Sunday, March 17, 2019

Gordon Ramsay Pub & Grill

Pin It Gordon Ramsay Bar & Grill



Atlantic City Restaurant Week takes place the first week of March and offers lunches for $15.19 and dinners for $35.19. We had a great trip this year and took advantage of this deal and went to Gordon Ramsay Pub & Grill at Caesars where our hotel accomodations were.

Bar area and lovely chandeliers

Cool decor

Placement and silver ware 
This restaurant used to be in the location where Mia was and the decor is really impressive and has a Londonesque feel. The menu offered is British fair and the place was crowded. All the restaurant week menus offer a choice of an appetizer, main course, and dessert. For our appetizers, Allen ordered deviled eggs - organic farm eggs, sweet maine lobster, caviar. I order crispy "belly" - 48-hour slow cooked pork belly, cardamon carrot puree, cider-honey glaze. For our main course, Allen got the fish & chips - ale-battered, tartar sauce and I ordered chicken pot pie - roasted chicken, root vegetables, English peas, puff pastry. For dessert, I got vanilla bean cheesecake - amarena cherry, oreo cookie crust and Allen got sticky toffee pudding - double cream vanilla ice cream.

Deviled eggs with lobster and caviar

Crispy "Belly"
Allen:
I enjoyed the best deviled eggs I ever had to date topped with lobster and caviar. The fish & chips was quite tasty and the ale batter accompanied the fresh white fish perfectly. The chips were large semi quarters of potato and they added up to almost one whole potato. I enjoyed them with tartar sauce and some English malt vinegar. The toffee dessert was sticky-sweet and reminded me of a tres leche type cake.

Fish & Chips

Allen about to add malt vinegar

Fish & Chips

Great tasting flaky fish

Sophia:
The pork belly was so tender with a crispy top and melts in your mouth. The cardamom carrot puree was rich and flavorful and the glaze had a balanced tart-sweet flavor. It was exquisite. The chicken pot pie was so hearty and the perfect comfort food. The roast chicken was breast and thigh and so yummy, and the root vegetables were tender and cooked just right. The puff pastry was so crispy and flaky and I loved dipping into the chicken, vegetables and broth. It was very filling and seasoned well. For dessert, I ate the vanilla bean cheesecake. I love the richness and creaminess of the cheesecake and tart flavor of the amarena cherry. The oreo cookie crust was crispy and complemented the decadent vanilla bean flavor.

Chicken pot pie

Sophia loving the chicken pot pie
The servers were amazing as were our waitress. I was impressed that we were approached often to see how we were doing. Even both managers checked in on us during our lunch. They were courteous and professional. We will definitely dine here again. I hear they have a great Sunday brunch and dinner menu so we will come back soon. Michelin star chef Gordon Ramsay would be proud!

Sticky toffee pudding

Vanilla bean cheesecake

For further information, visit:
https://www.caesars.com/caesars-ac/restaurants/gordon-ramsay-pub-grill

-Sophia and Allen/Two Frys

Saturday, March 16, 2019

Buddakan

Pin It Buddakan


This is the second Atlantic City Restaurant Week restaurant we had lunch at. Buddakan is located in The Playground at Caesars. It is built on a 900-foot pier over the Atlantic Ocean and offers high end retailers and various restaurants and bars. This was our first trip to Buddakan and the lunch menu was very good.

Buddakan

Sophia and Allen, The Two Frys

Love the decor

Allen with Buddha

Sophia
For our appetizer, we both ordered the chicken and ginger dumplings with seasame soy dipping sauce. For the main course, I ordered the wok cashew chicken with plum wine sauce and Allen got the Asian barbecued pork grilled tenderloin, chinese broccoli, and a giant panko onion ring. For dessert, we got Zen-Ful Donuts, sweet cream, banana and chocolate sauces.

Allen with his dumpling

Chicken and ginger dumplings

Our dumplings

A peek inside a dumpling

Allen:
I had the fresh, savory and authentic Asian dumplings, unlike those fast food types you get when you order takeout. I also enjoyed my entree of barbequed pork on chinese broccoli with a flavorful sweet sauce on the side, and a crispy panko crusted onion ring. The donut dessert was very good, and I loved the banana red bean dipping sauce.

Asian barbequed pork

Allen with his entree

Panko crusted onion ring

Yummy pork

Sophia:
The dumplings were steamed to perfection and the ginger taste was prominent and meshed great with the tender chicken, and the dipping sauce complimented each bite. My main course was the cashew chicken in a plum wine sauce and came with mushrooms, snap peas and broccoli. The mushrooms were lovely and I even gave Allen some to try and he loved them as well. The snap peas and broccoli were cooked just right, not too soft or hard, and the sauce was not overpowering and balanced the dish. They also brought white rice for us to share. The zen-ful donuts were a great dessert to round out this wonderful meal. They were crisy and covered in cinnamon sugar with a yummy cream cheese filling. I opted for the chocolate sauce and enjoyed it immensely.

Sophia and wok cashew chicken

Wok cashew chicken

White rice
Our waiter was very attentive and explained the restaurant set up as it was our first time there and graciously answered our questions. There are different dining areas, a bar, and the central table with the large Buddha statue. This central table is great for a large party of people.

