NYC Hot Sauce Expo 2017

Media Net Ads

Tuesday, March 14, 2017

Turkey Bolognese with Smokehaus Blues

Pin It Turkey Bolognese with Born to Hula Smokehaus Blues Hot Sauce

Turkey Bolognese with Born to Hula Smokehaus Blues Hot Sauce
I love making a hearty bolognese and for this quick, under 30 minute bolognese dinner, I use organic ground turkey since it is lean and tastes great when infused with the right amount of spices. I had 2 tablespoons left of Born to Hula Smokehaus Blues Hot Sauce, and added it to my sauce. The pleasant yet medium heat of Smokehaus Blues highlights the bolognese, and adds a welcome touch of smokey flavor that does not overpower. Smokehaus Blues ingredients are: diced tomatoes (diced, tomato juice, salt), distilled vinegar, cayenne pepper, roasted garlic, Chipotle Chile, onion and lime juice. The fresh taste of Smokehaus Blues compliments the robust flavor profile, and with each bite you get a zesty kick from the Chipotle that lingers and makes you crave more. Smokehaus Blues is a versatile sauce and works great as an addition to many recipes. Allen consumed most of the bottle on pizza, eggs, turkey burgers, and breakfast burritos. Two Frys highly recommend Born to Hula Smokehaus Blues Hot Sauce so see link below to order a bottle or two or three.

Turkey Bolognese and Garlic Bread

1 lb. Organic Ground Turkey

1 lb. Spaghetti (I use Barilla Spaghetti)

1 24 oz. Pasta Sauce Jar (I use Barilla or make homemade if you have time)

1 teaspoon Tomato Paste

2 tablespoons Born to Hula Smokehaus Blues Hot Sauce

3 tablespoons Extra Virgin Olive Oil

1 Yellow Onion, chopped

4-5 Garlic Cloves, minced

Coarse Salt

Cracked Black Pepper

1 tablespoon Italian Seasoning

Bunch fresh Parsley, roughly chopped

1 Bay Leaf

1 cup Shredded Mozzarella Cheese

Grated Parmesan Cheese

Ground Turkey cooking

Roughly chop a bunch of parsley; set aside.

With a skillet on medium heat, add 2 tablespoons extra virgin olive oil and when hot add ground turkey, season with salt, pepper and Italian seasoning; add onions and bay leaf.

Cover and cook for about 7 minutes stirring often, and then add garlic. Continue cooking.

After 5 minutes add pasta sauce, tomato paste, and Born to Hula Smokehaus Blues Hot Sauce. Stir, cover, and simmer on low heat for about 10 minutes.

Sauce simmering
To make the spaghetti bring a large pot of water to boil.

Once the water boils add coarse salt and 1 tablespoon extra virgin olive oil.

Add the spaghetti and cook to Al Dente, according to box directions.

Before draining spaghetti, reserve about 3/4 cup of starchy pasta water.

Drain spaghetti and return to pot.

Adding Born to Hula Smokehaus Blue to my sauce
Remove bay leaf and add turkey bolognese in skillet to pasta pot, then the reserved pasta water, and stir.

Add shredded Mozzarella cheese and grated Parmesan cheese and combine.

Add parsley and combine.

Add more Parmesan cheese over the top and serve with garlic bread if desired.

To order Born to Hula Smokehaus Blues Hot Sauce and other fine products, visit:

"Like" Born to Hula Hot Sauce on Facebook:


-Sophia/Two Frys

Sunday, March 12, 2017

Olón - Atlantic City Restaurant Week

Pin It Olón - Atlantic City Restaurant Week

Allen with his pork sandwich and fries
I am loving the decor
Menu for Atlantic City Restaurant Week
Chef Jose Garces grand opening of Olón was March 4, and we were there for lunch a few days later, March 7 to experience the Atlantic City Restaurant Week lunch menu. The name Olón (pronounced Ō-lon) is inspired by the beach town of Olón, Ecuador. This predominantly seafood oriented restaurant featuring Chef Garces' family recipes is an inviting beach-like experience with gorgeous decor, and cabanas (see picture) and out the windows, a sweeping view of the ocean and the Atlantic City boardwalk.

Guacamole with Plantain and Taro Chips
Close-up of Guacamole
Close-up of Plantain and Taro Chips
My Sofrito Salsa with Plantain and Taro Chips
As you enter Olón, there is a ceviche bar and lounge that is spectacular. The restaurant is large and the natural light and warm and open design concept brings you to the beach. There is even an outdoor deck with views of the beach to dine in once warm weather arrives.

My fish sandwich and fries
Close-up of my fish sandwich and slaw
My fries - yummy!

