NYC Hot Sauce Expo Page 5

NYC Hot Sauce Expo Continued...

Shellie of Sweet Heat Gourmet and Sophia of Two Frys

Sweet Heat Gourmet Hot Sauces

Sweet Heat Gourmet great flavors by Chef Shellie

Sweet Heat Gourmet Spicy Fudge

Sweet Heat Gourmet Spicy Mustard

Sweet Heat Gourmet 
One of our favorite companies at the expo is Sweet Heat Gourmet. The Sweet Heat Gourmet products are top quality and taste amazing with diverse flavor profiles and heat levels of all types. It was awesome seeing Shellie and David Mierwald, and Sophia bought both Sweet Heat Gourmet Signature Sauces Sweet & Spicy Stout Mustard and Spiced Chocolate Fudge Sauce. Sweet Heat Gourmet offers a broad selection of hot sauces: Carolina Reaper Roasted Garlic Hot Sauce, Pineapple & Ghost Pepper Hot Sauce, Key Lime Pear Hot Sauce, Roasted Jalapeno Hot Sauce, Habanero Peach Hot Sauce, Sinclair’s Fatalii Hot Sauce and Moruga Scorpion Hot Sauce. BBQ Sauce lovers should also check out Bulgogi Asian BBQ Sauce, one of our favorites Apple Bourbon BBQ Sauce and Honey Jalapeno BBQ Sauce. I love the recipes Shellie comes up with for all her products and we recommend you check them out.

Tabasco - Tasting Station Booth

Tabasco Staff

Tabasco
Tabasco is a household name and this popular hot sauce company is from Avery Island, LA. The Tabasco booth was very nice and it was their first time at the expo. I am a long time fan of Tabasco and we were pleased to see them giving heat seekers samples and interacting with people. My favorite is the Tabasco Chipotle Hot Sauce as well as the original Pepper Hot Sauce.

Tahiti Joe’s Hot Sauces - Colorful Booth

Tahiti Joe’s Hot Sauces - Great decor

Tahiti Joe’s Hot Sauces - large lineup

Tahiti Joe’s Hot Sauces tasting station

Tahiti Joe’s Hot Sauces
This is Tahiti Joe’s second year at the expo. Tahiti Joe’s is from Palm Beach, FL and have a great line of well-branded tropical themed and flavorful hot sauces. Sophia looks forward to cooking with Tahiti Joe’s Tahitiati Hot Sauce in the near future. The sauces speak for themselves when it comes to bold flavor profiles and great taste. We love the fun beach theme of their booth, and they offer a large selection of Maui Pepper Co products from mild to extra hot.

Tamerlaine Farm Hot Sauces - Great Branding

Tamerlaine Farm Hot Sauces - Sauces for a cause

Tamerlaine Farm Hot Sauces
Animal Sanctuary Tamerlaine Farms from NJ had their line of hot sauces available for sale and tasting. This is hot sauce for a cause. Tamerlaine Farm Animal Sanctuary has created a paradise for neglected and abused farm animals. Proceeds from the tasty hot sauces they sell go towards helping the animals they care for. Tamerlaine is a non-profit organization and I support their sauces for a great cause. Be sure to check them out and support their product line.

Texas Rib Rangers - Our new friend

Texas Rib Rangers - Rubs and Seasonings

Texas Rib Rangers - Brownie Mix and Dip Mixes

Texas Rib Rangers - cool decor

Texas Rib Rangers
Sophia loved the selection of products from Texas Rib Rangers and bought Crazy Granny B’s Sweet Potato Brownie Mix after trying a sample. It was so yummy and not too sweet. Sophia looks forward to baking these brownies and featuring them on the blog. Texas Rib Rangers offers relish, barbecue seasoning rubs and barbecue sauces from original to hot and Crazy Grannie B’s Sweet BBQ Sauce.

Allen Two Frys and Tom of Tom’s Roid Rippin’ Hot Sauce

Tom’s Roid Rippin’ Hot Sauce - Great flavors and heat

Tom’s Roid Rippin’ Hot Sauce
We spoke to Tom about his line of sauces and a new product called, Hermey’s Revenge Holiday Hot Sauce. This sauce is like the holidays in a bottle. Hermey’s Revenge contains ingredients like cranberry sauce, cloves and nutmeg and has a pleasant aroma as well as taste. We look forward to cooking with it in the fall and reviewing on the blog. I tasted a few of the hotter Tom’s sauces and enjoyed them. We recently cooked with his Tapestry Mild Hot Sauce and it was amazing. Tom is a real character and always great to see at the expos. Tom’s sauces are accessible to everyone featuring mild to extreme. If you have not tried Tom’s, check them out and as Tom says, “Let One Rip”.

