Two Fry's

Turkey Breast Stir Fry

2012-03-06T09:29:00.005-05:00

Turkey Breast Stir Fry

Turkey Breast Stir Fry

My local Stop & Shop always puts out Manager's Specials for really reasonable prices in the meat department. When we went grocery shopping last week the Manager's Special was Turkey Breast Cutlets. These cutlets were really thin with 8 to a package. I have made Asian Stir Fry with chicken cutlets and beef many times and thought it would be a tasty dinner to use turkey. I am really glad I made this for dinner last night. It was better than take out.

Veggies steaming for 5 minutes

Ingredients
Turkey Breast Cutlets

White Long Grain Rice (Carolina)

1 16 oz package Frozen Asian Stir Fry Vegetables

1/3 cup + 1 tablespoon Stir Fry Original Sauce Marinade (La Choy)

2 tablespoons Less Sodium Soy Sauce (Kikkoman)

1 tablespoon Rice Vinegar (Marukan)

1/2 teaspoon Oyster Sauce (KAME)

1 teaspoon Japanese Sesame Oil (Sushi Chef)

Kosher Salt

Black Pepper

Vegetable Oil

Added Steamed Veggies to cooked Turkey Breast Cutlets

Directions
For the rice, we use the rice cooker. Just set it up, use any rice you like and you will have perfect rice in about 20 minutes.

Sauces/Liquids for the stir fry

I seasoned the frozen veggies with kosher salt and black pepper and steamed them for 5 minutes. The package I bought had broccoli, green beans, sugar snap peas, carrots, celery, red peppers, water chestnuts and onions.

The sauces/liquids have been added, almost done

I cut each turkey breast cutlet into small pieces and seasoned with kosher salt and black pepper. In a skillet on medium heat, I added 1 tablespoon of vegetable oil and when hot cooked the turkey. The turkey cooks real quick in 5-7 minutes since the cutlets are so thin. I added the steamed veggies and then all my sauces and liquids, stirred and let the flavors come together for a few minutes.

Serve the turkey breast stir fry over rice and enjoy!

-Sophia/One of Two Fry's

Italian Sausage with Anaheim Peppers

2012-03-05T10:08:00.004-05:00

Italian Sausage with Anaheim Peppers

Italian Sausage with Anaheim Peppers

I bought a package of Johnsonville Mild Italian Sausage a few days ago (I had a $1 off coupon), and 3 Anaheim Peppers and made them for dinner last night. For the Italian Sausages, I added a little vegetable oil to my skillet and browned them for about 8 minutes on medium-high heat. The package instructions say to brown the sausages for 5 minutes, but I have an electric stove so it takes longer to cook everything. Adjust cooking time accordingly. Once the sausage was nicely browned on all sides, I added 1/2 cup of water, covered the skillet, and simmered on low for about 15-17 minutes to make sure the sausages cooked through.

For the Anaheim Peppers, I took the seeds out and sliced them. These peppers are mild and very versatile since they do not add heat to dishes just great flavor. On medium heat, I added a little vegetable oil to my skillet, seasoned the peppers with kosher salt and cooked them for about 5 minutes. Once the water dissolved from the skillet with the sausages, I added the peppers in the last 2-3 minutes of cooking.

I drained the excess oil from the sausages and peppers on a plate lined with paper towels before I served them with a side salad. The sausages were delicious, and the mild taste of the anaheim peppers really complimented each other.

-Sophia/One of Two Fry's

Ribs & Harvest Fresh Farm The Ultimate Dry Rub

2012-03-04T10:00:00.004-05:00

Ribs & Harvest Fresh Farm The Ultimate Dry Rub

Harvest Fresh Farm The Ultimate Dry Rub

We love using products from Harvest Fresh Farm because the ingredients are all natural and so fresh. Last summer, we met them at the Atlantic City Food Network Food and Wine Festival. Last week, we received Harvest Fresh Farm The Ultimate Dry Rub and I wanted to try them on some ribs first. I made Boneless Pork Loin Country Style Ribs using the rub. To season on both sides of the pork, I drizzled olive oil, added kosher salt and generous amounts of Harvest Fresh Farm The Ultimate Dry Rub. I let the rub seep into the ribs in the refrigerator for 6 hours, but you could leave it overnight. Let the pork come to room temperature for about 20 minutes before you cook it. I cooked the ribs with my indoor grill and let the meat rest for 10 minutes before I sliced it. I served it with veggies and salad.

Boneless Pork Loin Country Style Ribs with Harvest Fresh Farm The Ultimate Dry Rub

The ribs were so juicy, tasted amazing, and the fresh aroma from the Harvest Fresh Farm The Ultimate Dry Rub seasoning was full of flavor. The ingredients are basil, marjoram, oregano, parsley, rosemary, lavendar flowers, thyme, garlic, sesame seeds, spices, citric acid, lemon peel and bay leaves. This product is salt free and all natural. The jar is 2.3 oz. so you can have rub seasoning for several meals.

I am looking forward to using it on shrimp, chicken, and beef recipes I will share on here soon. I give it 5 out of 5 stars. Harvest Fresh Farm The Ultimate Dry Rub is one of the best dry rubs I have tried.

You can order this rub and many other great items from Harvest Fresh Farm at: http://www.harvestfreshfarm.com/.

-Allen/One of Two Fry's

Burgers & Hot Dogs Onion Crunch Style

2012-03-02T12:17:00.004-05:00

Burgers & Hot Dogs Onion Crunch Style

My Hamburger and Allen's Swiss Burger both topped with Loeb's Onion Crunch

We recently received Loeb's Onion Crunch and wanted to try it on burgers and hot dogs. In December, Allen added Loeb's Onion Crunch to his Green Bean Casserole and it was delicious. We had burgers a few days ago and I topped them with a generous serving of Loeb's Onion Crunch. The crunch and texture were perfect and really complimented both burgers.

I made our burgers with Angus Beef and seasoned them with McCormick Grill Mates Hamburger Seasoning and Kosher Salt. For my hamburger, I spread thousand island dressing on the bottom bun and topped it with crisp lettuce, 1 burger patty, ketchup, pickle chips, lots of Loeb's Onion Crunch, tomato and mayo on the top bun.

For Allen's burger, I spread mayo and 1 teaspoon of horseradish on the bottom bun, melted swiss cheese on his burger, topped it with lots of Loeb's Onion Crunch and spicy mustard on the top bun. The burgers were perfect and satisfying.

My hotdog with Loeb's Onion Crunch

Last week, we had hot dogs one night and I topped them with spicy mustard, relish, and lots of Loeb's Onion Crunch. It was so good! The crunch and onion taste are great and a perfect combination for hot dogs. We recommend this product wholeheartedly and will be sprinkling it on pizza really soon. Yum!

You can purchase Loeb's Onion Crunch at http://www.onioncrunch.com/.

-Sophia & Allen/Two Fry's

Baking with the Cake Boss Review

2012-02-22T12:23:00.011-05:00

Baking with the Cake Boss 100 of Buddy's Best Recipes and Decorating Secrets – Buddy Valastro (Free Press)

Baking with the Cake Boss is Buddy Valastro's second cookbook and this time, the focus is all things sweet. In the "Introduction," Buddy writes about his first baking experience with his father at the family bakery. Buddy reveals how his baking progressed from making butter cookies to decorating gorgeous show stopping cakes. Buddy offers advice for the aspiring baker whether you are a home baker as I am or going for it as a professional baker.

In "Getting Started: A Tour of the Kitchen" Buddy stresses organization is key for successful baking. No baker can succeed without the right stuff and in the chapter, "Equipment" Buddy provides a detailed list of essential needs for baking.

Every baker has staple ingredients on hand like flour, baking powder, baking soda, sugar, eggs, extracts, chips and butter. "Notes on Ingredients" breaks down which baking ingredients every baker should have stocked in their pantry. Buddy shares his expertise on what works and what does not when baking.

The very brief chapter "The Zone and How to Get There" is a fun read and I get what Buddy means by being in "The Zone" when baking.

There are just four pages in "Basic Baking Techniques" but essential information for all bakers. Buddy offers his know-how in the "Cookies" chapter in terms of baking in batches, cooling cookies and storing them.

From page 42 and on "It's Go Time!" as Buddy says on Next Great Baker and we get to the recipes. I love that Buddy breaks down each recipe to a very simplistic level so it makes them all easy to follow. Buddy's first recipes are Butter Cookies in plain and chocolate, so you can bake them both ways or choose your preference. I think having a variety of butter cookies is best and tinting the plain ones in different colors is fun especially for Christmas. Double Chocolate Chip Cookies is the next recipe and they look so yummy.

I am happy Buddy included a recipe for Seven-Layer Cookies (Tri-Color or Rainbow Cookies) since I have always wanted to bake these. If you love nuts, you can enjoy baking Peanut Butter Cookies, and Pignoli Cookies. The recipe for the Chocolate Brownie Clusters looks delicious as well as the Tarelles recipe. I never had Rugelach before, so I may bake them one of these days to see if I like them. Buddy includes a recipe for the classic Black-and-White Cookies, which have a cakey texture and are so delicious. I am excited to bake these since I have eaten this iconic cookie since my teens. There is a recipe for Linzer Tart Cookies, and I baked the Icebox Christmas Cookies for my valentine hearts and they were delicious. I added 1 tablespoon of pure vanilla extract to the recipe.

One thing I have yet to tackle is making pastries, and I look forward to baking alot of the recipes in this chapter this year. The chapter opens with a recipe for Choux Pastry which is the dough used for éclairs, cream puffs, and French profiteroles. There are step-by-step recipes for Éclairs and Cream Puffs. One of my favorite pastries is Napoleons and I am happy Buddy included a recipe for it. The "feathered icing" technique looks simple, but the recipe itself will take some practice. There are recipes for Butterflies and Cassatini and Rum Babas. The Cannoli and Cannoli Cream recipes are not intimidating since Buddy has some beautiful photos to accompany the recipe instructions.

There is a recipe for Brownies and Brownie Icing for you brownie lovers, and the Raspberry Bars look so yummy. Buddy offers three Doughnut recipes: Old-Fashioned, Mae West and Munchkins. The final recipe of the chapter is Chocolate Truffles which are miniature flourless chocolate tortes baked in a cupcake tray.

The next chapter "Pies and Tarts" has me drooling and I am going to make Buddy's Pie Crust next time I make pie, since I usually buy the ready-made Pillsbury Pie Crust. The Lemon Meringue Pie is a beauty. Buddy's recipes for Pumpkin Pie, Coconut Custard Pie and Apple Pie look outstanding. I never had Pastiera di Grano Wheat Pie or Pasta Frolla before but plan to try them when Allen and I visit Carlo's Bake Shop in Hoboken, NJ. If I like them I will give them both a shot. The recipe for the Frutti di Bosco Italian Fruit Tart looks beautiful, gets an A+ for presentation and I bet tastes great. There is a recipe for Cream Puff Parfait, which would be a fun dessert to share for a family gathering since it serves 24.

The "Cakes and Cupcakes" chapter opens with a gorgeous photo of Red Velvet Cake, one of my favorites. Decorator's Buttercream is the first recipe in this chapter. The Cupcake recipes look too pretty to eat, but I do not really mean that. Buddy has recipes for Sunflower Cupcakes, Puff Flower Cupcakes, Flat-Petal Cupcakes, Daisy Cupcakes and his signature Buddy's Cabbage Rose Cupcakes. Buddy offers instructions on Piping Buttercream Roses, and the Red Roses Cupcakes and Christmas Tree Cupcakes are gorgeous.

The section on "Working With Cakes" tells you how to trim and cut cakes, fill and ice cakes and soak a sponge cake. Several illustrations guide you on decorating techniques before you get to bake the cakes. Both the Boy and Girl's Birthday Cake recipes are so pretty. The pages on the different Cake Combinations are really helpful and plentiful.

I found the "Fondant" chapter informative and less intimidating than I previously thought since I have never worked with fondant. The fondant cake recipes like the Dot and Bow Cake, Groovy Girl Cake, Valentine's Day Cake, Mother's and Father's Day Cakes, Summer Beach Cake, Fourth of July Cake, Halloween Frankenstein Cake, Autumn Cake and Winter Wonderland Cake are all beautiful designs and seem simple enough. They are so pretty which is the point of using fondant in the first place, since it gives cakes a clean and sharp look. Personally, I do not like how fondant tastes but Buddy mentions the type of fondant he prefers. Maybe this kind of fondant tastes better than the ones I have tried. Even if I never make a cake from fondant, I will use these recipes as design inspiration when I make my cakes with buttercream frosting. For fondant users, there are also advanced fondant recipes like the Thanksgiving Turkey and Animal Safari Cake I recently saw Buddy make on the Rachael Ray Show.

The "Basic Cake Recipes" chapter features recipes for Vanilla Cake, Chocolate Cake, White Chiffon Cake, Chocolate Chiffon Cake, Pan di Spagna (Italian Sponge Cake), Carrot Cake and Red Velvet Cake.

The final chapter, "Frostings and Fillings" features Vanilla Frosting, Chocolate Fudge Frosting, Italian Buttercream, Italian Custard Cream, Cream Cheese Frosting, My Dad's Chocolate Mousse, Chocolate Ganache, Lobster Tail Cream, Italian Whipped Cream and Syrup for Pan di Spagna.

Baking with the Cake Boss will elevate your baking repertoire. The recipes in this cookbook are attainable for all bakers, and provide many recipes you can enjoy with your family for years to come.

-Sophia/One of Two Fry's

Roman Romance Valentine's Dinner, Caesars Atlantic City, February 18, 2012

2012-02-20T10:03:00.003-05:00

Roman Romance Valentine's Dinner, Caesars Atlantic City, February 18, 2012

Beautiful roses at our table

The invitation only Roman Romance Valentine's Dinner at Caesars Atlantic City Saturday, February 18, 2012 was really beautiful and offered romantic decor, delicious food and a live band. The invitation Allen received in the mail read "L'amore Domina Sensa Regole (Love Rules Without Rules). In celebration of Valentine's Day, Caesars Atlantic City invites you and a guest to a headily-romantic evening. Join Caesar and his love Cleopatra for dinner and dancing and ancient ruins. Come get lost...together!"

Allen and I at our table

Allen and I sat at the first table on the left side of the band and we had a perfect view of the dance floor and musicians. The couple we rode down in the elevator with from our Centurion Tower room sat next to us and they were really cool. It was nice meeting new people in our age group. There was another couple that sat to Allen's right who were celebrating their 40th anniversary. They were adorable and it was fun to watch them dance throughout the evening.

Cleopatra and Caesar greeting guests at each table

Our servers Debby and Diane were so great and they even got me a list with the menu for the blog which was helpful and much appreciated. Debby and Diane were both very attentive and nice. The table had a lovely roses display and there were assorted specialty breads and butter. I felt bad cutting through the butter with the mold of Caesars head (see picture below).

Buuter mold of Caesars head

The salad was Romaine Heart with Fresh Mozzarella and Roasted Tomatoes with Caesars Dressing. The salad was so good and my favorite part about it was the mozzarella which just melted in your mouth.

Romaine Heart with Fresh Mozzarella and Roasted Tomatoes with Caesars Dressing

The main course was very hearty and delicious. The dish was Parma Ham wrapped Filet Mignon with Lobster Tail Franchaise with heart shaped Dauphinoise Potato and Broccolini. The presentation was lovely and the filet mignon was my favorite. I loved the creaminess of the dauphinoise potato and it was so tender and flavorful. The broccolini was the perfect texture with a nice crunch and the lobster tail franchaise Allen thought was heavenly. Everything tasted so great.

Parma Ham wrapped Filet Mignon with Lobster Tail Franchaise with heart shaped Dauphinoise Potato and Broccolini

For dessert, Opera Cake was served and it was rich and decadent. Opera cake is almond sponge cake, that is soaked in coffee syrup, and layered with ganache and coffee buttercream. It was exquisite and I tasted all the different layers of flavors with each bite.

Opera Cake

It was a beautiful evening and we celebrated our 13th engagement anniversary and 13 is my favorite number, so here is a blog toast to many more celebrations.

-Sophia & Allen/Two Fry's

Chocolate-Hazelnut Tart

2012-02-14T16:25:00.002-05:00

Chocolate-Hazelnut Tart

Chocolate-Hazelnut Tart set up and ready to serve

I wanted to make a velvety smooth and rich chocolate dessert for my hubby and found a recipe I clipped out of a magazine some time ago. I made some modifications to it and here is my recipe. I am not kidding when I say this is a very decadent dessert.

Ingredients for the Dough:
1/3 cup toasted Hazelnuts

1/4 cup Sugar

1/4 teaspoon Kosher Salt

1 1/2 cups All-Purpose Flour

1/2 cup + 2 tablespoons Unsalted Butter, softened

1 1/2 teaspoons cold Water

1 cup Nutella Hazelnut Spread

Pie Crust cooling

Ingredients for the Ganache:

5 pieces (each 1-ounce) Chocolate - Milk, Semisweet or Dark

1/4 cup Heavy Whipping Cream

1/3 cup Unsalted Butter, softened

2 tablespoons Karo Light Corn Syrup

Directions:

Toast the Hazelnuts in a small pan for about 7-10 minutes. Cool completely.

In a food processor, combine toasted Hazelnuts, Sugar, Salt, and Flour and pulse until smooth.

Add Butter and Water pulsing until a smooth Dough forms. Shape Dough into a ball and place in plastic wrap. Refrigerate for 1 hour. Do not freeze Dough.

Preheat oven to 350 degrees.

Press the Dough into the sides and bottom of a 9-inch tart pan. I used a ceramic one, but a removable bottom one will be easier to work with when you serve it. Trust me.

Line Dough with parchment paper and make sure it hangs slightly over the pan. Add pie weights or dry beans to help the Dough keep its shape.

Ganache poured over Nutella spread, shiny and beautiful

Bake Dough for 15 minutes. Remove pie weights or beans and parchment paper. Bake uncovered for an additional 10-13 minutes until golden brown.

Remove from oven and cool completely for about 1 hour.

Once the crust has cooled, spread Nutella evenly and generously over the crust.

Make the Ganache. In a bowl, add chocolate pieces. I used semisweet and put aside for now.

In a sauce pan, combine Heavy Whipping Cream, Butter and Corn Syrup. Stir until combined and bring to a boil over medium-high heat.

Pour hot cream mixture over the Chocolate in the bowl to melt it and whisk until it is smooth. Pour over the Nutella spread.

Cover with aluminum foil and refrigerate for 1-3 hours. Bring to room temperature before you serve.

