Atlantic City Food And Wine Festival - Welcome Party

Thursday, July 26, 2012

Atlantic City Food And Wine Festival Welcome Party - Atlantic Grill, Caesars


Michael Green and Allen/Two Frys

I was very happy to attend the invite only Welcome Party hosted by Michael Green at the Atlantic Grill in Caesars. The host Michael Green was comical and friendly with the guests. Michael Green is the President & Creative Director of Liquid Asset Consulting Group, Co-Founder of the Wine Down event and Wine and Spirits Consultant of Gourmet Magazine. Michael Green has also been on numerous television and cable shows. Michael came around and greeted guests at each table. It was a pleasure to meet him as he is a long time icon in the food and wine spirits industry. 

Heirloom Tomato Salad - Summer Melon, Fresh Mozzarella, Parma Prosciutto, Basil, Vin Santo Vinaigrette

The food served this evening was a top of the line three course dinner and a tasty gourmet dessert. The first course Heirloom Tomato Salad - Summer Melon, Fresh Mozzarella, Parma Prosciutto, Basil, Vin Santo Vinaigrette was refreshing and a great start for this dinner.


Open Summer Ravioli - Squash Blossoms, Blue Crab, Sweet Corn, Sheep's Milk Ricotta, Truffle Brown Butter

The second course Open Summer Ravioli - Squash Blossoms, Blue Crab, Sweet Corn, Sheep's Milk Ricotta, Truffle Brown Butter was beautifully plated like the first course.The sheep's milk ricotta and blue crab were a great compliment to the dish. I cannot get over the taste of the squash blossoms which reminded me of zucchini. It was the first time I ate a squash blossom and I am sold. I plan to eat them again.


Balsamic Black Pepper-Glazed Tenderloin - Scampi-Style Shrimp, Grilled Asparagus

The main course Balsamic Black Pepper-Glazed Tenderloin - Scampi-Style Shrimp, Grilled Asparagus was very satisfying. The tenderloin melted in my mouth and the black pepper crust had a great kick to it. There were two huge shrimp and the grilled asparagus had grill marks and a nice crunch.

Peach Croustade - White Port-Poached Cherries, Vanilla Bean Crème Fraîche Gelato

The dessert Peach Croustade - White Port-Poached Cherries, Vanilla Bean Crème Fraîche Gelato featured the best gelato I ever had. The peaches and cherries were a perfect pairing in this dessert and I enjoyed it.

Host, Michael Green

I would like to thank Caesars and the Atlantic Grill for this wonderful dinner. The guests I observed seemed to have a lot of fun, was a pleasant dining experience and a great opening for the festivities of the upcoming weekend.

-Allen/Two Frys

Local Youth Green Markets in the Bronx now open.

Youth markets in the Bronx now open July 2012

Shop Local from Local Farmers

Youthmarket began in 2006 as one weekly 
farm stand in Bedford-Stuyvesant. Since then, 
Youthmarket has grown to include locations 
throughout New York City, making even 
more fresh produce available and affordable 
for residents.









Bronx
Roberto Clemente Plaza Youthmarket
3rd Ave btwn E. 148th and E. 149th Sts.
Wednesdays, 9:00 a.m. - 3:00 p.m., July 11-Nov. 14, 2012

Learn it, Grow it, Eat it Youthmarket
Boston Rd. and 169th St.
Wednesdays, 10:00 a.m. - 2:30 p.m., July 11-Nov. 14, 2012

Marble Hill Youthmarket
225th St. and Broadway
Thursdays, 2:00 p.m. - 6:00 p.m., July 12-Nov. 15, 2012

Riverdale Youthmarket
W. 256th St and Mosholu Ave.
Thursdays, 3:00 p.m. - 7:00 p.m., July 12-Nov. 15, 2012


For more information and other Locations in the 
New York city area visit: Grow NYC

Riverdale RiverFest 2012

Riverdale RiverFest 2012

Riverdale RiverFest banner

Allen and I had a great time at the Riverdale RiverFest, Sunday, June 24, 2012 at the College of Mount Saint Vincent, Marillac Lawn, Riverdale Avenue at West 263rd Street. The beautiful campus and plentiful trees provided shade for the food vendors, and seating areas for guests to rest and dine out of the direct sun. The weather was sunny, hot and it was also Allen's birthday. Riverdale RiverFest was a well attended and great event by the Hudson River and Allen was glad it fell on his birthday.