Torchbearer Sauces - Oh My Garlic and BBQ Sauces

Torchbearer Sauces Booth

Torchbearer Sauces - Lots of flavors BBQ and Hot Sauces

Torchbearer Sauces
The TorchBearer Sauces booth was so packed we had trouble getting some pictures taken. TorchBearer Sauces offers hot sauces, mustard sauces, barbeque and wing sauces and two salsas: Sombrero and Black Bean Salsa. I remember the first time I tried the award-winning zombie Apocalypse Ghost Chili Sauce and felt the burn! I recently ran out of Oh My Garlic and Sophia purchased one to keep me stocked up. This is such a delicious and versatile sauce I use on burgers, veggies, salads and more. The artwork on the TorchBearer labels are eye catching and fun. The names of the sauces give you a hint of the heat level you will experience. There is the Ultimate Annihilation Sauce, The Rapture Sauce and Slaughter Sauce. Other sauces are Everyday, Sultry, Tarnation, and Tingly. Sophia looks forward to making a recipe with the Mango Papaya Dessert Sauce on the blog soon. Barbeque lovers rejoice for Carolina Style, Honey Barbeque, Chipotle Barbeque and Wing Sauces Chipotle, Honey Garlic and Buffalo. TorchBearer also offers Honey Mustard and its hotter twin Spicy Mustard Sauce.

Allen Two Frys and Friend Timothy Bader of Volcanic Peppers

Volcanic Peppers - Trophy

Volcanic Peppers huge selection

Volcanic Peppers Rubs and Seasonings

Volcanic Peppers lots of great hot sauces

Volcanic Peppers
We really like to see the Volcanic Peppers crew at the expos all the way from Omaha, NE. This gives us a chance to see our friend Tim Bader and staff. I also get to pick up sauces or spices I need to replenish such as two of my faves, Volcanic Peppers Taco Sauce and the Ghost Pepper Ponzu Sauce. Volcanic Peppers is a great choice as well for dried pepper seasonings and blends. The Ghost Pepper Ponzu Sauce is a must have for your Asian stir-fry. I recommend Volcanic Peppers and the diversity of their hot and tasty product offerings.

Thom Voodoo and Allen Two Frys

Voodoo Sauces - Great people with great sauces

Voodoo sligning sauce to patrons

Voodoo Chile Sauces & Salsa
Voodoo Chile from Leesburg, VA is another company we look forward to seeing at the expos. This was the third year in a row Voodoo Chile has had a booth. It was great chatting with Thom outside by the food area for a bit as well as seeing the Voodoo staff at the booth. Voodoo Chile, run by Sauceologist Thom Toth, is home to the best Bacon Hot Sauce in the world, Porcus Infernum. Also on hand were some of the new products. The Bacon Hot Sauces Voodoo makes are hand down the greatest. Thom’s Voodoo Chile is an ever-growing line of hot sauces, seasonings such as Q-Chile and the Sriracha inspired Thai Dry featuring toasted garlic, and tinctures. Among the vast selection Voodoo sells is Tao, malt vinegar infused with hop and Chile peppers and Moruga Salt with Himalayan Pink. Voodoo Chile makes everything from mild to real hot products. There is the unique sauce like Bhuty Time and Bacon Taco Sauce. We use Voodoo Chile for several years and highly recommend their products. When you purchase Porcus Infernum buy several at a time, as once you taste it you are hooked.

World Famous Hot Sauce

World Famous Hot Sauce - Rub and Sauces

World Famous Hot Sauce
Sophia bought World Famous Hot Shake to cook with seafood and review on the blog. World Famous Hot Sauce offer hot sauces such as Love Potion and have a great selection of spices with different heat levels.

Various Vendors at the Expo

It was also great to see fellow bloggers Al “Buddah” Goldenberg of I Love It Spicy and Marilyn and Brian Meagher of  Hot Sauce Daily .

For a full listing of links to all the 2016 vendors, please visit the Official New York City Hot Sauce Expo website: nychotsauceexpo.com 

We are already looking to next year!

