Thursday, June 26, 2014

Fried Squash Blossoms


If you are lucky enough to have your own garden at home and happen to grow squash, then you know how plentiful squash blossoms are. Trimming the flowers is necessary to help tame the harvest and allow the remaining blooms to grow into big beautiful squash. And this conveniently leaves you with the perfect ingredient for a delicious and classic summertime dish - Fried Squash Blossoms.

We here at Drum Rock don't have much opportunity to tend garden, but we were fortunate enough to find heaps of fresh, tender squash flowers, generously provided by our good friends at Confreda Greenhouses & Farms and Roch's Fresh Foods.

So, if you're looking for a yummy treat for tonight, head down to the nearest produce stand or out to your backyard, pick some fresh squash blossoms, and get cooking with Drum Rock!!



Fried Squash Blossoms







Ingredients:
  • 16-18 squash blossoms
  • 1 and 3/4 cups of Drum Rock Fis-Chic (or Spicey Fry)
  • 1 and 1/2 cups of water
  • Oil for frying
  • Fryolator
  • Paper plate or towels
  • Pinch of salt, to season





Directions:

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

2. While the oil is heating, carefully open the flowers and remove the stamen, as well as the small petals surrounding the stem. The stems can be trimmed (making sure to leave the base of the flower intact) before or after frying. If you leave them intact, you can use the stem as a 'handle' for more convenient dredging and frying.


3. Add 1 cup of Fis-Chic (or Spicey-Fry) to a large mixing bowl for the dry dredge. In another bowl, add 3/4 cup of Fis-Chic and slowly mix in about 1 and 1/2 cups of water, adding more or less water to achieve a batter that is loose in consistency.

4. Once oil is up to temp, dredge the blossoms one at a time in the dry mix, shake off excess, then transfer to the wet batter.


5. Swirl blossom to get a good coat on the outside.  Allow the excess to drip off, then carefully place in the hot oil.



6. Each blossom should take about 1 minute to cook; make sure to turn over so you get a nice golden brown all over. Once cooked, remove from oil and place of a paper plate/towel to drain. 


7. Sprinkle with a little salt to taste, trim any excess stems, and serve warm.



The delicately sweet flavor of the squash blossoms were perfectly complemented by the light and crispy coat of Fis-Chic, not overwhelmed by it. And if you're looking for a bit of a kick, we also fried up a batch in Spicey Fry and they were just as delicious with that perfect taste of heat.

Fried squash blossoms make a beautiful start to any meal, and an ideal appetizer for your menu or next dinner party. And such a unique dish is sure to keep your guests coming back for more!

So, if you're looking for an interesting and seasonal addition to your kitchen repertoire, look no further than delicate squash blossoms fried in Drum Rock. This recipe will not disappoint!!

We'd also like to thank our friends over at Tommy's Pizza Cranston for inspiring our blog today. They have a great seasonal special of Squash Flowers, so if you're not in the mood to cook, head to Tommy's and you can enjoy some amazing fried squash flowers without the hassle!!













Enjoy!!

Tuesday, June 24, 2014

Cinnamon Chip Pancakes


Because the introduction of Drum Rock's new Buttermilk Pancake & Waffle Mix definitely warrants a bit of fanfare, we thought we'd go big and share with you a delicious twist on the traditional chocolate chip pancake. So we mixed up a batch of pancakes with a little innovation, to bring you this week's dish - Cinnamon Chip Pancakes!

Trust us, you will not regret passing over boring chocolate chips one bit!!



Cinnamon Chip Pancakes





 
Ingredients:
  • 2 cups of Drum Rock Buttermilk Pancake & Waffle Mix
  • 2 cups of water
  • 3/4 cup of cinnamon (or chocolate) chips
  • Cooking oil spray
  • Griddle or a heavy skillet











Directions:

1. Preheat griddle to 350°.

2. Add 2 cups of Drum Rock Buttermilk Pancake & Waffle Mix to a large mixing bowl and slowly stir in water. If batter is too thick, add more water as needed until desired consistency is reached (it is better to add too little water and adjust, rather than adding more mix to the batter if it is too watery). Do not over mix batter, otherwise it will become glutinous and your pancakes will be tough, not soft & fluffy!




3. Once griddle is up to temp, spray with a light coat of cooking oil, then, working in batches, carefully ladle about 1/4 cup of batter per pancake onto the griddle. Add chips to each pancake.


4. Flip pancakes when bottoms have set and are a nice golden brown, approximately 45 seconds to 1 minute.



5. Allow pancakes to cook all the way through, which should take about 1 more minute, then remove from griddle.

5. Serve as is, or drizzled with syrup or your favorite fruit on the side!

And if you'd like to make buttermilk waffles, simply add in 1 egg and 1 tablespoon of oil or melted butter for each cup of mix used, and use a waffle iron instead of a skillet!







The sweet cinnamon flavor and slightly crisp bottoms perfectly complemented the light fluffy pancakes. And drizzled with a bit of syrup? YUM! We could not get enough!!

These pancakes were absolutely amazing, made especially so by the uniqueness of the cinnamon chips. The chips we used were easy to find in our specialty grocery store, so the next time you're in the baking aisle, don't forget to look for them. We hope you will give this delicious recipe a try...we promise it will be a really big hit!