Liebman's Kosher Deli

The first thing we did was check out the various food vendors and we were impressed. The vendors covered diverse ethnic cuisines and there were many arts & crafts vendors, exhibits, music and even The Children's Museum bus. There were boat rides on the Hudson throughout the day for individuals who made reservations ahead of time. The Boat Rides and Waterfront Program featured The John J. Harvey Fireboat, A.J. Meerwood Tail Ship Sails, The Hudson River Sloop Clearwater and Our Hudson, Railroad Barge of a restored Pennsylvania Railroad Barge No. 399. Maybe next year we will do the boat ride. The festival celebrated the waterfront with boat rides, and more importantly is a project of the Hudson River Greenway. The Hudson River Greenway want the community to have access to the waterfront for both the railroad and the Greenway.

Oaxaca Taqueria

Main stage performers featured The Sloe Guns, Riverdale Children's Theatre, Irish Folk Singer, Mary Courtney, Riverdale Choral Society, The Traveling Jewburys and Mark The Harper. Other main stage performers included ABADA – Capoeira Bronx, The Newton Gang, Riverdale Rising Stars, Jr. and Genetic Control.

Allen holding one of his faves, El Yucateco Green Sauce

Special Performances and Highlights of the festival included the Nitchen's Children Cultural Center of Native America performing a "Native Dance" and storytelling. Bronx Historian, Lloyd Ultan gave a talk and guitarist Steve Oates performed renditions of classic jazz and pop. Comedienne and clown Becca Bernard entertained the children and even joked with us as we were passing her.


Souvlaki GR

The Society For Creative Anachronism held an Archery demonstration, Fencing, Rattan medieval Fighting, presentation by Team USA - Battle of the Nations and live steel fighting. There was a class on Armor making and a demonstration on "How Archery Works." They also offered classes in origami, medieval cooking (see picture), chainmail making, medieval mask making, blowing glass beads and medieval games.


Allen with Baron Ambrosia

One of the highlights of the Riverdale RiverFest was meeting and getting a picture with Bronx food connoisseur Baron Ambrosia from Bronx Flavor and Cooking Channel's, The Culinary Adventures of Baron Ambrosia. We are huge fans of the Baron and were so happy to meet him. We hope to feature him very soon.


Me with Baron Ambrosia

Some exhibits were from these fine organizations: Bronx County Historical Society, Bronx River Alliance, Friends of the Hudson River Greenway, GrowNYC Recycling, Grow NYC Youth Market, Riverdale Nature Preservancy, Riverdale/Yonkers Society For Ethical Culture and Wild Dog Foundation. Visit the Riverdale RiverFest site for a detailed list on the participating organizations and supporters of the event. See below for links.


The Candy Box & Gelato Shoppe

It was great to finally meet Barbara Tallerman from Food For All People and The Bronx Mall, a resident of Riverdale who has served the community for many years. Congressman Eliot Engel and Assemblyman Jeffrey Dinowitz were also present at the festival.


Las Delicias Patisserie

We spoke to Frank Vincenti from The Wild Dog Foundation and learned about Coyotes of the Bronx in Pelham Park and Van Cortlandt Park. Frank provided Allen with a lot of information about wild dogs. This organization supports a great cause and we were glad to meet the founder.


Fauzia's Heavenly Delights

Allen spoke with someone from Friends of Van Cortlandt Park and got park information and upcoming events.
 

The Cheese Guy

We visited the Riverdale YM-YWHA booth and learned about their new synergy indoor heated pool (salt, UV lit filtered water and minimum chlorine) and fitness programs. We also got information about the Riverdale Y Sunday Market held every Sunday from 9:00AM -2:00PM until November 11, 2012 at MS/HS 141 in the arcade, Independence Avenue & West 237th Street.


Guyank Brand, LLC

Food vendors are an important component of an outdoor festival and a big reason we came to Riverdale RiverFest. What follows are food vendors we visited and photographed. I had a hot dog with sauerkraut and mustard from Liebman's Kosher Deli, a staple for the Riverdale community and a Bronx landmark since 1953. Liebman's Kosher Deli offers Hebrew National hot dogs, homemade knishes and more.


