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

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.

Ingredients
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

Directions
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.

Serve.

Enjoy!

-Sophia/Two Frys

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!

Ingredients

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!

Directions

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

Directions

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.

Enjoy!

-Sophia/Two Frys

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:

Website: www.smokbrand.com 

Facebook: www.facebook.com/SmokBrand 

-Allen/Two Frys

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. 

Directions

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. 

Enjoy!

-Sophia/Two Frys 

Easter Egg and Peeps Sugar Cookies

Easter Egg and Peeps Sugar Cookies

        

Peeps Sugar Cookies

I first came across Wilton Peeps cutters and was inspired to bake my own cookies via, The Sweet Adventures of Sugarbelle blog (see link below). I ordered the Wilton Peeps and Egg cutters, Wilton Sprinkles in Pink Sugar, Yellow Sugar and Blue Sugar and baked Easter Egg and Peeps Sugar Cookies last weekend. 

Peeps Sugar Cookies

Peeps Sugar Cookies

I use the Sugar Cookies and Royal Icing recipes from Joy of Baking (see link below). For the Sugar Cookies, I adjusted the recipe by adding 1 teaspoon of Almond Extract and 1 teaspoon of Coconut Extract. I prefer the Royal Icing with Egg Whites instead of Meringue Powder, and love this recipe because it tastes great and works well for me. 

Wilton Peeps Cookies

Wilton Peeps and Easter Egg Sugar Cookies

There are two variations of the Royal Icing recipe, one for the borders, and the other for flooding the cookies. If you need a lot of Royal Icing, you can double the recipe. I do this every time I bake Sugar Cookies, and always have enough and usually leftover. For the flooding recipe, I add a little water at the end when mixing to get the consistency I desire. If you need to thicken the Royal Icing, you can add a little more Confectioners Sugar as you are mixing. This takes practice but after years of doing it, I know the exact consistency I need.

Squeeze Bottles with Colored Royal Icing

Wilton Peep and Egg Cutters

To tint the icing, I separate it into plastic containers or glass bowls, and use Wilton Icing Colors Concentrated Gel in Lemon Yellow, Brown, Blue and Pink. To tint, dip a toothpick into the gel, place into icing and combine with a small spatula. I continue this process until I reach the color I want.

Borders done on Peeps Cookies

I transfer the colored Royal Icing into squeeze bottles and cover immediately (see photo). I use the larger squeeze bottles with the Royal Icing for flooding the cookies, and the smaller bottles for the borders. Be sure to keep Royal Icing covered when not in use or it will harden. If for any reason this happens, just use a spray bottle filled with water and spray 1 or 2 times or until desired consistency returns.

Flooding the Peeps Sugar Cookies

Using spatula to spread evenly

Take bowls and fill each with the Wilton Sugars. Place parchment paper under wire rack so it catches the Sugars and you can put them back easily into the bowl to reuse.

Peeps Sugar Cookies

The brown Royal Icing is used for the eyes of the Peeps bird and eyes and nose of the Peeps bunny. Since I only had three colors (yellow, pink, blue) of Royal Icing, I decorated the Peeps Sugar Cookies by color. Begin by doing a border around the cookie. Continue doing borders, wait a few minutes, flood the cookie and use a spatula to spread evenly. Liberally sprinkle with the Wilton Sugars. Use the brown border consistency Royal Icing to make the eyes and nose. Repeat until you are done.

Easter Egg Polka Dot Sugar Cookies

I made 9 Egg Cookies, and after piping a border around each, I then flooded the cookie and immediately made dots over it to create polka dots.

After you have decorated the cookies, cover and dry overnight.

For the Sugar Cookies and Royal Icing Recipe, please visit Joy of Baking:

http://www.joyofbaking.com/SugarCookies.html

Inspiration for Peeps Cookies from one of my faves, The Sweet Adventures of Sugarbelle:

http://www.sweetsugarbelle.com/2014/02/decorated-peeps-cookies/

Enjoy!

-Sophia/Two Frys

Gluten-Free Coconut Layer Cake

Gluten-Free Coconut Layer Cake

For Easter, I made a Gluten-Free Coconut Layer Cake and it was the first time I baked anything gluten-free and three layers, since I usually stick to baking two layer cakes. A family member can only eat gluten-free, and I wanted to bake something everyone could eat and enjoy. It took some effort to find some of the ingredients, but it was worth it. This Gluten-Free Coconut Layer Cake was perfection. The cake layers were spongy and so tasty, and the coconut really shined. The Coconut Frosting was silky, creamy and loaded with coconut goodness. After baking this cake, I am glad to add Coconut and Almond Flour to my baking repertoire. They are now new favorites to use, and I look forward to baking Gluten-Free desserts in the near future.

Ingredients for Cake

(Recipe from Epicurious - see link below)

1 ¾ cup Almond Flour

2 tablespoons Coconut Flour

10 large Eggs, separated

1 teaspoon Pure Vanilla Extract

2 teaspoons Pure Coconut Extract

2 cups Confectioners Sugar, sifted, separate 1 tablespoon

¼ teaspoon Cream of Tartar

¼ teaspoon fine Sea Salt

Directions

Preheat oven to 350 degrees.

