Sammy D's at Harrah's Resort

Sammy D’s Restaurant & Bar - Harrah's Resort Foodie Experience

Allen in front of Sammy D's at Harrah's Resort

On every table!

I first ate Sammy D's Philly Cheesesteak Dumplings at the 2012 Atlantic City Food and Wine Festival at the Define Cheesesteak event at Showboat. I met Chef Sammy DeMarco and he told me I had to check out his restaurant and we are glad we finally did. The restaurant is large, the décor very cool and the space is warm and inviting with a bar area as well. One of the employees even offered to take a picture of us both, which was very nice. We had lunch on Monday around 1:30PM and it was a good time for us since it was not crowded.

Philly Cheesesteak Dumplings

Close-up of Philly Cheesesteak Dumplings

Side view of Philly Cheesesteak Dumplings

I ordered Philly Cheesesteak Dumplings and they were amazing. What you get is a cheesesteak inside a dumpling with mild and flavorful Sriracha ketchup. The taste is bold with peppers, cheese, and flame broiled steak. The plating is beautiful and garnished with sliced pepperoncini.

Allen ready to dive into those Lobster Rolls and Philly Cheesesteak Dumplings

Allen and me happy and oh so ready to eat our lunch

On each table with condiments

I did not want to order a burger and decided on the Mini Maine Lobster Rolls. Instead of one bun, the lobster came in three small, toasted buttered buns. The lobster was rich, chunky and fresh, and the mayo added a nice creaminess. A handful of tasty potato chips were served with the lobster rolls. I savored and enjoyed each bite.

Mini Maine Lobster Rolls with Potato Chips

Closer view of the Lobster Rolls

Close-up of Lobster Rolls

Sophia ordered the Sammy's Pub Burger with American cheese, Sammy's sauce, lettuce, tomato and pickles with fries. The burger was cooked medium to perfection and was super juicy. Sophia said it is one of the best burgers ever! The fries were great too and she even shared some with me.

Sophia's Sammy's Pub Burger and Fries

Sophia loaded the Sammy's Pub Burger with ketchup!

For further information, please visit:

http://www.harrahsresort.com/restaurants/sammy-ds-restaurant-and-bar.html

-Allen/Two Frys

Waterfront Buffet at Harrah's Resort

Waterfront Buffet - Harrah's Resort Foodie Experience

Allen holding up an Oyster and Shrimp

We enjoy staying at Harrah's Resort in Atlantic City, NJ. It is a beautiful casino overlooking the marina with plenty of excellent dining options. The food selection at the Waterfront Buffet at Harrah's Resort is great featuring 9 stations such as Italian, Asian and American. Each time, we ate different things and the service was excellent and everything yummy. What follows is the food we tasted (many times in small bites to try as much as possible) in three visits, twice for dinner and once for lunch during our three-day stay.

Sophia's plate - pizza, Italian meatball, mashed potatoes, chicken leg, salad...

The salad bar is divine and features many types of salad greens, a raw vegetable bar with broccoli, mushrooms, beets, carrots, radish, cherry tomatoes, sliced cucumbers, and much more. The Jersey tomatoes with balsamic vinegar were sweet, juicy and the balsamic vinegar really brought out the flavor. You can custom order a salad as well.

Allen's plate - Lobster mac and cheese, chicken legs, steak, mashed potatoes and gravy

Allen's Pizza and Pasta Shells

I did not try any seafood but Allen enjoyed the freshness of the raw oysters and clams on the half shell with a squeeze of lemon and cocktail sauce, and some chilled shrimp too. At the sushi station, a chef makes sushi right at the station and works fast. We both had California rolls and vegetable rolls with fresh wasabi and soy sauce and they were so good.

Salmon

The collard greens had a Smokey taste and paired great with the brisket chili. We both had a fried chicken leg and the seasoning and batter were perfection. The mashed potatoes were rich and creamy and went great with the roasted prime rib topped with horseradish. The flame-broiled steak is made to order and had great flavor. The rich and creamy lobster mac and cheese was so good and had just the right amount of lobster meat.