Lloyd's Carrot Cake

Lloyd's Carrot Cake is a Riverdale favorite for over 25 years and served their signature carrot cake with cream cheese frosting and red velvet cake and other sweets. Lloyd's Carrot Cake offer a range of baked goods from made-from-scratch cakes, pies, and muffins. They also have a location in NYC. I bought the red velvet cake and it was delightfully rich, velvety and moist with cream cheese frosting. It was a pleasure to meet Lloyd's daughter who has carried on her father's legacy. Stay tuned for a full feature interview in the near future.


Allen holding my piece of Red Velvet Cake from Lloyd's Carrot Cake

Oaxaca Taqueria feature traditional Mexican fare and food is cooked fresh everyday. They currently have two Brooklyn locations and two in NYC. I photographed Allen with one of his favorite hot sauces El Yucateco Green Sauce, a spicy compliment for Mexian food offered here.


Apple Cider from Migliorelli Farm, I bought one

Fauzia's Heavenly Delights served Caribbean-Nouveau and multi-ethnic fusion featuring jerk and curried chicken, grilled fish and several vegetarian dishes.

Las Delicias Patisserie offer French, Italian and South American pastries. I bought lavender cookies and they were crunchy and buttery with a lovely hint of lavender.


Medieval Cooking

Souvlaki GR from the Lower East Side served traditional char-grilled souvlaki and Greek fries. Employees were rocking shirts with Anthony Bourdain's name. The gyros looked amazing and we loved the huge stack of pita bread that Allen thought was the largest pita bread he has ever seen.

Artist Daniel Hauben, beautiful work

The Riverdale Y Greenmarket Corner:
The Riverdale Y Greenmarket Corner featured Guyank Brand's Orignial Sweet-Hot Pepper Sauce and we met the owner. Allen sampled the various hot sauces, and loved the heat from the habanero pepper and the inricate flavors of heat and sweet. Allen purchased two of the hot sauces for an upcoming feature. The Guyank Brand Hot Sauces are made in Brooklyn and the company is based in Queens. Allen thinks every chili fan needs to check out Guyank Brand.

Frank Vincenti, Wild Dog Foundation

Bread Alone sold hand-crafted organic breads, pastries, and pies.

The Cheese Guy from Yonkers, NY sold over fifteen kinds of artisan kosher cheeses. Allen really enjoyed meeting him, loved everything he sampled and bought three cheeses for a future feature. Two of the cheeses have hot peppers in the ingredients.


FromTheBronx

I bought Apple Cider from Migliorelli Farm from Dutchess County and look forward to drinking it.

I met artist Daniel Hauben and loved the art he was creating at the fest. Right next to him was FromTheBronx who sell Bronx apparel, accessories, posters, cards, prints and more.

Here are some links to check out. For a detailed list of the participants and supporters, go to the Riverdale RiverFest page (link below):

Bread Alone – www.breadalone.com/

Bronx Flavor – www.bronxflavor.com/

Fauzia's Heavenly Delights – http://fauziasheavenlydelights.blogspot.com/

Food For All People – www.bronxmall.com/food/

FromTheBronx – http://www.fromthebronx.com/

Guyank Brand, LLC – http://www.guyankbrand.com/, http://www.guyankbrand.blogspot.com/

Las Delicias Patisserie – http://www.lasdeliciaspatisserie.com/

Liebman's Kosher Deli – http://www.liebmansdeli.com/

Lloyd's Carrot Cake – www.lloydscarrotcake.com/

Migliorelli Farm – www.migliorelli.com/

Oaxaca Revulcion de Taco – www.oaxacatacos.com/

Riverdale RiverFest – www.riverdaleriverfest.org/

Souvlaki GR – www.souvlakigr.com/

The Bronx Mall – www.bronxmall.com/

The Candy Box & Gelato Shoppe – http://www.thecandyboxonline.com/

The Cheese Guy – www.thecheeseguy.com/

The Culinary Adventures of Baron Ambrosia, Cooking Channel – www.cookingchanneltv.com/the-culinary-adventures-of-baron-ambrosia/the-culinary-adventures-of-baron-ambrosia/index.html

The Riverdale Y Sunday Market – www.riverdaley.org/index.php

The Wild Dog Foundation – http://www.wilddog.org/

-Sophia and Allen/Two Frys

Lemon Layer Cake

Lemon Layer Cake


Lemon Layer Cake

I made this Lemon Layer Cake to celebrate my hubby's birthday. I asked what flavor cake he wanted and he said lemon. I baked the cake last night and stored it in the fridge overnight so the flavors could develop. I came across this recipe in one of my Saveur issues and this is the link for it: http://www.saveur.com/article/Recipes/Lemon-Layer-Cake.
 

