Sunday, September 29, 2013

J&D's Bacon Gravy Country Style

J&D's Bacon Gravy Country Style

Potatoes with J&D's Bacon Gravy Country Style and Bacon
For brunch, the wife whipped up a quick skillet meal and I thought what a good time to try J&D's Bacon Gravy Country Style I recently purchased on my Potatoes. I have bought Bacon Salt from this company several times and love the product. For this gravy recipe, just follow the package instructions. This brunch was real quick, less than 15 minutes and easy too! Next time, I will use the Gravy on Biscuits! The Potatoes and Bacon were done in the same skillet and the Potatoes had a nice Bacon Buttery flavor profile. Bacon lovers will dig this dish.

J&D's Bacon Gravy Country Style
1 package J&D's Bacon Gravy Country Style

2 tablespoons Butter or Margarine

Bacon (we used Turkey Bacon)

1 28 oz can Whole White Potatoes

Kosher Salt

Bacon Gravy
With a whisk, mix 1 cup Water with package mix in saucepan.

Over medium heat bring Gravy to a boil stirring frequently.

Remove from  heat when desired thickness is reached. Gravy will thicken on standing.

Check out that beautiful Gravy!
Potatoes and Bacon
Drain Potatoes.

Over medium heat add Butter to skillet.

Add strips of Bacon and Potatoes.

Lightly sprinkle Kosher Salt on Potatoes.

Let the Bacon crisp up nice.

Cook for about 10-13 minutes.

Place Bacon strips on a plate lined with paper towels to soak out some grease.

Serve and pour J&D's Bacon Gravy Country Style over the Potatoes.

To purchase J&D's products or for further information, please visit:

-Allen/Two Frys

Saturday, September 28, 2013

Chicken Thighs With Tony Chachere's Spice N' Herbs Seasoning

Chicken Thighs With Tony Chachere's Spice N' Herbs Seasoning

Chicken Thighs w/Tony Chachere's, Rice, Black Beans
Allen and me received three spices from the fine people at Tony Chachere's. I have been using all their spices like crazy lately and they're so good. For this Chicken Thigh dish I used, Tony Chachere's Special Herb Blend Spice N' Herbs Seasoning.

When I come home from work tired and hungry, I try to make 20-30 minute dinners since I do not like eating late. This meal took 20 minutes and is super easy to put together.


Season water with Kosher Salt. We use Carolina Long Grain Rice.

We have a Rice Cooker (Rival) and follow Water/Rice ratio directions for ours. You get perfect Rice texture every time in 20 minutes or less. If you do not have a rice cooker, cook Rice on stove top using directions on package. Instead of using water you can substitute with Less Sodium Chicken Stock for an added boost of flavor. If you do this, just add less Kosher Salt.

Close-up Chicken Thighs, Rice, Black Beans
Black Beans
Making Beans from scratch is my Mom's specialty. I go for the shortcut and buy Goya brand.

1 15 oz. can Goya Black Bean Soup

3-4 Sweet Mini Peppers (if you want a spicy kick to the Black Beans, add whatever spicy Peppers you'd like).

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

1/8 teaspoon Ground Cumin

1/8 teaspoon Spanish Paprika

1/8 teaspoon Ground Chipotle

1/8 teaspoon Mexican Oregano

1/8 teaspoon Garlic Powder

1/8 teaspoon Onion Powder

Stir together in a small bowl.

Add Black Beans to pot then seasoning mixture of Cilantro Powder, Ground Cumin, Spanish Paprika, Ground Chipotle, Mexican Oregano, Garlic Powder and Onion Powder and whatever Peppers you prefer. Stir until combined. (You can add fresh Cilantro, chopped Onions and Garlic if you have more time and just omit from seasoning mixture).

Cover and heat on low for about 10 minutes.

Chicken Thighs w/Tony Chachere's, Rice, Black Beans
Boneless Skinless Chicken Thighs

I used Boneless Skinless Chicken Thighs because they were on sale at my local Shop & Shop. Use Chicken with skin or no skin, bone in or boneless.

Wash Chicken Thighs and pat dry with paper towel.

Season both sides with Kosher Salt and a generous amount of Tony Chachere's Special Herb Blend Spice N' Herbs Seasoning.

Coat skillet lightly with Vegetable or Grapeseed Oil.

Heat to medium and cook Chicken Thighs for about 15 minutes, and turn over after 7-8 minutes. (You can also add chopped Onions, Garlic and and sliced Peppers if you have more time).

Let Chicken Thighs rest for five minutes before serving.

Serve, add some Basil for garnish or any fresh Herb you have on hand.


To purchase Tony Chacheres products and for further information, please go to:

-Sophia/Two Frys

Tuesday, September 24, 2013

Two Frys is a Proud Sponsor of the NY Smoke and Fire Food Fest October 12 Pomona, NY.

Two Frys is a Proud Sponsor of the NY Smoke and Fire Food Fest 2013
October 12, 2013 in Pomona, NY.
One of  Many Amazing Sauce Vendors

Join the fun at this event to get your heat on folks. Hot Sauce vendors and eateries will have their goods available for you. Ever eat a Bhut Jolokia aka GHOST PEPPER? Here is your chance to eat some of the best and hottest NY Local goods.

The 2013 Smoke And Fire Food Fest brings together vendors and restaurants that produce smokey and spicy foods. Some of the best hot sauce and chocolate makers on the East Coast and other great treats being sampled all in one fun filled day of live music, great food and activities. Contests to include: Best in the Hudson Valley, Ghost Pepper Cookie Eating Contest, Ghost Pepper Pizza Eating Contest, Fire Jugglers.

For further information, go to:

Monday, September 2, 2013

Grilling Wild Game Meat and Veggies

Grilling Wild Game Meat and Veggies

Meat Grilling
When in California we the Two Frys, like to do some BBQing with the family as we cannot cook outdoors here in NYC. My Dad and his comrade Bob J. always hooks us up with some great game meats from their hunting trips. They have a secret frozen stash only the family have access to. On this recent trip to California we had Venison burgers, Venison steaks, and Elk Steaks available to BBQ. The Venison was the most recent Deer my Dad shot while hunting in Colorado. The Elk was a gift from the stash of the Bob J. family, my Dad's great friend and hunting buddy. 

Game Meats on the grill!
The Meats were seasoned with Kosher Salt and Cracked Black Pepper and some amazing rub sent to us from Swamp Gourmet, a company we have covered on our blog reviewing their spicy Habanero BBQ Sauces. The rub was really great on the game meats and added some spice, as well as a slight sweetness to the Venison and Elk Steaks and Venison burgers. The rub also was nice on the Elk as it crusted a bit from the Brown sugar and was very tasty. 

Peppers and Zucchini
I also grilled fresh homegrown Zucchini from our long time family friend Barbara S. I quartered the zucchini and basted with gourmet Olive Oil and added a sprinkle of Kosher Salt. The Peppers pictured are from the Livermore Farmers Market that I purchased fresh the day before. To grill the Peppers, add Olive Oil, Kosher Salt and Pepper to taste. 

Zucchini and Venison Steaks on the grill
All the game meats cooked nicely on the grill. The Venison Burgers were a hit and actually all the meat and veggies were eaten by the family, so they must have been good. Too bad we cannot get much game meat here living in an urban area like NYC. This was a successful and fun BBQ in Livermore, and grilling with my Dad was as great if not better than the game meats we ate.

For further information, please visit:
Black Swamp Gourmet:

Black Swamp Gourmet Facebook:

-Allen/Two Frys