Asian Station

Quesadillas and Soft Fish Tacos

The Italian station offers a nice selection of artisan pizza. The chef makes the dough and pizza right at the station and it was cool to watch. The pizza with (no bean) chili and cheese was so tasty, as well as the basil with red onions and white cheese pizza. The stuffed shells were oozing with cheesy goodness and the Italian meatballs were tender and bursting with flavor. I tried the garlic bread and it was crispy yet buttery and so good!

Making Doughnuts

Chocolate Cake (above) and Doughnuts (below)

The guacamole was fresh, and the yummy quesadilla was filled with sautéed onions, peppers and cheese. The steamed Chicken dumplings with scallions and soy sauce were great. The Chinese broccoli with garlic tasted so good and the fried rice, Mongolian beef with red peppers and green beans were excellent.

Chocolate cake, red velvet cake, tiramisu tart and cherry tart

When we went for lunch, Allen had an omelet made to order with ham, bacon, mushrooms, bell peppers, freshly diced tomatoes and Swiss cheese. The sliders were flame-broiled beef with melted cheese, caramelized onions and held together with a spicy pickled pepper on a stick. A slider lovers dream!

Red velvet cake

Each night, we enjoyed several desserts. The doughnuts are made at the dessert station. Allen had a powdered one and his favorite was the cinnamon sugar. Both were light and fluffy. The fresh, warm and soft white chocolate cookie was fabulous. The chocolate cake, cherry tart, tiramisu tart, chocolate tart, rich brownie and moist red velvet cake were all delightful.

Chocolate and Peanut Butter Tarts

For further information, please visit:

http://www.harrahsresort.com/restaurants/waterfront-buffet.html

-Sophia and Allen/Two Frys

Sack O' Subs and Philly Soft Pretzel Factory

Sack O' Subs and Philly Soft Pretzel Factory - Harrah's Resort Foodie Experience

Smoke Ham and Swiss Sub from Sack O' Subs

Sack O' Subs and Philly Soft Pretzel Factory are located in The Taste of the Shore Food Court close to The Pool at Harrah's Resort in Atlantic City, NJ. This is a great option if you just want a snack or something to take to your hotel room. At Sack O' Subs, I ordered a smoked ham and Swiss cheese sub with lettuce, tomato, mayonnaise and brown spicy mustard. The bread is baked fresh daily in Atlantic City and the texture is superb. 

Smoked Ham and Swiss sub from Sack O' Subs

The sub had a generous portion of smoked ham and Swiss cheese and was outstanding. It was such a great sub and all the ingredients tasted fresh. 

Pretzel from Philly Soft Pretzel Factory

I always wanted a pretzel from Philly Soft Pretzel Factory. The pretzel was soft, chewy and warm with the right amount of salt. I dipped my pretzels in spicy mustard and was impressed. The pretzels were so good and I will buy them again. The pretzels are baked stuck together and the minimum sold is three at a time for $2 and great for sharing. You pull them apart while they are warm. Yum!

Pretzel from Philly Soft Pretzel Factory

For further information, please visit:

http://www.harrahsresort.com/restaurants/taste-of-the-shore-food-court.html

-Allen/Two Frys

CaJohns Chipotle-Habanero Hot Sauce

CaJohns Chipotle-Habanero Bourbon Infused Hot Sauce

CaJohns Chipotle-Habanero Bourbon Infused Hot Sauce is a real treat for your taste-buds.
This hot sauce is a smooth blend of heat, sweet and spices. This is one of the more smokey
flavor sauces I have tried in some time. I am a big fan of Chipotle and have had many different
brands over the years. The CaJohns Chipotle-Habanero is now one of my top favorite hot
sauces. The sweet smokiness compliments pretty much everything: rice, meats (pork, pictured),
steak, burgers and it will even jazz up a hot dog.