Lemon Layer Cake

This Lemon Layer Cake exceeded my expectations and the frosting includes homemade Lemon Curd. If you are a fan of lemon cake you need to try this recipe. I have made other lemon cake recipes in the past and this is the best one I have made to date.


Lemon Layer Cake

Happy Birthday Allen!

-Sophia/Two Frys

Pepper Pasta Salad

Pepper Pasta Salad

Pepper Pasta Salad

We have been through a heat wave from hell this week in New York City but it has cooled a little this weekend. For my hubby's birthday, I wanted to make him a cold pasta salad but with a nice kick since Allen loves all things spicy. This salad is healthy and features bold flavor and heat from the jalapeños. You can add more veggies like carrots, celery and radish.

Ingredients

2 Jalapeños

1 Anaheim Pepper

1 Green Bell Pepper

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Orange Bell Pepper

1 frozen bag mixed Cauliflower and Broccoli

1 Large Shallot

1 container Cherry Tomatoes

Light Italian Dressing

1 box Ronzoni Garden Delight and Penne Rigate (Enriched Tomato, Carrot and Spinach Blend)


Close-up Pepper Pasta Salad

Directions

Cook Penne pasta 1 minute shy of Al Dente, drain and soak in an ice water bath for a few minutes. Drain pasta and pat dry with paper towel.

Defrost Frozen Broccoli and Cauliflower in microwave and then soak in an ice water bath for a few minutes. Drain and pat dry with paper towel.

Dice the Peppers.

Chop the shallot.

In a large bowl, add Penne followed by (in any order you wish) Broccoli, Cauliflower, Peppers, Shallot and Cherry Tomatoes. Combine.

Add 1/2 Italian Dressing and combine. Add more dressing if you wish.

Cover with plastic wrap and chill overnight or at least for 2-3 hours before you serve. Enjoy!

-Sophia/Two Frys

Larry The Cable Guy Cornbread

Larry The Cable Guy Cornbread


My slice of Larry The Cable Guy Cornbread

I was shopping at my local dollar store Deals and came across a line of products by Larry The Cable Guy. I thought this was funny and could not pass it up, so I purchased Larry The Cable Guy Corn Muffin mix for $1. Instead of Corn Muffins, I made Cornbread this past weekend. It took just a few minutes to mix everything and I was surprised at how good the Cornbread tasted. It was rich, moist and flavorful.


Larry The Cable Guy Corn Muffin and greased Loaf Pan ready for baking

Ingredients

1 Larry the Cable Guy Corn Muffin box

1/2 cup Milk

2 Extra Large Eggs

1/2 teaspoon granulated Sugar (optional)


Cornbread out the oven.

Directions

Preheat oven to 375 degrees.

Grease a loaf pan.

Add Corn Muffin mixture in a large bowl, Milk, Eggs and Sugar. Stir ingredients together until blended.

Let mixture rest in bowl for 5 minutes before you pour it into the loaf pan.

Bake for 32-36 minutes or until golden brown. Test with cake tester or toothpick. If it comes out clean, it is ready.


Allen rocking his Larry-like cap and holding up the box

Cool in pan for 10 minutes and then place on cooling rack face up. Serve warm with a little Butter.


Larry The Cable Guy Cornbread

Larry The Cable Guy food products help suport his charity, the Git-R-Done Foundation whose mission is to help children and veterans. The Git-R-Done Foundation is also an advocate and supporter for the International Hip Dysplasia Institute.

Visit Larry The Cable Guy's Git-R-Done Foundation for further information: http://www.gitrdonefoundation.org/.

Um, Git-R-Done. Ha, ha...

-Sophia/Two Frys

Lindt Chili Dark

Lindt Chili Dark

Lindt Excellence Chili Dark

I am a big fan of Lindt chocolates and when Allen brought home a bar of Lindt Excellence Chili Dark I was intrigued and somewhat skeptical. I am not as crazy about spicy food like Allen is and was not sure I would like this chocolate. Visually the chocolate draws you in with its deep dark brown color. I was enticed since I love the taste of dark chocolate. Upon first bite you taste the richness of the dark chocolate and then you get a hint of spicy red chili which lingers for a moment. The spice is not overbearing but there is a level of intensity to it that is pleasing and warm. The flavor combination of dark chocolate with the red chili works real well.  

