Tuesday, November 27, 2012

Bourbon Pecan Pie

Bourbon Pecan Pie

Bourbon Pecan Pie
I do not drink bourbon, but it sure tastes good in pie! I made Pecan Pie last year but wanted to try Bourbon Pecan Pie so I adapted my recipe and came up with this beauty on Monday. I hope you try it. The bourbon really makes it all the difference and gives this pie a very rich flavor. Thanks Susan for lending me your bourbon!


1 Pillsbury Refrigerated Pie Crust

2 teaspoons, Bourbon

1/3 cup, packed Light Brown Sugar

1 teaspoon, Granulated Sugar

1 1/2 teaspoons, All-Purpose Flour

1 1/4 cups, Light Corn Syrup (I used Karo)

1 teaspoon, Pure Vanilla Extract

3 Large Eggs, plus 1 Egg-just the Egg Whites

2 tablespoons, Unsalted Butter

2 cups, Pecan Halves or Pieces


Let Pillsbury Pie Crust come to room temperature for 15 minutes and then place into glass or ceramic pie dish. Press sides and bottom firmly and crimp crust or design as you wish.

Preheat oven to 375 degrees.

Take 1 Egg, save the Egg Whites and beat gently with a fork. Using a small pastry brush dip it in the Egg Whites and run the brush gently over the crimped edge of the crust.

Take 1 teaspoon Granulated Sugar and gently sprinkle over the crimped crust.

Toast Pecans in large skillet for about 10-15 minutes. Make sure they do not burn. When you start to smell them they are toasted. Put aside to cool.

Melt Unsalted Butter on stove stop. Turn off as soon as it melts and let it cool.

In a large bowl, mix with handheld or stand mixer Light Brown Sugar, Flour, Corn Syrup, Bourbon and Vanilla Extract for a minute or two. Add Eggs one at a time and mix until well blended.

If you are placing Pecan Halves on top reserve 1/2 cup or so in a small bowl.

Using a spatula, stir in rest of the Pecans and melted Butter and fold gently.

Pour into pie shell.

Place remaining Pecan Halves on top of pie.

Place pie dish on a baking sheet.

Bake for 40-50 minutes until the filling has puffed up and the pie is golden brown.

After 15 minutes, place pie shield or cut strips of aluminum foil over the crimped pie crust so it does not burn.

Place pie on cooling rack and let it cool completely for 2 hours. Refrigerate for 2-3 hours before serving.

-Sophia/Two Frys

Saturday, November 24, 2012

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie
I made two Pumpkin Pies, one today and the other Thursday for my Mom's Thanksgiving feast. This is the famous Libby's recipe, but I also added Nutmeg. This is the best Pumpkin Pie and so easy!


1 box Pillsbury Refrigerated Pie Crust

1 can (12 oz) NESTLE CARNATION Evaporated Milk

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

3 Large Eggs, 1 Egg just Egg Whites, lightly beaten

3/4 cup Granulated Sugar, plus 1 teaspoon to sprinkle around Crust

1/2 teaspoon Kosher Salt

1 teaspoon ground Cinnamon

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Ginger

1/4 teaspoon ground Cloves

Pumpkin cutout, I use Paula Deen Cutouts


Preheat oven to 425 degrees.

Let Pie Crust come to room temperature for 15 minutes and place into glass or ceramic pie dish and press sides and bottom firmly.

Use edge of a fork going in opposite directions around the Crust.

Take 1 Pie Crust and make as many Pumpkin Cutouts as you wish. Cover with plastic wrap and refigerate or freeze extra Pie Crust for later use.

Place Pumpkin Cutouts on a cookie sheet, brush them lightly with Egg Wash and sprinkle Sugar. Put aside for now.

In a medium sized bowl, add Sugar, Salt, Cinnamon, Nutmeg, Ginger and Cloves and combine with a spatula. Put aside for now.

In a large sized bowl, beat 2 Eggs for a few minutes with a handheld or stand mixer. Add Pumpkin and Sugar-Spice concoction and mix together for one minute. Gradually add Evaporated Milk as you mix until combined.

Carefully pour into pie shell.

Brush outer edge of Crust lightly with Egg Wash and sprinkle Sugar around it.

Bake Pumpkin Pie at 425 degrees for 15 minutes.

Place Pumpkin Cutouts in oven for 7 to 9 minutes until Crust is golden brown. Remove and place on cooling rack for 1/2 hour.

After the first 15 minutes, reduce oven temperature to 350 degrees, place pie shield or cut strips of aluminum foil over Crust and bake for another 40 to 55 minutes until cake tester or toothpick comes out clean.