-Allen and Sophia/Two Frys

EXPO 2016 MAINPAGE

Dominican Cake

Dominican Cake

Dominican Cake

Dominican cake is my favorite cake and my Mom's as well so I baked one for Mother's Day. Dominican cake is a rich and dense cake and so delicious. My Mom is from the Dominican Republic and I remember her baking Dominican cake for birthdays or special occasions when I was a child. This cake always brings me back to great memories of watching Mom bake. The smell throughout our apartment was out of this world. I followed ingredients from a cookbook my Mom loves, Mujer 2000 recetas de cocina by Silvia H. de Pou. I added lemon zest and lemon juice. I also used unsalted butter instead of salted butter as the recipe calls for. I used guava jelly for the filling, but use any filling you like. I have used pineapple preserves and dulce de leche fillings in the past. Lemon curd or orange marmalade would also be a great option. See recipe below.

Dominican Cake with lots of sprinkles on top

Cake Ingredients:

2 sticks Unsalted Butter, softened and each stick cut into 8 pieces

2 cups Sugar

4 Large Eggs

1 tablespoon Clear Vanilla Extract (CariDom)

3 cups All Purpose Flour (King Arthur)

3 teaspoons Baking Powder

1 cup Whole Milk

1/8 teaspoon Coarse Salt

Zest of 1 Lemon

3 teaspoons Freshly Squeezed Lemon Juice

Pretty slice of cake

Directions

Take Wilton Bake Easy Non-Stick Spray and spray into 2 9-inch round cake pans (I used 2 Wilton heart shape pans), line with parchment paper and spray over the parchment paper. If you do not have a spray just spread butter all over the pans, line with parchment paper, spread more butter over it and sprinkle flour shaking off excess flour; set aside.

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

Sift flour, baking powder, and salt in a large bowl, set aside.

Dominican Cake goodness!

With a stand or hand held mixer with paddle attachment on medium speed, mix butter until it is creamy, about 1-2 minutes. Add sugar 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 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 the ingredients are incorporated. Mix again for 10 to 20 seconds.

Yummy Dominican Cake

With mixer on low speed, add vanilla extract, lemon juice, lemon 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 and pop any air bubbles.

Bake for 30-40 minutes, depending on your oven so keep an eye on it. Cake is ready when you insert a toothpick or cake tester in the center of the cake and it comes out clean. My cake was ready in 33 minutes.

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.

Guava on the cake

Merengue (Frosting) Ingredients:

3 Egg Whites

1 1/2 cups Sugar

1/2 cup Water

1 teaspoon freshly squeezed Lemon juice

1 teaspoon Clear Vanilla Extract (CariDom)

I used Goya Guava Jelly for the filling

Directions

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

In a small pan, stir sugar, water and lemon juice until sugar dissolves and caramel forms a syrup-like but transparent texture. Keep an eye on it so it does not burn. I messed it up the first time and had to start over so do not give up. Use a candy thermometer and when it reaches 235 degrees, it is ready. 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. 

Turn mixer to high speed and add vanilla extract, and the hot caramel mixture little by little to the egg white/whipping cream mixture. Keep mixing until it reaches a thick but soft consistency like whipped cream cheese. 

If you wish, add coloring at this time and stir with spatula. I used AmeriColor Soft Gel Paste Food Color in Deep 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.

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

Ready to frost

Cake Filling:

1/2 jar Goya Guava Jelly 

Decorate Cake:

Once cake and frosting cool completely, line edges of cake platter or cake circle (Wilton 10-inch) with strips of parchment paper to keep edges clean as you frost the cake. 

Use a grip liner over the cake turntable so the cake does not move while frosting. 

Place the cake on a cake circle and onto a cake turntable. If you do not have a cake circle just cut out a 10-inch circle from cardboard and cover it with aluminum foil. If you do not own a cake turntable, just use a large cake platter.

AmeriColor and Sprinkles

With a spatula or knife spread Guava Jelly over the first layer and frost as desired. 

I decorated with Wilton Pink Sugar and Wilton Valentine's Mix of hearts, pink, red and white sprinkles. 

Let frosting set overnight or for 2-3 hours in the fridge in a cake carrier and bring to room temperature for 1/2 hour just before serving.  

Here are previous Dominican cakes I posted on Two Frys over the years:

http://twofrys.blogspot.com/2011/02/dominican-cake.html

http://twofrys.blogspot.com/2012/05/dominican-cake.html

http://twofrys.blogspot.com/2014/06/dominican-cake.html

Enjoy!

-Sophia/Two Frys 

Al’s Taco Nachos

Al’s Taco Nachos

w/ Volcanic Peppers Lava Mild Taco Sauce

Volcanic Peppers Lava Mild Taco Sauce is Highly Recommended 

This is a great dish to celebrate Cinco de Mayo or for movie night. I came up with this recipe and used Volcanic Peppers Lava Mild Taco Sauce in the meat, and for topping the nachos. Lava Mild Taco Sauce and develops the taco flavor in the meat and elevates the nachos. This tastes great and is a hearty dish. See recipe below.