-Sophia/One of Two Fry's

Valentine Cookies

2012-02-13T09:15:00.002-05:00

Valentine Cookies

All the Valentine Cookies I decorated

The two heart shaped cookies cutters I used

I made red and white heart shaped cookies yesterday and used two different recipes. For the white hearts, I used Buddy Valastro's Icebox Christmas Cookies recipe. Buddy warns the dough is super sticky and that was such a pain but with the right amount of flour on the top of the dough, the rolling pin and your hands it was feasible. Just have patience with it.

Valentine Cookies

I found a clip of Buddy making these cookies on the Rachael Ray Show so here is the link for it: http://www.rachaelrayshow.com/food/recipes/buddy-valastros-icebox-christmas-cookies/. The texture of these cookies are really supple and nice. They are not too sweet and really remind me of Italian cookies I have eaten from a bakery before, so I think I did a good job for my first try using this recipe.

Valentine Cookies

For the red cookies, I kept it simple and used 1 package of Betty Crocker Sugar Cookie Mix. I used 1 4 oz. bottle of McCormick Red Food Coloring to turn the dough red. I use this recipe for my Christmas cookies but if you are only using 1 package, just cut the recipe in half. Here is the link for the Sugar Cookies recipe: http://twofrys.blogspot.com/2011/12/holiday-cookies.html.

Valentine Cookies

I used Wilton Red & White Cookie Icing, Red & White Sparkling Sugars, Rainbow Nonpareils, Red & White Sprinkles, Red & White Confetti, Jumbo Hearts Sprinkles, and Sugar Pearls for my Valentine Cookies.

-Sophia/One of Two Fry's

Dos Caminos

2012-02-12T12:20:00.003-05:00

Dos Caminos

After spending half a day at the Chelsea Market, Allen took me to Dos Caminos for dinner just a few blocks away. Dos Caminos is a Modern Mexican Cuisine restaurant and was a lovely place, with great food service and overall was a great dining experience. The food was excellent and we had a wonderful time. We ordered the Gaucamole with the homemade Chips and they were delicious. My Gaucamole picture was too blurry so I did not post it. The three Salsas that accompanied the chips were divine, especially the green tomatillo salsa. The salsa (pictured in the middle below) had a great smokey flavor and the orange habanero salsa was super spicey.

Chips and Salsas

Allen enjoying Chips and Salsa

Allen's Dos Enchiladas

Allen loved his dish, Dos Enchiladas Roasted Chicken Rolled in corn tortillas, chihuahua cheese, with mole poblano and tomatillo verdes sauces. I took a bit and thought it was superb. Love that mole sauce.

My Carne Asada Burrito

I loved the Carne Asada Burrito I ordered and it had a kick to it but the side salad helped smooth that out for me so it was not overbearing and I could taste all the flavors. I really loved the taste of the spinach tortilla. Allen is the spicey fan not me and when he tried mine said it was spicier than his food. The Carne Asada Burrito was Grilled Marinated Steak, chihuahua cheese, pico de gallo, baby arugula and spinach tortilla.

Black Beans and Rice

The Black Beans and Rice were so good and my only complaint was I wanted some more. Hee, hee...

To learn more about Dos Caminos and locations, go to:
http://www.doscaminos.com/

-Sophia & Allen/Two Fry's

Chelsea Market continued...

2012-02-11T19:00:00.005-05:00

The Lobster Place

The Lobster Place

The Lobster Place is a seafood lovers dream come true! While the lobster is the main specialty and yes, they looked lovely you can also choose from a very large selection of caviar, sushi, oysters, clams, scallops, sea urchin, crawfish, alot of fish varieties (mahi mahi, tilapia, ...) and much more. The seating space is small and lined up against the windows and with some seating outside. We waited a few minutes to sit but Allen said it was worth it because he loved the Massachusetts Atlantic Oysters he bought. It was real crowded when we there which is always a good sign. The Lobster Place also sells alot of sauces, spices, asian noodles and other delicacies.

Massachusetts Atlantic Oysters

Allen with his lunch - Massachusetts Atlantic Oysters

Allen about to try the Massachusetts Atlantic Oysters

Jacques Torres Chocolate

Jacques Torres Chocolate

I had just eaten a Napolean from Ruthy's Bakery & Café but I had to check out the lovely selection of chocolates from Mr. Chocolate himself. Jacques Torres Chocolate is known for his fine selection of chocolates worldwide and there was such a nice selection for the quaint space. Allen bought me a white chocolate bar called Barry White, which I indulged in today. The white chocolate bar was silky smooth and rich. I will be back to try the Liquid Caramel and some other delights soon.

Jacques Torres Chocolate

Barry White - White Chocolate, Jacques Torres Chocolate

Nutbox

Sesame Sticks, Corn Nuts, Coconut Chips, Nutbox

I love the Nutbox's hearty selection of nuts, dried fruit, seeds, yogurt pretzels, honey products, coffee beans and more. Allen picked up sesame sticks, corn nuts and coconut chips.

We will feature more of the shops as we continue to visit Chelsea Market. Pay this place a visit if you haven't already. It is a beautiful place with great food, and right in the heart of the meatpacking district.

For more information, check out these links:
Chelsea Market: http://www.chelseamarket.com/
Jacques Torres Chocolate: http://www.mrchocolate.com/
The Lobster Place: http://www.lobsterplace.com/
Nutbox: http://www.thenutbox.com/

-Sophia & Allen/Two Fry's

Chelsea Market

2012-02-10T10:43:00.005-05:00

Chelsea Market

Chelsea Market

Chelsea Market located on 75 Ninth Avenue (between 15th and 16th Streets) is an integral part of the meatpacking district. Chelsea Market offers a hefty selection of shops and some great eateries and restaurants for food lovers. Allen and I went to see the Swamp In The City, History Channel exhibit and visited some shops, had some good bites, bought some goodies, and had a great time just walking around and taking pictures.

Ruthy's Bakery & Café

Ruthy's Bakery & Café

Tarts, cupcakes...

Rugelach, French Macarons, gotta get some next trip

Allen chatting with an employee about the bakery

Napoleon, all mine - yum!

Me and my napoleon

I have been wanting to come here for some time so I was happy to finally be in Ruthy's Bakery & Café. There were so many choices to chose from: french macarons, cupcakes, rugelach, cookies, pastries, cakes, cheesecakes, pies, tarts, and more. I decided to go for one of my favorite pastries, a napoleon. I was picture happy in this place but wanted to show you some of the goods they sell. I love the look of the place, and my napoleon was delicious so I will be back to try some other stuff soon.

Cakes and cupcakes

Chocolate Mousse Tart, Fruit Tart

More Cakes and cupcakes

Pies, Cheesecakes, Cakes, Cupcakes

Pastries, look at those cute cupcakes

Fat Witch Bakery

Fat Witch Bakery

I love the cookbook Fat Witch Brownies and had to come in and get a brownie for later indulgence. I love the Fat Witch Bakery and enjoyed perusing the yummies they were selling. Allen got me an adorable white chocolate bear and I almost felt sad for eating him. The brownie was so delicious and I ate it slowly to savor every last bit. Yum.

Allen filling out a heart for me

Allen filled out a heart for me on the way out. How sweet. Thanks hubster.

My White Chocolate Bear and Brownie

See the next post for more of our visit to the Chelsea Market.

For more information, check out these links:
Chelsea Market: http://www.chelseamarket.com/
Fat Witch Bakery: http://www.fatwitch.com/
Ruthy's Bakery & Café: http://www.ruthys.com/

-Sophia & Allen/Two Fry's

Gumbo & Swamp People Meet 'N Greet @ Chelsea Market

2012-02-09T12:01:00.010-05:00

Gumbo & Swamp People Meet 'N Greet @ Chelsea Market

Left to Right: Troy Landry, Me, Allen, Jacob Landry, Chase Landry

Yesterday, we went to Chelsea Market to check out the Swamp In The City exhibit and to meet the star of Swamp People, Troy Landry and his two sons Jacob and Chase. Chase will be debuting on season three of Swamp People which premieres on the History Channel tonight at 9:00PM (EST).

Serving up delicious Gumbo

In addition to cool swamp ambience and seeing alligators, there were three kinds of gumbo to taste. The two gumbo servers were very nice and explained what each gumbo dish was. I tried the Mallard Duck and Smoke Venison Sausage Gumbo and this was my favorite. The duck was so tender and juicy and the venison sausage was yummy. I really enjoyed the Fricassée of Swamp Rabbit and Wild Mushrooms. It was my first time trying rabbit and I was pleasantly surprised it did not have a gamey taste. I loved the spices in the gumbo and the earthy taste of the mushrooms. Allen loved these two gumbo delights and thought the Louisiana-Style Crawfish Étouffée was very flavorful and had a little kick of spice in the background. The three gumbo recipes are from Chef John Folse's new cookbook, After The Hunt.

Little Alligator

There was a live alligator cam by the smaller alligators. They are so cute but I was happy they were enclosed in a glass case. Allen and I both waved at the cam but not many people seemed to know about that. I hope someone saw us online. Allen viewed the cam online before we came to the event so we knew to look for it.

1 of the 4 large alligators we saw

It was great meeting alligator hunter Troy Landry and his sons Jacob and Chase. They were all very down to earth, warm, and welcoming. We were very happy we got to speak with Troy for quite a bit. I was impressed by the great interaction they had with their fans. The "King of the Swamp" and his sons signed alot of autographs and took pictures with fans. A very cool History Channel employee took a picture for us. When we took our picture with the Landry's, Troy called out "Choot 'em!" Classic. :)

Cool flyer of the event

Landry was featured on the cover of Louisiana Life Magazine and honored as "Louisianian of the Year" in the Celebrity category. Swamp People is the History Channel's most watched show. You can visit Swamp In The City at Chelsea Market until Sunday, February 12, 2012. Try the gumbo offerings too.

Mardi Gras Style Beads and Louisiana Fish Fry Products Cajun Seasoning

Louisiana Travel had a table set up and we entered a contest to win a trip to Louisiana. They gave out mardi gras style beads advertising their tourism site and samples of Louisiana Fish Fry Products Cajun Seasoning (pictured above).

For more information, check out these links:
History Channel Swamp People Page: http://www.history.com/shows/swamp-people
Official Landry Gang Site: http://www.chootem.com/
Official Troy Landry Facebook: http://www.facebook.com/pages/Troy-Landry/146566858710250
Chef John Folse Site: http://www.jfolse.com/index.html
Louisiana Travel Tourism Site: http://www.louisianatravel.com/

-Sophia & Allen/Two Fry's

Mexican Chorizo with Rice 'N Black Beans

2012-02-07T16:53:00.006-05:00

Mexican Chorizo with Rice 'N Black Beans

Mexican Chorizo with Black Beans and Rice!

Here's a 20 minute meal that is big on taste and great on your wallet. I used Mexican Chorizo sausages and removed them from the casings. They are fully seasoned so you don't have to add much when you cook them.

Ingredients:

1 15 oz. can Goya Black Bean Soup

6 Mexican Chorizo Sausages

1 tablespoon Vegetable Oil

1 tablespoon Tomato Paste

1 large Shallot

2 cloves Garlic

3 teaspoons Kosher Salt (1 teaspoon-Rice, 1 teaspoon-Mexican Chorizo, 1 teaspoon-Beans)

Spice Mixture for Black Beans:
1/8 teaspoon Cilantro Powder

1/8 teaspoon Ground Cumin

1/8 teaspoon Spanish Paprika

1/8 teaspoon Garlic Powder

1/8 teaspoon Onion Powder

1 cup Long Grain White Rice or whatever Rice you prefer

Directions:

Rice
We use a rice cooker for perfect Rice every time.

Just measure according to cups you make, measure Water accordingly.

Add 1 teaspoon Kosher Salt.

Black Beans
Add Black Beans to pot with seasoning mixture of Kosher Salt, Cilantro Powder, Ground Cumin, Spanish Paprika, Garlic Powder and Onion Powder. Stir until combined.

Cover and heat on low for 10 minutes or until hot.

Mexican Chorizo
Take Mexican Chorizo sausages and remove them from the casings.

Chop Shallot and Garlic.

In a skillet on medium heat, add Vegetable Oil and when hot add Shallots and Mexican Chorizo.

Add Kosher Salt and Tomato Paste and stir until combined.

Use potato masher to crumble meat up how ever large or small you want it. I like it in big chunks.

Cook until brown, about 12-15 minutes.

After 6 minutes add Garlic and blend together.

Drain excess grease in colander line with a paper towel before you serve.

Serve on the side with Rice and Black Beans. It's so delicious.

-Sophia/One of Two Fry's

BLT Dip

2012-02-06T08:34:00.002-05:00

BLT Dip

BLT Dip!

This BLT Dip was a hit at our family Super Bowl gathering last night. It goes great with chips, veggies, crackers, and chicken wings. Try 'em.

Ingredients:

1 envelope Golden Onion Soup Mix

1 8 oz. Sour Cream

1 cup Mayonnaise

1 Tomato

7 slices of Bacon

1 cup Lettuce

Directions:

Shred Lettuce into thin strips and slice Tomato into small chunks and put aside for now.

In a skillet, cook/crisp up Bacon and when done place in a plate with paper towels to remove excess grease. Chop into small pieces.

In a large bowl, combine Golden Onion Soup Mix, Sour Cream, Mayonnaise. Add Bacon and Tomato and stir.

Chill for 2 hours.

Add shredded Lettuce around the edge of the dip as a garnish.

Enjoy!

-Allen/One of Two Fry's

Baked Chicken Wings & Drumettes 5 Ways

2012-01-29T14:30:00.008-05:00

Baked Chicken Wings & Drumettes 5 Ways

At the Fry household we like to make our Chicken Wings & Drumettes in a variety of ways to keep it interesting and we prefer to bake them. Here are 5 ways we like them.

Tabasco Chipotle Chicken Wings & Drumettes

Tabasco Chipotle Chicken Wings & Drumettes
Tabasco Chipotle Chicken Wings & Drumettes are smokey and have a great kick. You get some serious bold flavor with these wings. Coat Chicken Wings & Drumettes in Vegetable Oil and season liberally with Kosher Salt and Black Pepper. Slather on as much Tabasco Chipotle Pepper Sauce you want. Bake in oven at 375 degrees for 50 minutes turning wings half way.

Heartbreaking Dawns Jalapeno Pineapple Hot Sauce (left) and Heartbreaking Dawns
Classic Gold Hot Sauce (right) Chicken Wings & Drumettes

Heartbreaking Dawns Chicken Wings & Drumettes
We used two different sauces for these Chicken Wings & Drumettes - Heartbreaking Dawns Jalapeno Pineapple Hot Sauce and Heartbreaking Dawns Classic Gold Hot Sauce. Both sauces were very spicy and had a complex mix of flavors. The Heartbreaking Dawns Jalapeno Pineapple Hot Sauce was intense and the pineapple gave the sauce sweetness that complimented the jalapeno with a perfect amount of heat. Heartbreaking Dawns Classic Gold Hot Sauce packed a punch with stimulating flavors and the right amount of heat for the palate.

Heartbreaking Dawns Jalapeno Pineapple Hot Sauce and
Heartbreaking Dawns Classic Gold Hot Sauce

Allen recommends the vast selection of Heartbreaking Dawns products for heat aficionados and gives them the hot sauce stamp of approval. We have about 7 other Heartbreaking Dawns Hot Sauces and some seasoning rubs Johnny graciously sent us to cover in upcoming blog posts. Go to the Heartbreaking Dawns Artisan Sauces & Seasonings site to see their vast selection of amazing products and order some for yourself: http://heartbreakingdawns.com/.

Coat Chicken Wings & Drumettes in Vegetable Oil and season liberally with Kosher Salt and Black Pepper. Slather on as much Heartbreaking Dawns Jalapeno Pineapple Hot Sauce and Heartbreaking Dawns Classic Gold Hot Sauce you want depending on how much heat you can handle. Bake in oven at 375 degrees for 50 minutes turning wings half way.

We would also like to congratulate Johnny for his recent appearance on Food Network's Chopped show. Although you got "Chopped" you did a really great job and we were rooting for you!

Guy Fieri Bourbon Brown Sugar BBQ Sauce Chicken Wings & Drumettes

Guy Fieri Bourbon Brown Sugar BBQ Sauce Chicken Wings & Drumettes
This is the third time we use Guy Fieri Bourbon Brown Sugar BBQ Sauce on Chicken Wings & Drumettes so we cannot get enough of this sauce, which combines the perfect blend of sweetness and tangy taste. It is heavenly. Coat Chicken Wings & Drumettes in Vegetable Oil and season liberally with Kosher Salt and Black Pepper. Slather on as much Guy Fieri Bourbon Brown Sugar BBQ Sauce you want. Bake in oven at 375 degrees for 50 minutes turning wings half way.

Seasoned Chicken Wings & Drumettes

Seasoned Chicken Wings & Drumettes
I like to always make some Chicken Wings & Drumettes that are heavily seasoned but not spicy. Coat Chicken Wings & Drumettes in Vegetable Oil and season liberally with Kosher Salt and Badia Gourmet Blends Poultry Seasoning. Bake in oven at 375 degrees for 50 minutes turning wings half way.

You can give these wing & drumettes recipes a try for the Super Bowl (Go Giants!) or for any occasion.

-Sophia & Allen Fry/Two Fry's

Carrots

2012-01-28T12:30:00.003-05:00

Organic Carrots

Organic Carrots

I love shopping for organic veggies at Garden Gourmet in my neighborhood. Check out their site or pay them a visit if you live in the Bronx: http://www.gardengourmetmarket.com/fresh2/. I made organic carrots to accompany a steak and mushroom dinner for my wife and I and they were great.

Here is the recipe.

First, trim the Carrot stems a little, wash with cold water and pat dry with paper towel.

Ingredients:

On medium heat add 1/2 stick Butter to pan and melt.

Add Carrots and stir in the melted Butter to coat.

Add 1 teaspoon Kosher Salt.

Add 1 teaspoon Black Pepper.

Add 1/2 teaspoon Italian Seasonings.

Stir again and saute for 6-8 minutes or until tender but not too soft.

Enjoy. They are a great side dish for your next meal.

-Allen/One of Two Fry's

Tartar Sauce

2012-01-27T10:00:00.002-05:00

Tartar Sauce

The other day we bought frozen clam strips, crab cakes and baked them with some crispy fries for a quick dinner. I looked in my fridge and I was out of tartar sauce. I have been making a lot of my own sauces lately so I went for it and made my own. I got the recipe from http://allrecipes.com/recipe/tartar-sauce-i/. This recipe yields enough for 4 people/1 cup so I stored half in a ziplock bag in the fridge and used the rest later in the week with more seafood. Do not freeze tartar sauce since it contains mayonnaise. If you need more just double the recipe. Give this a try next time you make seafood.
Ingredients:

1 cup Mayonnaise

1 heaping tablespoon Sweet Pickle Relish

1 tablespoon minced Shallot

2 tablespoons freshly squeezed Lemon Juice

Kosher Salt

Black Pepper

Stir all the ingredients in bowl and taste to see if you would like more salt or black pepper. Cover with plastic wrap and chill for 1-3 hours.

