Tuesday, May 27, 2014

Frog Bone Spanish Moss White BBQ Sauce

Frog Bone Spanish Moss White BBQ Sauce

I have been cooking with several Frog Bone Sauces sent to me by Keith "BOUDIN MAN" Jenkins restaurateur gone sauce-maker. The Frog Bone line is now seven sauces, and they all are of interest to home cooks that like a Cajun touch to their foods. I am impressed with this versatile Spanish Moss sauce, as it has a wide range of uses in our kitchen. I have used this as a dipping sauce, meat topping (after grilling), and also as a substitute for Cole Slaw Dressing sold at most supermarkets. The Cole slaw (pictured) was great and the flavors blended well with the veggie slaw mix.

The sweet sauce is not hot, but they do make a hotter
pepper based hot sauce. I will cover the hot sauce in a future post. Spanish Moss features ingredients like egg yolk, sugar, mustard seed, spices, anchovy puree, paprika, lemon juice and more. The sauce is a thick mayonnaise type product that is really tasty as a dipping sauce also. I can recommend this sauce with confidence as both a dipping and topping sauce. They call it the White BBQ Sauce on their website. This may be the first non-tomato based BBQ sauce I have had and I really dig it. For more products from Frog Bone, please visit them online and like the Frog Bone Facebook page for regular updates. More Frog Bone articles to come as I cook with the sauces.

PS. They have great tasting sauces and really cool comical artwork.

Website: Frog Bone 

Facebook: Frog Bone Facebook

-Allen / Two Frys

Sunday, May 11, 2014

Chicken Stir Fry With Guy Fieri Sauce

Chicken Stir Fry With Guy Fieri Pacific Rim Asian BBQ & Wok Sauce

Chicken Stir Fry with Guy Fieri Pacific Rim Asian BBQ & Wok Sauce
I love making my own stir fry, it's a quick meal if you use some shortcuts and great for a weeknight or weekend dinner. The entire meal is done in 30 minutes. I happen to love the Guy Fieri BBQ Sauce line and recently, Allen bought me Guy Fieri Pacific Rim Asian BBQ & Wok Sauce. Earlier in the week, I bought the ingredients to make stir fry. Chicken Stir Fry was dinner last night and as Guy says, "Winner winner, chicken dinner." It sure was a winner, and this sauce features tangy and bold flavors. A little heat comes through from the cherry peppers. I could taste the ginger, soy, and sesame oil. One of the ingredients is orange juice, and that is what makes it tangy and taste fresh. I fully recommend Guy Fieri Pacific Rim Asian BBQ & Wok Sauce and the next time I make stir fry, I will use beef and this sauce. With other sauces, I always add Soy Sauce, Sesame Oil, Rice Vinegar and Oyster Sauce but you do not need to add anything to this sauce due to its balanced flavor profile.

1 cup (or more) Guy Fieri Pacific Rim Asian BBQ & Wok Sauce
Chicken Breast Strips, cut into small chunks
Kosher Salt
Cracked Black Pepper
2 tablespoons Canola Oil
1 can La Choy Bean Sprouts, drained
1 bag frozen Asian Stir Fry Vegetables
White Rice

Pic of the bottle before I opened it
In a rice cooker, make Rice.

Steam Frozen Veggies just until not they are no longer frozen, but still firm. Put aside.

Season Chicken with Salt and Pepper.

Add Canola Oil to Skillet or Wok and when hot, add Chicken. Cook on both sides.

Add Bean Sprouts and Vegetables to the Chicken. The Asian Stir Fry bag I bought has Broccoli, Green Beans, Sugar Snap Peas, Carrots, Celery, Red Peppers, Water Chestnuts and Onions.

Add Guy Fieri Pacific Rim Asian BBQ & Wok Sauce and combine well.

Cook another 1 to 2 minutes to blend all the ingredients with the sauce.



-Sophia/Two Frys

Saturday, May 10, 2014

Coconut Pound Cake

Coconut Pound Cake

Coconut Pound Cake
A few months back, I found this Coconut Pound Cake recipe on Facebook via the blog, Lovefoodies and pinned it to my Pinterest, Cake and Torte board. I wanted to make this pound cake for some time. This morning,  I woke up real early after having some nightmares (thanks Grimm), and was in the mood to bake. I had all the ingredients on hand, so I baked this lovely Coconut Pound Cake. Coconut is my favorite ingredient in desserts followed by Lemon and Chocolate. I added 1 teaspoon of Coconut Extract to the recipe but that is it. This is a moist and rich pound cake. It is a slice of perfection, and a real treat for coconut lovers. You really need to make this!

