of lemon or lime and a touch of salt to create a sweet, fresh touch on this hearty, savory dish. Along with generous dollops of sour cream and guacamole, the veggie quesadilla is the highlight for me at this Fairmount establishment.

Whether it is the veggie quesadilla or the burger wrap, you too will find your own favorite menu item at the Bishop's Collar. This cozy corner bar is perfect in all seasons. The deep red walls and the dark wood bar along with the old church pews used for seating along the walls exude warmth even on the coldest of days in Philadelphia while the many windows and outdoor seating make this spot perfect for warm weather. Forty-five more days until spring, when all the bitterness of icy snow melt, dirty snow mounds, and pale skin ends, I plan to basque in the warm sunshine at a sidewalk table at Bishop's Collar with a plate full of Veggie Quesadillas and a cold Hefeweisen or an Allagash White or a Bloody Mary-I can't decide.

Bishop's Collar
2349 Fairmount Avenue
Philadelphia, PA 19130-2515
(215) 765-1616
http://thebishopscollar.ypguides.net/

Apology

It has been 2 months to date since I have published a blog entry. Each and every single one of those days I thought about writing; I wished I were writing; I craved the moment where I would have the freedom to focus and write. The same goes for cooking. Sometimes in life, priorities shift and in the last couple of months my priorities were set on my job and the renovation of my new home. But too much time has past and I know deep down that I need to be writing and cooking because those two things are a part of who I am. Without further ado, I apologize to my followers, friends, family and myself for not making the time to write. I apologize to all the food that has not been written about and all of the recipes that were not prepared. You deserve better! And I will do my best to write and cook as much as I possibly can.

-Elizabeth

RO*TEL

As the nights get chillier and chillier, nothing is more comforting than snacking on something spicy, cheesy, and delicious. When I was young, my family would whip together this snack on many occasions. Superbowl, Academy Awards, or a movie night called for none other than the classic, old-school snack of RO*TEL.


For those who don't know, RO*TEL is a brand of canned tomatoes that began in the 40s in Elsa, Texas. RO*TEL is most known for their canned diced tomatoes and green chilies seasoned with flavorful spices. Carl Roettele, founder of this fine Texas canning company, came up with the name RO*TEL knowing that folks would have a tough time pronouncing Roettele. RO*TEL with a little Texas star in the middle of its name has provided America with these recipe makers for over 70 years. Now you can purchase RO*TEL in a variety of spice levels, milder and extra hot, as well as Mexican or Italian but the RO*TEL I crave is the original.


These affordable canned tomatoes are the perfect item to stock in your pantry. Grab one of these cans to add loads of flavor to any soup, casserole, chili, or dip. My favorite RO*TEL recipe has got to be the "Famous RO*TEL Cheese Dip". This simple guilty pleasure involves 2 ingredients, a one pound block of Velveeta or other processed cheese and one can diced RO*TEL tomatoes and green chilies. The hardest part of this recipe is picking up the giant block of Velveeta cheese in the grocery store and ignoring the fact that the recipe calls for one whole pound of yellow processed cheese. All concerns about this fact go straight out the window when you scoop up some creamy, cheesy and hot RO*TEL Cheese Dip with a tortilla chip.

Cut the Velveeta into cubes and place in a large bowl. Add the RO*TEL tomatoes and green chilies. Pop the bowl into the microwave and nuke for about 3 minutes. Stir and microwave for another 3 minutes. Repeat if necessary until you reach the desired consistency. Serve piping how with a large bowl of your favorite tortilla chips. Best enjoyed with a group of people, near a fireplace, under a blanket in front of the television.


Check out more RO*TEL recipes like Southwest Lasagna, Tex Mex Chili, and Baked Macaroni and Cheese at http://www.texmex.net/Rotel/main.htm.

