Friday, June 29, 2018

Potato Salad

Potato Salad

I love potato salad and with July 4th coming up it is the perfect accompaniment for your BBQ. When I make potato salad Allen and I have leftovers for several days since I buy a large bag of russet potatoes. This is a good thing since we usually have leftover spicy chicken wings for days. You need to chill the potato salad for several hours or overnight to let the flavors develop. This potato salad is rich, eggy, tangy, and creamy, and the ingredients combined make this a potato salad your family and guests will love. Recipe and directions below.

1 5 pound bag of Russet Potatoes

2 cups Mayonnaise (adjust according to your preference)

5 Eggs

1/2 1 medium Shallot, finely chopped

1/2 cup Relish

1/4 cup Dijon Mustard

2 tablespoons Apple Cider Vinegar

2 tablespoons Coarse Salt, divided

Ingredients for this yummy potato salad

Wash the potatoes in warm water.

Place potatoes in a large pot with water on medium heat and season with 1 tablespoon of coarse salt.

Cover and cook until potatoes are tender but not too soft; about 20-30 minutes.

After 20 minutes, test some of the potatoes with a fork and adjust extra time as needed.

Place eggs in a saucepan filled with water. Boil eggs for 15 minutes, turn off the heat and let them sit in the water for 10 minutes.

Remove from heat and place in a bowl with cold water for 5 minutes.

Peel the eggs and slice each one into 4 quarters and with a fork or potato masher break them up; set aside.

When the potatoes have cooked drain them into a colander, and cool to room temp for about 15 minutes.

Peel each potato and dice into pieces and place in a large bowl.

Using a sptaula or wooden spoon fold in the eggs, mayonnaise, dijon mustard, chopped shallot, relish, and the apple cider vinegar.

Add the remaining salt and combine all the ingredients together until incorporated.

Taste and adjust salt if necessary.

Cover with plastic wrap and chill in fridge for several hours or overnight.


-Sophia/Two Frys

Thursday, June 28, 2018

Crunchy Creamy Coleslaw

Crunchy Creamy Coleslaw

This is the quickest and easiest Crunchy Creamy Coleslaw with just 2 ingredients that tastes great. The longest part is waiting for the coleslaw to set in the fridge and develop its flavors. After trying several dressings over the years, I finally found my favorite coleslaw dressing and it tastes just like you made it from scratch. Seriously, your family/guests will never know the dressing is store bought.

Just 2 ingredients
I purchased a bag of Classic Coleslaw (green cabbage and shredded carrots), placed it in a large bowl and added 1/2 of a jar of Marzetti Original Slaw Dressing.

Adding the dressing
I combined the ingredients together with a spatula, covered the coleslaw with plastic wrap, and let it set and chill in the fridge for about 3 hours. If you have more time even better. So good!


-Sophia/Two Frys

Sunday, June 17, 2018

Dominican Cake

Dominican Cake

Yesterday we celebrated my Mom's 88th birthday and I baked her a Dominican Cake. My Mom is from Dominican Republic and this is her favorite cake. I learned this recipe from a popular Dominican cookbook my Mom owns called Mujer 2000 Recetas de Cocina by Silvia H. de Pou and have been baking this cake since 2011. Dominican Cake is rich tasting and one of my favorite cakes to make. When I was young this was the cake my Mom always baked, and I have fond memories of watching and helping my Mom bake this cake.

Dominican Cake
Dominican cake in texture is a smooth and spongy cake that is moist and very rich in flavor. The classic frosting is Suspiro (Merengue). Be sure to give yourself enough time to do it in case you need to make the caramel syrup more than once (actually twice for me) to get it right. This recipe yields enough batter for a 9-inch 2 layer cake. For this cake, I used orange juice and orange zest, but you can substitute with lemon juice and lemon zest or lime juice and lime zest. Typical fillings for this cake are pineapple, guava and dulce de leche, but strawberry or raspberry are also great options. See recipe and instructions below.

Pretty Flowers

Cake Ingredients
2 sticks Unsalted Butter, softened (room temperature)

2 cups Granulated Sugar

4 Large Eggs (room temperature)

1 teaspoon Vanilla Extract (CariDom)

3 cups All Purpose Flour (King Arthur)

3 teaspoons Baking Powder

1 cup Whole Milk

1 tablespoon Orange Juice, freshly squeezed

1 tablespoon Orange Zest

½ teaspoon Coarse/Kosher Salt

Mom's 88th birthday celebration

I use Wilton Bake Easy Non-Stick Spray to grease 2 9-inch round cake pans. Spray bottom of cake pans, then line with parchment paper and spray over it and along the sides of the pans. You can also coat the pans with butter and flour.

Adjust oven rack to the middle position and heat to 350 degrees.