¾ cup Unsalted Butter, softened plus 1 tablespoon to grease the loaf pan.
¾ cup, Coconut Milk, Goya
3 Extra Large Eggs, lightly beaten
1 ½ cup Granulated Sugar
1 ¾ cup All-Purpose Flour
1 ½ teaspoon Baking Powder
½ teaspoon Kosher Salt
6 tablespoons Sweetened Shredded Coconut
1 teaspoon Coconut Extract

Coconut Pound Cake Batter ready to go in the oven!
Preheat oven to 300 degrees.

Using 1 tablespoon of Unsalted Butter, grease a 9-inch or 12-inch loaf pan (I use a 9-inch glass Pyrex pan). Line the bottom with Parchment Paper and grease over it.

In a large bowl, sift Flour and then add Baking Powder and Salt. Combine with a spatula. Put aside.

With a stand or handheld mixer with paddle attachment, cream Butter and Sugar on medium speed until it has reached a pale light yellow color, about 2 to 3 minutes.

Turn off and with a spatula, clean sides of bowl to incorporate and then mix again, about 1 minute.

Coconut Drizzle ingredients and Skewer to poke cake
Slowly add Beaten Eggs on low speed until just incorporated, about 2 minutes.

On low speed, add 2 tablespoons of the Coconut Milk and half of the Flour mixture until combined, about 2 minutes. Add the final 2 tablespoons of the Coconut Milk and Flour mixture until combined, about 1 to 2 minutes.

Turn off and with a spatula, clean sides of bowl to incorporate and mix again on low speed, about 30 to 45 seconds.

Poking the cake
With a spatula, fold in Shredded Coconut.

Add batter to greased loaf pan and bake for 1 hour and 20 minutes, checking the cake after 1 hour and 10 minutes with a cake tester or toothpick. If comes out clean, the cake is done. My cake baked in 1 hour and 20 minutes.

Place cake on wire rack. Run a small knife or spatula around the edges of the cake. With a skewer, poke holes over the top of the cake making sure skewer goes all the way to the bottom.

All done and now has to cool before going in fridge
Coconut Drizzle
4 tablespoons Coconut Milk, Goya
2 tablespoons Confectioners Sugar
2 tablespoons (or more) Sweetened Shredded Coconut

A thing of beauty this Coconut Pound Cake
In a measuring cup, with a spatula combine Coconut Milk and Confectioners Sugar. Pour over the top of the cake. The mixture will absorb into the cake.

Sprinkle Shredded Coconut over the Coconut Drizzle so it sticks.

Let pound cake cool completely, about 1 to 2 hours.

Coconut Pound Cake
Release pound cake from pan and transfer to platter, cover with aluminum foil and cool in fridge overnight. If you cannot wait that long, let the cake chill for 2-3 hours before you serve.

This Coconut Pound Cake Recipe comes from the great blog, Lovefoodies Hanging Out! Tease Your Taste Buds!: http://www.lovefoodies.com/moist-coconut-pound--loaf-cake.html.


-Sophia/Two Frys

Friday, May 9, 2014

SMŌK Brand Hot Pepper Sauce

SMŌK Brand Hot Pepper Sauce

SMŌK is in the house!
I was recently contacted to be one of the first people to try a new hot sauce called SMŌK. I received a bottle from the maker, Patrick Tolbert and was very interested in tasting this new sauce. After the first taste test straight, I decided to make an omelet and top it with some SMŌK. To my omelet, I added chopped cilantro over the SMŌK sauce, parsley on the side and buttered toast. The straight taste is good, and not too high in vinegar. The heat from the Bhut Jolokia, kind of hits you up front with a nice taste of the Habanero peppers after that. I could taste each the two peppers separately and that is rare. The sauce is simple just Bhut Jolokia, Habaneros, and Apple Cider Vinegar. The heat of the peppers overpowers any apple taste from the vinegar. The only other ingredient is Xanthan Gum. The sauce contains no allergens and has all natural ingredients. 

Ingredients and Veteran Owned Logo!
This is a great sauce for fans of Tabasco sauce that would like less vinegar taste, but a bit more heat. I was pleased that when eaten with the omelet, cheese, and cilantro all the flavors melded well. I did get a hint of smokiness in the sauce, but it was not to strong, just a hint. SMŌK Sauce would be great for diners to use as a table sauce for the more heat oriented patrons. Next time I cook up a steak, I am going to slap on some SMŌK to enhance the beef. I am going to use Legendary SMŌK as an additive to recipes that call for a little hot sauce. That will give our cooking a zing in the pepper heat department.