Enjoy. It is really yummy. I will never buy store bought tartar sauce ever again.

-Sophia/One of Two Fry's

Caramel Filled Sandies

2012-01-22T11:22:00.006-05:00

Caramel Filled Sandies

In December, I got several holiday cookie recipes via email and planned to make Caramel Filled Sandies with my holiday baking but I never got to them. These cookies are so delicious with pecans inside, drizzled dark and white chocolate, with a gooey caramel center and sprinkled coarse salt on the outside. I baked so many cookies around Christmas and held onto this recipe knowing I would make it eventually. Yesterday, it snowed a few inches and I was home reading a new cookbook that inspired me to bake so I made them. The recipe yields three dozen cookies if you shape the dough into 1 ½-inch balls but I made them larger and yielded about 2 dozen cookies. I made one cookie tray with large cookies and another with medium size cookies to see if both kept the indentation in the middle for the caramel. I will explain below.

The only addition of ingredients to this recipe is Pure Vanilla Extract, but I used different techniques so my version of the recipe follows. For the original version of this recipe, go to:
http://www.bettycrocker.com/recipes/caramel-filled-sandies/e45b05c9-5ab8-4559-bbfc-85c4de501123.

Get out all the ingredients below and measure them.

Out the oven and cooling...

Ingredients:
1 pouch Betty Crocker Sugar Cookie Mix

2 tablespoons All Purpose Flour

1 Extra Large Egg

1 teaspoon Pure Vanilla Extract

¼ cup Finely Chopped Toasted Pecans

1 stick of Salted Butter, softened

1 tablespoon Coarse Sea Salt

34 Caramel Candies, Unwrapped

3 tablespoons Half and Half

1/3 cup White Baking Chips, melted

1/3 cup Dark Chocolate Chips, melted

Filled in the caramel - yum! :)

Using a skillet on medium heat, toast Pecans for about 5 minutes, stirring occasionally until they brown. Cool them completely and then finely chop in food processor.

In a large bowl, combine Cookie Mix, Pecans, Flour, Butter, Egg, and Vanilla until a soft dough forms. Form dough into a large ball and cover with plastic wrap and place in the refrigerator for ½ hour. Use a small or large ice cream scoop or form balls with your hands and place on ungreased cookie sheets 2 inches apart. Using your thumb, make an imprint in the center of each.

Caramel Filled Sandies decorated and are now setting up

Bake at 375 degrees for 8 to 11 minutes, or until the edges are light golden brown. If the indentations did not stay, press each again with your thumb and be careful not to burn yourself. I had to do this with the tray of large cookies but the medium size cookies kept the indentation shape. Wait 1-2 minutes before you do this, and then transfer cookies from baking sheets to cooling racks. Cool completely.

In a microwaveable bowl, place Caramels and 3 tablespoons of Half and Half in microwave for 1 minute. Check caramels and if they have not melted, continue to melt in 15 second intervals until they are. Stir caramels and use a 1-teaspoon measuring spoon in one hand and with your other hand place a small bowl under the spoon as you pour the caramel in each indentation. Using this technique prevents the caramel from spilling all over the place. Let the caramel cool for about ½ hour.

Caramel Filled Sandies have set and are ready to eat. :)

In two microwaveable bowls, melt dark chocolate in microwave and then do the same with white chocolate for 1 minute. Check to see if chocolate melted. If needed continue to melt chocolate in 15-second intervals until done. Stir and place each in a resealable plastic storage bag to make a disposable pastry bag. Make a knot at the top and snip a tiny bit off the corner of each bag. Use the dark chocolate first and make a swirly design, and then do the same swirly design with the white chocolate over the dark chocolate in the opposite direction. Sprinkle a little coarse salt over each cookie and let them set for about ½ hour before serving. Enjoy!

-Sophia/One of Two Fry's

Rotini Veggie Pasta Salad

2012-01-18T14:00:00.011-05:00

Rotini Veggie Pasta Salad

In the summer, I made Festive Summer Pasta Salad, that you can read all about in the archives so see link below. We love this super easy and delicious veggie pasta dish. In this version, I call it Rotini Veggie Pasta Salad, since I used shallots instead of red onion, added parsley and more veggies - radishes, and carrots. I also used luscious grape tomatoes instead of chopping up a large tomato. This is a wonderful pasta salad with lots of veggies you can make your loved ones for any occasion. This recipe is so quick to pull together, you can make it any day of the week no matter how busy you are. With all the heavy holiday eating we did, this is a perfect meal that is light and good for you too.

Directions:
In a large pot boil water, add kosher salt and whatever Tri-Color Rotini Pasta you like (I used Ronzoni Garden Delight Enriched Tomato, Carrot, Spinach Rotini Pasta).

Cook until 1 minute shy of al dente (check your package for cooking time directions).

Drain and soak in an ice water bath to stop the cooking process.

Rinse your veggies in cold water and dry with a paper towel.

Shred 2-3 carrots.

Thinly slice 2 shallots.

Thinly slice 6-7 radishes.

Thinly slice 1 red pepper.

Thinly slice 1 yellow pepper.

Thinly slice 1 orange pepper.

Take 1 bunch of broccoli florets and slice each in half.

Rotini Veggie Pasta Salad - yum!

Stir veggies together and season them with kosher salt, black pepper, and 1 heaping tablespoon of Italian seasoning (I used Badia).

In a large pan, add 2 tablespoons of olive oil and when hot, add veggies and sauté for 2-3 minutes.

Put veggies aside until they cool.

In a large bowl, add the rotini, as many grape tomatoes you like, the sautéed veggies, toss and blend together well.

Measure 1/2 cup of Light Italian Dressing (I used Wish Bone) and add to veggies and pasta. Stir until combined. You can add a little more dressing if needed. Start with this amount and taste it first. This was the perfect amount for me. Adding too much dressing will overpower and turn the dish into a soggy mess.

Chop two tablespoons of parsley and sprinkle over the top and fold.

Cover bowl with plastic wrap or aluminum foil, and chill for 2-3 hours before you serve. Enjoy!

Go to the archives to read a similar version, Festive Summer Pasta Salad: http://twofrys.blogspot.com/2011/06/festive-summer-pasta-salad.html.

-Sophie/One of Two Fry's

Taco Mac 'N Cheese

2012-01-17T13:30:00.008-05:00

Taco Mac 'N Cheese

My wife first came across this recipe in Sandra Lee Semi-Homemade Magazine but when I made it, I added some hot sauce for extra kick. This is a very quick and hearty simple dish that is packed with flavor.

Ingredients:
1 package (1.25 ounce) Taco Seasoning Mix (I used Ortega)

1 can Diced Tomatoes & Green Chiles (I used Rotel)

1 pound Lean Ground Beef

2 (7.25 ounce) boxes Whole Grain Mac & Cheese (I used Kraft)

Hot Sauce (I used Paula Deen Collection Hot Sauce)

Directions:
In a large pot of salted boiling water cook pasta until al dente, and make mac 'n cheese according to box directions.

In a large pan, season beef with kosher salt and black pepper. Add taco seasoning and mix it with the beef and brown over medium-high heat until done.

Drain diced tomatoes and chiles and add to beef. Simmer until it thickens.

Add beef with diced tomatoes and chiles to the pasta pot and stir together. Let it stand for 2-3 minutes.

Add hot sauce to your liking (I added 1 tablespoon), stir again and serve immediately.

Goes great with a mixed green salad and some whole grain tortilla chips.

-Allen/One of Two Fry's

New Year's Dinner

2012-01-01T20:30:00.006-05:00

New Year's Dinner

I was happy to have my Mom over for the holiday, and she really loved our dinner and of course, Red Velvet Snowball Cake. This was a very special dinner for us, because it was our first time making a turkey. I have eaten my Mom's amazing turkey every Thanksgiving and wanted to see if I could succeed at making my own. I want to thank Clinton Kelly from The Chew for the inspiration. I watched him make Clinton Kelly's Lemon Sage Turkey and I had to try it. I did not brine the turkey. Maybe if I have a bigger kitchen some day I will try brining. This turkey was super flavorful and juicy. The end result exceeded my expectations.

This is the turkey recipe:
http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Clinton-Kelly-Lemon-Sage-Turkey.

Making the compound butter for the turkey - shallot, garlic, sage, lemon zest & juice

Making the compound butter was very easy. You just have to be real careful when placing the compound butter under the skin of the turkey. Just take your time with it and use a spatula. I was grateful Allen did this for me!

This is what the compound butter looks like with the ingredients blended together

I made Turkey Gravy too which was also a first for me. I read a couple of gravy recipes and this is the recipe I used:

Heat 4 cups of chicken stock and pan drippings from turkey (remove excess fat) in a pan in low to medium heat. Add 1 bay leaf.

In another pan, melt 1/2 stick of butter and 4 tablespoons each of chopped carrots, celery, onions and minced garlic and cook in butter until it is slightly browned.

Stir 4 tablespoons of flour into the butter and veggies to make a roux. Cook for a few minutes until the roux turns golden brown in color.

Slowly pour the stock in the pan with the roux, whisking as you add it. Do not stop whisking. Once incorporated stop whisking, return to a boil, then lower heat to a simmer and reduce by a third.

Strain the gravy through a mesh strainer. Season to taste with kosher salt. This gravy was delicious.

Turkey Gravy

I also made Potato Salad which my Mom totally loved. I posted the recipe earlier this year. Here it is:
http://twofrys.blogspot.com/2011/04/potato-salad.html. This is truly a "winning" recipe!

Potato Salad - yum!

Allen made his hearty and yummy Green Bean Casserole. I am so happy to have leftovers because I think it is even better the day after.

Allen's hearty Green Bean Casserole

Allen bought me Paula Deen's Cheese Biscuit Mix and they were amazing and super easy to put together. Oh Paula, we love you!

Paula Deen Cheese Biscuit Mix - oh so good!

Allen made Turkey Stuffing and it paired deliciously well with my Turkey Gravy.

Allen's Turkey Stuffing!

Yay, here's to a great 2012 and lots of leftovers.

-Sophia & Allen/Two Fry's

Shrimp Scampi

2011-12-31T23:00:00.005-05:00

Shrimp Scampi

We posted our Shrimp Scampi recipe back in January. We got the recipe from Allen's Mom who first made it for us some years back and we loved it! It is so delicious. It is our go to scampi recipe and we made it tonight. We just added a little more butter this time.

Shrimp Scampi close-up - yummy!

Here is the Shrimp Scampi recipe:
http://twofrys.blogspot.com/2011/01/shrimp-scampi-jasmine-rice.html.

Jasmine Rice

We made Jasmine Rice in our rice cooker. There is no better way to get perfect rice ever time and the rice cooker does all the work.

-Sophia & Allen/Two Fry's

Red Velvet Snowball Cake

2011-12-31T22:00:00.002-05:00

Red Velvet Snowball Cake

Red Velvet Snowball Cake

Last year, I made this cake but I used dark chocolate and not enough red coloring so I didn't achieve the standard red velvet color. This year, I made it on New Year's Eve and finally hit a home run with this cake. I followed the recipe as is and was so pleased with the results. I first came across this recipe from Redbook Magazine, December 2009 issue and thought it was so beautiful. I make alot of Ina Garten's Coconut Cake throughout the year as is and this reminds me of that from the outside. The red velvet color and taste of the cake is almost perfection. The recipe divides each cake layer in half making 4 layers, but I kept my cake a two-layer one.

Red Velvet Snowball Cake - just sublime!

I found the recipe online on Redbook's site so I hope you will consider trying this Red Velvet Snowball Cake:
http://www.redbookmag.com/recipefinder/red-velvet-snowball-cake-recipe

Allen and I really enjoyed the taste of the cake which was rich but not heavy. My Mom and one of her friends loved it too. I think this cake is one of my best tasting cakes. If you make it, you will not be disappointed.

Red Velvet Snowball Cake being gobbled up.

-Sophia/Two Fry's

Christmas Dinner

2011-12-27T08:53:00.003-05:00

Christmas Dinner

Every Christmas my better half likes to cook a feast for us providing an abundance of leftovers for days. This year I contributed one dish - my Sour Cream Chives Mashed Potatoes. Hubby made Spiral Sliced Honey Ham, Cornbread Stuffing, Green Bean Casserole and Mushroom Gravy.

Spiral Sliced Honey Ham with Pineapples

Sliced Pineapples were added to the Spiral Sliced Honey Ham in the last 30 minutes for added flavor that complimented the glaze. The pineapples did not lose their texture and had a smokey flavor from the Ham.

The Cornbread Stuffing was different this year by adding Mushrooms to the recipe.

Cornbread Stuffing with Mushrooms

I made Sour Cream Chives Mashed Potatoes and they were divine, so rich and creamy. Here is the recipe:

Sour Cream Chives Mashed Potatoes

Ingredients:
3 pounds Potatoes

3 Tablespoons Chives

1/2 cup Sour Cream

1 1/2 cups Milk

6 Tablespoons Unsalted Butter

Kosher Salt

Chop Chives and set aside for now.

Peel and cut Potatoes in half and then in 3-4 sections. Place Potatoes in a large pot with cold water and add Kosher Salt. Bring Potatoes to a boil on medium-high heat, then lower heat and simmer uncovered for 12-13 minutes. Make sure Potatoes are fork tender.

In a small saucepan, heat Milk and Butter until Butter melts and it is hot. Do not let it boil. Remove from heat until Potatoes are cooked.

When Potatoes are cooked, drain in colander and return to pot or a large bowl and mash the Potatoes with a masher or use a food mill if you have one. Slowly add Butter/Milk mixture and stir with a spatula. Keep adding enough until it has a creamy texture.

Add 2 Teaspoons of Kosher Salt, Sour Cream, and Chives and blend together well. Taste and add more salt if you wish.

Green Bean Casserole with Loeb's Onion Crunch

The Green Bean Casserole was so delicious and baked with Loeb's Onion Crunch. Once the casserole was out of the oven, we sprinkled more Loeb's Onion Crunch which added a great depth of flavor and a crunchy texture that we loved. This product tastes so much better than other brands we have tried in the past. I recommend this product wholeheartedly and will be sprinkling the rest on salad, burgers and hotdogs. I love the size of the container since it is 12 oz so you can use it for several meals. You can purchase Loeb's Onion Crunch at http://www.onioncrunch.com/ and tell them you heard about them from Two Fry's.

Mushroom Gravy

For the Gravy, we added Mushrooms since we love them so much and had a ton we had to use while they were fresh. Try this next time you make Gravy.

-Sophia and Allen/Two Fry's

Holiday Cookies Extravaganza

2011-12-26T14:07:00.013-05:00

Holiday Cookies Extravaganza

Spritz, Red Velvet Swirls, Coconut Chocolate Chip Cookies

This year, I made triple the amount of cookies from last Christmas. I have no idea why but it happened. I wanted to try some new recipes other than sugar cookies and gingerbread cookies so I also made red velvet swirls, coconut chocolate chip cookies and holiday spritz cookies. I wish I started a day earlier since this took so much time in my small kitchen. I do not have a lot of counter space so baking of this magnitude was quite a challenge. It was back breaking but a lot of fun though. It is great giving away cookies to your loved ones so if you can you should try baking some for your friends and family. They will be very glad you did and they are very tasty too.

December 22nd:

I have a Cuisinart Electric Cookie Press and made Holiday Spritz Cookies for the first time. I used the recipe in Cook’s Illustrated Holiday Baking Magazine, 2011, pgs. 26-27. These spritz cookies were delicious. I just need to get a hang of the cookie press but I did OK for my first try. Next year, I will tint the dough and make them in multiple colors and use more designs.

Holiday Spritz Cookies

My original plan was to make Red Velvet Pinwheel Cookies but the temperature outside was so hot (in NYC this time of year-what?) so I had problems working with the dough. I ended up just making two variations of Red Velvet Swirls just playing with the dough as best as I could. The recipe for red velvet pinwheel cookies is from Pillsbury Best Holiday Desserts Magazine #72, pgs. 59-60. If like me you have never made pinwheel cookies, Google "a how to" video for tips. I will attempt to make them in January when it is freezing outside, and my kitchen is not warm so I do not screw up. These cookies are very chewy and soft with a cake like texture and real yummy.

Red Velvet Swirls

My favorite cookie of all the ones I baked were these Coconut Chocolate Chip Cookies. I am just so in love with coconut. The recipe I used is from Taste of Home Cookies Cookbook, pg. 55. These cookies are delectable.

Coconut Chocolate Chip Cookies

December 23rd:
I am not an artist so I worked slow and did my best to make the Sugar Cookies pretty. I doubled the Sugar Cookies recipe from the batch I made the week prior. You can find the recipe here: http://twofrys.blogspot.com/2011/12/holiday-cookies.html. I used small and large snowflakes, two different Christmas trees, star, snowman, heart and round cutouts.

Snowflake Sugar Cookies

Large Snowflake Sugar Cookies

I used Wilton and Betty Crocker Decorating Icing in several colors, but was unable to find any in white so I made some.

Here is the Decorating Icing recipe:

Ingredients:
1 Egg White

3 ½ Cups Confectioners Sugar

1 Teaspoon Pure Almond Extract

3 Tablespoons Water

Christmas Trees Sugar Cookies

Stars, Christmas Trees, Snowflakes Sugar Cookies

Beat Egg White in a large bowl with an electric mixer at high speed for several minutes until foamy.

Gradually add Confectioners Sugar, Almond Extract and Water. Continue beating until smooth and glossy.

Decorate cookies using icing in pastry bag. Allow icing to dry before stacking them together or putting them in cookie gift tins or bags.

Snowmen Sugar Cookies

Lots of Sugar Cookies

For the Gingerbread Boys & Girls, I used Betty Crocker Gingerbread Cookie Mix.

Gingerbread Boys & Girls

Here is the Gingerbread recipe:

Ingredients:
1 Stick Butter

1 Extra Large Egg

1 Tablespoon Water

Stir Gingerbread Mix, Softened Butter, Egg and Water in a large bowl until a soft dough forms.

Form dough into a large ball, cover in plastic wrap and refrigerate for ½ hour to 1 hour.

