Wednesday, April 30, 2014

Oyster Po-Boys

If you're a fan of seafood, then chances are, you're also a lover of oysters.  And if that's the case, then you've heard - and are most definitely a fan - of the Oyster Po-Boy.

The po-boy is a classic dish straight from the south that is sure to be at home on any New Englander's plate.  And what's the only way to improve on such a delicacy?  Fry up those fresh oysters with a bag of Drum Rock, of course!

So, let us show you how to make an oyster po-boy, Rhode Island-style!!



Oyster Po-Boys




Ingredients:

Makes 2 large Po-Boys

  • 16 oz. fresh or frozen oysters
  • 2 cups of Drum Rock Fis-Chic (or Spicey Fry if you like more heat)
  • Oil for frying
  • Fryolator
  • Paper towels/bowls for draining
  • 4 slices whole wheat/white bread
  • Tomato
  • Fresh spinach
  • 3 tbsp. mayonnaise




Directions:

Our friends at Metro Lobster & Seafood here in Warwick, RI, were kind enough to provide us with some beautiful fresh oysters to make our po-boys, but if you are using frozen ones, make sure they are thoroughly defrosted before you begin frying.



1. Fill the fryolator with oil and turn to 375° F.

2. While the oil is heating up, slice the tomato, toast the bread (if you prefer) then spread the mayo on one side of each of the slices of bread.



3. To a large bowl, add 2 cups of Drum Rock Fis-Chic for dredging the oysters. 

4. Once the oil is up to temp, place a few oysters in the dry mix at a time and thoroughly coat.



5. Then carefully place in the fryer and cook until golden brown. You will know the oysters are done when the bubbles slow down and the oysters come to the surface of the oil.




6. We also fried a second batch of oysters in Spicey Fry, because we know some people like a little heat in their po-boy.




7. Again, carefully place in the fryer and cook until bubbles slow and the oysters float. These will cook up to a beautiful golden brown, with just a hint of reddish color.  Once cooked, remove from oil and drain on a paper towel or plate.



8. Cool fried oysters slightly while you assemble your po-boy:  bread topped with mayo, then a layer of spinach, a few tomato slices (seasoned with salt & pepper, if you like), cover with about 6 or 7 of your warm, freshly fried oysters, and top with a second slice of bread. Enjoy!





The oyster po-boy has likely been around as long as New Orleans itself, satisfying hungry seafood fiends who can't get enough. This dish is made with simple components and is super easy to put together, but the final product is so much greater than the sum of it's parts. Perfectly balanced flavors complement one another in a way that you won't find in any other sandwich.

Remember, it's not truly a po-boy unless your oysters are cooked perfectly. And that's where Drum Rock comes in. Trust us, once you taste our take on this American seafood classic, you'll be saying "Ohh Boy, I'll have another Po-Boy!!"
















Enjoy!!!

Thursday, April 24, 2014

Fried Zucchini Sticks



With summer fast approaching, there is no better way to welcome it than enjoying the fresh zucchini that is so abundant during the growing season. With that in mind, we thought we'd bring you an exciting way of preparing it - Fried Zucchini Sticks.


These delectable spears are the perfect substitute for unhealthy french fries, and offer a way to still get all the great nutrients that zucchini boasts in a much healthier alternative to those heavy french fries. All you need is a couple of farm fresh zucchini and a bag of Drum Rock and you're good to go... Let's get cooking!



Fried Zucchini Sticks 





Ingredients:
  • 2 or 3 medium to large zucchini
  • 4 cups of Drum Rock Spicey Fry (or Fis-Chic if you want a little less heat)
  • 1 cup of water
  • Oil for frying
  • Fryolator
  • Tongs
  • Paper towels/bowls for draining



Directions:
1. Fill the fryolator with oil and turn to 375° F.
2. Slice the zucchini in half lengthwise, then slice each half again lengthwise so it is quartered.  Then carefully cut each quarter in half, from the point down, so you have thinner slices that will cook through. Finally, cut the pieces in half crosswise so the sticks are a manageable length. (If you prefer even thinner matchstick fries, then you can slice the sticks once more.)






3. We wanted to try rounds, too, because they are also great for dipping, so we cut one zucchini into ½-inch slices.


4. Pour about 2 cups Spicey Fry (or Fis-Chic) in a large bowl and mix in about 1 cup of water; you want a consistency that is like very thin pancake batter, so adjust the amount of water accordingly.  In a second bowl, add 2 cups of dry Spicey Fry for dry dusting.