CaJohns Chipotle-Habanero Hot Sauce with Pork Chops and Yellow Rice

The heat is between medium and high for you hotter sauce lovers. I like the kick the red savina
habaneros add to the flavor of the smokey chipotles. I first saw this sauce at the 2013 New York Hot Sauce Expo. This hot sauce was recommended to Two Frys by fellow local blogger Maria at Hot Lollies. With that recommendation, I purchased a bottle from CaJohns at the 2014 New York Hot Sauce Expo and brought it home for our pantry.

I quickly went through the whole 6.8 oz flask, so I purchased 2 more bottles from the CaJohns website. This sauce is so great, I am going to have trouble keeping some around so I recommend ordering more than just one. I will be doing wings with this sauce real soon and have only 1 bottle left.

One really delicious meal we made was rice pilaf and chicken thighs topped with flavorful CaJohns Chipotle-Habanero Hot Sauce. It was a really great dinner I must say. For fans of both sweet and heat you cannot go wrong with this hot sauce. Recommended and now one of our blogs favorite Chipotle Hot Sauces. Get a bottle online today to smother your foods with this truly 5 star hot sauce.

Ingredients: Brown Sugar, Apple Cider Vinegar, Red Savina Habanero Chiles, Tomato Paste,
Jim Beam, Chipotle Chiles, Corn Starch, Salt, Spices and Natural Applewood Smoke Flavoring.

For further information, please visit:
Website: CaJohns Gourmet
Facebook: CaJohns Fiery Foods

-Allen / Two Frys

Frog Bone Cajun Pepper Sauce

Frog Bone Cajun Pepper Sauce

Frog Bone Cajun Pepper Sauce is a nice and spicy Cajun sauce for your foods. Frog Bone recommends it for use on beans, gumbo and eggs. In the tasting process, I used the sauce on Pork Chops (pictured), vegetables, rice mixes and even Chinese fried shrimp. All of these paired well. The sauce is a spicy Louisiana style hot sauce. Cajun Pepper Sauce has more thickness and body than some of the other popular sauces from Louisiana. I seem to find thicker sauces hold better when put on grilled and broiled meats.

Frog Bone Cajun on Homemade Pork Chops

Frog Bone Cajun Pepper Sauce is a great condiment to use on baked fish also. I used it to kick up some heat on Gorton's Fish Fillets we made one evening. The spice ingredients along with the Cayenne Peppers make a nice blend. Recommended for fans of Louisiana Style Hot Sauce that like a bit more body to their sauce. We really like the Frog Bone line and this is one of several continuing articles about their products. Also, it is important to note Frog Bone has an impressive line of BBQ Sauces, Cajun Seasonings, Rubs, and now a Crawfish Pre-Boil Mix. There are 12 or more products available not just the Frog Bone Cajun Pepper Hot Sauce.

I encourage you to visit their website and order some products for both your pantry and outdoor cooking needs. All folks could really use some good old southern items to spice up your foods. They also make a lower sodium seasoning for those with dietary restrictions, I think that is great. The products are Louisiana Style favorites with a Texas twist. Add some southern flair to your foods today with Frog Bone products.

Ingredients include: vinegar, red cayenne peppers, water, salt, spices, soy oil, garlic, onion, chili peppers, and capsicum.

Special Thanks to our friend Keith "BOUDIN MAN" Jenkins, for the sauces.

For further information, please visit:
Website: www.frog-bone.com
Facebook: Frog Bone Cajun Sauces

-Allen / Two Frys

Dadz Datildew Hot Sauce

DADZ DATILDEW
Aged Datil Pepper Sauce

Dadz makes a nice, smooth hot sauce made from aged Datil peppers. The peppers are

sun ripened and aged. I first saw Dadz Datildew post in a Peppers group on
Facebook. I never had a hot sauce made with Datil Peppers so I was interested
in the taste of this sauce. The fresh Datil peppers used in Dadz are grown in sunny
St. Augustine, Florida.

The sauce has some basic ingredients, yet grand flavors. Some of the ingredients in
this sauce are Datil Peppers, Vinegar(s), Salt and Spices. This sauce is a third
generation hot sauce that is produced in small fresh batches. Dadz is a bit sweet with
lots of smokey flavor. The sauce consistency is fairly thick and hearty, not watery like
some southern hot sauces. I must say the Datil peppers provide a nice heat and bite to this sauce.