More Gingerbreads

Lightly flour work surface and rolling pin to prevent dough from sticking. Use your Gingerbread cutters and continue to flour surface and rolling pin as needed. I used a silicon mat to roll the dough and do the cutouts and it worked great. If dough starts sticking, place in refrigerator for ½ hour.

Heat oven to 375 degrees.

Place the Gingerbread cutouts 2 inches apart on an ungreased cookie sheet.

Bake 8-11 minutes.

Cool for 2-3 minutes before transferring to cooling racks. Do not wait longer or they make stick to the cookie sheets. I know, I broke about 4 of them.

Cool completely for about 1 hour before decorating.

Hearts Sugar Cookies

Some tips from personal experience:
Before starting a recipe, be sure to have all your ingredients measured ahead of time. It is not fun running to the supermarket in the wee hours of the night.

Gels and cake/cupcake Frosting does not work well with Sugar Cookies. They do not harden up like Decorating Icing. If you have to stack or package cookies, do not use Gels or Frosting.

To make sure decorating sugars, sprinkles, etc. stick to your Spritz Cookies use a spray bottle filled with water, and gently spray and add your decorations.

To decorate Sugar Cookies, use artist brushes to flood the cookies and toothpicks to help you with decorations. I got 24 artist brushes for .99 cents at my local dollar store.

To soften butter, place in the microwave for 5-15 seconds. Start with 5 seconds then check it and continue to microwave 5 seconds at a time until butter is soft. Allow to cool before adding to recipe.

When you fill a pastry bag or clear storage bag, keep a clip on the tip so the icing does not run out and make a mess all over the darn place.

Ornament Sugar Cookies

When you cut out the tip of the pastry bag be sure to make it small otherwise decorating will be a pain in the ass.

When working with dough, always refrigerate for ½ hour to an 1 hour to make it easy to do cutouts.

Decorating Icing dries up quickly so add your decorations ASAP and then let the cookies dry completely before stacking or packing them in gift tins. My Gingerbreads dried so fast I was unable to add any decorations. Do one at a time.

Place parchment paper or paper towels under cooling racks so they catch your decorating mess and do not stain your counter tops or table.

Try to have many cookie sheets because you have to let them cool completely before putting them back in the oven with more cookies.

Lastly, do not eat all the cookies that break at once. Place them in a cookie jar. There is no need to give yourself a tummy ache and be in a sugar coma when you have so much to do.

-Sophia/One of Two Fry's

Holiday Cookies

2011-12-17T12:30:00.003-05:00

Holiday Cookies

Cookie Baking set up. Ready. Set. Go.

Last Sunday, I baked holiday cookies. I have lots more baking to do but this was the first batch and most were mailed to Cali to hubby's parents, some for us and for a gift. For the Gingerbread Cookies, I used Betty Crocker Gingerbread Cookie Mix and followed the package directions and added 1 teaspoon of pure vanilla extract.

Sugar Cookies

For the Sugar Cookies, I used Betty Crocker Sugar Cookie Mix. Recipe follows.

Sugar Cookies. Allen did all the Christmas Trees!

Sugar Cookies ingredients:
2 (17.5) packages Betty Crocker Sugar Cookie Mix

2 Extra Large Eggs, lightly beaten

4 tablespoons all-purpose flour

2/3 cups butter, softened

2 teaspoons whole milk

2 teaspoons pure vanilla extract

Oops blurry, Snowmen, Snowflakes and 3 Gingerbreads

Instructions:
Preheat oven to 350 degrees.

In a large bowl, mix together cookie mix, flour, eggs, butter, milk and vanilla until a stiff dough forms.

On a floured surface, take dough and form it into a ball, wrap in plastic wrap and place in freezer until it hardens up and becomes easy to work with. In the meantime, take a rolling pin and rub flour all over it.

Once the dough hardens up roll dough to desired thickness and use your cookie cutters to make shapes.

Place cookies in ungreased cookie sheets and space them far enough so they don't end up stuck together.

Gingerbreads we both did together.

Bake for 7 to 9 minutes, or until the edges are golden brown.

Place parchment paper under your wire racks so when you decorate you won't make a mess.

More Gingerbreads we decorated.

Cool cookies in pans for a few minutes and then remove them and place on wire racks and cool completely (about 1 hour). After the cookies are cooled, enjoy decorating them with royal icing and your sanding sugars, sparkles, etc.

-Sophia/One of Two Fry's

Happy Holidays - Help City Harvest

2011-12-16T18:14:00.003-05:00

Help Others during the holidays (and year round) in NYC - Support City Harvest NYC

City Harvest needs all of us to help them save food for the hungry!

Serving New York City for more than 25 years, City Harvest is the world's first food rescue organization, dedicated to feeding the city's hungry men, women, and children.This year, City Harvest will collect more than 30 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. This food is then delivered free of charge to nearly 600 community food programs throughout New York City using a fleet of trucks and bikes as well as volunteers on foot.

Each week, City Harvest helps over 300,000 hungry New Yorkers find their next meal.The most needed foods are:
■canned fruit
■canned vegetables
■peanut butter (plastic jars)
■mac and cheese (packaged)
■hot and cold cereal (packaged, family-sized)

Online Information:
http://www.cityharvest.org/

Online Donations:
http://www.cityharvest.org/donate-funds/

A little bit can go a long way this holiday and anytime.

Happy Holidays from The Two Frys Foodie Blog.

-Allen/One of Two Fry's

Pecan Pie

2011-12-05T08:33:00.001-05:00

Pecan Pie

Pecan Pie - golden and so delicious.

I made this pecan pie yesterday and it was my first one and came out great. It was so easy too. I used the recipe from Pillsbury Best Holiday Desserts magazine I subscribe to (p.11-12). You gotta try it.

Ingredients:

1 Pillsbury Refrigerated Pie Crust.

1/3 cup packed brown sugar.

1 1/2 teaspoons all-purpose flour.

1 1/4 cups light corn syrup.

1 1/4 teaspoons pure vanilla extract.

3 large eggs.

1 1/2 cups pecan halves or pieces.

2 tablespoons butter.

Instructions:

Let Pillsbury Refrigerated Pie Crust come to room temperature for 15 minutes and then place into glass pie baking dish and press sides and bottom firmly. Use the edge of a fork around the crust.

Preheat oven to 375 degrees.

Melt butter on stove top or microwave and let it cool. If you use a microwave it will melt in 30 seconds on medium-high setting.

In a large bowl, mix brown sugar, flour, corn syrup, vanilla extract and eggs until well blended.

Using a spatula, stir in pecans and butter and fold together.

Pour into pie shell. Place pie dish onto a baking sheet.

Bake for 40 to 50 minutes (mine took 50 minutes) until the filling has puffed up and the pie is golden brown. I started checking mine at the 40 minute mark and kept checking it every 5 minutes until it was done.

Place pie on cooling rack and let it cool completely for 2 hours and then refrigerate for 2 to 3 hours before you serve it.

-Sophia/One of Two Fry's

Pumpkin Pie

2011-12-01T15:55:00.007-05:00

Pumpkin Pie

Pumpkin Pie

For Thanksgiving, I made this pumpkin pie recipe to take to my Mom's dinner and everyone loved it. Today I made one because I was in the mood for some. I used the Libby's recipe that has been on their pumpkin can labels since 1950 but added nutmeg to mine.

Ingredients:
3/4 cup granulated sugar.

1/2 teaspoon kosher salt.

1 teaspoon ground cinnamon.

1/2 teaspoon ground nutmeg.

1/2 teaspoon ground ginger.

1/4 teaspoon ground cloves.

2 large eggs.

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin.

1 can (12 oz.) NESTLE CARNATION evaporated milk.

1 Pillsbury Refrigerated Pie Crust and an extra one if you are decorating with pie cut outs.

Instructions:
Let Pillsbury Refrigerated Pie Crust come to room temperature for 15 minutes and then place into glass pie baking dish and press sides and bottom firmly. Use the edge of a fork around the crust.

If you have pie cut outs, brush them with a little egg wash and sprinkle lightly with sugar. Place them in a baking sheet and put aside for now.

In a bowl add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine. Put aside for now.

In a large bowl, beat eggs for just a minute or two and then add pumpkin and mix together for another minute. Add sugar-spice concoction and mix together for another minute. Gradually add evaporated milk as you mix until combined.

Pour into pie shell.

Bake pumpkin pie in preheated oven at 425 degrees for 15 minutes. If you have cut outs, place them in the oven for 7 to 10 minutes on a baking sheet until the crust is golden brown and remove and let them cool on wire rack for 1/2 hour. After the first 15 minutes, reduce temperature to 350 degrees and bake pumpkin pie for another 40 to 55 minutes until toothpick comes out clean. Mine took 55 minutes so watch it closely once you get to the 40 minute mark.

Cool pumpkin pie on a wire rack for 2 hours. If you have cut outs place them on pumpkin pie after the pie has cooled for 20 minutes. Refrigerate pie after 2 hours or serve. Enjoy with a dollop of whip cream with a sprinkle of pumpkin spice over it.

-Sophia/One of Two Fry's

Chicken Thighs

2011-11-30T09:49:00.001-05:00

Chicken Thighs

Chicken Thighs

I like to serve chicken thighs with potato salad or spanish yellow rice with olives and black beans. Tonight, I went with potato salad and you can get the recipe at: http://twofrys.blogspot.com/2011/04/potato-salad.html.

I always bake my chicken thighs. Unlike chicken breasts which can end up dry and plain, chicken thighs are juicy, full of flavor and I prefer dark meat. I usually buy the 10 pack of skinless, boneless chicken thighs since it is alot cheaper and I get a few more meals out of it.

Instructions:
Preheat oven to 375 degrees.

Use large Pyrex glass baking dish or whatever you have.

Take chicken thighs and pat them dry with a paper towel.

Rub thighs on both sides with vegetable oil.

Season both sides of thighs liberally with kosher salt.

Season thighs liberally on both sides with Badia Gourmet Blends Poultry Seasoning or whichever brand you use.

Chop 1or 2 onions in chunks and place them around and on top of the thighs. This is optional but it really does pump up the flavor.

Bake for 40-55 minutes and turn half way through cooking process.

Chop some scallions and sprinkle over top and serve.

Store leftovers in the fridge or freezer. If you do not plan to eat leftovers the next day or two, freeze the remaining thighs.

-Sophia/One of Two Fry's

Turkey Salad

2011-11-29T11:31:00.005-05:00

Turkey Salad

Turkey Salad sandwich - so yummy! :)

I brought turkey home from my Mom's Thanksgiving feast and after eating some on Friday and still having leftovers, I made this turkey salad recipe for dinner. I love dark meat so that is what I used for this recipe. I am listing the ingredients I used but not how much since you should add as much or as little of each ingredient according to your taste preference. I used alot of relish.

Ingredients:
Cut Turkey into small chunks and add to a large bowl.

Add finely chopped Shallot.

Add Mayonnaise.

Add Relish.

Add Kosher Salt and Black Pepper.

Add Apple Cider Vinegar.

Add a little freshly squeezed Lemon.

Mix ingredients together and put aside.

Turkey Salad with pickles and chips!

Spread some butter on Sesame Seed Buns or whatever bread you have on hand and toast on grill. Make your sandwiches and add your favorite toppings. I used roma tomatoes, lettuce, and shredded carrots. Serve with chips (like sour crean and onion or salt and vinegar) and pickles. We love Crazy Steve's Insane Pickles which have the perfect kick - just the right amount of spice and are so delicious! You can add pickles to your sandwich but we enjoyed the pickles on the side. Enjoy!

For more information and buying locations for Crazy Steve's Pickles & Salsa go to:
http://www.crazystevespickles.com/.

-Sophia/One of Two Fry's

Apple Pie

2011-11-26T09:04:00.003-05:00

Apple Pie

This is my go to apple pie recipe I adapted from the Pillsbury site. The only thing I do different is add more cinnamon and ground nutmeg than the original recipe for more flavor.

For the crust:
I use 1 box of Pillsbury Refrigerated Pie Crusts and let it stand at room temperature for 15 minutes.

For the filling:
5-6 apples thinly sliced. I use firm Granny Smith apples since I like the tart taste. Sprinkle a little lemon juice on them as you slice to prevent them from turning brown.

3/4 cup granulated sugar.

2 tablespoons all-purpose flour.

1/4 teaspoon salt.

1 teaspoon ground cinnamon.

1/2 teaspoon ground nutmeg.

1 tablespoon freshly squeezed lemon juice.

For the crust topping:
Gently beat 1 egg white.

1 teaspoon granulated sugar to sprinkle over crust.

Directions:
Preheat oven to 425 degrees. After pie crust has reached room temperature, place 1 pie crust into pie dish. Press the crust firmly on the bottom and sides.

In a large bowl, gently mix all the filling ingredients until they are all combined. Place into pie dish and top with the second crust. Take any excess crust and tuck in and seal together and crimp. Make 4 slits on top of crust and add any decorative crust cut outs like the apple ones I used from Paula Deen. Brush the crust lightly with egg white and sprinkle sugar over it.

Bake the pie for 40-55 minutes until apples are tender and crust is golden brown. Cover the edge of the crust with a pie shield or with cut strips of aluminum foil after the first 20 minutes to prevent burnt edges.

After you take pie out of oven, let it cool on a cooling rack for 2-3 hours before serving.

Enjoy with a dollop of whip cream or a scoop of vanilla bean ice cream. :)

-Sophia/One of Two Fry's

Asian Stir Fry Beef & Noodles

2011-11-04T10:16:00.004-04:00

Asian Stir Fry Beef & Noodles

Asian Stir Fry Beef & Noodles

We have not gotten our new electric stove yet so we are depending on several electric appliances for our cooking these days. We bought an electric skillet and this was the first dinner concoction I came up with. This meal is delicious and takes less than 20 minutes to prepare.

Ingredients
Kosher Salt
1 tablespoon Vegetable Oil
1/4 cup Water
1 - 1 1/2 packages of Asian Stir Fry Frozen Vegetables
1 package of Beef Round Stew Meat cut into small chunks
1/2 - 1 bottle of Stir Fry Sauce (La Choy Stir Fry Original Sauce)
1 tablespoon Less Sodium Soy Sauce (Kikkoman Soy Sauce)
1 teaspoon Japanese Sesame Oil (Sushi Chef Sesame Oil)
2 packages of Ramen Noodles

Add Vegetable Oil to Skillet.
Season both sides of Beef with Kosher Salt and when skillet is hot add Beef, close lid and cook for 8-10 minutes. Flip Beef over half way through cooking time.
Add Water, Stir Fry Sauce, Soy Sauce, Sesame Oil and frozen Stir Fry Vegetables. I added a lot of Stir Fry Sauce because I like a lot of sauce, so start with half of the bottle and eyeball it to your preference. I also had half of a Stir Fry Vegetable package in the freezer so I added it to have extra Veggies in the dish. I used 1 1/2 packages. Close lid and cook for 6-8 minutes.

While the Veggies are doing their thing, make 2 packages of Ramen Noodles according to package directions and break each in half. Do not use the seasoning packet, either reserve for future use or discard. Add Ramen Noodles 1 minute before Stir Fry Veggies are cooked through, mix well and close lid.

After 1 minute serve and enjoy. So tasty. You will love this. Yum! :)

-Sophia/One of Two Fry's

BBQ Chicken Drumettes & Wings Crock Pot Style

2011-11-03T11:48:00.000-04:00

BBQ Chicken Drumettes & Wings Crock Pot Style

Chicken Drumettes & Wings ready to cook for 3 hours

Ingredients
2 packages (2 1/2 - 3 pounds) Chicken Drumettes & Wing Portions
1 16-19 oz bottle BBQ Sauce
2 tablespoons White Vinegar
2 tablespoons Worcestershire Sauce
1/4 cup Tomato Paste
1 Yellow Onion
Kosher Salt

Take Chicken and pat down dry with paper towels.
Slice 1 Yellow Onion into wedges.
Season both sides of Chicken Drumettes & Wings with Kosher Salt.
Add Chicken and Onion wedges to Crock Pot.

BBQ Wings w/Guy Fieri Barbeque Sauce Kansas City Smokey & Sweet

In a bowl, combine (Guy Fieri Barbeque Sauce Kansas City Smokey & Sweet) BBQ Sauce, (Amore Double Concentrated Tomato Paste) Tomato Paste, White Vinegar, and Worcestershire Sauce. Pour over the chicken.
Cover and cook on high for 3 hours. Yum! Freeze leftovers.

-Sophia/One of Two Fry's

Meatball Hoagies

2011-10-29T16:32:00.007-04:00

Meatball Hoagies

This meal was made using my Crock Pot and many more recipes using it will posted in the near future. On October 13, a shorted feeder cable fire caused a manhole explosion in the street in front of my building. We did not have power for 16 hours and the gas was not restored in our building due to some safety tests the building did not pass. Instead of fixing the gas problem, (for financial reasons I presume) the landlord decided to convert the entire building to electric stoves. This means over 70 units need to have electrical wiring installed before the new electric stoves are set up in each apartment. I am really bummed out since we love to cook and we are in this situation for about another month or so. On October 21, our gas stove was removed and we have been using the Microwave, Rice Cooker and Crock Pot to get by. This upcoming week we are purchasing a George Foreman Grill thanks to a gift from my mother-in-law. If we have enough money left, we may also get an electric skillet. I created this super easy recipe using the Crock Pot and it was so delicious.

Meatballs when cooked. Yum!

Ingredients
1 package Hoagie Rolls
Provolone Cheese
Tomatoes
1 package-32 oz Frozen Italian Style Meatballs
1 Red Onion
26 oz Marinara or Meat Pasta Sauce
1 tablespoon Red Wine Vinegar
½ teaspoon Crushed Red Pepper (optional)
1 tablespoon Italian Seasoning

(Note: I put the brand I used in parentheses but of course you can use any brand you like. I buy what I find on sale these days).

Martin's Hoagie Rolls

Cut a red onion into wedges and place in a Crock Pot and top with (Cooked Perfect) Frozen Italian Style Meatballs.

In a bowl, combine (Hunt's) Meat Pasta Sauce, (Rienzi) Red Wine Vinegar, (Badia) Crushed Red Pepper, and (Badia) Italian Seasoning. Pour the sauce mixture over the balls. Make sure they are coated evenly.

Cook on high setting for 2 hours.

Before serving, stir Meatballs together.

Meatball Hoagie

Slice Tomatoes. Take (Martin's) Hoagie Rolls place Provolone Cheese and sliced Tomatoes and about 4 Meatballs in each. Top with sauce and some of the Onions if desired. Enjoy.

Store the leftovers in a freezable container for future meals.