Cool Pumpkin Pie on a cooling/wire rack for 2 hours before serving. After 20 minutes of cooling, place decorative Pumpkin Cutouts gently on top of Pumpkin Pie.

If not serving right away, cover with foil and refrigerate until you are ready to serve it.

Enjoy with a dollop of Whipped Cream or with a scoop of Vanilla Bean Ice Cream. Sprinkle Pumpkin Pie spice on top of the Whipped Cream or Ice Cream if you wish!

-Sophia/Two Frys

Friday, November 23, 2012

Apple Pie

Apple Pie

Apple Pie
I made this Apple Pie to take to my Mom's for Thanksgiving dinner and there was just a small piece left that I was lucky to bring home for Allen to enjoy Friday. The tartness of the Granny Smith Apples just had the right amount of sweetness with the nutmeg, cinnamon and lemon juice.

This recipe is adapted from the Pillsbury site. I add a little more Cinnamon and Nutmeg to boost up the flavor of the filling.


1 1/2 boxes Pillsbury Refrigerated Pie Crust

Apple Cutout, I use Paula Deen Cutouts

6 Granny Smith or any Apples you like, peeled and sliced

3/4 cup Granulated Sugar, plus 1 teaspoon to sprinkle over crust

2 tablespoons, All-Purpose Flour

1/4 teaspoon, Kosher Salt

1 teaspoon, ground Cinnamon

1/2 teaspoon, ground Nutmeg

1 tablespoon, freshly squeezed Lemon Juice, plus extra to sprinkle on Apples as you peel and slice to prevent browning

1 Egg White, lightly beaten

Close up of my yummy Apple Pie

Let Pie Crust stand at room temperature for about 15 minutes.

Preheat oven to 425 degrees.

Take 1 Pie Crust and make as many Apple Cutouts as you need. I made three. Cover with plastic wrap and refigerate or freeze extra Pie Crust for later use.

Place the other Pie Crust into glass or ceramic pie dish. Press firmly on the bottom and sides.

In a large bowl, add and with a spatula, gently mix together the Apples, Sugar, Flour, Salt, Cinnamon, Nutmeg and Lemon Juice.

Place into pie dish.

Top with second Pie Crust. Take excess Crust and tuck in and seal together and crimp all around.

Make 4 slits on the top of Crust and add decorative Apple Cutouts.

Brush the Crust lightly with Egg White and sprinkle Sugar all around.

Bake Apple 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. If you do not own a pie shield, I recommend you purchase one. I use a 10 inch Mrs. Anderson's Pie Crust Shield with every pie I make.

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

Enjoy with a dollop of Whipped Cream or a scoop of Vanilla Bean Ice Cream.

-Sophia/Two Frys

Thursday, November 22, 2012

Thanksgiving Dinner

Thanksgiving Dinner

Rosemary, Thyme Lemon Turkey
We have two Thanksgiving dinners every year, one at my Mom's and our own the next day. This way, we can enjoy leftovers for days and not cook. This year, I made two Pumpkin Pies and an Apple Pie as well. My Mom's Thanksgiving dinner is Dominican style with Turkey, Pernil (Roast Pork), White Rice, Black Beans, Potato Salad, Salad, Avocado and Sweet Potatoes. Our Thanksgiving dinner was more American style but with a slight kick. We made Turkey, Turkey Gravy, Mushroom Cornbread Stuffing, Green Bean Casserole and Jalapeño-Sour Cream-Chives Mashed Potatoes. We hope you all had a wonderful Thanksgiving with your loved ones.

Rosemary, Thyme Lemon Turkey

Last year, I made Clinton Kelly's Lemon Sage Turkey and it was the first one I ever made and was a hit! This year, I decided to switch the herbs to Thyme and Rosemary and am glad I did. The Turkey came out so moist and rich with flavor from the herbs and lemon. It was superb.


12-16 pound Turkey (thawed)

1 bunch of fresh Thyme, plus 3 tablespoons minced

1 bunch of fresh Rosemary, plus 3 tablespoons minced

3 lemons

Zest of 1 Lemon

Juice of 1/2 Lemon

Olive Oil

Kosher Salt

Black Pepper

2 sticks unsalted Butter, room temperature

2 Shallots, minced

2 Garlic cloves, minced


Once Turkey has come to room temperature pat dry with paper towels.

Remove Neck and Giblets and put aside for the Turkey Gravy.

Preheat oven to 425 degrees. Make sure oven shelf is positioned in the lower third of the oven.

Make the compound Butter:
In a large bowl, combine Butter, minced Thyme and Rosemary, Shallots, Garlic, Lemon Zest, Lemon Juice, Kosher Salt and Black Pepper with a spatula. Combine well.

Place Turkey in a roasting pan with a rack and season inside with Kosher Salt and Black Pepper.

