Articles: What's the Best Way to Shred Cheese?

Is Pre-Shredded Cheese OK to Eat? Ask The Chef!

Ask the Chef

The following question came into The Food Channel:

Question:

I heard that pre-shredded cheese may be bad for you. Is that true?

Answer:

The issue that has been talked about regarding pre-shredded cheese is actually about the anti-clumping agent, cellulose—which is an approved additive. Within the past year, there have been several articles written about this, with cellulose also called “wood pulp.” Naturally, this has led to a desire by some people to avoid pre-shredded cheese, although as far as we know there is no safety violation or safety issue around it. There are those, however, who believe that pre-shredded cheese doesn’t taste as good as freshly shredded. If, at the same time, you can save money, all you have to do is get out your grater! Blocks or wheels of cheese do not contain cellulose since 'caking' is not an issue until the cheese is grated. From a culinary perspective, hand shredded cheese also has much better melting qualities if cooking! 

If you choose pre-shredded cheese for the convenience factor, rest assured that there is no food safety issue. If you choose to shred your own, you can do it with a hand grater or a food processor—and you can freeze any leftovers that won’t be used within a few days. One of the best demos we’ve seen is at http://ift.tt/1CnDBNX. We hope this helps! 

 

For more culinary tips, see the previous questions in our Ask the Chef series.

Have a question for our Ask the Chef series? Send it to the Editor.

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Recipes: Daytona Speedway Firecracker Dog Recipe

• Prep Time:10 minutes
• Cook Time:5 minutes
• Serves:8

 

Tagged:
4th of july, 90 seconds in the kitchen, daytona 500, daytona recipe, daytona speedway, daytona speedway firecracker dog, event, firecracker, food channel, hotdog, hot dog, hot dog recipe, nascar, nascar recipe, race car, racing, relish recipe, time crunch,

This is not a hot dog...it's a Firecracker Dog, inspired by the Daytona Speedway. A delicious 100 percent beef sirloin dog, topped with a mouthwatering house-made jalapeno coleslaw, and pepper relish—for some extra kick! 

Want to see how it's done? We have the video right here! 

 

Foodie Byte

Ingredients

8 good quality hot dogs, grilled
8 hot dog buns, steamed
For the Spicy Jalapeno Coleslaw:
1/3 cup mayonnaise
1/4 cup red onion, slivered
1/4 cup pickled jalapeno pepper, chopped
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1-16oz coleslaw
For the Peppy Pickled Pepper Relish:
6 Vlasic Farmers Garden pickle spears with carrots and peppers,
1/4 cup roasted red bell peppers
1/4 cup Vlasic banana pepper rings
2 tablespoons olive oil

Preparation

Spicy Jalapeno Coleslaw:
Combine all ingredients in a large bowl, tossing to coat. Cover and Chill.
Peppy Pickled Pepper Relish:
In the bowl of a food processor add all ingredients. Pulse until finely diced.
Place hot dog in a warm bun, top with coleslaw and finish with a drizzle of pickled pepper relish.

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Articles: Five Broadway-Inspired Cocktails for your Tony Award viewing party!

The Tony's Are Coming!

Hot & Cool

The 71^st annual Tony Awards, June 11, recognize achievement in Broadway productions for the 2016-2017 season. Can't attend? Fear not, we're bringing the experience to you! The Sweet Hospitality Group, the first to create show-inspired show-inspired cocktails for each musical, shares this year's drink sensations. 

Host your own Tony-viewing party with drinks created for, and served, at these Tony-nominated shows: “Casa Valentina,” “Bullets Over Broadway,” “A Gentleman’s Guide to Love and Murder,” “Aladdin,” and “The Little Foxes,” courtesy of the Sweet Hospitality Group. Recipes below! 

Prince Ali's Fabulous Tea - Inspired by Aladdin

Ingredients: 

3 1/2 cups boiling water

5 black tea bags

1 small bunch fresh mint

1-2 inch piece of ginger, thinly sliced

3/4 cup honey

4 cups cold water

Method:

Steep tea bags, mint and ginger slices in boiling water in a heatproof container for 20-30 minutes. Strain to remove solids, add honey and stir until dissolved. Add cold water and mix well. 

The Artist- Inspired by Bullets Over Broadway

Ingredients: 

1/2 oz St. Germain

1/2 oz lemon juice

1/2 oz hibiscus-mint syrup

Prosecco 

Method:

Fill a shaker with ice, add St. Germain, lemon juice, hibiscus syrup and bitters; shake well. Strain into a champagne flute or coupe, add Prosecco to fill. Garnish with hibiscus flower or mint springs.

The Heir Apparent - Inspired by A Gentleman's Guide to Love and Murder

Ingredients: 

1.5 oz gin

3/4 oz ruby port

1 oz lemon juice

1/2 oz rosemary simple syrup 

Tonic water

2 dashes orange bitters

Method:

Fill a 10 oz cup with ice, add gin, port, lemon and syrup. Add tonic water to fill; top with bitters and flip to mix drink. 