Although HOT, this sauce is not overpowering and it does not take much. Datil Peppers are higher up on the Scoville scale then most medium peppers used to make sauces. I will add that this sauce would be a great starting sauce for folks that would like to go up a bit higher from mainstream heat. At the same time, the heat is not extreme and flavor is key in this sauce.

Dadz Datildew with pork chops, grilled peppers and rice pilaf.

Try some Dadz for a great flavor and heat combination. I plan to keep Dadz in our
pantry regularly. Great on meats and vegetables alike. The Datils are around the
heat of a Habanero pepper, but they provide a fruitier and much sweeter flavor.
Special thanks to my friend Ralph Scharle for sending me the bottle for tasting and
cooking. Recommended by Two Frys.

Dadz is nice, thick  and hearty

Hot Sauce Baby "A dat'l do it" they say, and it is a flavorful addition to your pantry.

For further information, please visit:
Website: dadzdatildew.com
Facebook Official: Dadz on Facebook

-Allen / Two Frys

Steak Stir-Fry with Red Hot Motor Oil

Steak Stir-Fry with Red Hot Motor Oil

 

Steak Stir-Fry with Red Hot Motor Oil

This stir-fry meal takes few ingredients and cooks up quick. It is a perfect meal when you want hearty, comforting food. You can replace the Steak for Chicken or Shrimp in this recipe. I usually add Sesame Oil with Stir Fry Sauce when I make stir-fry. Red Hot Motor Oil was one of the ingredients in the dish, and the heat is subtle and balanced, with the right amount of heat content. The taste of Red Hot Motor Oil is nutty with roasted sesame overtones, and features a combination of chili and sesame oil. Red Hot Motor Oil has bold flavor so a little goes a long way. Red Hot Motor Oil is a welcome addition to stir-fry, meat, chicken, seafood, rice and vegetable dishes. Red Hot Motor Oil will compliment your meals and bump up the taste.

Yummy Steak Stir-Fry with Red Hot Motor Oil

Ingredients

1 package of Chow Mein Stir-Fry Noodles, (Wel-Pac)

Steak, thinly sliced

1 bunch of Broccoli Florets, fresh or frozen

1 Red Bell Pepper, sliced

¼ cup Stir Fry Sauce (Kikkoman)

2 teaspoons Red Hot Motor Oil 

Kosher Salt

Cracked Pepper

1 tablespoon, Canola Oil

Broccoli and Red Peppers Steaming

Chow Mein Stir-Fry Noodles cooking

Steak cooking

Directions

Season Broccoli and Pepper with Salt and Pepper to taste and steam together for a few minutes. Put aside. 

In a large pot over medium-high heat, boil water. When boiling, add Chow Mein noodles and cook for few minutes. Do not overcook. Drain and put aside.

Yummy Steak Stir-Fry close-up

Slice steak into even pieces and season both sides with Salt and Pepper. Add Canola Oil to large skillet on medium heat and when hot, add Steak. After 2-3 minutes, add Noodles, Peppers and Broccoli and combine. Add Stir Fry Sauce and Red Hot Motor Oil and combine with spatula. Serve immediately.

Steak Stir-Fry with Red Hot Motor Oil

For further information about Red Hot Motor Oil and to order, please visit:

Facebook: https://www.facebook.com/RedHotMotorOil

INDIEGOGO (Fundraiser), Red Hot Motor Oil: http://igg.me/at/redhotmotoroil/x/7960508

-Sophia and Allen/Two Frys 

Jim Duffy Interview - Refining Fire Chiles (California Super Hots)

Jim Duffy Interview - Refining Fire Chiles

By Allen Fry/Two Frys
I have been corresponding on Facebook with Chile Grower Jim Duffy for sometime now. Jim has sent me some really HOT pods he grows for cooking on the blog. I must say they were very extreme and some of the hottest peppers I ever had. I made some Pique vinegar hot sauce with some of his pods, and the heat was amazing in both the HEAT and flavor categories. Jim grows a huge selection of varieties of Super Hots for some of the best and hottest sauce companies in the United States. The pods of different varieties he sent me were EXTREME.