-Sophia/One of Two Fry's

Cook Like A Rock Star 125 Recipes, Lessons, and Culinary Secrets – Anne Burrell

2011-10-20T13:29:00.005-04:00

Cook Like A Rock Star 125 Recipes, Lessons, and Culinary Secrets – Anne Burrell
with Suzanne Lenzer
Foreword by Mario Batali
Clarkson Potter/Publishers, New York

Cook Like A Rock Star - Anne Burrell

I have been watching Anne Burrell on the Food Network since her first season of Secrets of a Restaurant Chef and enjoy watching her as co-host of Worst Cooks in America and as Mario Batali's Sous Chef on Iron Chef America. The recipes in this cookbook look delicious and Chef Anne Burrell breaks things down to simplicity so the home cook is comfortable making these dishes no matter the level of cooking expertise. Chef Anne's vibrant and colorful personality is captured perfectly in this cookbook and the recipes are just like her exciting and beautiful.

Cook Like A Rock Star is divided into six sections: Piccolini (a.k.a. my little nibbles), Firsts (the introduction), Pasta (my passion), Seconds (the main event), Sides (the sparkle factor) and Desserts (my sweeties!). The cookbook starts with a six-page Introduction, and a list of Chef Anne Burrell's favorite tools, basic pantry must haves and a breakdown of terms and Anne-isms necessary to follow the recipes. It's very easy trust me! The pictures are beautiful and I love that Chef Anne Burrell takes the time to offer great cooking tips and techniques from her many years of cooking experience and expertise. Chef Anne loves bacon and it shows in many of the recipes that feature a love for all things pig. For days when you want to stray away from meat there are many vegetarian recipes as well to indulge in.

I recently saw Chef Anne make Zucchini & Parm Fritters on The Chew and it is one of the recipes in the Piccolini section. There are many scrumpous looking recipes to make here great for entertaining with friends, family or with your significant other. These small bites look divine, such as Polpettini (Yummy Little Meatballs), Sausage & Pancetta Stuffed Mushrooms, Grilled Corn, Bacon & Chili Crostini, Truffeled Deviled Eggs, Cipolline Tempura With Aïoli, and White Bean Purée With Prosciutto.

Firsts features appetizers and there are a variety of delectable recipes to choose. The recipes are diverse and look delicious, such as Grilled Pizzetta With Stracchino, Sausage, Arugula & Chili Oil, Grilled Porcini With Poached Egg & Parmigiano, Spiced Chickpea Soup With Crispy, Crunchy Croutons, Pumpkin Soup With Allspice Whipped Cream & Fried Leeks, Roasted Beet & Many-Herb Salad, and My Big Fat Chicken Soup. Is your mouth watering already or what?

Chef Anne Burrell

Pasta is of course my favorite chapter in this cookbook and it is Chef Anne's passion. The first thing the chapter starts out with is Chef Anne's All-Purpose Pasta Dough and Whole Wheat Pasta. All the recipes look amazing but I really look forward to making Spag & Excellent "Meatbawls," Chef Anne's Light-As-A-Cloud Gnocchi, Sweet & Spicy Sausage Ragú, Pasta Carbonara, Pasta Fagioli, Buccatini All'Amatriciana, Wild Mushroom Ragú, Orecchiette With Broccoli Rabe Pesto & Sausage, Chef Anne's Risotto – Without-A-Recipe and Killer Mac & Cheese With Bacon.

Seconds features main course recipes and I hope to make every one of them within the next year. Some choice picks to try are Polpetti Burgers, Chicken Thighs With Mushrooms & Almond Purée, Pork Milanese & Escarole Salad With Pickled Red Onions, Hazelnuts & Pecorino, Cheater's Duck Confit & Bitter Greens, Braised Lamb Shanks, Seared Red Snapper With Sicilian Cauliflower & Parsley Salad, Dry Rubbed Bone-In Rib Eye (Just Good Stuff), and Halibut In Paper With Yummy Summer Veg.

Sides are a special part of every meal and Chef Anne has a lovely selection that pair wonderfully with the other recipes in this cookbook. I am excited to make her Cannelini Beans With Pancetta & Rosemary, Spice-Roasted Cauliflower & Jerusalem Artichokes, Stewed Zucchini With Tomatoes, Oregano & Pine Nuts, Sweet Potato & Apple Hash, Chanterelles, Fava Beans & Spring Onions and Crispy Crunchy Duck Fat Potatoes.

The final chapter Desserts has 14 recipes that will compliment your dinner party or satisfy your sweet tooth any day of the week. The recipes I am compelled to make are Hazelnut Cake With Nutella Mousse, Zeppole & Chocolate Dipper, Strawberry-Raspberry Shortcakes, Lemon Curd Tart With Almond Crust, Blueberry Nectarine Crisp, Juicy, Jammy, Jelly Tart and Apple & Olive Cake With Sautéed Apples & Mascarpone.

My thought on Cook Like A Rock Star is that is a kick-ass cookbook coming from a culinary rock star. I fully recommend Chef Anne's debut cookbook and really look forward to cooking with her in my kitchen. Thanks hubster for buying me this! Love It.

For more information on Chef Anne Burrell, check out:
http://www.foodnetwork.com/chefs/anne-burrell/index.html
http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html

-Sophia/One of Two Fry's

Fall Harvest Festival - NYS Agriculture Tastings - Yonkers, NY

2011-10-11T19:38:00.001-04:00

Fall Harvest Festival
At Empire City/Yonkers Raceway - Yonkers, NY.
Saturday October 22, 2011
5:30 PM - 9:30 PM

Kick off the Fall season with the Empire City Fall Harvest Festival.

They are celebrating harness racing and New York State agriculture (New York State Apple, Cheese and Wine) product sampling. Bring the whole family for horse racing, live music, food and more.

The leaves begin to change color, a sure sign that Autumn is in the air, and that the Fall Harvest Festival is back for its third year at Empire City Casino at Yonkers Raceway on Saturday, October 22. The one-day celebration of New York State harness racing, agriculture and produce for fans of all ages is on the schedule from 5:30 to 9:30 pm on the horse track apron. Admission is free.

There will be activities for the young and those young at heart: harness races, pony rides, a petting zoo, pumpkin painting, and musical entertainment. There will also be New York State Apple, Cheese and Wine product sampling. Two large tents will house the musical entertainment, as well as a wide variety of food and beverages for the entire family (Last year they had BBQ Hot Dogs, Burgers, Sausages, Drinks and much much more for reasonable prices). There will be a free pinecone scented candle giveaway, for Empire Club members, as well as a pie-eating contest featuring Yonkers Raceway's drivers squaring off against public contestants.

Check the Empire City Website for more details and directions.

This is a fun annual event we like and think you will also.

-Allen/One of Two Fry's

Part 1 of 2: Party In Guy's Garage: The Festival Closing Party

2011-10-06T13:30:00.000-04:00

Part 1 of 2: Party In Guy's Garage: The Festival Closing Party

Allen rocking the neon shades and having grub

Sunday, October 2, 2011, 9pm-Midnight
Highline Stages, 440 West 15th Street, 9th and 10th Avenues
Food Network New York City Wine and Food Festival
Presented by Food & Wine
Proceeds Benefit Food Bank For NYC and Share Our Strength

Allen and I had a great time at Party In Guy's Garage: The Festival Closing Party. Highline Stages is located in the heart of the Meatpacking District and across from the Chelsea Market and Food Network. As we entered, we each received a nifty Guy Fieri glass. The music was festive, loud, and pure 80s with clips of cheesy films from the era on a huge screen in the front room. There was plenty of great food, drinks and loud music.

Celebrity Chefs spotted throughout the evening were Robert Irvine, Claire Robinson, Anne Burrell, Andrew Zimmern, and Nadia G. Guy had his own food station and served the crowd yummy pork sliders and sausages featuring his new line of BBQ sauces and signature salsas. There was a mob around this area when Guy was there, but I was able to get a few decent shots. Unfortunately, Guy was surrounded by his manager, security guards, friends, and the crowd was HUGE, so we were unable to speak to him or get a picture with him.

Guy Fieri giving fans pork sliders

Guy Fieri (far left), Robert Irvine and Guy's Krew

Delicious sausage at the Guy Fieri table, sauces are tasty too

As you listened to 80s tunes, you could go around both rooms and sample food from these participating eateries: Artichoke Basille's Pizza, Golden Krust Caribbean Bakery & Grill, This Little Piggy Had Roast Beef, Led Zeppole, The Commodore, Levain Bakery, No. 7/No. 7 Sub/Weather Up. I had a pork slider from the Guy table with one of Guy's BBQ sauces. The pork was flavorful and juicy, and the crunch from the slaw and Guy's BBQ sauce was yummy. I also had a Mini Beef Patty from Golden Krust, and it was a little spicy and delicious. I tried samples of dark chocolate peanut butter and oatmeal raisin cookies from Levain Bakery, and they were so rich and comforting. I wanted more but held back!

Mini Beef Patties from Golden Krust Caribbean Bakery & Grill

Spicy Chicken Wings from Golden Krust Caribbean Bakery & Grill

Allen's Comments: I really loved the Artichoke Pizza from Artichoke Basille's Pizza and was some of the best pizza I ever had. This NYC based company has my heart and now stomach at their disposal. I never had such a great tasting pizza, it was heavenly. It reminded me of awesome soup flavoring (homemade of course), topped with cheeses and artichoke goodness. I wish I could replicate this but instead will go dine at one of the fine establishments they run. This pizza rocked right up there with Guy Fieri's table which was right next to them and featured "mucho" beef, pork, sausage, Guy Fieri BBQ Sauces, tortilla chips and salsas. There was not a dull item here. The sausage was awesome with the hot edged (but not burning) Guy Fieri Carolina #6 BBQ Sauce. Slap that sauce on your grub because it rocks. They also served the best beef, and on the side I had a favorite of mine Guy Fieri Bourbon Brown Sugar BBQ Sauce, which I ordered from the Food Network site last month. There was delicious Guy Fieri Salsa Verde Green & Mean and a selection of red salsas and they loaded everyone up with fresh tortilla chips.

Allen's Artichoke Pizza from Artichoke Basille’s Pizza

This Little Piggy Had Roast Beef served some killer sandwiches that tasted as fresh as you can get. A+ food! I look forward to visiting their eatery in the near future.

Allen's sandwich from This Little Piggy Had Roast Beef

I had the Adult Cheese & Crackers from The Commodore and it was the best spread on a cracker I have had in years. It was way tasty.

Adult Cheese & Crackers from The Commodore

Hominy, and Sandwiches from The Commodore

Allen with his nifty Guy Fieri glass

Volunteers were going around with trays of food so I had more from Artichoke Pizza, This Little Piggy Had Roast Beef, and a Mini Beef Patty from Golden Krust Caribbean Bakery & Grill. Everything I tried was great. Special Note: An A++ goes to ALL the nice and courteous volunteers that made the event go smooth. All the volunteers were into what they were doing. This was one of the best events I have attended that had such awesome volunteers and all for a great cause, Food Bank For NYC and Share Our Strength.
-Allen/One of Two Fry's

Levain Bakery, so yum!

Pickles, Tacos from No. 7/No. 7 Sub/Weather Up

A volunteer, had to get a shot of the tee!

Go to part 2 for more Party In Guy's Garage: The Festival Closing Party...

-Sophia and Allen/Two Fry's

Part 2 of 2: Party In Guy's Garage: The Festival Closing Party

2011-10-06T13:00:00.000-04:00

Part 2 of 2: Party In Guy's Garage: The Festival Closing Party

Guy Fieri on stage

Guy Fieri on stage with The Ronald Reagans

The second and larger room had more food stations, the stage, and about 4 80s arcade games. I remember seeing Pac Man, an old favorite of mine. When Guy came on stage, he announced a band from California, but I cannot remember if their name was Hearts of Romaine or Heads of Romaine. I was in the first room sitting down and munching when they performed a few songs. The band had a retro vibe and sounded cool.

Nadia G, some dude, fan that got the Guy shirt

Nadia G and fan rockin' out. Cool shirt.

Nadia G and Guy Fieri take the mic

Guy thanked and wished a "Happy Birthday" to the man responsible for putting the event together (think his name was Don or Dan) and got the crowd amped for the band. He told the audience one fan would get the shirt made by Pucker Vodka. Guy hand picked the fan rocking out the hardest. This fan is pictured above and she rocked the shirt and was allowed to stay on the side stage the rest of the night. 80s tribute band The Ronald Reagans were a blast, and got the crowd dancing and singing to hits like Def Leppard "Pour Some Sugar On Me," Bon Jovi "Livin’ On A Prayer," Guns 'n Roses "Sweet Child of Mine," Beastie Boys "Fight For Your Right," Nena "99 Luftballons," Joan Jett "I Love Rock N Roll" and countless other songs.

Andrew Zimmern rockin out with The Ronald Reagans

Guy Fieri showing the audience Andrew Zimmern's face on his hoodie - hilarious!

Guy Fieri and Andrew Zimmern rockin' out!

As seen above Guy rocked out on stage, even sang a little with the band, and with Chefs Nadia G and Andrew Zimmern. When Andrew Zimmern came on stage he sang and played air guitar with a hot pink fender and the crowd went nuts. It was such a great time even though all the 80s songs made me feel real old! The band performed about four extra songs thanks to Guy.

Nadia G singing it loud and proud with The Ronald Reagans

Awesome Guy Fieri Glasses we got! :)

I hardly ever drink beer these days but really wanted the pretty Negra Modelo glass I saw people with. I went for it, tried Negra Modelo and actually liked the dark brew. I got two Negra Modelo glasses and by the end of the night, ended up with 4 Guy Fieri glasses which are great for hot and cold drinks. They have a snazzy design too…We also got cheesy sunglasses in neon green that volunteers were giving out. I love Badia spices and use them daily so it was cool to get a bunch of seasoning packets: Jerk, Sazón Tropical, Sazón Completa, Crushed Red Pepper, and Whole Black Pepper. Yum!

Pretty Negra Modelo glasses I got us

Ticket Stubs, band and our neon green party glasses!

Badia Seasonings we were given

For further information about the eateries at this event, please visit:
Artichoke Basille's Pizza http://www.artichokepizza.com/.
Golden Krust Caribbean Bakery & Grill http://www.goldenkristbakery.com/.
This Little Piggy Had Roast Beef http://www.thislittlepiggyny.com/.
Led Zeppole http://www.ledzeppolenyc.com/.
Levain Bakery http://www.levainbakery.com/.
No. 7/No. 7 Sub/Weather Up http://www.no7restaurant.com/.

Links to check out:
Food Bank For NYC www.foodbanknyc.org/.
Share Our Strength http://www.strength.org/.
The Ronald Reagans www.theronaldreagans.com/.
Guy Fieri http://www.guyfieri.com/.
Andrew Zimmern http://www.andrewzimmern.com/.
Nadia G bitchinlifestyle.tv/.
Food Network http://www.foodnetwork.com/.
Food & Wine http://www.foodandwine.com/.

-Sophia and Allen/Two Fry's

Epcot International Food & Wine Festival, September 30 - November 13, 2011

2011-10-01T10:44:00.003-04:00

2011 Epcot International Food & Wine Festival
If you happen to be in Florida check out the Epcot International Food & Wine Festival from September 30 - November 13, 2011. This looks like an amazing time to try out different cuisines from all over the world with your loved ones. This year's International Food and Wine Festival will feature seminars, tasting events and sumptuous dinners overseen by top Disney Chefs as well as renowned guest Chefs. Over the course of the Festival, there will be 1,200 beer and wine seminars scheduled with complimentary samples.

**All celebrity guests, events and dinners are subject to change without notice.

Eat to the Beat Concert Series - 2011
As with all Disney events, themed entertainment is part of the festivities. Visitors to the Food and Wine Festival can “Eat to the Beat!” The following line-up of performers is scheduled for the 2011 "Eat to the Beat" Concert Series:

09/30 - 10/02 - Taylor Dayne
10/03 - 10/05 - 38 Special
10/06 - 10/07 - Jon Secada
10/08 - 10/09 - Roger Hodgson
10/10 - 10/12 - Billy Ocean
10/13 - 10/16 - Starship
(starring Mickey Thomas)
10/17 - 10/19 - Sugar Ray
10/20 - 10/21 - The Orchestra
(starring former members of ELO)
10/22 - 10/23 - Howard Jones
10/24 - 10/26 - Boyz II Men
10/27 - 10/28 - Gin Blossoms
10/29 - 10/30 - Sister Hazel
10/31 - 11/01 - Hanson
11/02 - 11/03 - The Pointer Sisters
11/04 - 11/06 - Night Ranger
11/07 - 11/08 - Air Supply
11/09 - 11/10 - Richard Marx
11/11 - 11/13 - Big Bad Voodoo Daddy
Performances are at 5:15, 6:30 and 7:45 at the America Gardens Theater.

HGTV Design Stars
Head to the festival center to get home entertaining tips from some of HGTV's top designers. Festival manager Michael Jenner says "Think about the way interior decorators design a room … and imagine that same creative process brought to the dinner table. It'll be a great way to get ready for all the holidays coming up." The designers will be making appearances every Friday, Saturday, and Sunday during the festival.

•Sept. 30-Oct. 2 – Vern Yip, "HGTV Design Star" and "HGTV Urban Oasis"
•Oct. 7-9 – Monica Pedersen, "Designed to Sell"
•Oct. 14-16 – Erin Loechner, "Design Happens"
•Oct. 21-23 – Taniya Nayak, "Designed to Sell"
•Oct. 28-30 – Kim Stoegbauer, "On-line Party Inspiration"
•Nov. 4-6 – Lisa LaPorta, "Designed to Sell"
•Nov. 11-13 – Emily Henderson, "Secrets From a Stylist" and "HGTV Design Star" winner Season 5 "Design Star"

Dining Experiences
To book, call 407-WDW-FEST. First Bites Opening Reception at the Epcot International Food and Wine Festival- An opening reception at the Festival Welcome Center features sampling from the Marketplaces, Wine Seminars, Culinary Demonstrations, merchandise location, celebrities and entertainment.

3D Disney's Dessert Discovery- World ShowPlace Pavilion, This is a dessert lover's dream. Select Thursday and Friday evenings you can sample a variety of desserts and cordials. You will also enjoy VIP viewing of IllumiNations: Reflections of Earth. 2011 dates: 10/7, 14, 21, 28, 11/4, 11.

Mexico Tequila Tastings- La Cava del Tequila, Mexico Pavilion, Taste authentic Mexican tequila. Other offerings include appetizer samples of ceviche and tostada.