Line 3 9-inch cake pans with parchment paper.

In a large bowl, whisk together Almond Flour and Coconut Flour. Set aside.

In bowl of electric mixer fitted with paddle attachment, beat Egg Yolks until pale yellow and fluffy, 2 to 3 minutes.

Reduce speed to low and beat in Vanilla and Coconut Extracts, and all but 1 tablespoon of Confectioners Sugar.

Scrape down sides of bowl with spatula, increase speed to high and beat until pale and thick, about 1 to 2 minutes.

Reduce speed to low, and gradually add Almond and Coconut Flour mixture, scraping down sides of bowl and folding with spatula the last of the flour. Set aside.

Using another bowl with paddle attachment, (I used my handheld mixer since I only had 1 bowl for my stand mixer) beat Egg Whites on medium speed until very foamy, about 1 minute.

Beat in remaining Cream of Tartar, Sea Salt and 1 tablespoon Confectioners Sugar.

Increase speed to high and beat until Egg Whites hold stiff peaks, about 2 to 3 minutes.

With spatula, fold 1 cup of the beaten Egg Whites into Yolk mixture to lighten, and then gently fold in remaining Egg Whites.

Divide batter between 3 pans, and smooth tops with offset spatula.

Bake until layers are golden brown and toothpick or cake tester inserted in center comes out clean, 20 to 25 minutes.

Run knife around the cake layers to loosen.

Wait 5 minutes, and invert pans onto wire rack, peel off parchment.

Cool completely, about 1 hour.

Yummy Gluten-Free Coconut Layer Cake

Toasted Coconut

Ingredients

2 cups Sweetened Coconut Flakes

Directions

Preheat oven to 325 degrees.

Spread Coconut Flakes onto sheet tray.

Toast for 6 to 8 minutes.

Let cool completely before you add over Coconut Frosting.

Coconut Frosting

(Recipe from Hungry Rabbit - see link below)

Ingredients

4 large Eggs, whites

1 cup Granulated Sugar

1/8 teaspoon fine Sea Salt

4 sticks, Unsalted Butter, softened and each stick cut into 6 pieces

¼ cup Cream of Coconut, Coco Lopez

1 teaspoon Pure Vanilla Extract

1 teaspoon Pure Coconut Extract

Directions

Combine Egg Whites, Sugar and Sea Salt in bowl of electric mixer, set bowl over saucepan containing 2 inches of barely simmering water.

Whisk until mixture is opague in color, and warm to the touch, and registers 120 degrees on an instant-read thermometer, about 2 minutes.

Transfer bowl to mixer and with paddle attachment, beat Egg Whites until barely warm and whites are glossy and thick, about 7 minutes.

Reduce speed to medium-high and beat in butter one piece at a time.

Beat in Cream of Coconut and Vanilla and Coconut Extracts.

With spatula, scrape sides of bowl.

Continue to beat at medium-high speed until well combined, about 1 to 2 minutes.

Place 4 pieces of parchment paper over the Cake Circle for easy clean up later. Place the bottom cake layer, and with an offset spatula frost the layers one by one.

Add Toasted Coconut and decorate with Pastel Color Malted Eggs if you wish.

I use a Cake Turntable to frost the cake since it is quicker and ensures an even coating of the frosting. I also use Wilton 10-inch Cake Circles to place the cake layers on, and it looks pretty when you are ready to serve. I take 3 teaspoons of the frosting and place it on the bottom tray of my Cake Carrier before I place the cake on it. This secures and binds the cake and prevents it from moving in transport. After the cake is frosted, I place it in my Cake Carrier and cool in the fridge overnight to let the frosting and cake layers set.

For the Gluten-Free Coconut Layer Cake, I used a recipe from Epicurious:

http://www.epicurious.com/recipes/food/views/Gluten-Free-Coconut-Layer-Cake-241926

For the Coconut Frosting, I used a recipe from Hungry Rabbit:

http://hungryrabbitnyc.com/2013/01/coconut-cream-cake/

Enjoy!

-Sophia/Two Frys

Roast Chicken

Roast Chicken

For Easter dinner at my Mom's last weekend, I made a Roast Chicken and it was so moist and flavorful. The Chicken I bought was expensive but organic, range free and antibiotic free, and it was worth the extra money I spent. I used a recipe from my guru Ina Garten (see links below), and made a few adjustments. I omitted Black Pepper since my Mom cannot eat it. If I were making this for Allen and me, I would add lots of Black Pepper, so I include it below. I did not use Fennel since I do not like it, but if you love it, just add 1 bulb of Fennel, remove the tops and cut into wedges. I like licorice candy but for some reason cannot enjoy Fennel. I added a bunch of fresh Rosemary to stuff inside the cavity with the other ingredients, because I love this herb with Chicken. I also think Rosemary and Thyme pair perfectly together when it comes to Chicken and Turkey and gives it more flavor. If you love Chicken as much as I do, give this recipe a go for your family dinner. It takes a short amount of prep time, is fail proof if you follow all the steps below, and simple to do. 