Zen-Ful Donuts

Zen-Ful Donuts, a closer view

My donut drizzled with chocolate sauce

Allen's donut with banana sauce
This place is beautiful and the huge Buddha statue inside with the decor offer a nice ambiance for your dining. We had a great time. It is a great place for a date and we will definitely return. 

Allen with Buddha

Buddha statue

The grand table with Buddha

For further information, visit:
https://buddakanac.com/

-Sophia and Allen/Two Frys

Thursday, February 14, 2019

Valentine's Day Cookies

Pin It Valentine's Day Cookies


Happy Valetine's Day everyone. I cannot believe it is mid-February already. For these Valentine's Day Cookies I made blood orange cookies and I share the recipe below, and also coffee cookies. I will share the coffee recipe at a later date as I am still perfecting it. The deep orange red color of a blood orange is very pretty and tastes like an orange mixed with berries. I use blood orange zest and freshly squeezed juice in the cookies. To boost up the citrus flavor, I added a little orange extract. See recipe below.

Yield: 3 Dozen Cookies depending on cutter size and cookie thickness

Some of my Valentine's Day Cookies

Valentine's Cookies

My Valentine's Cookies

Ingredients
5 cups King Arthur All Purpose Flour

1 1/2 cups Granulated Sugar

1 teaspoon Coarse Salt

2 cups, 4 sticks Unsalted Butter, softened

2 Large Eggs

1 teaspoon Orange Extract

1 tablespoon Zest of 2 Blood Oranges

3 tablespoons Blood Orange Juice, freshly squeezed

Rose Cookies

Rose Cookies

Lovely Rose Cookies

Directions
Whisk together flour and salt; set aside.

Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 10 seconds.

Valentine's Wafer Paper Designs from Fancy Flours

Love Wafer Paper Designs from Fancy Flours
Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.

Add blood orange zest, blood orange juice, and orange extract, and mix on low until incorporated, about 20-25 seconds.

Turn off mixer and add the flour mixture and cover the mixer with a large kitchen towel.

Hearts of all sizes

Envelope Cookies
Turn mixer on low speed, and mix until incorporated.

The dough is ready when it begins to clump around paddle attachment.

Form dough into a disk, cover with plastic wrap, and chill in fridge for 1-2 hours or overnight.

Yummy fruit flavor Brach's Conversation Hearts

Conversation Hearts

Conversation Hearts

Conversation Hearts
Preheat oven to 350°F.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

If needed, dip cutters in flour, shake off excess, and make shapes.

Heart Puzzle Cookies and Hearts

Hearts

Hearts
Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes.

The cookies hold their shape when you do this.

Bake 8-12 minutes or until the edges have slightly browned. My cookies baked in 12 minutes.

Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies have cooled completely.

Pretty Heart Cookies

Lip Cookie

Coffee Heart Cookies

Large Batch Royal Icing
Ingredients
8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Powdered/Confectioners' Sugar, sifted

1 tablespoon Clear Vanilla Extract


Blood Orange Zest

Directions
In a large bowl, sift powdered sugar; set aside.

In a bowl, add the egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

Turn off mixer and add the powdered sugar and cover the mixer with a large kitchen towel.

Turn the mixer on low speed and beat until smooth.

Blood Orange Juice

Blood Oranges
The consistency using this recipe is thick and great for borders but I wanted a 10 second icing so I use a bottle filled with water and spritz a few times until I had the consistency I needed.

I found the best way to color royal icing is to separate the icing in plastic containers with lids according to the different colors needed for tinting. I save the containers when I get a pint of soup from Chinese takeout. They are great for icing. You can also use Tupperware.

Keep the containers or Tupperware covered until you are ready to color.

I used Gel Paste Food Color in turquoise, pink, super red, orange sunset, purple, leaf green and golden yellow.

For each color, dip a toothpick in the color and then swirl it into the icing and mix together. Repeat until you reach the desired color.

Then I transferred each color into icing bottles.

The color process

Color completed and in icing bottles

When I prep I lay out my sprinkles and used almost all of them
I outline each cookie and then immediately flood it.

Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.

Add sprinkles, confetti, sugar pearls, dragees, etc... over wet icing.

If you are doing layers over the icing you need to let it dry overnight before you continue.

I use Gourmet Writer Food Decorating Pens (Certified U.S. food grade) for some of the cookie designs.

Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins for gifts.

For the Royal Icing Recipe please visit, Joy of Baking:
http://www.joyofbaking.com/RoyalIcing.html

For the Decorated Rose Cookies visit, Sweet Sugarbelle:
http://www.sweetsugarbelle.com/2014/01/decorated-rose-cookies/

For the Easy Decorated Rose Cookies visit, Sweet Sugarbelle:
http://www.sweetsugarbelle.com/2015/04/easy-decorated-rose-cookies/

To Learn How To Make Decorated Banner Heart Cookie, visit Lila Loa:
https://www.lilaloa.com/2017/01/how-to-make-decorated-banner-heart.html

Enjoy!

-Sophia/Two Frys