Serves around 4 people; Love these Nachos and this mild taco sauce

Ingredients

1 large bag Restaurant Style Corn Chips

1 Plum Tomato, chopped

¼ can Black Beans, rinsed

1 package Taco Seasoning Mix

1 lb. Ground Beef (90/10)

2 tablespoons Volcanic Peppers Lava Mild Taco Sauce

1 can (4.5 oz.) Green Chiles

3 Scallions, sliced

¾ cup Sharp Cheddar Cheese, grated

¾ cup Taco Cheese, grated

1 teaspoon Extra Virgin Olive Oil

1 small can Sliced Black Olives (optional)

¼ cup Sour Cream (optional)

Close Up with the Nachos

Directions:

Heat a skillet on medium with oil and cook meat.

Add taco seasoning package and Volcanic Peppers Lava Mild Taco Sauce and combine.

If there is grease in the pan, drain.

Heat oven to 350 degrees.

In a baking dish (9x13), make two layers starting with corn chips, ground beef, half of the black beans, green chiles, tomato, scallions, and taco cheese over the layer.

Repeat to make the second layer and top with the sharp cheddar cheese over the top.

Nice Taco Sauce Texture and Flavors

Bake for 12-15 minutes until cheese melts thoroughly.

Top with black olives and sour cream, and add more Volcanic Peppers Lava Mild Taco Sauce to taste.

Dinner is served, Al's Taco Nachos with Lava Mild Taco Sauce

Order your Volcanic Peppers Lava Mild Taco Sauce Here: volcanicpeppers.com

-Allen/Two Frys

Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas Garnished

My wife bought an old cookbook while thrifting called Better Homes and Gardens Mexican Cook Book (1977) and I made this recipe for us. I love Mexican food and this recipe takes a few steps but is worth the work. It is perfect for the Cinco de Mayo celebration. See recipe below.

A Great Old School Cookbook from 1977

Ingredients:

2 Dried Ancho Chiles

1 8 0z. can Tomatoes

1 small Onion, chopped

1 clove Garlic

½ teaspoon Coarse Salt

Cracked Black Pepper to taste

3 tablespoons Corn or Vegetable Oil

½ cup Whipping Cream

 1-pound Chorizo

12-6 inch Tortillas

½ cup Shredded Cheddar Cheese

¼ cup Scallions, sliced

Black olives, sliced (optional)

Cilantro to taste, roughly chopped (optional)

Dollop of Sour Cream

After prep getting ready for initial bake, Homemade Ancho Chile Red Sauce

Directions:

Remove some or all stems and seeds from Ancho Chiles and cut.

Place Chiles in a bowl filled with boiling water and let stand for 45 to 60 minutes. Drain Chiles; set aside.

In a blender combine undrained tomatoes, onion, garlic and drained Chiles.

Place Ancho mixture in a medium size saucepan with 1 tablespoon of oil and blend until smooth. Cook and stir often for about 3 minutes or until slightly thickened.

Stir in whipping cream and season to taste with cracked black pepper and more salt if needed; set aside.

Enchiladas Rojas after baking to melt cheese

Chop chorizo and brown in skillet on medium heat. Drain off excess fat.

Take 2/3 cup of Ancho sauce and combine with the chorizo.

Enchiladas Rojas close up with melted cheese

In skillet, heat 2 tablespoons of oil and place each tortilla for 10 seconds or just until limp.

Drain tortillas on a plate lined with paper towels.

Spoon Ancho-chorizo filling onto each tortilla and roll up.

Arrange tortillas in a 13x9x2 baking dish.

Enchiladas Rojas fully garnished with scallions, cilantro and black olives

Pour the remaining Ancho-chorizo sauce down the center of the tortillas.

Heat oven to 375 degrees.

Bake covered (with aluminum foil) for 20 minutes or until heated through.

Take out of the oven and sprinkle with cheddar cheese and put back in oven for 1-2 minutes or until the cheese melts.

Homemade Refried beans much better than the pre-made ones

Dinner is served! Break out your hot sauce, salsa and guacamole

Just before serving sprinkle with scallions, a dollop of sour cream, black olives and cilantro if you wish. I also made homemade refried beans from scratch to accompany this meal. Top the food with your favorite hot sauce.

-Allen/Two Frys