5. When the oil is up to temp, dredge the zucchini slices/rounds in the wet Spicey Fry, working in batches of 3-4 pieces at a time. Allow excess batter to drip off, then transfer to the dry mix. Once well coated, carefully place the zucchini in the hot oil.






6. The sticks/rounds should take about a minute to cook through, and will fry up to a beautiful dark golden brown. You will know they are done when the bubbles slow down. Remove from oil, and drain on paper towel or plate.




7. Cool slightly before serving, either alone, or with a side of cool ranch dressing!


Zucchini sticks fried up in a thin crispy coat of Drum Rock tasted like perfection, and we think they are an ideal way to help usher in the return of the beautiful summer season.  And a side of ranch dressing is perfect for dipping, offering that cool creaminess that pairs so well with our Spicey Fry.

So if you're looking for a way to add a little excitement to your tired side of zucchini or are looking for a creative new appetizer to serve, we know you'll love our delicious alternative to french fries. There's no wrong way when it comes to Drum Rock, so give these a try! We promise you'll love them!! 






Enjoy!!!


Wednesday, April 16, 2014

Deep Fried Peeps


It is pretty safe to say that there is a split when it comes to enjoying Easter candy, especially among adults.  There are those who will only eat the "good" candy - fancy chocolate bunnies, or the coveted Cadbury eggs - and then there are others who will eat just about anything, savoring every last jelly bean. 

While we don't want to label the Peep as being exclusively part of either group, here at Drum Rock we certainly enjoy those super sweet chicks and bunnies when the Easter season rolls around.  And for those of you who are not big fans, we came up with an exciting and creative way to make Peeps absolutely irresistible to anyone.  So read on to find out how to make your Easter even more delectable - with Drum Rock and Deep Fried Peeps.

Deep Fried Peeps


 
 
 
Ingredients:
  • 10-12 Peeps
  • 3 - ½ cups of Drum Rock Fis-Chic
  • 1 - ½ cups of water
  • Oil for frying
  • Fryolator
  • Tongs
  • Paper towels/plates for draining

 
Directions:

1. This recipe seems to work best with Peeps that are a little stale, so we opened up the packages we planned to use the day before. Also, we popped them in the freezer for about 20 minutes, and they were a bit easier to work with chilled.
 

 
2. Fill the fryolator with oil and turn to 375° F.

3. Add about 1 cup of dry Fis-Chic to a bowl; in a second bowl, add about 2 cups Fis-Chic and slowly mix in about ¾ cups of water until desired consistency is reached (you want a thick, pancake-like batter in order to get a good coat, so don't add too much water). Add the remaining water to a small bowl, to be used to wet the Peeps before dry dusting.

4. Once the oil is up to temp, take the first Peep and quickly dunk it in the bowl of water. You don't want it soaking wet, but it should be wet enough in order to allow the dry Fis-Chic to better adhere.
 
5. From the water, place Peep in the bowl of dry Fis-Chic and dust thoroughly; it is better to have too much than too little. 
 


6. Then, transfer Peep to the wet batter. Use a fork to completely cover the Peep in batter. Be sure the batter sticks all over, so that the marshmallow doesn't melt out into the oil during frying.


 
7. Once coated, carefully transfer the Peep to the heated oil, using the fork to place (not drop) the Peep into the oil. Use a slotted spoon or tongs to turn the Peep so it cooks evenly to a nice golden brown.  Each Peep shouldn't take more than 30-45 seconds to cook. Don't overcook, otherwise all the gooey goodness inside will melt out into the oil!!

 

8. When your Peep is a nice golden brown, remove it from the oil using the fry basket and drain on a paper plate or paper towel.  Cool slightly before enjoying, either as is, or dusted with some granulated or powdered sugar.








So, if once again, Peter Cottontail left you a bunch of Peeps that you're less than thrilled about eating, this year you can turn to Drum Rock to revamp your Easter candy stash.  Just heat up your fryer, grab a bag of Fis-Chic and those stale, unappealing chicks and you'll have a completely delicious treat that nobody will be able to resist!!

To make these yummy chicks even better, you can make "s'more Peeps".  Just put a piece of chocolate on half a graham cracker, place the fresh-from-the-fryer Peep on top, add another graham cracker half, and squish together for gooey deliciousness.  Or how about an Oreo cookie for a twist on the classic s'more? Just nestle that warm Peep in between two halves of a double stuff, and you're good to go!

And if you're looking for even more creative ways to make your leftover Easter candy disappear, check out our recipe for Fried Jelly Bean Fritters using Drum Rock's Clam Cake and Fritter Mix.

 

 

 


 
Happy Easter!!!!