John's Roast Pork

After living in Philadelphia for almost 9 years, it was not until last month that I experienced John's Roast Pork, a South Philadelphia staple for out-of-this-world cheese steaks and roast pork sandwiches. Ordering lunch at this hot spot is an experience in itself. To be a part of the ultimate Philadelphia experience, stand in line at John's Roast Pork and take it all in. In typical Philly style, the location is on a random corner across from a busy South Philadelphia shopping strip with a Target, Shop Rite, IHop and Marshall's on one side and a factory and railroad tracks on the other. One thing you don't realize as you drive up to this unassuming corner "lunch shack" is that this place was here well before any Target or IHop was even a thought. Since 1930, this family business has stood on this corner of Weccacoe and Snyder Avenue. You are lucky to get a nearby parking spot during peak hours but somehow I did. With my parents in town helping me prepare to move into a new home, we planned to fuel up at John's Roast Pork before hitting South Philly's Home Depot for our long list of household items.

On that one unseasonably warm day in February, when we all thought maybe winter was over, my mom claimed a table for us outside and basked in the sunshine and clear skies while my dad and I got in the line that extended about 15 feet outside the door. We were just in time because as soon as we got in line about 10 more people did. A John's employee came out with a long hoagie roll and handed it to the last guy in line. He said, "No more cheese steaks for anyone after this guy with the roll!" The folks that trickled into line after him were clearly disappointed. As we inched closer to the door, we could here orders being shouted out. My dad, a New Orleans man through and through, was ready to fearlessly holler our cheese steak order to these Philly guys.

Suspense was rising as we got inside the door. The line twisted up and around this small store. Walls are lined with "Best of Philly" awards as well as numerous newspaper and magazine clippings from over the years praising the goodness of John's Roast Pork all dirtied up by the grease in the air from the constant cooking of cheese steaks and sandwiches on the grill. Beverages, chips and Tastee Cakes also line the walls, designed so you can get your drinks and chips while waiting in line. The man in front of us shouted his order and then it was time; the spotlight turned toward us. The hard-working, red faced cook behind the counter looked us in the eye and yelled out, "Next for steaks!". That was our cue. I coached my dad a bit and he was ready. He embraced the moment and yelled out in this small space packed with locals in a no-nonsense voice with just a hint of his New Orleans accent, "Steak with PROVolone, fried onions!" He did it. Our big part was over and now it was all business. Up to the counter, our steak was just about ready and it was time to order the roast pork sandwich with broccoli rabe, roasted peppers and provolone. About 20 minutes after getting in line, the process was over; we paid in cash and headed back to the sunshine to indulge in these highly acclaimed Philadelphia specialties.

Even though this place is called John's Roast Pork, we were most impressed by their cheese steak. This was no surprise as this place has been known as "the home of the ultimate cheese steak". The steak is seasoned to perfection and topped with sweet fried onions and sharp provolone cheese, although any cheese would make this steak scream. The seeded roll adds a crisp nuttiness that finishes off this winning sandwich along with tiny dollops of hot cherry peppers with each bite for a kick. With this said, the pork sandwich still makes quite a statement. This business boasts homemade roasted pork made right in house with their commercial oven and their secret family recipe that has been used for generations. The succulent, moist pork soaks right into the roll complimented by the bitterness of broccoli rabe, the sweetness of roasted peppers and sharpness from the provolone cheese.

These two sandwiches are worth the trip to this corner in South Philly. But that's not all you can get from John's. If you work nearby, then stop on by for a divine breakfast sandwich that will keep you running all day. Any kind of egg sandwich that you can think of is served here started as early as 6:45am Monday through Friday. Tough day ahead, then maybe try the Italian Sausage and Eggs or Steak and Eggs sandwich on a long roll. For lunch, any kind of hoagie or steak sandwich is available...Cheese Steak, Pizza Steak, Bacon Cheese Steak, Mushroom Cheese Steak, Steak Milano, Chicken Steak, Chicken Steak Italiano, and Bruschetta Cheese Steak. And that's just the steaks!