The lunch menu featured the following:
(Choose 1)
Guacamole - Avocado, Roasted Jalapeño, Cojita Cheese, Taro Chips

Sofrito Salsa - Plantain and Taro Chips

Cheese Empanada - Ricotta, Mozzarella

(Choose 1)
Chicken Sandwich - Gilled chicken, Bacon, Avocado, Huancaina Sauce, Tomato

Pork Sandwich - Pickled Jalapeño, Roasted Onions, Cilantro Mayo

Fish Sandwich - Yuzu Tartar Sauce, Butter Lettuce, Cabbage & Red Onion Slaw

(Choose 1)
Coconut Parfait - Mango Pearls, Pistachio Cream

Flan - Spiced Caramel Custard

Allen's pork sandwich and fries
Close-up of Allen's pork sandwich
Allen ordered the guacamole, pork sandwich and coconut parfait for dessert. The guacamole was spicy and so fresh tasting and the gourmet plantain and taro chips were thinly sliced and complimented the guacamole. The pork sandwich was tasty and the kick from the pickled jalapeños brought all the flavors together into a superb sandwich. The cilantro mayo complimented the bold pork seasoning. The coconut parfait brought you to the beach with lovely summer flavors of mango and coconut.

My flan
Allen's lovely coconut parfait
Close-up of Allen's coconut parfait
I ordered the sofrito salsa, fish sandwich and flan. The sofrito salsa was seasoned beautifully, and I loved the crunch of the plantain and taro chips. Each bite of the fish sandwich was super yummy with a crunch from the cabbage and red onion slaw, and a flavorful and creamy yuzu tartar sauce to top it off. The fries were seasoned and sliced thin and fried to perfection. The flan was refreshing and complimented the spiced caramel sauce laden over the top and all around the sides of the plate.

Nice restaurant logo
Decor is so nice and inviting
Love the cabana style dining area and the floors
This was a wonderful eating experience and everything we ate was superb. The flavors were bold, bright and the ingredients meshed perfectly. The food was a sublime symmetry of ingredients laden with the right amount of spices and flavors. The staff and waitress were friendly, and two managers came to our table and asked us how we were enjoying the food. We plan to return for dinner, and hope to dine outside in the deck next time we visit Tropicana.

Beachy feel, pretty chairs and tables
Cool floors

For further information, please visit:
Olón -

Olón at Tropicana -

-Sophia and Allen/Two Frys

Saturday, March 11, 2017

Buca di Beppo - Atlantic City Restaurant Week

Pin It Buca di Beppo - Atlantic City Restaurant Week

Allen with his Spaghetti and Meatballs
Me with my Spaghetti and Meatballs
Allen and I went to Atlantic City a few days for restaurant week, and to getaway from concrete city for some fun and relaxation. On Monday, March 6, we had lunch at Bally's Italian restaurant, Buca di Beppo. This Italian family food style restaurant featuring Jersey native Chef Edwin Neris, offers a diverse menu and everything looks so yummy. For restaurant week, participating restaurants offer select menu items with lunch costing $15.17 and dinner $33.17 per person. It is a real value and a great way to try different restaurants in Atlantic City.

Buca di Beppo Restaurant Week Menu
Warm bread and for dipping, balsamic vinegar and olive oil
Caesar Salad

The menu offered the following to select from:
Appetizers (choice of one)
Caesar Salad - Romaine hearts tossed in our signature Caesar dressing with roasted garlic croutons and Parmesan

Spaghetti and Meatballs
Check out this meatball, pure perfection!
Entrees (choice of one)
Prosciutto Stuffed Chicken - Stuffed with mozzarella and prosciutto, served with our homemade marinara and pesto cream sauces and spaghetti marinara

Salmon Sorrento - Lemon butter sauce, tomatoes and capers, served with broccoli

Spaghetti with Meatballs - Our famous half-pound meatballs and spaghetti with homemade marinara sauce


Mini Chocolate Chip Cannoli's - Crispy shells stuffed to order with a sweet, cannoli cream filling mixed with chocolate chips, served over a drizzle of our chocolate sauce.

Buca di Beppo
We both ordered the same thing, caesar salad, spaghetti with meatballs, and mini chocolate chip cannoli's and loved everything we ate. We were first brought a warm bread basket with olive oil and balsamic vinegar to dip into, and I had to control myself from eating it all since I love bread so much. The dinning room features an open concept dining space, very clean and nice decor on the walls, ample sized dining tables and comfortable seating. The staff and waiter were all friendly and professional.

Allen pictured by a cool Buca di Beppo cans display
The caesar salad was tasty and just the right size, and the spaghetti and meatballs was so satisfying with al dente pasta just as we prefer it. The 1/2 pound meatball was tender and full of flavor, and one of the best we ever had. The marinara sauce was so good, a little sweet and savory. This was the perfect balance of a traditionally prepared Italian dish and we appreciate that. The cannoli's were great with the perfect crunch and a rich creamy center with mini chocolate chips, and a delectable culmination to an amazing meal.

We really loved the food and overall had a wonderful experience eating here, and will return to Buca di Beppo next time we visit Atlantic City.

For further information, please visit:
Buca di Beppo:

Buca di Beppo, Bally's page:

-Sophia and Allen/Two Frys