Food and Wine Pairings- You will learn about 3 regional wines with 3 tasting size portions of cuisines from select Epcot restaurants. The themes will vary according to location. Featured wineries and menu selections change daily.
•Mondays and Tuesdays

Cheese Seminars- Learn about cheese from the experts at the Artisanal Premium Cheese Center in New York City and other industry professionals. The featured cheese will be paired with selected wines and introduced by a knowledgeable wine representative. 2011 dates: 10/ 1, 8, 15, 22, 29, 11/5, 12

Epcot Wine Schools- This school teaches how to taste several regional wines, and concludes with a celebratory reception and certificate of completion. 2011 dates: 10/9, 16, 23, 30, 11/5

Sweet Sundays- A pastry chef or baker demonstrates 3 signature desserts and serves them. Each event includes a warm and intimate breakfast buffet complete with sparkling wines. Sundays from 10:00-12 PM in the Festival Welcome Center. 2011 dates: 10/2, 9, 16, 23, 30, 11/6, 13

Party for the Senses- 2011 dates: 10/ 8, 15, 22, 11/ 5, 12 (7:30-10 pm)

Taste, Shake and Indulge Like the French: Grand Marnier Tasting and Interactive Experience- 2011 dates: 10/8, 15, 22, 29, 11/5

Culinary Adventures in Signature Dining- 2011 dates: 10/6, 12, 13, 18, 19, 20, 21, 23, 27, 30, 11/1, 2, 3, 7, 10

Kitchen Memories (formerly Celebrating Family & Friends in the Kitchen)- Celebrity chefs host this event, demonstrating how to prepare an appetizer, main course and a dessert. A selection of wines will be paired for each course by a winery representative. 2011 dates: 9/30, 10/7, 14, 21, 18, 11/4, 11/11

2011 Food & Wine Festival Marketplaces
Prices of the menu samples usually range from $3.00 - $7.00

•Argentina- Beef Empanda, Grilled Beef Skewer with Chimichurri Sauce and Boniato Puree, Terrazas Reserva Chardonay, Terrazas Reserva Cabernet Sauvignon, Terrazas Reserva Torrontes, Terrazas Reserva Malbec

•Australia- Seared Barramundi with Blistered Cherry Tomatoes, Arugula, and Lemon Oil, Grilled Lamp Chop with Roasted Potato Salad and Red Wine Reduction, Lamington (sponge cake dipped in chocolate), Rosemount Traminer Riesling, Marquis Phillips Shiraz, Penfolds Koonunga Hill Shiraz Cabernet, Nugan Estate Riverina Chardonnay

•Belgium- Steamed Mussels with Roasted Garlic Cream, Freshly Baked Waffles with Berry Compote and Whipped Cream, Stella Artois, Godiva Chocolate Ice Coffee, Leffe, Hoegaarden

•Brazil- Grilled Pork Skewer with Farofa, Shrimp Stew with Coconut and Lime, Leblon Frozen Caipirinha

•Brewer's Collection- Radeberger Pilsner, Schofferhofer Weizen, Hovels, Schlosser Alt, Altenmunster Octoberfest, Altenmunster Dunkel, Altenmunster Marzen, Clausthaler Classic

•Canada- Canadian Cheddar Cheese Soup, Maple and Moosehead Beer glazed Salmon with Barley Salad, Chicken Chipotle Sausage with Sweet Corn Polenta, Moosehead Beer, Neige Bubble, Neige Sparkling

•Caribbean- Ropa Vieja (braised beef) with White Rice, Jerk-spiced Chicken Drumstick, Frozen Dragon Berry Colada, Frozen Rock Coconut Mojito

•Charcuterie and Cheese- Cheese Fondue with Croutons and Roasted Potatoes, Applewood Smoked Beef, Duck, and Ham, Martini Prosecco, Ace Joker Hard Cider, MacMurray Ranch Sonoma Coast Pinot Noir

•China- Black Pepper Shrimp with Sichuan Noodles, Pork Pot Stickers, Xinjiang Barbecue Chicken Stick, Tsingtao Beer, Dragon's Hollow Chardonnay, Green Tee Plum Wine Cooler, Happy Lychee

•Craft Beers- 8 Craft Beers

•Desserts and Champagne- Strawberry Angel Verrine, Pear Streusel Pudding Cake, Dark Chocolate Sensation, Moet and Chandon White Star Imperial, Rose Imperial, Nectar Imperial, Nectar Imperial Rose

•France- Escargots Persillade en Brioche (Garlic and Parsley Snails in Brioche), “Coq au Vin sur gratin de macaroni” Red Wine braised Chicken, Mushrooms, Pearl Onions and Macaroni Gratin, Creme Brulee au Chocolate au Lait (Chocolate Milk Crème Brulee topped with Caramelized Sugar), Chardonnay, Bouchard Aine & Fils, Merlot, Chateau de Beauregard-Ducourt Bordeaux, Sparkling Pomegranate Kir, Parisian Cosmo Slush (Ciroc Vodka, Grand Marier, Cranberry)

•Germany- Spatzle Gratin with Ham and Cheese, Nurnberger Sausage in a Pretzel Roll, Apfel Strudel featuring Werther's Original Karamell Sauce, S.A. Prum Essence Riesling, Hooked Riesling, Gunderlock Diva Spatlese Riesling, Rudi Wiest Rhine River Riesling, Radeberger Pilsner, Hovels,
Altenmunster Octoberfest

•Greece- Greek Salad with Pita Bread, Spanakopita, Chicken Souvlaki with Tzatziki, Baklava, Boutari Moschofilero, Enoteca Emery Athiri Mountain Slopes, Boutari Naoussa, Atlantis White

•Hawaii- Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise, Tuna Poke with Seaweed Salad and Lotus Root Chips, Seven Tiki Mai Tai, Kona Longboard Beer, Kona Pipeline Beer

•Hops and Barley- Boston style Crab Cake with Cabbage Slaw and Remoulade, New England Lobster Roll, Pecan Bread Pudding, Samuel Adams Beers: Boston Lager, Octoberfest, Cherry Wheat, 15th Anniversary Festival Beer Coastal Wheat Light, Cream Stout, Blackberry Witbier, Latitude 48 IPA

•Ireland- Lobster and Scallop Fisherman's Pie, Kerrygold Cheese Selection, Warm Chocolate Lava Cake with Baileys Irish Cream Ganache

•Italy- Ravioli Di Formaggia all Emiliana (Baked Cheese Ravioli with Creamy Beef Bolognese Sauce, Parmesean Cheese, and Melted Mozzarella), Cappellini con Gamberi Piccanti (Cappellini Pasta with Spicy Shrimp), Cannoli al Cioccolato (Chocolate Covered Cannoli Shell Filled with Sweet Ricotta Cheese, Chocolate, and Candied Fruit), Dasani Water, Primavera Smoothie, Fantinel Prosecco, Placido Chianti, Placido Pinot Grigio, Moretti

•Japan- Spicy Tuna Roll, California Sushi Roll, Tuna Sensation, Wabu Ribettes, Kirin Draft Beer, Hatsumago sake, Denemon Junmai sake

•Mexico- Tamal de Pollo, Taco de Chilorio, Esquites (Pan Fried Corn and Spices), Churro, Dos Esqis Beer, Passion Fruit Frozen Margarita, Conga Fruit Punch, Wine L.A. Cetto Chardonnay, Wine L.A. Cetto Petite Sirah

•Morocco- Beef in a Pita Pocket, Falafel Pita Pocket, Baklava, Amazigh Red wine, Sangria, Tangerine Mimosa Royale, Iced Mint Tea, Casa Beer

•New Zealand- Seared Sea Scallop with Vegetable Slaw and Lemon Oil, Lamb Slider with Tomato Chutney, Villa Maria Private Bin Marlborough Sauvignon Blanc, Villa Maria Private Bin Hawkes Bay Merlot/cabernet Sauvignon, Villa Maria Private Bin Unoaked Hawkes Bay Chardonnay, Villa Maria Private Bin Marlborough Pinot Noir

•Poland- Kielbasa and Potato Pierogies with Caramelized Onions and Sour Cream, Golabki (Pork stuffed cabbage), Chopin Strawberry Balsamic Chiller

•Portugal- Calamari Salad with Fennel, Smoked Paprika and Olive Oil, Linguica Sausage with Onions, Peppers and Olives, Pastel de Nata, Bridao Classico Tinto, Caves Vale do Rodo Douro, Xairel Cartaxo Tinto, Caves Bonifacio Red Wine

•Scandinavia- Taste of Scandinavia (Cured Salmon, Herring, and Shrimp Salad), Swedish Meatballs with Lingon Berries, Rice Pudding with Berry Compote, Xanté, Xanté Sunshine

•Singapore- Shrimp Cake with Singapore Noodle Salad, Coconut Braised Beef Rendang with Jasmine Rice, Singapore Sling, Tiger Beer

•South Africa- Flavors of Africa (Salad, Bread, and Spreads), Seared Beef Tenderloin with Sweet Potato Puree and Mango Barbecue Sauce, Goats do Roam White, La Capra Pinotage, La Capra Shiraz, La Capra Chardonnay

•South Korea- Lettuce Wraps with Roast Pork and Kimchi Slaw, Barbecue Short Rib with Steamed Rice and Cucumber Kimchi, Honey Ginger Tea, Jinro Chamisul Soju, Bohae Bokbunjajoo(Black Raspberry Rice Wine)

•United States- Jumbo Turkey Leg, Popcorn in a Souvenir Bucket, Popcorn, Jalapeno Cheese Stuffed Pretzel, Cream Cheese Pretzel, Pretzel, Cheese Sauce, Chocolate-Chip Cookie, Frozen Slushes, Soft-serve Ice Cream, Frozen Lemonade, Bud Light, Samuel Adams Specialty Brew, Sutter Home Wine

2011 Food & Wine Festival Welcome Center
The Welcome Center is located in Future World East from 9:00 am. - 9:00 pm.
Features include:
•Wine seminars (check the daily schedule - $8/12 person)12 PM, 2:00 PM, 4:00 PM and 6:00 PM
•Bottle signings by wine authorities (check the weekly schedule)
•Champagne and Wine Bar
•Official book signings (check the daily schedule)
•Merchandise Shop
•Culinary demonstrations 1:00 PM, 3:00 PM, 5:00 PM $9 and $13 per person
•Taste Seminars (Friday - Sunday) 2:00 and 6:00 PM
•Authors without Borders featuring food and wine authors (Friday - Sunday) 12:15 PM, 4:00 PM
•Season of the Vine 10/1-11/14 Daily seminars throughout the day

The following listing are the special events that require an admission fee and reservation. Theme park admission may also be needed depending on the event selected - Note that all events/appearances are subject to change without notice.

•Kitchen Memories
•Chocolate Discoveries Seminars
•Party for the Senses
•Signature Dinners
•First Bites Opening Reception
•Cheese Seminars
•Wine Schools
•Sweet Sundays
•Mexico Tequila Tastings
•Food & Wine Pairings

Kitchen Memories - 2011
Formerly Celebrating Family & Friends in the Kitchen, This is a 3-course lunch that highlights preparing a meal with family and friends. The hosts will demonstrate how to prepare an appetizer, main course and dessert. Each course will be paired with a selection of wines.

Fridays from 10:00 a.m. — 12:00 p.m. at the Festival Welcome Center
•10/7- John Stewart & Duskie Estes, ZAZU Restaurant; $110
•10/14- Alan Wong, Alan Wong's Restaurants; $110
•10/21- Robert Irvine, Robert Irvine's Eat!; $150
•10/28- Cat Cora - Kouzzina by Cat Cora, Disney’s BoardWalk Resort; $150
•11/4- Art Smith, Table Fifty-Two; $110
•11/11- Suvir Saran, Devi Restaurant; $110
Price: $110-$150
Theme park admission is required.

Chocolate Discoveries Seminars - New for 2011
Guests get to sample four different chocolates in their natural bar form while presenters discuss the flavors. Guests will then be able to taste a savory chocolate dish, chocolate desserts and even chocolate-inspired wine and cocktails.
October 9th and 16th and November 6th. Afternoons
Price: $70. Theme park admission is required.

A Party for the Senses - 2011
This popular event takes place each Saturday during the Food and Wine Festival at the World ShowPlace Pavilion located between Canada and United Kingdom Pavilions. Live entertainment presented by Cirque du Soleil. From 7:30 to 10:00pm, you'll enjoy a comfortable lounge filled with tasting stations and entertainment. Each tasting station will be a new sensation for the senses.

NEW this year is the Wine View Lounge - a private area with reserved tables, premium bar and artisinal cheese station.
Every Saturday during the Festival; 7:30 p.m. — 10:00 p.m.
Price: $145 for a standard ticket, Wine View Lounge access is $260
(includes private tables, entrance 15 minutes early, premium bar, artisanal cheese station and more)

Signature Dinners - 2011
The Signature Dinner is a meal with wine pairings. A Host Chef teams with a Representative from one of the hosting wineries who will present the dinner's wine.
•The Wave…of American Flavors: October 6 Frank Brough, 6:30PM, $155
•The Dining Room – Wolfgang Puck Grand Cafe: October 12 Chris Albano, 6:30PM, $140
•California Grill: October 13 Brian Piasecki, 6:30PM, $250
•Raglan Road Signature Dinner: October 18 Master Chef Kevin Dundon will host this Signature Dinner. Enjoy a phenomenal dinner while the Chef discusses each dish and describes the tantalizing flavors within. Reservations for this special evening can be booked directly with Raglan Road (407) 938 0300.
•Paradiso 37: October 19 Jose L. Camey, 6:30PM, $125
•Portobello Yacht Club: October 20 Tony Mantuano, 6:30PM, $150
•Epcot Wonders Retreat: October 21 Jens Dahlmann and Chefs of Epcot, 6:30PM, $195
•Victoria & Albert's Signature Dinner: October 23 Chef Scott Hunnel, 6:30pm, Cost is $495 per person, plus tax/gratuities.
•Kouzzina by Cat Cora: October 25, 26, 27, 28, 29 Cat Cora, 8:00PM, $155
•Hollywood Brown Derby: October 27 Craig Schleider, 6:30PM, $155
•Jiko Signature Dinner: October 27 Dennis Thompson (Chef) and Robin Back from Spice Route and Fairview Winery in the Paarl wine district of South Africa present a wine-pairing dinner in the beautiful Jiko Cape Town Win Room. Dinner is seven courses. $195. 6:30pm. For reservations, email
megan.c.devries@disney.com.
•Kouzzina Signature LUNCH: October 30 Cat Cora; 11am; $125
•Citricos: November 1 Phillip Ponticelli, 6:30PM, $175
•Fulton's Crab House: November 2 Brent Sick, 6:30PM, $150
•Flying Fish Cafe: November 3 Tim Keating, 6:30PM, $175
•Radeberger Beer Dinner: November 3 Jens Dahlmann and Chefs of Epcot, 6:30PM, $155
•Yachtsman Steakhouse LUNCH: November 9 Anthony R. De Luca, 12PM, $175
•Bongos Cuban Cafe: November 10 Armando Abreu, 6:30PM, $125

Cheese Seminars - 2011
Learn about cheese from professionals from the Artisanal Premium Cheese Center in New York City as well as the Rogue Creamery in Oregon. The cheese will be paired with selected wines.
Saturdays, 10:30 a.m. — 11:45 a.m. in the Festival Welcome Center
•10/01 — France — Max McCalman
•10/08 — Italy — Erin Hedley
•10/15 — Old World Mountain- Max McCalman
•10/22 — Spain — Waldemar Albrecht–Luna
•10/29 — United States—David Gremmels
•11/05 —France — Max McCalman
•11/12 — Old World Maritime— Max McCalman
Price: $75 per person, plus tax. Gratuity included.
Theme park admission is required.

Epcot Wine Schools - 2011
This session teaches you how to distinguish several regional wines by taste. There will be a celebratory reception and certificate of completion.
1:00 — 4:00 p.m. at the Wonders Retreat.
•10/09 — Evan Goldstein MS•10/16 — Fred Dame MS & Brian Koziol MS•10/23 — Sharron McCarthy CSW
•10/30 — Charl du Plesis, Winemaker
•11/06 — Andrew Robinson MS
Price: $135 per person, plus tax. Gratuity included.
Theme park admission is required

Food & Wine Pairings - 2011
Pair 3 regional wines with 3 tasting-size portions of food from select Epcot restaurants. A wine representative will be at each session - themes will vary with location. Featured wineries and menu selections change daily.
•Wednesdays & Saturdays, 2:00–4:00 p.m. — Tutto Italia Ristorante - Italy Pavilion
•Mondays, 3:30–5:00 p.m. — Tokyo Dining - Japan Pavilion
•Tuesdays, 3:30–5:00 p.m. — Restaurant Marrakesh - Morocco Pavilion
Price: Italy - $65; Morocco and Japan - $55
Theme park admission is required.

Mexico Tequila Tastings - 2011
Taste authentic Mexican tequila, while learning about its history and traditions. There will also be samplings of ceviche and tostada.
La Cava del Tequila, Mexico Pavilion
Saturdays and Sundays: 12:00 - 1:00 p.m.
Price: $45.00 per person, plus tax. Gratuity included.
Theme park admission is required.

New for 2011 - Mexico Tequila Tastings Plus Lunch
Get a taste of authentic Mexican tequila and lunch as well.
La Hacienda de San Angel Restaurant
Saturdays and Sundays: 1:00-2:30 p.m.
Price: $65 per person

Sweet Sundays - 2011
Festival Welcome Center (Wonders of Life Pavilion). If you want to satisfy your Sweet Tooth, then this is the event to choose. Top Pastry Chefs will prepare three desserts for you to sample. The session
begins with sparkling wine and a breakfast buffet.
Sundays: 10:00 a.m. - 12:00 p.m.
Cost: $90 per person plus tax, gratuity included.
Theme park admission is required
•10/02 — John Hui, The Lodge at Pebble Beach•10/09 — Cake Boss Buddy Valestro, Carlo's Bakery
•10/16 — Elizabeth Falkner, Citizen Cake and Orson
•10/23 — Gale Gand, TRU
•10/30 — Geraldine Randlesome, Geraldine's Creative Cutters
•11/06 — David Guas, Bayou Bakery Coffee Bar and Eatery
•11/13 — Warren Brown and Mary Meyers, CakeLove and Love Cafe

For further information go to:
http://www.disneyfoodblog.com/2011-epcot-food-and-wine-festival/

-Sophia/One of Two Fry's

Party in Guy's (Guy Fieri) Garage in NYC 10-2-11

2011-09-30T15:12:00.000-04:00

Party in Guy's Garage in NYC Sunday Night 10-2-2011

Food Network Superstar Guy Fieri wants you to celebrate like your parents are out of town. You'll need a can of Red Bull for Party in Guy's Garage: The Festival Closing Party. This night is one part 16 Candles and one part Porky’s cocktails and finger-lickin' foods to help you rock out way past curfew. The Ronald Reagans 80s Tribute Band will deliver the tunes as clips from some of your favorite movies play in the backdrop of Highline Stages, the newest venue in the Festival’s official home of the Meatpacking District. As with any Guy party, the energy will be intensely electric --making you wish the Festival did not have to come to a close. Casual, funky dress required. So whether you're an athlete, a basket case, a princess or a geek all are welcome to attend this late-night Breakfast Club.