Bobby's Burger Palace

So maybe you have seen celebrity chef Bobby Flay on one of his many programs on Food Network like "Throwdown with Bobby Flay" or "Boy Meets Grill". If you are a fan or know anything about him, you know that he is quite a business man with many high end restaurants in exciting locales such as Manhattan, Las Vegas, and the Bahamas. Everyday people may not have the opportunity to pop into one of Flay's three Mesa Grill restaurants and spend a whopping $48 to sample Flay's New York Strip Steak. There is something to be said for fine dining, indulging in a perfectly cooked and seasoned steak or lobster dish, so beautiful that it is a work of art. For everyday life, this extravagance is unobtainable and unrealistic, however Flay has found an approachable way to offer his bold, decadent flavors to everyone, no matter what their dining budget may be with his creation of Bobby's Burger Palace-a burger chain available throughout the Northeast region of the United States. This festive and modern spin on the classic fast food joint combines all of the things we love about fast food such as easy, rapid service and delicious comfort food but adds a higher quality product, the flavors of Celebrity Chef Bobby Flay and a fabulous bar menu to the equation. What could be better?
















Bobby's Burger Palace offers a full menu of every style burger imaginable. Be as indulgent as you like with "Bobby's Blue Burger-blue cheese, bacon, lettuce, and tomato", "Philadelphia Burger-Provolone or Whiz, griddles onions and hot peppers" and "Buffalo Style Burger-Red hot sauce, blue cheese dressing and watercress", all served with your choice of Certified Angus beef, ground turkey or chicken breast. Or stay on the lighter side with the "L.A. Burger-Avocado relish, watercress, cheddar cheese and tomato" and the "Napa Valley Burger-Fresh Goat cheese, watercress and Meyer lemon honey mustard". You also have the option to make any item extreme as Flay lets the customer know right on the menu with his tagline, "any burger can be crunchified". "Crunchified" means adding the crisp perfection of potato chips to any burger or sandwich. With all the buzz about these "crunchified" burgers, I knew exactly what I would be ordering and that was the "Crunchburger-Double American cheese and potato chips" with Angus beef. The burger itself was smoky, juicy and well-seasoned with the creamy richness of old-school yellow American cheese and the unmistakable salty potato crunch right underneath the soft bun. Along with the "Crunchburger", we indulged in a side of "French Fries-with BBP Fry Sauce" and "Beer Battered Onion Rings".












With Flay's pop-shop style, light-hearted menu, I am tempted to return and try something new like the "Griddle Cheese Deluxe-Brie, Goat cheese, tomato and bacon" with perhaps a Vanilla Bean Malted Milkshake. This fun list of "Milkshakes & Malteds" includes flavors like dark chocolate, coffee, pistachio, mango, cola, and blueberry-pomegranate. Add a little zing to your outing at BBP with one of Bobby's Spiked Milkshakes like the "Vanilla Caramel Bourbon" or the "Mocha Kahlua Vodka". Another winning difference that BBP has over traditional fast food is a fabulous bar menu. Aside from the spiked milkshakes, wine, beer and "Frozen Cactus Pear Margaritas" can be enjoyed as well.


Flay's theme of enjoying comfort foods in a festive atmosphere is exactly what you will find just without the hefty price tag. Check out Bobby's Burger Palace online to find a location near you and the burger of the month. October's creation is the "Nacho Burger-Nacho cheese sauce, tomato-chipotle salsa, pickled jalapenos and blue corn tortillas".




Bobby's Burger Palace

Portobello Stacks

Need a quick and easy dinner that's light on the carbs? If your schedule is packed to the rim with work, life and events, then cooking dinner at night after a long day may be the last thing you want to do. This recipe was created by making do with what is my fridge combined the lack of energy to cook anything difficult and the need for something comforting. Also in an effort to keep my diet low in carbs, I picked up a pack of giant portobello mushroom caps. With some chopped spinach, slices of salami, provolone and tomato, I had my recipe ready to go!


Lizzy M.'s Portobello Stacks

1 Portobello mushroom cap
1/4 cup frozen chopped spinach, thawed
Sea salt and freshly ground black pepper
Sprinkle of garlic powder
2 slices of salami
2 slices of provolone
2 slices of tomato
3 Basil leaves


Directions:


1. Fill the portobello cap with the spinach and season with salt, pepper and garlic.

2. Stack or layer the salami, cheese and tomato slices as well as the basil leaves. Save one fresh basil leaf to top the portobello stack.

3. Bake in a conventional oven or toaster oven on 375 degrees for 10-12 minutes.


Enjoy this super simple carb-free meal any night of the week!