Take two lemons and stab them all over with a fork and stuff inside the cavity of the Turkey. Also, stuff the bunches of Thyme and Rosemary inside the cavity.

With a small spatula take compound Butter and carefully put under the skin of the Turkey. Thinly slice remaining 1/2 lemon and slide into the skin.

Take Olive Oil and rub all over the Turkey.

Season with a good amount of Kosher Salt and Black Pepper.

Place in oven. Roast for 20 minutes at 425 degrees. After the first 20 minutes, lower temperature to 325 degrees. For cooking time look at Turkey package instructions for guidelines according to how many pounds your Turkey is. The Turkey will be cooked when an instant read thermometer inserted into the thick part of the leg joint is at 165 degrees.

Take cooked Turkey out of oven and cover it with foil and let it rest for 30-45 minutes before serving.

Turkey Gravy

Turkey Gravy
This year I added the Neck and Giblets to make the Turkey Gravy and it added more flavor.


4 cups Low Sodium Chicken Stock

Turkey Neck and Giblets

4 tablespoons, Flour

1 Bay Leaf

1/2 stick, unsalted Butter

4 tablespoons, Carrots, chopped

4 tablespoons, Celery, chopped

4 tablespoons, Shallots, chopped

3 cloves Garlic, minced

Kosher Salt


In a large pot, add Neck, Giblets, pan drippings from Turkey (remove excess fat), Chicken Stock and Bay Leaf. Heat on low-medium heat for about 15-20 minutes.

In another large pot, on medium heat, melt Butter and add Carrots, Celery, Shallots and Garlic. Cook in Butter until slightly browned.

Stir Flour into Butter and Veggies to make a roux.

Cook for a few minutes until the roux turns golden brown in color.

Drain stock to remove Neck and Giblets and return stock to pot. 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. Takes about 15 minutes.

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

Jalapeño-Sour Cream-Chives Mashed Potatoes

Jalapeño Sour Cream Chives Mashed Potatoes
To give this dish a kick,  I added 2 roasted Jalapeños to my mashed potato favorite. These mashed potatoes are rich, creamy and a little spicy.


2-3 Jalapeños

3 pounds Potatoes

3-4 tablespoons, Chives

1/2 cup Sour Cream

1 1/2 cups Milk

6 tablespoons, Unsalted Butter

Kosher Salt

Olive Oil

Jalapeños ready to go in oven

Preheat oven to 350 degrees.

Wash Jalapeños in cold water and dry with paper towel.

Cut top off and slice jalapeños in half, remove seeds and membrane.

Coat with Olive Oil and Kosher Salt on both sides. Place on cookie sheet.

Roast in oven for about 20 minutes and turn over half way through.

Let cool and chop, set aside for now.

Chop Chives, set aside for now.

Main ingredients to add to Potatoes
Peel and cut Potatoes in half. 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 12-15 minutes. Make sure Potatoes are fork tender.

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

Jalapeños roasted, yum!
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. I used my good ol' masher.

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, Jalapeños and Chives and blend together well. Taste and add more Kosher Salt if you wish.

Green Bean Casserole

Green Bean Casserole
Allen made his yummy Green Bean Casserole and no Thanksgiving for us would be complete without it. No Salt was added to the recipe since the canned Green Beans and Mushroom Soup have enough salt.


4 cans French Cut Greens Beans, drained

2 cans Mushroom Soup

1 1/2 cups, Milk

1 large container French Fried Onions

2 tablespoons Worcestershire Sauce

2 teaspoons Black Pepper


Preheat oven to 350 degrees.

Take a large glass or ceramic dish and combine Mushroom Soup, Milk, and Worcestershire Sauce. Using a whisk blend well.

Add Green Beans and Black Pepper and stir well.

Sprinkle 2/3 of French Fried Onions over the top.

Bake for 30-35 minutes. Remove and sprinkle more French Fried Onions and put back in oven for an additional 10 minutes.

Oven times vary so keep an eye on it.

Mushroom Cornbread Stuffing

Mushroom Cornbread Stuffing
Allen used Stove Top Cornbread Stuffing and followed directions. Allen added 2 cups of  sliced Mushrooms, 1 thinly sliced Celery stalk and 1 Shallot to boost the flavor. It was so good with our Turkey Gravy.

-Sophia and Allen/Two Frys

Wednesday, November 21, 2012

Chicken Wings With Dimples BBQ Sauce

Chicken Wings With Dimples BBQ Sauce

Dimples BBQ Sauce
I found Dimples BBQ Sauce in an online BBQ search I did researching southern style BBQ sauces. See web link below and check out their great Facebook page as well. I highly recommend Dimples BBQ Sauce as it adds to your meats a sweet and savory smokey flavor akin to pepper based sauces with no heat. It is a must have BBQ Sauce for all you grilling heads.