I recently heard from Jim before this post that he will be doing some lower heat varieties that may add some killer flavors to your dishes and or sauces that are not as extreme. That will be great for folks that like some heat, but do not want a extreme burn. From the pods I sampled from Jim and Refining Fire Chiles, they all were winners, some were killers. I do not do pod reviews individually, but love the heat spectrum of his peppers. So read on and see what Jim has to say about my questions. Enjoy.

What is the secret of your success selling hot peppers?

I try to find the rarest most flavorful peppers and then spread the word about them. Now my friend and I also cook dishes with them so we can learn about their flavor profiles. I am also very passionate about the chiles, and people see that when they meet me which is contagious.

What is the most satisfying thing about what you do, bringing the peppers to the people?

Besides using money for charitable causes, it is seeing someone experience something new and tasty and loving it!

What is the reason why the peppers you sell are some of the best online?

I watch the market and see what I can introduce. I like to be a trendsetter not a follower. I cannot always be first to market with everything, so sometimes I will look at a variety someone else has and then grow it. Then I always track my sales to see if it is something worth growing.

What is the approximate number of hot pepper strains Refining Fire Chiles has available at peak growing time?

For seeds, it is over 150 varieties. Plants it is about 80 to 100. Produce is always lower because we only grow what our clients pre-order and also new varieties. If the new varieties are asked for, then we grow more in next season. This year we are trying out over 60 new sweet and mild varieties that are not available in U.S. produce markets.

Jim what is your favorite type of fruit and/or vegetables?

I am allergic to many fruits and vegetables, but citrus and bananas I like. Favorite vegetables of course are chiles and potatoes.

What is your favorite type of hot sauce, extreme or mild?

My favorite mild is a limited specialty sauce by Doug Crane of Dragons Blood Elixir called Smoky Maple Garlic Bacon. My favorite hot sauce would be CaJohns Happy Beaver.

What is your favorite type of BBQ sauce, hot, spicy or sweet?

Spicy would be Cajun Heats C'est Bon Cajun Q and regular would be a sauce by a company called Yulicious.

Jim, the best spicy meal in the world you have had?

Caribbean Curry in the Bahamas, and Grilled Chicken with Red Habanero salsa in Belize.

Jim, the best spicy meal in the USA you have had?

Chicken Makhni (Butter Chicken) Indian Food in Florida or Shrimp Vindaloo.

Jim what is your favorite type of seafood to use with peppers?

Shrimp.

What are some of your favorite restaurants?

Cafe Coyote Old Towne (San Diego), Bronx Pizza (San Diego), Sicilian Thing (San Diego) and Stone Brewery and Bistro (Escondido).

What are some of your favorite small batch hot sauces?

Almost anything made by Dragons Blood Elixir. Also, a Golden Cayenne version of "Firehouse" made by CaJohns.

Jim, how many spicy pepper events do you attend each year?

Two to three.

What is the hottest hot sauce you have ever tried?

Angry Cock by CaJohns.

What is the hottest fresh pepper you have ever tried?

Moruga Scorpion.

Do you believe that hot peppers are good for you and others health?

Yes, I do. I was once a Certified Herbalist, so I know they aid in digestion, cardiovascular and are anti-bacterial.

What are your plans for Refining Fire Chiles in the future?

Grow my business by growing into the Foodie world, as the Chilehead world is only a small niche. This means growing more milder varieties that more people can handle. We are getting tied in with more food media than our competitors. And we are being contacted by more that are waiting for this years harvest. It is going to happen as we speak the Foodie language. My grower friend Daniel is also an excellent Chef, so we can approach the Foodie world with proof through cooking showing just how good our chiles are. Nobody else is doing this approach. We like being part of scientific studies so we can know more about the peppers we sell. In 2010, we worked with a Capsaicin scientist and in 2011, the Chile Pepper Institute. This year, a University on the West Coast is going to look at market and food applications as well as farming new varieties.