For further information about Lindt chocolates, go to: http://www.lindt.com/.

-Sophia and Allen/Two Frys

Dominican Cake

Dominican Cake

Dominican Cake for my Mom!

This is the fourth Dominican Cake I have made since starting this blog and it is my favorite cake. It is a rich and dense cake and so delicious. For Mother's Day yesterday, I made one for my Mom and it is her favorite cake as well.

You can see my previous post here: http://twofrys.blogspot.com/2011/02/dominican-cake.html.

This time, I added Lemon Zest and used Half-and-Half instead of Whole Milk. You could use Whole Milk but it is what I had on hand and it worked great with the recipe. I also used Unsalted Butter instead of Salted Butter though salted is what the original recipe calls for.

Ingredients

2 sticks Unsalted Butter, softened

2 cups Sugar

4 Extra Large Eggs

1 teaspoon Clear Vanilla Extract

3 cups All Purpose Flour

3 teaspoons Baking Powder

1 cup Half and Half

1/8 teaspoon Salt

1 tablespoon Lemon Zest

1/2 jar Guava Jelly (Goya)

2 drops Red Food Coloring

Directions

Grease 2 9" inch round baking pans with Butter and line with parchment paper. Grease over parchment paper and then sprinkle Flour lightly.

Preheat oven to 350 degrees.

In a medium size bowl, sift Baking Powder and Flour. Put aside for now.

I used a hand held mixer but you can use a stand mixer as well. Mix Butter until it is creamy and then add Sugar little by little; continue mixing until it is light and creamy.

Add Eggs one at a time, mixing well.

Add in some of the Flour, mix well and then add some of the Half-and-Half. Do this a few times ending with Flour. Scrape sides of bowl with a spatula to make sure you have incorporated all the ingredients.

Add Vanilla, Lemon Zest and Salt, and mix well.

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

Bake for 40-50 minutes. Cake is ready when toothpick comes out clean. Oven temperatures vary so keep an eye on the cake so you do not over brown it.

While cake is baking, make the frosting.

My piece of Dominican Cake

Merengue (Frosting) Ingredients

3 Egg Whites

1 1/2 cup Sugar

1/2 cup Water

1 teaspoon freshly squeezed Lemon juice

Using a hand held mixer or stand mixer, mix Egg Whites for several minutes until nice stiff peaks form. Put aside for now.

In a small pan, stir Sugar, Water, and Lemon juice on low heat until Sugar dissolves and Caramel forms a syrup-like texture. Keep an eye on it so it does not burn. Be patient here. This step is a little tricky and easy to screw up.

Take hot Caramel and mix in little by little to Egg White mixture. Keep mixing until it reaches a thick but soft consistency. Add 2 drops of Red Food Coloring to make the Frosting pink.

Put the Frosting aside and let it cool completely before decorating the cake.

Place cakes on cooling racks for about 20-25 minutes. Remove from baking pans top side up onto cooling racks so they completely cool for another 30-35 minutes. Cakes must cool completely before you frost them.

Trim top layer of the cakes using a serrated knife to make a flat top. Trimming is necessary so the cake rests straight when stacked.

Cake Filling

I used Guava Jelly (Goya) since this is a very traditional Dominican filling but use any filling you like. I have used Pineapple Preserves and Dulce de Leche fillings in the past.


Goya Guava Jelly for the cake filling

Decorate Cake

Once cake and Frosting have cooled completely, place bottom layer of cake on cake turntable, top side down. Place some Frosting in a piping bag with tip #12 (Wilton) and holding bag steady ,turn turntable around slowly as you squeeze to pipe icing about 1/4 inch from the outside layer of the cake. This will prevent filling from seeping out.

Fill the inside of the cake circle with Guava Jelly using a smooth finish icing spatula.

Place the second layer on top, bottom side up and decorate with Frosting.

Frosting needs to set for a few hours in the fridge. I always place cake in cake caddy to keep it covered. For this cake I barely had enough time to frost the cake before taking it to my Mom's due to time constraints and it only set in the fridge for a few hours. You can bake this cake 1 day ahead and next time I bake a cake I will do the same. Just bring to room temperature before you serve. Serve with Vanilla Bean Ice Cream and Strawberries.

Enjoy!