Chicken Wings

Vegetable Oil

Kosher Salt

Black Pepper

Dimples BBQ Sauce

Chicken Wings With Dimples BBQ Sauce

Preheat oven to 375 degrees.

Wash Chicken Wings and dry with paper towel.

Coat Chicken Wings lightly with Vegetable Oil.

Mix Kosher Salt and Black Pepper in small bowl and dust Chicken Wings on both sides.

Smother Chicken Wings with a lot of Dimples BBQ Sauce on both sides.

Bake in oven for 50 minutes turning wings half way. I like my Wings well done in the oven.

Serve Chicken Wings with your favorite side dish and with a dipping bowl of more Dimples BBQ Sauce. We like to eat Potato Salad with our wings.

For further information or to order Dimples BBQ Sauce, go to: http://www.dimplesbbqsauce.com/

-Allen/Two Frys

Tuesday, November 20, 2012

Al's Spicy Grilled Shrimp With Frank's Red Hot Sauce

Al's Spicy Grilled Shrimp With Frank's Red Hot Sauce

Al's Spicy Grilled Shrimp With Frank's Red Hot Sauce

I made Shrimp on bamboo skewers recently and love the Texas/Louisiana style taste. Heat lovers will love this super simple and minimal ingredient recipe. It is huge on taste and just takes a few minutes to put together. The hot sauce and the grill do all the work.


40 Medium-large Shrimp, precooked, shelled and deveined

6 Bamboo Skewers

Frank's Red Hot Cayenne Pepper Sauce

Kosher Salt

Black Pepper

Al's Spicy Grilled Shrimp With Frank's Red Hot Sauce

Thaw Shrimp all the way before spearing them on bamboo skewers.

Generously brush both sides of Shrimp with a large amount of Frank's Red Hot Cayenne Pepper Sauce.

Sprinkle with Kosher Salt and Black Pepper on both sides.

Use your outdoor or indoor grill, like our Foreman Grill. If you use a Foreman Grill, heat for approximately 7 minutes.

Place seasoned Shrimp on grill for a few minutes. Do not overcook.

Before plating remove Shrimp from skewers and serve with a side dish/dishes of your choice. We had ours with some Jasmine Rice made with our rice cooker.

Keep small bowl of Frank's on the side to dip Shrimp if you so desire for extra heat.

-Allen/Two Frys

Monday, November 19, 2012

Allen's Stuffed Jalapeños

Allen's Stuffed Jalapeños

Allen's Stuffed Jalapeños
Here's a recipe I made recently featuring one of my faves, Jalapeños. If you like it spicy you will enjoy these.


12 Jalapeños (or however many your rack holds)

1 8 oz. Cream Cheese, softened

1 can Crab Meat, drained

2 teaspoons Louisiana Cajun Seasoning

1 pinch Kosher Salt

1 pinch Black Pepper

2 teaspoons Worchestershire Sauce

1 bunch of Garlic Chives, chopped from my urban garden

Jalapeños are stuffed and ready to go in the oven

Preheat oven to 350 degrees.

Wash Jalapeños, pat dry with paper towel. Remove top with a knife or corer and gently remove seeds. Take care not to touch your eyes. Wash your hands when you are done.

In a bowl, combine the rest of the ingredients by hand or with a spatula.

Place contents in a pastry bag or use a large ziploc bag and nip the tip with a scissor.

Put Jalapeños in a pepper roasting rack and stuff each one. I used Steven Raichlen Best of Barbecue Stainless Chili Pepper Roasting Rack and Corer Set I bought from Amazon and really like it. Place cookie sheet under the rack to avoid a mess in your oven.

Bake Jalapeños in oven for about 30 minutes or until they are roasted well and filling has a bubbly center.

Note: Jalapeños or whatever peppers you use should be chosen with size in mind when using a roasting rack.

-Allen/Two Frys

Sunday, November 18, 2012

Vigo Aromatic Jasmine Fried Rice

Vigo Aromatic Jasmine Fried Rice

Vigo Aromatic Jasmine Fried Rice
We received Vigo Aromatic Jasmine Fried Rice to review for the blog and it was a welcome addition to dinner. This quick version of fried rice features scallions, garlic, carrots, and soy sauce. It cooks in just 20-25 minutes so just follow package directions. I topped the fried rice with some more fresh scallions on top and served with chicken thighs.

If you would like a quick meal that is full of flavor and not time consuming, you should give Vigo Aromatic Jasmine Fried Rice a try. We will definitely purchase this in the future.

For products go to: http://www.vigo-alessi.com/

-Sophia/Two Frys