Guy Fieri FAQ: In 2006, Guy Fieri premiered his first show, “Guy's Big Bite” on Food Network. Today, this "Culinary Rock Star” also hosts “Diners, Drive-Ins and Dives,” as well as the special series “Tailgate Warriors” and guest judges on “The Next Food Network Star.” Guy collaborated with Rachael Ray in the star studded competition series, “Rachael Vs. Guy Celebrity Cook-off”, which premieres January 1, 2012 on Food Network. Guy co-owns 6 restaurants in Northern California – four Johnny Garlic’s and two Tex Wasabi’s locations. His expanding product range includes his Knuckle Sandwich series of knives, plus his eponymous line of salsas, BBQ sauces, marinated meats, sausages and artisan pizzas.

Events for Guy in NYC: http://www.nycwineandfoodfestival.com/2011/p/guy-fieri-49

Participating Eateries, Sponsors and Chefs:
Artichoke Basille’s Pizza - Francis Garcia
Golden Krust Caribbean Bakery & Grill - Chef Velma Hawthorne
This Little Piggy Had Roast Beef - Will Gallagher
Led Zeppole - Sal Basille
Levain Bakery - Connie McDonald & Pam Weekes
and Much More...

-Allen/One of Two Fry's

Edible Escape 2011 - Edible Manhattan October 19, 2011

2011-09-30T14:43:00.000-04:00

Edible Escape 2011 - Edible Manhattan October 19

Edible’s inaugural Travel Issue Tasting event—tied to our popular travel issue that features New York chefs, sommeliers and ingredient foragers searching the globe for tastes—will feature two dozen local and global travel destinations, paired with the food and drink that go with them, and always with some New York connection.

Held on Wednesday, October 19, 2011 at the spectacular Angel Orensanz Center on the Lower East Side, attendees will stroll amidst wine regions, exotic taste purveyors, eco-tourism destinations and locavore getaways, while sampling the sips and bites that those places deliver. It’s the perfect event for food and drink-focused travelers, or anyone looking to plan their next trip to a global–or local–destinations.

Full Information with full participants list see the web site at:
http://www.ediblemanhattan.com/edible-escapes-2011/

-Allen/One of Two Fry's

NYC Food Film Festival October 13-16, 2011 at Tribeca Cinemas

2011-09-27T20:15:00.002-04:00

NYC Food Film Festival October 13-16, 2011 at Tribeca Cinemas

A Cheers to Burgers

Are you hungry for food and film? The NYCFFF has a solution for you then. Chefs Brad Farmerie and Amanda Freitag Set to Rock 5th Annual NYC Food Film Festival. Taste What You See On the Screen! Presented in association with the James Beard Foundation, the Festival is a cinematic scratch n' sniff where guests taste the food they see on the screen. The 2011 NYC Food Film Festival will take place October 13-16, 2011 in New York City.

The Tribeca Taco Takedown

There are alot of films/events. Here are some cool ones: Taco Takedown, Edible Adventure, Farm to Film to Table, Cheers to Burgers and Beers, and much more. Visit the website for a complete listing of all the films and events!

Tell them twofrys.com sent ya: http://www.twofrys.com/

NYCFFF: http://www.nycfoodfilmfestival.com/. Tickets are available on the Fest's website. ENJOY!

-Allen/One of Two Fry's

Free Breakfast Campground Berries in Ashland, Oregon from My Dad

2011-09-26T16:51:00.003-04:00

Free Breakfast Campground Berries in Ashland, Oregon.

My father and mother were just up in Ashland for the Oregon Shakespeare Festival. In the campground, they had an added bonus naturally growing FREE NATURAL BERRIES. Awesome! I wish I was there to eat them too. My dad had them every day with breakfast and sent me this picture from the campground they stayed at. COOL PICTURE! THANKS DAD!!

-Allen/One of Two Fry's

Monday Night Pizza

2011-09-21T16:01:00.002-04:00

Monday Night Pizza
On Monday, we had pizza night and it's always fun making it. I bought Boboli Pizza Crust since I wanted a quick meal and this brand tastes great.

I made Veggie Pizza with broccoli, yellow and orange peppers, pizza sauce and shredded mozzarella cheese. Before placing ingredients on the crust I lightly brushed on good quality olive oil, spread pizza sauce, added the veggies, seasoned lightly with kosher salt and topped with cheese.

Allen made Ham & Olive Pizza. He coated the crust with olive oil, added sliced black olives, Jones Ham Slices Natural Hickory Smoked cut up in chunks, seasoned with Italian Seasonings and Dried Chives, and loaded up on the mozzarella cheese. His pizza was extra cheesy.

Pizza baked according to pizza crust instructions. Yummy!!!

-Sophia/One of Two Fry's

The I-Word Raises Awareness With Launch Of Food For All People

2011-09-21T10:44:00.003-04:00

The I-Word Raises Awareness With Launch Of Food For All People
Live and Give. Small changes to daily routine can lift up our neighbors in need.

Bronx, NY, September 20, 2011--The I-Word, creators of http://www.bronxmall.com/, launches Food For All People, www.bronxmall.com/food, furthering the commitment to community outreach by providing resources in exciting ways, starting with the Bronx.

Echoing the sentiment of the importance of outdoor markets close to home, making affordable and nutritious food accessible to the Bronx, The I-Word founder Barbara Tallerman says, "By simply changing our food shopping habits, supporting local farmers, and participating in so many enjoyable activities sponsored by organizations already committed to helping those in need, we are indirectly making our contribution. One by one," adds Tallerman, "we will make a difference, and, together, strengthen our entire community."

Food For All People will connect everyone in the Bronx and throughout NYC, encouraging participation in local and national organizations working hard to end hunger. Food For All People is a resource for information on a multitude of events such as planting edible gardens, urban farm tours, cooking demonstrations for healthy eating, food festivals, restaurants that donate to food banks, and volunteer opportunities.

You can get involved in Food For All People by submitting your thoughts and feedback on your own activities, or by sponsoring a page for your community organization, business, blog, restaurant, or professional service. For further information, please visit: www.bronxmall.com/food, email: food@bronxmall.com or call: 718-601-8772.

www.bronxmall.com, online since 1996, is host to all 12 Bronx Community Boards courtesy of Con Edison in cooperation with Borough President Ruben Diaz, Jr., and is the vehicle for leading community organizations and businesses to reach the entire borough...and beyond.

-Sophia/One of Two Fry's

Also see us online at Food For All People. We encourage your participation with them. We can be seen here on the Food For All People website: http://www.bronxmall.com/food/local.html

-Allen/One of Two Fry's

An Evening With Guy Fieri At Johnny Garlic's California Pasta Grill New Location In Dublin, CA

2011-09-21T10:18:00.004-04:00

An Evening With Guy Fieri At Johnny Garlic's California Pasta Grill New Location In Dublin, CA

On October 10, 2011 join Guy Fieri for dinner in the new Johnny Garlic's Californina Pasta Grill in Dublin, California located at 4920 Dublin Boulevard, Tel: (925) 248-2347. Tickets cost $125 each and are available at the restaurant. Tickets are going fast so buy yours quick before they are all sold-out. Proceeds will go to Childrens Charities of East Bay.

The city of Dublin has named it "Guy Fieri" day! Woo, hoo... It will be a day of fun and great food so have a great time, bring your friends and family, and support a great cause. There will be a booksigning, photos, games, prizes, and dinner with Guy.

It is great to hear the new and fourth Johnny Garlic's California Pasta Grill location has opened in Dublin at the former Fuzio restaurant site at Hacienda Crossings. Be sure to check it out and support Childrens Charities of East Bay.

For further information, please visit the Johnny Garlic's site: http://www.johnnygarlics.com/.

-Sophia/One of Two Fry's

Malaysia Noodle Festival September 27, 2011

2011-09-20T10:29:00.000-04:00

Malaysia Noodle Festival September 27, 2011

Malaysia Kitchen for the World is hosting the ultimate street food celebration: the first-ever Malaysia Noodle Festival, featuring classic Malaysian noodle dishes by restaurants in New York City and the Tri-State area. In the vibrant setting of the Chelsea Triangle in the Meatpacking District (14th Street and 9th Avenue), surrounded by colorful tents, umbrellas and lanterns reminiscent of the open-air markets of Kuala Lumpur and Penang, the Malaysian Noodle Festival will showcase a variety of classic Malaysian noodle dishes, from Laksa soups to stir fries.

Participating restaurants include:
Fatty Crab
Laut
Nyonya
Bentara
New Malaysia
Penang UWS
Spice Market
Todd English's Ember Room

This event is open to the public from 11:30 a.m. to 3:00 p.m. on September 27.
Tickets are not required.
All food will be on sale for $4 to $8.

Check the site for additional information:
http://www.malaysiakitchennyc.com/news-events/events/malaysian-noodle-festival

-Sophia/One of Two Fry's

Dine Out Irene: Help Out Area Farmers On September 25, 2011

2011-09-20T09:59:00.002-04:00

Dine Out Irene: Help Out Area Farmers On September 25, 2011

On September 25, 2011, participating New York restaurants will give up to 10% of their sales to Just Food and GrowNYC to benefit NY area farmers hard hit by hurricane Irene. This is a great opportunity to enjoy dinner out and for a great cause.

A lot of people are still struggling with the aftermath of Irene in parts of upstate New York. Those affected are big agricultural areas and getting a farm back on its feet after a major flood is no small task so help is needed. Your participation would greatly help the cause.

Restaurants listed below are participating all day on Sunday, September 25, 2011, unless otherwise stated.
Aldea (participating Monday, September 26)
al di là
Annisa
Andaz 5th Avenue
Asia de Cuba
A Voce Columbus (brunch)
Balaboosta
Bar Basque
Bark Hot Dogs
Benjamin Steakhouse
Betto (dinner)
Bistro de la Gare (dinner)
Blue Hill (a percentage of sales of the Farmers Feast tasting menu benefits Dine Out Irene)
Bobo
Brindle Room
The Brooklyn Kitchen*
Buttermilk Channel
Cafe Joul
China Grill
Colonie (dinner)
Corsino Cantina (dinner)
Do Or Dine (dinner; participating Monday, September 26)
Ed's Chowder House
Ember Room (brunch and lunch)
Fatty Crab (all NYC locations)
Fatty 'Cue (all locations)
Fatty 'Cue at the Battery*
Fatty Snack* (all locations)
Franny's
Gramercy Tavern (dinner)
Greensquare Tavern (brunch)
The Green Table
Highpoint Bistro & Bar (brunch)
Hill Country
The Hurricane Club (dinner)
ICE - Tomato Lover's Cooking Class, 75% of tuition benefits Dine Out Irene*
ici
ilili
'ino (dinner)
'inoteca cucina (dinner)
'inoteca liquori (dinner)
Jack the Horse Tavern
James Beard Foundation (brunch)
Jimmy's No. 43
Kefi
La Gazzetta
La Palapa
LIC Market (brunch)
Locanda Vini e Olii
Macao Trading Co.
Maialino (dinner)
Marc Forgione
The Meat Hook*
Mile End Delicatessen
The Modern (dinner)
Monkey Bar (participating Monday, September 26)
The National
Northern Spy Food Co.
Oaxaca Taqueria (all locations)
Oceana (dinner)
Olives
Osteria del Circo (dinner)
Palo Santo (brunch)
Park Avenue Autumn (dinner)
Picnic Market & Cafe
The Plaza Food Hall (dinner)
RED (dinner)
Red Farm
Red Rooster (dinner)
Riverpark
Robicelli's*
Salumeria Rosi
SD26 (dinner)
SHO Shaun Hergatt (participating Monday, September 26)
Socarrat Paella Bar (all locations)
Spot Dessert Bar (brunch and lunch)
Suenos (dinner)
Taïm
Tanuki Tavern
Telepan (dinner)
Tipsy Parson (dinner)
Tocqueville (participating Monday, September 26)
The Trilby (brunch and lunch)
Tulsi
Txikito (dinner)
Union Square Cafe (dinner)
Untitled at the Whitney (dinner)
Upstate Craft Beer & Oyster Bar (brunch and lunch)
Wallsé
The Waverly Inn
'wichcraft (all NYC locations)
Wonder City Coffee & Donut Bar

Participants outside of New York City:
Bandwagon Brew Pub (Ithaca, New York)
Birdsall House (dinner; Peekskill, New York)
The Bistro at Red Newt Cellars (Hector, New York)
Blue Mountain Bistro To Go (Kingston, New York)
Cha Cha Hut BBQ (Andes, New York)
The Cup and Saucer Restaurant and Tea Room (brunch and lunch; Beacon, New York)
Meritage Restaurant (dinner; Scarsdale, New York)
Ramiro’s 954 (Mahopac, New York)
River City Grille (Irvington, New York)
Simply Red Bistro (Ovid, New York)
Stissing House (Pine Plains, New York)
Sweet Grass Grill (Tarrytown, New York)
Tavern Restaurant at Highlands Country Club (brunch and lunch; Garrison, New York)
Tomatillo (Dobbs Ferry, New York)
The Villa (dinner; Lagrangeville, New York)

*This establishment is not a restaurant, but a percentage of the day’s purchases will benefit Dine Out Irene.

Check site for updates: http://dineoutirene.com/participants

-Sophia/One of Two Fry's

National Guacamole Day September 16

2011-09-16T12:46:00.002-04:00

Celebrate National Guacamole Day September 16. It’s the holiday you've all been waiting for! September 16 is National Guacamole Day and November 14 is National Spicy Guacamole Day. Show your true green colors and impeccable good taste with Hass Avocados, the choice of professional chefs and guacamole connoisseurs. Serve them proudly throughout the day and for the remaining 363 days for breakfast, lunch, dinner and more. The possibilities are endless with always in season Hass Avocados. Try our tips and recipes for a perfect guacamole celebration.

Get Avocado Recipes, Nutrition Facts & More!
Hass Avocados: http://www.avocadocentral.com/

FAQs - Frequently Asked Avocado Questions
http://www.avocadocentral.com/how-to/faqs

If you do not make some pick some up at the grocery.

One of my favorites at the store is always Wholly Guacamole!

See the website here: http://www.eatwholly.com/

Have an avocado today and any day - they are great and good for you!

-By Allen/One of Two Fry's

PA Gourmet Cooking And Entertaining Experience 2011

2011-09-15T20:03:00.002-04:00

PA Gourmet looks like a good event upcoming in York, PA. Here are some details for our readers.

PA Gourmet is more than a food and wine show. It's a premier gourmet and entertaining experience showcasing the best in food, wine, spirits, beer and party hosting ideas. Attendees will learn what to pair, how to prepare and why presentation is so important.

Saturday, Oct. 22 – Sunday, Oct. 23, 2011
Toyota Arena, York Expo Center
Eat. Drink. Learn. Shop.

Indulge your senses in:
•Cooking demos
•Celebrity appearances
•Wine, beer and spirits tasting
•Culinary sampling
•Specialty shopping
•Hosting tips
•Outdoor grilling techniques
•Kitchen design

The 2011 PA Gourmet cooking and entertaining experience will be held at:
Toyota Arena
York Expo Center
334 Carlisle Avenue
York, PA 17404

The 2011 PA Gourmet
You are invited to be a part of the experience.

http://www.jpiexpo.com/pagourmet

-By Allen/One of Two Fry's

Bakers’ Southern Tradition Peanuts Review

2011-09-14T17:14:00.003-04:00

Bakers’ Southern Tradition Peanuts Review

Bakers' Peanuts in our pantry

I am so impressed with Bakers' products and think they are all delicious. For the past 2 years I visited the Bakers' booth at the Atlantic City Food and Wine Festival, and tried several items from them. All were great. This year, I purchased 2 jars of the Lightly Salted Blister Fried Peanuts and a jar of White Chocolate Covered Peanuts. The Lightly Salted Blister Fried Peanuts were amazing and as mentioned before on our blog, I enjoyed them more than the Trader Joe's brand of Blister Peanuts. The White Chocolate Covered Peanuts were sweet and lightly salty, a great snack.

Bakers' Booth at the AC Fest 2011

Please visit the Baker's website and order some for yourself. You will not be dissapointed. Bakers' makes some amazing products and have wonderful looking gift baskets you can order as well.

Visit Bakers' at: http://www.bakerspeanuts.com/

-By Allen/One of Two Fry's

Hammer & Claws NYC - Blue Crabs Food Event

2011-09-10T16:36:00.004-04:00

Hammer & Claws NYC - Blue Crabs Food Event
September 23 - 25, 2011
The Tunnel @ The Terminal Stores
269 11th Avenue, Chelsea NYC

All-Inclusive Event - All U Can Eat Blue Crabs - All U Can Drink Beer & Cocktails, complimented by other classic items like hamburgers, hot dogs, and traditional sides such as coleslaw, potatoes, and corn on the cob.

It's time to bring the taste of the Chesapeake Bay to New York City with the 1st annual Hammer & Claws Blue Crab Feast! Nothing epitomizes Maryland culture more than blue crabs. For the first time ever, New York will have the opportunity to experience this wonderful tradition on such a large scale. Come enjoy a weekend of crab picking, claw cracking and more.

Hammer & Claws is brought to you by Joshua Morgan, a Maryland native and the founder/owner of Choptank Restaurant -- New York's first authentic Maryland inspired restaurant. This event is a truly authentic crab feast, exactly like those seen throughout Maryland during the summer crab season. This September 23th - 25th, Hammer & Claws gives all New Yorkers the opportunity to get their crab fix before the season is over. No summer should end without a crab feast.

The festival will take place in the historic Tunnel Space of the Terminal Stores building in Chelsea, on 11th Ave, between 27th and 28th. The large, expansive space will offer guests a truly authentic and unique dining experience, with hard shell crabs taking center stage, complimented by other classic items like hamburgers, hot dogs, and traditional sides such as coleslaw, potatoes, and corn on the cob.

Event Link for Information and Tickets: http://www.hammerandclaws.com/

Sponsored in Part by one of our fave's: http://www.oldbay.com/

-By Allen/One of Two Fry's

The NY Greenmarkets Locavore Challenge

2011-09-09T15:28:00.004-04:00

This September, join Greenmarket and NOFA-NY in taking the Eat Local Challenge. Eat an all local meal every day, host a locally-sourced potluck visit a Greenmarket-inspired restaurant, and tell them all about it.