Legendary SMŌK Brand Hot Pepper Sauce is a Proud US Veteran owned company, and is based in Colorado Springs, CO. I wish Patrick and SMŌK a great start with their new to the scene spicy hot sauce.

Sauce Close Up with garnishes SMŌK Brand
Visit the website, to order a bottle at a reasonable price. Stop by their Facebook page also, and show them some support by following them. I was flattered when I was one of the first approached to review this new product. 

For further information, please visit:

-Allen/Two Frys

Monday, May 5, 2014

Tres Leches Cake

Tres Leches Cake

Tres Leches Cake

I baked Tres Leches Cake on Sunday and let it set until dinner tonight. I had a slice after our Cinco de Mayo dinner Allen cooked (post upcoming). It was heaven on a plate. There is no other way to describe it. This Tres Leches Cake is served cold, and the more time you let it set in the fridge the better it is. If you do not have this much time, chill the cake for at least 2 to 3 hours before you serve it. I used a recipe from the cookbook, The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond (pgs. 238-240) but changed a few things. This cake should be called Quatros Leches Cake as Ree Points out in her cookbook, since there is Whole Milk in the cake as well.

Cake Ingredients
1 tablespoon Unsalted Butter

1 Cup All-Purpose Flour

1 ½ teaspoons Baking Powder

¼ teaspoon Fine Sea Salt

5 Extra Large Eggs, separated

1 cup Granulated Sugar, divided

1 teaspoon Pure Vanilla Extract

1/3 cup Whole Milk

Right out the oven!

Three Milk Mixture Ingredients
1 12-ounce can Sweetened Condensed Milk

1 14-ounce Evaporated Milk

¼ cup Heavy Cream

1 teaspoon Pure Vanilla Extract

Whipped Vanilla Frosting Ingredients
2 cups Heavy Cream for Whipping

¼ cup Confectioners Sugar

1 teaspoon Pure Vanilla Extract

Maraschino Cherries for garnish

You can see the mixture soaking in the cake. 

Butter a 9x13 inch baking pan and line with parchment paper. I use a Pyrex glass baking dish. Coat with butter over the parchment paper.

Preheat oven to 350 degrees.

With a spatula combine Flour, Baking Powder and Salt in a large bowl and set aside.

Using a mixer with a paddle attachment beat Egg Whites on high speed until soft peaks form, about 4 to 5 minutes. With mixer on high, slowly pour in ¼ cup Sugar and beat until the Egg Whites are stiff, about 2 to 3 minutes.

Using a clean bowl and paddle attachment (I used a handheld mixer since I did not have an extra bowl for my mixer), beat Egg Yolks with ¾ cup Sugar on high speed until Yolks are pale yellow, about 5 to 6 minutes.

Slowly stir in Milk and then the Vanilla Extract. Pour Egg Yolk mixture over the Flour mixture and with a spatula stir gently until combined.

With a spatula, fold Egg Whites mixture into batter gently until combined.

Pour in prepared pan and with an offset spatula or knife spread to even out the surface.

Bake for 20-25 minutes or until cake tester or toothpick comes out clean.

Wait 10 minutes and invert onto wire rack to cool. Peel off parchment paper. Let cake cool completely, about 1 hour.

Transfer to a rimmed platter or glass baking pan. I washed the pan I baked the cake in and placed the cake back in there once it was cool.

Pierce the cake all over with a fork.

Cover and set in the fridge overnight
With a spatula, combine the Three Milk mixture: Condensed Milk, Evaporated Milk, Heavy Cream and Vanilla Extract in a pitcher or mixing bowl. Slowly pour the mixture all over the cake. It will look like a lot of liquid but do not get nervous. The sponge cake absorbs it all. 

Let the liquid set into the cake. Wait 45 minutes and then make the Whipped Vanilla Frosting.

With a mixer, whip Heavy Cream and Confectioners Sugar until very stiff and spreadable, about 5 to 7 minutes. Add Vanilla Extract right after the Confectioners Sugar. 

With an offset spatula, spread Frosting all over the top. If your cake is on a platter, frost the sides as well.

Cover and cool in fridge overnight or for at least 2 to 3 hours before you serve. Garnish with Maraschino Cherries or any fruit you like.

This cake is very rich, and moist. This is the kind of cake you want to share with family and friends for a special occasion. I baked our Tres Leches Cake for Cinco de Mayo. 


-Sophia/Two Frys