Jim, any closing comments on the recent USA growth in fresh peppers and hot sauces. Has your business increased since the recent growth spurt in hot sauce production?

I think it has brought more attention to everything spicy, which will cause growth in any spicy business. Anything spicy in media whether it is hot sauce growth or World's Hottest Peppers will bring attention to chiles and spicy products. So yes, I am sure it has somewhat helped my business.

For further information, please visit: Refining Fire Chiles 

Facebook Official: Refining Fire Chiles 

-Allen / Two Frys

Pecan Layer Cake with Banana Icing

Pecan Layer Cake with Banana Icing

Pecan Layer Cake with Banana Icing

Allen's birthday was this week and I asked him to pick a recipe from my Pinterest cake board so I could bake him a cake. He chose Pecan Layer Cake with Banana Icing from blog, Bake or Break (http://www.bakeorbreak.com/2012/04/pecan-layer-cake-with-banana-icing/). I baked the cake yesterday and it is one of the best tasting cakes ever! If you love Pecans and Bananas, you will love this cake. The cake is moist and the cinnamon with the crunch of the Pecans is delightful. The Banana Icing is smooth and has a slight tang from the Lemon Juice, which compliments the Banana. I had a slice with coffee this morning and it is heavenly!

Pecan Layer Cake with Banana Icing

Cake Ingredients

2 cups All-Purpose Flour

2 teaspoons Baking Powder

½ teaspoon Kosher Salt

1 teaspoon Ground Cinnamon

1 stick, ½ cup Unsalted Butter, softened (room temperature)

¾ cup Granulated Sugar

¾ cup Packed, Dark Brown Sugar

3 Extra Large Eggs

1 tablespoon Pure Vanilla Extract

1 cup Sour Cream

½ cup Chopped and toasted Pecans

Pecan Layer Cake with Banana Icing

Directions

Grease with Butter, 2 9-inch round cake pans, and line with parchment paper. Grease over the parchment paper and sprinkle flour over it.

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

If you want to toast the Pecans, roughly chop them and place in a skillet on medium heat for 5-7 minutes, stirring with spatula. They are ready when you smell them. Keep an eye on them, since they are easy to burn. Put aside and let cool completely.

Whisk together Flour, Baking Powder, Salt and Cinnamon in a large bowl, put aside.

Allen's birthday slice - yum!

With a stand or hand held mixer with paddle attachment on medium speed, mix butter until it is creamy. Add Sugars little by little, and continue mixing until it is light and creamy.

Add Eggs one at a time, mixing well.

On low speed, add in some of the Flour mixture and mix until combined.

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

With mixer on low speed, add Vanilla Extract, Sour Cream, and Pecans just until incorporated.

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 20-25 minutes, depending on your oven. 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 30 minutes. Run a knife around the edges of the cake and then flip cakes onto wire racks. Peel off parchment paper, and cool completely before frosting, about 1 hour.

Another view of Allen's birthday slice

Banana Icing

Ingredients

1 large Banana

2 tablesppons, Unsalted Butter, softened (room temperature)

1 tablespoon Lemon Juice, freshly squeezed

2 cups Confectioners’ Sugar

4 tablespoons, chopped and toasted Pecans

So yummy - Pecan Layer Cake with Banana Icing

Directions

In a bowl, mash Banana.

Using a stand or hand held mixer, transfer mashed Banana to mixing bowl. Add Butter and mix on medium speed until smooth.

Add in Lemon Juice and Sugar little by little and continue mixing until it is smooth and spreadable.

Line edges of cake platter or cake circle (Wilton 10 inch) with strips of parchment paper to keep edges clean as you add the Banana Icing and Pecans to the cake. I use a cake turntable. Place one layer on cake platter or cake circle and cover with half of the Banana Icing. Place top cake layer and cover with the remaining Banana Icing. Garnish with Pecans.

Refrigerate for 2-3 hours before serving.

Enjoy!

-Sophia/Two Frys