About the Challenge - The NY Locavore Challenge is a month-long campaign aimed at engaging consumers across the state in eating local organic foods. The goal for this campaign is to educate consumers about how to make healthy and ethical food choices, cook with in-season, local organic foods, while supporting local sustainable farms and food businesses.

Our 2011 goal is to involve 5,000 people in this year's challenge, and bring the concepts of local, organic and sustainable more into the forefront of the general public's minds. This year's program is versatile, fun and FREE! Participants have the option of signing up for either a Bite-Sized, a Meal-Sized or a Feast-Sized challenge, and within these challenge scopes choose from a variety of different mini-challenges or events to participate in.

Thank you for supporting Greenmarket farmers!

Tell them http://www.twofrys.com/ sent you!
Thanks! EAT FRESH LOCAL PRODUCE!

The NY Locavore Challenge
http://www.nofany.org/events/ny-locavore-challenge/about-challenge

-By Allen/One of Two Fry's

Sweet 'N' Tasty Wings

2011-09-04T14:11:00.001-04:00

Sweet 'N' Tasty Wings

Sweet 'N' Tasty Wings

Allen purchased Guy Fieri Bourbon Brown Sugar Sweet & Sticky Barbeque Sauce so we bought some wings and drumettes and gave Guy's sauce the taste test. The label says "Chef Guy's sweet, sticky Bourbon Brown Sugar BBQ Sauce rocks on just about anything. Smokey bourbon, sweet brown sugar and a hint of spicy black pepper create off-the-hook flavor that's a perfect compliment to everything from beef to chicken, pork and seafood."

Guy Fieri Bourbon Brown Sugar Sweet & Sticky Barbeque Sauce

I patted the chicken wings and drumettes dry with a paper towel, seasoned both sides with kosher salt and put them in a large ziploc bag. I added a good amount of Guy Fieri Bourbon Brown Sugar Sweet & Sticky Barbeque Sauce and made sure the sauce coated all the wings and drumettes and marinated them in the fridge for five hours. I preheated the oven on 375 degrees and baked the wings and drumettes for one hour turning them at the half hour point.

When you take the wings and drumettes out of the oven be sure to let them rest for about five minutes and enjoy! Guy Fieri Bourbon Brown Sugar Sweet & Sticky Barbeque Sauce was delicious and there is no need to add black pepper just salt since the sauce has pepper and the right amount of spices to give it great balance of flavor. Allen thought Guy Fieri Bourbon Brown Sugar Sweet & Sticky Barbeque Sauce was very sweet & sticky just as the label states. Yum!

-Sophia/One of Two Fry's

Al's BBQ Pulled Pork

2011-09-01T14:17:00.001-04:00

Al's BBQ Pulled Pork

Oink, oink! The slow cooker was the prime choice for Al's BBQ Pulled Pork recipe as the pork needs to cook for a long time. Allen used 3 lbs. of Boneless Pork Loin Country Style Ribs and seasoned both sides of the pork with kosher salt and McCargo's The Flavor of Bold Signature Rub and put it in the crock pot. 14 ounces of Kitchen Basics Beef Stock was added, 1 onion sliced in quarters and cooked for 4 hours on high. In the last 30 minutes of cooking time, add 6 cloves of garlic to the crock pot.

You can save the broth and freeze it for future use. Take the pork out of the crock pot and shred it with a fork and place it in a dutch oven or large pot. Allen then added 14 ounces of Picky Vicki Nice 'N Sweet Mild BBQ Sauce which tastes fantastic, and one tablespoon of Paula Deen Collection Hot Sauce. Paula Deen's hot sauce is great and has lots of flavor and not too much heat so you can add as little or as much as you like. Finally, stir everything together and simmer in pot on low-medium heat for about 15 minutes.

In the meantime, add some butter to your buns and toast them. Serve the pulled pork on the toasted buns. We did not add coleslaw or lettuce, tomato but feel free to go crazy. Al's BBQ Pulled Pork was so tasty, with the perfect amount of tang and heat it didn't need anything extra on it. Well, Allen really didn't want anything else on it so we left it at that.

I made my yummy potato salad to go with Al's BBQ Pulled Pork recipe. For my potato salad recipe, check it out here: http://twofrys.blogspot.com/2011/04/potato-salad.html.

We had a lot of the pulled pork leftover so we put that in the freezer for future meal concoctions. I already have a recipe in mind to incorporate Al's BBQ Pulled Pork as a chili dish, and another recipe for pulled pork bean burritos. Both will be posted when we make those two recipes. If you are a pal of pork (POP) [a little Guy Fieri ism for ya], you will love this recipe. What is great about this recipe is that the slow cooker does all the work and your place will smell delicious.

I realize if you want to replicate this recipe you need the products we used so here are the links if you are interested.

You can order McCargo's The Flavor of Bold Signature Rub at: http://www.americanspice.com/mccargos-signature-rub-stove-6-oz/.

You can order Picky Vicki Nice 'N Sweet Mild BBQ Sauce at: http://pickyvicki.com/.

Paula Deen Collection Hot Sauce is available at: http://www.pauladeenstore.com/.

-Recipe by Allen/One of Two Fry's
-Typed by Sophia/The Other Fry

Pesto Chicken Pasta

2011-08-29T17:16:00.002-04:00

Pesto Chicken Pasta

Allen bought Harvest Fresh Farm Old World Basil Pesto Sauce at the Food Network Atlantic City Food and Wine Festival earlier in the month. This quick meal was big on taste and delicious.

I used breast tenderloins and cut them into chunks and seasoned with kosher salt and black pepper. I put the chicken in the freezer for ten minutes for easy cutting. In a skillet, I used a little vegetable oil just to coat the pan. When the pan was HOT I added the chicken and cooked it well.

In a small pot, I heated up Harvest Fresh Farm Old World Basil Pesto Sauce on low and then put it aside until the last step.

In a large pot, I boiled water and seasoned it with kosher salt, added 1 tablespoon of olive oil and cooked linguine fini just to al dente. I used Barilla pasta. Before you drain the pasta be sure to reserve a little of the starchy pasta water for the finale.

After draining the pasta, I put it back in the pot I cooked it in. I added 1 tablespoon of butter (this is optional but I think it gives the pasta extra flavor and blends the ingredients better) and tossed the pasta, then added 1/4 cup shredded mozzarella cheese, and a little grated Parmesan Romano cheese (add as much or as little as you want) and mixed the ingredients well. I added the cooked chicken, the reserved starchy pasta water, pesto sauce and mixed well.

This is a hearty pasta dish and the pesto from Harvest Fresh Farm was so delicious and tasted homemade. The seasoning and ingredients are perfectly balanced and it tasted real fresh. Allen thought it was better than any pesto he has ever had in a restaurant.

To order Harvest Fresh Farm products visit, http://www.harvestfreshfarm.com/. We met the owners (pictured below) of Harvest Fresh Farm at the Grand Market event earlier this month at the Food Network Atlantic City Food and Wine Festival. We got to sample some of their products and everything tasted great. The Harvest Fresh Farm booth was busy when we got to it and I can understand why after using cooking with one of their products. I recommend their products and know we will be ordering from them in the near future.

Harvest Fresh Farm at The Grand Market, August 2011

-Sophia/One of Two Fry's

Steak Kicked Up With McCargo's The Flavor Of Bold Signature Blend

2011-08-26T09:43:00.004-04:00

On Wednesday, I used our indoor grill pan and cooked up this cut of steak I bought on sale at my local Stop & Shop. I seasoned the meat on both sides with kosher salt and generous amounts of McCargo's The Flavor Of Bold Signature Blend, added 2 tablespoons of worchestershire sauce, roughly chopped 5 shallots and sealed it in a ziploc bag. I marinated the meat in the fridge for 5 hours. Whenever you marinate anything you should put a large plate under the ziploc bag just in case something oozes out in your fridge. You never know if a spill will happen and who wants a mess to clean up.

Before I placed the meat in the grill pan, I added a little vegetable oil to the pan and when it was HOT, I added one tablespoon of butter and placed the meat on top of it. You only need to cook it for 2-3 minutes on each side for medium. Adjust the time to your taste. This cut is best medium rare or medium. When it was time to flip it, I put another teaspoon of butter in the pan. Butter keeps the meat so juicy and adds richness to the flavor from the marinade with McCargo's Signature Blend. The shallots cook perfectly with the meat and do not have a strong onion flavor like the red or yellow onion. In fact, shallots are rather sweet tasting and compliment the meat beautifully. When the meat is cooked, I let it rest on a cutting board for 5-10 minutes before I slice it. If you do not let the meat rest all the juices will ooze out and you do not want that my friends.

I made yellow spanish rice to accompany the meat and it was amazing.

You can order McCargo's The Flavor Of Bold Signature Blend and other spices from: http://www.americanspice.com/mccargos-the-flavor-of-bold/.

-Sophia/One of Two Fry's

Burger Night With Crazy Steve's Pickles

2011-08-24T13:47:00.001-04:00

Burger Night With Crazy Steve's Pickles

Last night was burger night at the Fry house. We were all shook up from the earthquake we felt in the Bronx so I needed something comforting and would could be better than a juicy burger, right? Pictured is the cheeseburger I made for Allen but didn't post mine since it was cheeseless and didn't look as cool as his.

I used certified Angus Beef 86/14 and seasoned the patties with kosher salt and lots of McCormick Grill Mates Hamburger Seasoning.

I carmelized half a red onion in a skillet, added some kosher salt and let them do their magic for about half an hour.

I cooked the burgers medium on our indoor grill. Allen likes Velveeta Cheese Slices on his burger since it melts perfectly so that is what you see. You can't see the beef since the cheese is oozing all over.

I made a horseradish aoli using mayonnaise, horseradish, fresh lemon juice and black pepper for the sesame seed buns which I toasted on the grill. Tomatoes, lettuce and carmelized onions rounded out this burger and it was so delicious.

We had Crazy Steve's A Little More Than Half Sour Barrel Pickles and they were so yummy. Check out Crazy Steve's Pickles: http://www.crazystevespickles.com/.

-Sophia/One of Two Fry's

2011 Taste Philadelphia Festival of Food, Wine and Spirits, October 21-23

2011-08-18T15:58:00.002-04:00

Gourmet Shows Announces 2011 Philadelphia Food & Wine Festival

Celebrity Chefs Ted Allen, Jose Garces and Michael Isabella to host Philadelphia Food & Wine Festival October 21-23, 2011

Eat, drink and shop at this year's Philadelphia Food & Wine Festival featuring more than 200 hundred stations showcasing the finest foods, wines, ales, liquors and more from world renowned restaurants and brands, culinary demonstrations by celebrity chefs, beer and wine seminars that will both educate and delight, and more to be held at the Valley Forge Convention Center, from October 21st through October 23rd, 2011.

Showcasing an array of national and local culinary talent including Jose Garces, Winner of the Food Network's show "Iron Chef America," Bravo's "Top Chef All Stars" Finalist, Mike Isabella, and Ted Allen, Host of the hit Food Network show "Chopped."

Some of the highlights include:
• Grand Market, the focal point of the event featuring three days of a tasting frenzy. Stroll the aisles and sample food and wine from local, regional and national Food Purveyors.

• New VIP Cocktail Party at the Bahama Breeze on Saturday, October 22nd at 7:00 pm. Meet and mingle with the chefs while you enjoy complimentary beer, wines, and hors d'oeuvres.

• Chefs on Stage series featuring Ted Allen, Mike Isabella, and Iron Chef Jose Garces.

• Live culinary demonstrations throughout the three-day festival from national and local culinary talent hosted by guest emcee Chef Guy Mitchell.

• Special appearance by legendary Alaskan Crabber Russell Newberry of "Dangerous Deckhands."

• Taste of Italy Pavilion featuring a wide variety of fine wines to sample; a succulent feast of cheeses, olives, oils, and breads direct from Italy; and Philadelphia area restaurants presenting their own signature Italian dishes.

• Wine Seminars by wine expert Phil Silverstein.

• Beer Seminars by award winning author and host of Still Crazy after All These Beers, Gary Monterosso.

The Festival runs from:
Friday, October 21st from 4:00 pm – 8:00 pm
Saturday, October 22nd from 11:00 am - 7:00 pm
Sunday, October 23rd from 11:00 am - 3:00 pm

Tickets are available starting at only $30 in advance ($40 at the door). Children 6-12 are $5. Children under 6 are free.

Seminars, Chefs on Stage series and VIP Cocktail Party are additional.

Tickets for all events can be purchased online at: www.gourmetshows.com/philly2011/index.html.

Share Our Strength and Food Network Say: 'You've Been Chopped!' To Childhood Hunger in America

2011-08-18T11:26:00.004-04:00

Share Our Strength and Food Network Say: 'You've Been Chopped!' To Childhood Hunger in America

'Chopped Champions' Marc Murphy serves as official spokesperson for Share Our Strength's Dine Out For No Kid Hungry™ Fundraising Program held September 18-24, 2011.

He may be known for creating delectable culinary dishes in his multiple New York City kitchens, but now Marc Murphy, Executive Chef and Owner of the Benchmarc Restaurants and judge on Food Network's "Chopped Champions," is hoping to put childhood hunger in America on the chopping block. Together with Food Network and hunger-relief organization Share Our Strength®, Murphy will encourage everyone to dine out at one of thousands of restaurants across the country participating in Share Our Strength's Dine Out For No Kid Hungry, a national fundraising program held the week of September 18-24.

Food Network has worked with Share Our Strength over the past several years to raise awareness of childhood hunger in America, while offering its audience actionable ways to help. For Share Our Strength's Dine Out For No Kid Hungry fundraising program, Murphy and several other Food Network personalities from "Chopped Champions" are lending considerable culinary clout to national print and broadcast public service announcements (PSA's) that encourage viewers to eat at participating restaurants the week of September 18-24. In addition, Food Network will promote the fundraising program on-air during season three of "Chopped Champions," airing August 30th through September 27th.

Murphy's own NYC restaurants - Landmarc at the Time Warner Center, Ditch Plains Upper West Side, Ditch Plains West Village and Landmarc Tribeca - will also be raising funds for Dine Out For No Kid Hungry.

"Ending childhood hunger in America by 2015 is something everyone can contribute to," says Murphy. "As a culinary professional and, more importantly, as a father, ensuring that our children can take advantage of community programs and healthy eating education is crucial. If you typically eat out, you can help end childhood hunger by simply dining out at any of the more than 4,000 restaurants participating in this amazing campaign."

Funds raised through Dine Out For No Kid Hungry support Share Our Strength's No Kid Hungry® Campaign, to end childhood hunger in America.

Specific efforts include ensuring that children in need are enrolled in federal nutrition programs like school lunch and breakfast; investing in community organizations that help connect kids with the food they need; teaching at-risk families how to cook healthy, affordable meals; and building public-private partnerships to end child hunger at the state and city levels. Last year, restaurants raised more than $1.5 million through Dine Out For No Kid Hungry - a number they hope to double this year.

"U.S. Department of Agriculture statistics show that nearly one in four children in this country are at risk of hunger. They just can't count on getting the food they need," said Debbie Shore, co-founder of Share Our Strength. "We're incredibly proud to have Food Network partner with us in our fight to end childhood hunger. The influence, compassion and enthusiasm of Chef Marc Murphy will be invaluable in communicating how simple it is for anyone, anywhere to join our fight against hunger."

Now in its fourth year, Dine Out For No Kid Hungry leverages America's love affair with chefs and restaurants, the desire to give back to those in need and the yearning to patronize businesses that are doing the same. More than 4,000 participating restaurants, including independently run locations such as Murphy's Benchmarc Restaurants and chain brands such as Boston Market, P.F. Chang's, O'Charley's, raise funds in a variety of ways, from donating a percentage of sales, to hosting customer promotions and merchandizing opportunities.

Share Our Strength's Dine Out For No Kid Hungry is nationally sponsored by Sysco, American Express, Ecolab, Open Table, Food Network, USA Today, and the National Restaurant Association.

For more information, or to find participating restaurants, visit http://www.strength.org/.

2011-08-17T10:37:00.015-04:00

Ingredients you will need:

Kosher Salt
Himalayan Pink Salt
Black Pepper
Vegetable Oil
Jasmine Rice
Chicken Cutlets
La Choy Stir Fry Sauce/Marinade (any brand you prefer)
Kadoya 100% Pure Sesame Oil (any brand you prefer)
Frozen or Canned Stir Fry Vegetables (I used Tiger Tiger Chinese Stir Fry Vegetables in Water and mixed in frozen vegetables)

Tiger Tiger Chinese Stir-Fry Vegetables In Water

This meal is very easy to make and takes less than half an hour. Who says you can't make delicious tasting asian stir-fry at home? When I shopped for the ingredients, I was unable to find the frozen stir-fry medley I liked so I used canned stir fry vegetables and added some frozen vegetables-broccoli, carrots and snap peas to round out the dish better. I defrosted the frozen vegetables on a microwave safe dish and then added them to the canned stir fry vegetables. I rinsed the canned vegetables in cold water and pat them dry before combining them with the defrosted vegetables.

La Choy Stir Fry Sauce/Marinade and Kadoya 100% Pure Sesame Oil

Allen added jasmine rice and seasoned it with Himalayan pink salt (use kosher salt if you don't have it) in the rice cooker. Our rice cooker takes twenty minutes and delivers rice with perfect texture and taste.

Jasmine Rice

I used 3 chicken cutlets (1 was real small) and cut them into chunks. Make sure the meat is cold for easy cutting. To firm up the chicken, you can put them in the freezer for about ten minutes. Season chicken with kosher salt and black pepper.

In a skillet (or wok if you have one), add 2 tablespoons of vegetable oil or canola oil and when the pan is hot, add the chicken and cook until done. Make sure you don't see any pink. Add all the vegetables when the chicken is cooked to heat them.

Add 1 teaspoon of sesame oil. Just a little goes a long way since sesame oil has a very strong taste, but it adds a great depth of flavor to this dish.

Add 1/2 cup of La Choy Stir Fry Sauce/Marinade. I like a lot of sauce but if you want to play it safe, just start out by using 1/4 cup and go from there.

Combine well and heat for just a few minutes.

To plate, serve the stir fry on top of a bed of jasmine rice and enjoy! It is so delicious. :)

-Sophia/One of Two Fry's

Marble Hill Youthmarket, Bronx, NY

2011-08-16T11:13:00.008-04:00

Marble Hill Youthmarket, Bronx, NY