This place cooks and serves bright and early Monday through Friday and ends the day at 3:00pm. Don't expect to get a cheese steak close to 3pm-be sure to arrive early if you want one of these. Stop by John's Roast Pork to experience the "ultimate cheese steak" and a roast pork recipe also known as "Pop Pop's Recipe" that has been going strong since 1930. You know its good if Pop Pop made it!

John's Roast Pork
14 East Snyder Avenue - South Philadelphia
Across from Snyder Plaza
Philadelphia, PA
215-463-1951
http://www.johnsroastpork.com/

Amazing Tuna Avocado Salad for 2

Check out this awesome recipe from my talented sister, Christina. She posted this one on her blog, which features her beautiful photography, paintings and designs.

Check out this link to view her recipe for Amazing Tuna Avocado Salad for 2.

http://rsvp-ink.blogspot.com/2011/04/whats-for-dinner.html

This is the kind of recipe that turns an average lunch or dinner into something that you would order in a restaurant. I know it will taste delicious but it is also a feast for the eyes. Presentation is key in making a simple meal extraordinary. This is also a great way of combining and showcasing healthful ingredients. She combines the lean protein of albacore tuna, vitamin-packed greens and cherry tomatoes and the healthful fat of avocado to create a filling and satisfying meal.

Thanks Christina for making a beautiful recipe. Also check out her beautiful art and designs at http://rsvp-ink.blogspot.com/.

Roasted Fennel with Romano Cheese

After months of preparing, renovating and moving into a new home, it is finally time for me to cook and enjoy my new kitchen. Coming from our old apartment with one of the smallest kitchens ever, I am now in heaven in this open, rehabbed kitchen space. The small, old kitchen never stopped me from cooking though. I made the space work using a little butcher block for all food prepping needs and learned the idiosyncrasies of the 1970s oven and stove. Even years of hunching over the low, porcelain sink hand-washing dishes did not seem too bad, that is, until I cooked for the first time in our new kitchen. New cabinetry, all new stainless steel appliances including a dishwasher and a beautiful, deep stainless steel sink with a garbage disposal. This may seem normal to most but after living with out these little perks for so long, you really get thrilled over a working garbage disposal.

The first few nights of cooking I kept things basic with meals like spaghetti and meatballs, quesadillas and ham and macaroni and cheese. Actually, those are the only three meals I have cooked so far. I am ready to start experimenting and really see what I can create with the help of this new kitchen. The most recent recipe that I made was one of my favorite vegetable dishes, roasted fennel. Roasting fennel mellows out the bold anise flavor and brings out a divine, nutty sweetness. Roasted fennel can be delicious all by itself with a sprinkle of fresh Romano cheese. Pile the roasted fennel on a flat bread with fresh spinach leaves and melted mozzarella cheese to create a full meal. Take your favorite pasta and toss it with the roasted fennel, Romano cheese and crushed red pepper for a flavorful, spicy dish. Try it in a green salad with chopped olives, a squeeze of fresh lemon juice and a drizzle of olive oil.

Roasted Fennel with Romano Cheese

1-2 Fennel Bulbs (sliced thin)
2 Tbsp Extra Virgin Olive Oil
Sea salt
Freshly ground black pepper


1. Preheat oven to 375 degrees.

2. Prepare the fennel bulb by slicing off the long stalks of the fennel and leaving just the bulb. Cut off the very bottom of the bulb, then slice in half. In the middle of the bulb, you will see a core. Carefully cut into the bulb diagonally to remove the core. Slice the fennel into long, thin pieces and rinse well in a colander.

3. Once dry, place the fennel on a large baking sheet. Drizzle the fennel with the olive oil and season with salt and pepper. With tongs mix the ingredients thoroughly, so all fennel has a nice coat of oil and seasoning.

4. Roast in middle rack of the oven for 25-30 minutes. After the first 15 minutes, use tongs to redistribute the fennel, so all pieces are cooked evenly.

5. Remove from oven and sprinkle with freshly grated Romano cheese.

Enjoy this easy and elegant vegetable dish all by itself or add it to a salad, pizza or pasta for a fabulous addition to any meal. More recipes to come from the new kitchen.

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