In a large bowl whisk together the flour, baking powder, and salt; set aside.

Mom blowing out the candles
With a stand or hand held mixer with paddle attachment on medium speed, mix butter until it is creamy; about 4 minutes.

Add sugar little by little, and continue mixing until it is light and creamy; about 3 minutes.

Add eggs one at a time, mixing well.

On low speed, add in some of the flour mixture and some of the milk. Do this a few times ending with the flour mixture.

Scrape sides of the bowl with a spatula to make sure all ingredients are incorporated. Mix again for 10 to 20 seconds.

Mom with her cake slice 
With mixer on low speed, add vanilla extract, orange juice, orange zest, and combine; about 20 to 30 seconds.

Spread cake batter evenly between the 2 pans using a spatula to smooth tops.

Lightly tap the pans against the counter top 2 to 4 times to settle the batter.

Bake for 30-45 minutes. Oven temperatures vary so start checking the cake at the 30 minute mark and adjust time accordingly. My cake baked in 35 minutes.

Cake is ready when you insert a toothpick or cake tester in the center of the cake and it comes out clean.

Cool cake in pans for 15 minutes.

Run a knife around the edges of the cake and then flip cakes onto wire racks.

Peel off parchment paper, flip cakes right side up, and cool completely before frosting, about 1-2 hours.

Mom's Dominican Cake

Suspiro (Merengue) Frosting
3 Egg Whites (use cold Eggs)

1 ½ cups Granulated Sugar

½ cup Water

1 teaspoon Lemon Juice, freshly squeezed

1 teaspoon Vanilla Extract (Cari Dom)

Yummy slice of Dominican Cake

Using a stand or hand held mixer, mix the egg whites on high speed for several minutes until stiff peaks form; about 3 minutes.

In a small pan, stir sugar, water and lemon juice and boil until sugar dissolves and caramel forms a syrup-like texture. Keep an eye on it so it does not burn.

Use a candy thermometer and when it reaches 235 degrees, it is ready.

Dominican Cake
To be sure, you can test the texture by taking a little of the syrup with a small spoon, and add a drop of the syrup to a paper towel. If it forms a little ball, it is ready. This is a trick my Mom taught me.

Turn mixer on high speed and add the hot caramel mixture little by little to the egg white/whipping cream mixture and then the vanilla extract.

Keep mixing until it reaches a thick but soft consistency like whipped cream cheese; about 4 minutes.

Dominican Cake
If you wish, add food coloring at this time. I used Wilton Icing Color Concentrated Gel in Pink. Use by dipping toothpick in gel and then into frosting and stir gently with spatula. Each time, use a clean toothpick so frosting does not get into gel color. Repeat until you reach the color you desire.

Put aside, and let it cool completely before frosting the cake.

Goya Guava Jelly tastes great

Cake Filling
Guava Jelly (Goya)

Frost the Cake
Once cake and frosting have cooled completely, line edges of a cake platter or cake circle (Wilton 10 inch) with strips of parchment paper to keep edges clean as you frost the cake. I first line the cake turntable with a grip liner so the cake does not move as you are frosting it.

Making the caramel syrup
Place the cake on a cake circle and onto the cake turntable. If you do not have a cake circle take cardboard and cut a 10 inch circle and cover it with aluminum foil.

If you do not own a cake turntable use a large cake platter and put parchment paper along the edges.

Caramel boiling
Using a spatula spread the Guava Jelly over the first layer, place the top cake layer over it with the top side down, and then frost the cake as desired.

If needed, use a serrated knife to cut the cake tops to make even layers.

I decorated with Wilton Confetti and Sugar Flowers from Fancy Flours.

Place the cake in a cake carrier and let it set in the fridge for 2-3 hours, and just bring to room temperature for 1/2 hour before serving.

Caramel reached 235 degrees and it is ready
You can make the cake a day ahead and refrigerate overnight as well, and just bring to room temperature for 1 hour before serving.

Wilton Confetti and Sugar Flowers from Fancy Flours I used to decorate


-Sophia/Two Frys

Saturday, June 16, 2018

Bonfatto's Fire in the Hole Wing Sauce

Bonfatto's Fire in the Hole Wing Sauce & Marinade 

Bonfatto's Fire in the Hole Wing Sauce & Marinade is a hotter version of their highly popular Original Wing Sauce. The Original is a rich and buttery smooth tasting wing sauce that truly compliments your wings. This same profile is used for Fire in the Hole yet it is kicked up a few notches with the addition of more hot peppers in the ingredients. Fire in the Hole is fairly hot and spicy, but will not knock ya down. The heat lingers on your tongue for a bit in a most satisfying way. I agree with the website and the fact that the sauce creeps up on you. The Bonfatto's heat scale is 3 Dragon Heat Flames so it is hot and even my wife Sophia enjoyed our Fire in the Hole chicken wings, and she usually goes for more milder sauces.