-Sophia/Two Frys

Steak with Peppers and Onions and Basil Rice

Steak with Peppers and Onions and Basil Rice


Steak with Peppers and Onions and Basil Rice

When Allen picked up some groceries the other day he bought a bag of sweet mini Peppers in different sizes (yellow, orange and red). I planned a Steak dinner last night and thought the Peppers with Onions would be a perfect combo. I served this with Basil Rice using fresh Greek Basil from Allen's indoor urban garden and Salad. The Basil adds a nice aromatic touch and great taste to the Rice. The Hot Sauce compliments the Worcestershire Sauce and Seasonings to the Steak, Peppers and Onions and gives it a robust flavor. Allen received Island Fever Crucian Hot Sauce from the Virgin Islands to cover on the blog and we love it (forthcoming post on Chicken Wings later this week). The slow-smoked Chipotle Peppers and secret blend of ingredients in Island Fever Crucian Hot Sauce round out this meal perfectly. You can order Island Fever Crucian Hot Sauce here: http://www.islandfeverflavors.com/.

Greek Basil from Allen's indoor urban garden

Ingredients

1 bag of Sweet Mini Peppers or 3 regular size yellow, orange and red ones, chopped.

1 Yellow Onion, chopped.

1 lb Top Round Steak, cut into chunks.

1 cup Long Grain Rice (Carolina).

Kosher Salt.

2 tablespoons Steak Seasoning (Badia Gourmet Blends).

1 tablespoon fresh Greek Basil, chopped.

2 tablespoons Vegetable Oil.

2 tablespoons Worcestershire Sauce.

1 tablespoon Hot Sauce (Island Fever Crucian Hot Sauce).


Basil Rice

Directions

Rice

For the Rice, we use a Rice Cooker and follow Water/Rice ratio according to the brand (Rival) we use. Cook your Rice on stove top using directions on package or in rice cooker.

Season with Kosher Salt.

Just before serving, add Basil and combine.


Peppers and Onions

Steak, Peppers, Onions

Place Steak in a medium bowl and season with Kosher Salt, Steak Seasoning and Worcestershire Sauce; combine.

Heat skillet on medium heat with Vegetable Oil and when hot, add chopped Peppers and Onions.


Steak cooking with Peppers and Onions

Cook for just a few minutes until Onions are translucent.

Add Steak, Hot Sauce and stir.

Cook Steak for a few minutes, stirring often.

Serve Steak, Peppers and Onions over Basil Rice with a Salad.

Enjoy!

-Sophia/Two Frys

SuckleBusters Fresh Salsa Fixins

SuckleBusters Fresh Salsa Fixins

SuckleBusters Fresh Salsa Fixins Hot flavor with Tortilla Chips.

SuckleBusters Fresh Salsa Fixins Hot flavor package yields alot and is great for fans of heat. I made this salsa to go with my Cinco de Mayo Taco Night Feast and served it with Tortilla Chips. SuckleBusters Fresh Salsa Fixins Hot flavor is really spicy and the right combination of spices and dried peppers. I used Fire Roasted Diced Tomatoes to give the salsa an extra kick of flavor. This is a quick way to make a large portion of salsa. You can also use SuckleBusters Fresh Salsa Fixins Hot with 2 freshly diced tomatoes for a Pico de Gallo dip. The canned tomatoes work very well for this recipe and with the garlic, gives the salsa an even greater boost of bold taste. I recommend SuckleBusters Fresh Salsa Fixins Hot for serious heat lovers and is not for heat intolerant folks. If you are the latter like my wife (it was way too spicy for her), you can try their milder choices: Salsa Fixins - Medium and Mild Flavors.

Sucklebusters Fresh Salsa Fixins Hot flavor

Ingredients

1 packet SuckleBusters Fresh Salsa Fixins Hot

1 14 oz can Diced Fire Roasted Tomatoes with Garlic (Hunts)

1/4 cup Water

SuckleBusters Fresh Salsa Fixins Hot flavor and Hunts Diced Fire Roasted Tomatoes with Garlic

Directions

In a medium size bowl, add contents of SuckleBusters Hot Salsa Mix, Fire Roasted Tomatoes and Water and combine.

Cover with plastic wrap and chill in fridge for about 1-2 hours and to let moisture absorb into salsa fixins.

For further information and to order SuckleBusters Fresh Salsa Fixins Hot flavor or any of their other products, go to: http://www.sucklebusters.com/.

-Allen/Two Frys