The Bungalow Bee - Inspired by Casa Valentina 

Ingredients: 

2 oz gin

1 slice of fresh ginger, about 1/2 inch

1 oz honey syrup (1 part honey and 1 part hot water)

1 oz fresh lemon juice

3 dashes Bar Keep Spiced Lavender Bitters

Seltzer

Method:

In a mixing glass, muddle the ginger and honey syrup. Add ice, gin, bitters and a small splash of seltzer; shake gently to combine. Strain into a 10 oz glass filled with ice; garnish with a lemon twist or lavender sprig. 

The Southern Aristocrat - Inspired by The Little Foxes

Ingredients:

Bourbon

Ginger liqueur 

Bitters

Simple syrup

Fresh lemon juice

Slice of grilled peach

Method:

Combine all ingredients, pour into 10 oz glass and garnish with peach.

*Keep scrolling to see some of The Food Channel's favorite cocktail recipes to add to your list! 

The Burning Love Cocktail

When's the last time you set fire to one of your recipes on purpose? This flaming cocktail is made with brandy, Sambuca, Tequila and toasted coffee beans - Delish! Click here to see the full recipe for the Burning Love Cocktail. 

Sparkling Champagne Cocktail

Truly a special occasion drink, this Champagne Cocktail is simple, yet elegant. Click here to see the full recipe for the Champagne Cocktail. 

Sultry Affair Tequila Cocktail

A drink to remember! Our Sultry Affair Tequila Cocktail is made with spiced apple cider, heavy cream, tequila and a blend of aromatic spices. Click here to see the full recipe for Sultry Affair!

Grapefruit Beermosa

A nice and refreshing alternative to the traditional mimosa drink made with a delicious grapefruit ale! Click here to see the full recipe for the Grapefruit Beermosa. 

Virgin Rhubarb Blood Orange Cocktail

A beautiful cocktail of the best flavors of spring and summer, perfect for hot days spent under the sun. Plus, this recipe can be doubled, or tripled, and is family friendly! Click here to see the full recipe for Virgin Rhubarb Blood Orange Cocktails.

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Spicy Breakfast Fajitas with Eggs and Guacamole

I just love breakfast tacos with eggs, and these breakfast fajitas are no exception. Loaded with peppers, onions and guacamole and topped with a runny egg (you can prepare the eggs however you like).

Not just for breakfast, these fresh fajitas would also be great as a meatless main (plan on 2 per person) which you could serve with some Mexican Cauli Rice.

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Taco Stuffed Zucchini Boats

For a low-carb, summer spin on taco night, you’ll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.

This has become a favorite in my house. I originally got the inspiration for this dish from a comment I read on my sausage stuffed zucchini boats, I love it when you guys give me new ideas! They turned out so good, they are now a part of my summer rotation.

I made these for dinner last week and decided to give the photos a face lift, and revive this from the archives. Hope you enjoy!

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Skinnytaste Dinner Plan (Week 77)

Hope you all had a great holiday weekend! I was away in Tennessee, so I skipped posting a meal plan last week, but I’m back on track!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 77)

Monday: Easiest Pasta and Broccoli Recipe
Tuesday: Enchilada Chicken Roll-Ups with Mexican Cauliflower Rice
Wednesday: Grilled Hawaiian Teriyaki Burger
Thursday: Persian Turkey Kofta Kebabs with salad
Friday: Sweet ‘n Spice Asian Glazed Grilled Drumsticks
Saturday: Dinner Out
Sunday: Turmeric Braised Chicken with Golden Beets and Leeks

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Recipes: Deep-Fried Cajun Salmon Recipe

• Prep Time:15 Minutes
• Cook Time:5 Minutes
• Serves:6

 

Tagged:
ace champion, cajun, cajun salmon, cook like a champion, creole, deep fried salmon, food channel, fried salmon, louisiana style, salmon dinner, salmon recipe, sockeye salmon,

Hailing from Louisiana, Chef Ace Champion knows a thing, or two, about cajun cooking. This Deep-Fried Cajun Salmon is a carefully crafted and perfected recipe, seasoned every step of the way to achieve a delicious outer crust, with moist and delicious salmon inside. 

Want to see how it's done? We have the video right here! 

 

Foodie Byte

Ingredients

Canola Oil
3 tablespoons creole mustard or spicy brown mustard
1 cup whole milk, or half and half
2 tablespoon lemon, or 1/2 lemon
Roasted Garlic Seasoning, to taste
1 tablespoon cajun seasoning
1 large egg
2 teaspoons Louisiana hot sauce
2 pounds wild salmon fillet
1/4 cup green onion, chopped

Preparation

Pour the correct amount of oil into a deep fryer or fry-daddy and pre-heat to 350 degrees. If you don’t have a deep fryer, using a heavy skillet, fill no more than 1/3 full. Heat on medium-high heat to 350°F.
Take the skin of the salmon filets. Remove the brown part in the center of each Salmon.
Squeeze the lemon juice over the fish.
Season fish with the roasted garlic season and a little of Cajun seasoning. Allow the seasoning to set for about 10 minutes for marinating.
Meanwhile, mix milk, Creole mustard, egg, and hot sauce in shallow dish. Sprinkle batter over fish to coat, and then dip each fish one at a time into mustard batter. Shake off the liquid, then coat with remaining Fish-Fri. Carefully add to hot oil, a few pieces at a time.
Fry for 4 to 5 minutes or until golden brown. Drain on paper towels.
Garnish with green onion and serve.

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