Wings with Bonfatto's Fire in the Hole Wing Sauce & Marinade
Fire in the Hole is fantastic and it made our wings so flavorful and with each bite the heat was level was ever present and welcoming. If you cannot deal with spicy sauces like Fire in the Hole, then check out the Original instead. I am recommending Fire in the Hole for a more intense heat experience on your wings.

Some of the ingredients in Fire in the Hole are: pepper sauce, unsalted butter, honey, spices and garlic powder. This is my new favorite wing sauce and our family thinks this sauce is spicy and packs a punch that will have you craving more with each bite.

Our wings with Fire in the Hole; spicy and delish
Based in State College, PA Bonfatto's is a sauce company by Letterman Industries that we have loved and supported since first meeting David Letterman many years ago at the former Atlantic City Food Network Food and Wine Festivals. It was at the Grand Market where we first came across Bonfatto's products and we have been hooked since. Bonfatto's also own a restaurant in Pennsylvania. Not only do Bonfatto's make great wing sauces they also offer a wide variety of other BBQ sauces that are really great.

Wings are ready to bake
To make the chicken wings, I pat them dry with a paper towel, and season both sides with coarse salt. Add wings in a large resealable bag and 1 cup of Fire in the Hole Wing Sauce & Marinade, sealing the bag and making sure the sauce coats all the wings. Adjust the amount of sauce depending on how many wings you are making. I let the sauce marinate in the fridge for a few hours, but if you can do so overnight. When ready to bake, heat the oven to 375 degrees and bake the wings for one hour turning them at the half hour point.

Order some Fire in the Hole Wing Sauce & Marinade today for both your indoor cooking and outdoor BBQing. With July 4 coming up, here's a perfect excuse to use Fire in the Hole on wings to share with your entire family.

To order Bonfatto's Fire in the Hole Wing Sauce & Marinade and their other fine products visit:

-Allen/Two Frys

Friday, June 1, 2018

K POP Sauce

K POP! Sauce with Beef Stir-Fry
Medium Heat Korean Chili Sauce

I discovered K POP! when I was doing research on Korean hot pepper paste. I recently heard Gochujang pepper pastes are good when blended into ketchup. Then I came across K POP! Sauce, not a ketchup but a spicy pepper sauce. I was interested in this type of condiment. K POP! Sauce is a very good sauce to add to your cooking as well as a straight forward condiment.

Beef Stir-Fry with K POP! Sauce
We made beef stir-fry (recipe below) with K POP! and it came out fantastic and the flavors really popped. There was no need to add other sauces or spices, except for seasoning the veggies, and beef strips with a little salt and pepper. K POP! has all the flavor you need to create a stellar stir-fry dish. I also tried K POP! on pork fried rice and pork steamed dumplings takeout from a local Chinese restaurant.

The sauce accompanied both our homemade stir fry and the takeout foods perfectly. K POP! Sauce has a medium heat level and a bit of sweetness culminating in a warm, vibrant, and tasty sauce that was so satisfying.

Jasmine Rice
K POP! Foods is based in Southern California and recently released Seaweed Snacks. The flavor profile of K POP! Sauce comes from ingredients such as: Gochujang hot pepper paste, hot pepper powder, soy seasoning, garlic juice, lime juice, soy sauce, sugar, and more... The ingredients blend into a thick but textured sauce.

Pick up some K POP! Sauce online to add to your pantry and try cooking and topping your foods with it for a sweet-heat flavor burst, Korean style. This is the best new Asian sauce I have come across in years so check K POP! out.

Steamed Veggies
Beef Stir-Fry with K POP! Sauce
1-2 cups Jasmine Rice

1 bag Frozen Chinese Stir Fry Vegetable Blend

1 pound Beef Round Strips

Coarse Salt

Himalayan Pink Salt

Cracked Black Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon lukewarm Water

1/2 - 1 cup K POP! Sauce

Beef strips simmering in K POP! Sauce

Set your rice cooker to the cook setting with desired amount of jasmine rice, water, and season lightly with Himalayan Pink Salt.

Season stir fry veggies with salt and pepper, and steam just until al dente.

Season beef strips with salt and pepper.

Add steamed Veggies and with tongs combine 
In a skillet on medium-high heat, add the extra virgin olive oil, water, and beef strips.

Cook for about 5-6 minutes.

After three minutes, add desired amount of K POP! Sauce and with tongs, stir together.

Using tongs, combine and serve
Add the steamed veggies to skillet and stir together.

Serve the beef stir-fry with jasmine rice.

For further information, visit:

-Allen/Two Frys