Enjoy!!


Thursday, June 12, 2014

Fried Lobster Tails

There are few things that conjure up images of beautiful beach days and warm summer nights quite like the taste of sweet, succulent, ocean-fresh lobster. Lobster is loved by most seafood fans so we thought we'd welcome the warm weather by bringing you our take on this yummy delicacy.

We decided to showcase the delicately sweet deliciousness of lobster tails by wrapping them in a light, crunchy coat of Drum Rock. This is a super simple dish that will surely have you coming back for seconds - and probably thirds!

And it just so happens that this year Father's Day, June 15th, is also National Lobster Day. So, this week's fried dish is in honor of all those lobster-lovin' Dads out there!

If you're looking for a great treat to surprise your Dad, look no further than this week's amazing delight - Fried Lobster Tails. These will surely become his new favorite gift, requested for many years to come!





Fried Lobster Tails






Ingredients:

  • 4-5 lobster tails
  • 3 and ½ cups of Drum Rock Fis-Chic
  • 2 cups of water
  • 2 large mixing bowls
  • Oil for frying
  • Fryolator
  • Tongs



Directions:

If using frozen lobster, make sure that tails are completely defrosted. If using fresh lobster, carefully shell and clean tails. Drain well over a colander before frying.


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

2. Add 2 and ½ cups of Drum Rock Fis-Chic to a large mixing bowl. In another bowl, add 1 cup of dry Fis-Chic, and slowly stir in about 2 cups water until desired consistency is reached (the wash should be thick enough to lightly coat your finger, or the back of a spoon).

3. Once oil is up to temp, place the lobster tails in the wet wash and coat completely. 


4. Allow excess wet wash to drip off before transferring to the dry mix. Dredge well with the dry mix, and shake off any excess coating before carefully placing in the hot oil.



5. The lobster tails should take about 2-3 minutes to cook through, depending on their size. (We split ours in half, so they cooked a little faster than whole tails.) They are ready to come out when they float to the surface of the oil and turn a nice golden-brown.


6. Remove from oil and drain on a paper plate or towel. Cool slightly before serving.







As far as seafood is concerned, lobster is pretty much impossible to pass up. And when it comes to fried lobster tails, Drum Rock is the only way to cook 'em! We served ours with some spicy cocktail sauce and a side of creamy, cool coleslaw and they were absolutely delicious.

So, if you're a fan of lobster, then you should definitely give this a try. And if your dad is also a fan, and you are still racking your brain for the perfect gift, go grab a bag of Drum Rock and some fresh lobster and make him a meal he won't soon forget!!














Enjoy!!!



Thursday, June 5, 2014

Snickerdoodle Poppers


If you're anything like us, then you have quite a sweet tooth. And here at Drum Rock, there is no better way to satisfy a craving than with a deliciously soft and sweet cookie.  One of our favorite cookies happens to be the snickerdoodle, a confection that has made quite the comeback over the last holiday season.  Warm cookies rolled in cinnamon sugar are way too yummy to pass up. So today, we decided to bring you our creative take on this delicious treat - Snickerdoodle Poppers!

These reinvented snickerdoodles are super easy to make, and the addition of vanilla pudding gives them a creamy element that is unexpected, and most definitely appreciated.

So heat up your fryer, grab a bag of Drum Rock, and let's get cooking!!


Snickerdoodle Poppers




Ingredients:
  • 2 and ½ cups of Drum Rock Fritter & Clam Cake Mix
  • 2 cups of water
  • Box of vanilla pudding
  • 2 and ½  teaspoons of cinnamon
  • ¼  cup of granulated sugar
  • Baster
  • Oil for frying
  • Fryolator
  • Paper towels/bowls for draining
  • Small mixing bowl
  • Cinnamon sugar for dusting


Instructions:

1. Prepare vanilla pudding according to package directions and place in fridge for 10-15 minutes until well chilled.

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

3. To a large mixing bowl, add 2 and ½ cups of Drum Rock Fritter & Clam Cake Mix, add in the cinnamon and granulated sugar, and gently mix together the dry ingredients. Slowly stir in water, about ½ cup at a time until batter reaches desired consistency. Do not over mix, otherwise batter will fall and poppers will be dense.



4. When oil is up to temp, use an ice cream scoop (we recommend a #50) to carefully drop batter in batches of 6-10 poppers at a time, to avoid overloading the oil. Poppers should take between 3 and 4 minutes to cook, depending on the size. Once golden-brown and crispy, remove from oil and drain on a paper plate/towel.

5. Transfer poppers to small mixing bowl and coat well with cinnamon sugar mixture.


6. Allow to cool slightly, then use baster loaded with vanilla pudding to inject poppers with filling. Serve warm.




Snickerdoodle Poppers are the ideal solution when a cookie craving hits. They are perfectly pop-able and make a great bite-sized treat any day of the week. They offer all the deliciousness of fresh baked cookies, without having to turn on the oven!

If you are looking for a unique and exciting dessert to serve at the next get together or to add to your menu, then Drum Rock's Snickerdoodle Poppers are surely the way to go. You've definitely never seen or tasted anything like these babies, and we guarantee that you will absolutely love them!!













Enjoy!!