Ingredients

1 (5 to 6) pound Chicken

Kosher Salt

Black Pepper

4 tablespoons Butter

1 large bunch fresh Thyme, plus extra sprigs for the pan

1 large bunch fresh Rosemary

1 large Lemon, cut into 4 quarters

10-12 cloves of Garlic, peeled

1 large yellow Onion, cut into wedges

5-6 Carrots, cut into 2-inch pieces

Olive Oil

Directions

Slice the Lemon into 4 quarters.

Take Garlic cloves and peel. Leave them whole.

Slice a large yellow Onion into wedges.

With a peeler, take off top layer of Carrots and cut into 2-inch pieces.

Melt Butter in microwave or pan. Put aside for now.

Preheat oven to 425 degrees.

Remove Giblets from Chicken and rinse it inside and out. Pat Chicken dry with paper towels.

In a roasting pan with rack place the Onions and Carrots. Take about 2 tablespoons of Olive Oil and coat Onions and Carrots, and season with Salt and Pepper. Add sprigs of Thyme around the pan.

Place Chicken in roasting pan.

Liberally Salt and Pepper the cavity of the Chicken.

Take bunches of Thyme and Rosemary, Lemon, and Garlic and stuff into the cavity.

Take melted Butter and brush the outside of the Chicken making sure you coat it entirely.

Add a liberal amount of Salt and Pepper.

Tuck the wing tips under the body of the Chicken.

Roast Chicken for 1 ½ hours uncovered in the middle rack of your oven.

The Chicken is cooked when it reads 165 degrees.

Remove Chicken and Veggies and place on a platter. Cover with aluminum foil for 20-25 minutes.

Serve and enjoy!

For Ina Garten’s Perfect Roast Chicken, please visit:

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html

Watch Ina Garten's Perfect Roast Chicken: http://www.youtube.com/watch?v=Ys7dyV97FXw

-Sophia/Two Frys

Adoboloco Hawaiian Hot Sauce

Adoboloco Hawaiian Hot Sauce

Prepping the Kabobs!

I recently made steak shish-kabobs and topped them with hot sauce from the Hawaiian Islands, Adoboloco. I was corresponding with the Adoboloco hot sauce creator about Moruga Scorpion Pepper growing and he sent me some seeds from Hawaii. He sent me the seeds in a package that seemed large and when I opened it, I was thrilled to see a bottle of Hawaiian Adoboloco Hot Sauce along with some cool stickers. Being a food blogger and urban gardener here in NYC, I was so glad to receive the seeds and their hot sauce was a big bonus. Thanks!

I wanted to have the sauce with fresh food, so I made shish-kabobs. The shish-kabobs were made with cubed London Broil Steak, Onions, Amphora Herb Infused Olive Oil (Thanks Robert and Sheri), Sweet Orange Bell Peppers, Green Bell Peppers, Kosher Salt and Ground Cracked Black Pepper. The shish-kabobs were cooked in a Foreman Grill to perfection. Then I added the Hawaiian Adoboloco Hot Sauce to the meat and veggies on the halfway point and added more when cooking was completed. This added a good heat to both the beef and vegetables.

Nice steaming Kabobs, Just add more Adoboloco!

Adoboloco have many different sauces and do batches according to the harvest and local crops they grow. The ingredients are great, fresh tasting items like Hawaiian Peppers, Apple Cider Vinegar (Distilled), Sea Salt and Garlic. The heat on the Hawaiian Adoboloco Hot Sauce is hot, does not linger but has bold flavor. They also have hotter sauces for the more extreme, but this is a great one for fans of both heat and flavor. I can recommend Adoboloco to my chili-head fans and friends with confidence. Order some now, it is Ono Brah.

For further information and to order, please visit: 

Hawaiian Adoboloco Hot Sauces: Website

Adoboloco on Facebook: Official Facebook

-Allen/Two Frys

Sous Chef 24 Hours On The Line - Michael Gibney

Sous Chef 24 Hours On The Line - Michael Gibney (Ballantine Books)

Gibney's debut, Sous Chef describes the good, bad and ugly reality of a chef from experiences working in NYC restaurants. The intensity of the job, long hours, and details of the responsibilities of each kitchen staff who work the line every day comes to life through the pages. Gibney portrays a raw and honest view of the hard work, passion and dedication that goes into this line of work. Gibney provides the reader with a genuine sense of what it takes to make a restaurant run, and showcases the personalities of Executive Chef, Sous Chef, Lead Cooks, Entremetiers, Garde Manger, Chef Plongeur, etc... Gibney enigmatically explains what he does on an a typical shift from beginning to end. For anyone who has ever wondered what really goes on in a restaurant, this book fulfills that curiosity on all levels. The intelligent writing and great storytelling makes for an interesting read. Sous Chef is a great lesson for the person interested in culinary school who dreams of being a Chef, or for the foodie who frequently dines in restaurants and wants to know what really goes on in the BOH (back of the house). I recommend Sous Chef and look forward to more food related books from Gibney in the future.
-Sophia/Two Frys