Recipes: South African Braai Broodjie Recipe

• Prep Time:5 Minutes
• Cook Time:5 Minutes
• Serves:2

 

Tagged:
barbecue, braai broodjie, cheese, food channel, grilled, rattan direct, side dish, south africa,

They may look simple, but these braai broodjies are more than meets the eye. Cooked over an open flame or barbecue grill, this cheesy, melted sandwich is a traditional side dish to South African barbecue, akin to American comfort foods. 

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

Thanks to the chefs at Rattan Direct for this recipe. 

 

Foodie Byte

Ingredients

4 slices of white bread
Soft butter
Slices of cheese
Slices of tomato
Slices of onion

Preparation

Butter the bread on the outside as if you are making a Breville toasty.
Sandwich the filling inside.
Place the sandwiches in the cool indirect side of the grill to cook and melt through.
To brown, move to the hot part of the grill and watch carefully as they go pretty quickly.

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King Crab Cauliflower Fried “Rice”

King Crab fried rice is one of my favorite dishes we often order when dining at a local Japanese restaurant. Every time I order it, I always say I’m going to try this with riced cauliflower, so finally I did and it was SO good!

(more…)

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Articles: How To Grill A Beer-Can Chicken

Tips and Tricks for Beer-Can Chicken!

Ask the Chef

Beer-Can Chicken has long been an American grilling staple, and is a great way to grill the entire chicken. The info-graphics below help take the guesswork out of this technique; keeping the chicken moist and flavorful, while not overly cooking. 

Thanks to ereplacementparts.com, for this guide to cooking the best Beer-Can Chicken:  

Source: eReplacementParts.com blog

"Beer-Can" Chicken is the name, but you don't have to use beer. Almost any canned beverage of your choice can work, including Root Beer. Below are two recipe choices to season your bird, a Root Beer BBQ Dry Rub and a Classic Pilsner/Lager Spicy Dry Rub:

Source: eReplacementParts.com blog

Regardless of the dry rub you choose, after cleaning out the chicken, mix the dry ingredients together and heavily apply over the entire bird.

Now that you have the tips, tricks, and seasoning, it's time to grill:

Source: eReplacementParts.com blog

It's easiest to insert the can into the bird at the grill, in order to avoid tipping it over and creating a mess. Once your chicken reaches 165 degrees, you’ll need to remove the can and the chicken from the grill. Take extra care, using grill tongs placed in the neck cavity to secure the bird from the top while carefully holding the bottom of the can with some oven mitts or pot holders. The can will be hot—you can burn yourself and you don’t want to spill any liquid from the can.

That's all it takes, now fire up the grill and get started! 

Don't forget to grill some delicious side dishes to complement your chicken; below are some of The Food Channel's favorites:

Easy Grilled Asparagus

Simple and delicious, asparagus has an amazing flavor when grilled over an open flame. Click here for the Easy Grilled Asparagus recipe. 

Grilled Potato Salad with Red Onions and Mustard Vinaigrette

This hearty side dish pairs beautifully with smoky grilled meats and classic BBQ. Bonus? You can prepare it all on the BBQ grill at the same time! Click here for the Grilled Potato Salad with Red Onions and Mustard Vinaigrette Recipe. 

Grilled Corn with Chipotle-Lime Butter

Freshly picked summer corn gets a kick of smoky chipotle spice and a zest of fresh lime. Click here for the Grilled Corn with Chipotle-Lime Butter recipe. 

Rosemary Roasted Potatoes with Grilled Peppers and Onions

A tasty summer recipe using an abundance of fresh vegetables, slow roasted over an open flame grill or oven! Click here for the Rosemary Roasted Potatoes with Grilled Peppers and Onions recipe. 

Caprese Salad Skewers

You may have had Caprese Salad, but have you ever enjoyed it as finger food? It's perfect for barbecues and family get-togethers, and remarkably easy! Click here for the Caprese Salad Skewer recipe. 

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Articles: Wish You Were an Oscar Mayer Weiner?

There's a Job for That.

Food News

 

Ever dream of hitting the open road in a 27-foot long rolling hot dog? If you're one of the lucky college graduates picked from more than 1,000 applicants every year, buckle your “meat belt” (yes, really) and lean into a once-in-a-lifetime road-trip experience.

As the home of the World’s Largest Fork, The Food Channel has the unique honor of having other larger-than-life friends drop by as they travel about the country, from hot dogs to peanuts to potatoes to green giants. I can personally attest that Hotdoggers are some of the most engaging people you'll ever meet in a gigantic meat wagon.

The Hotdogger lifestyle takes dedication. Traveling in pairs and clocking 500 miles a week, these brand ambassadors crisscross the country stopping at parades, charity events and county fairs, preaching goodwill and the hot-dog gospel along the way. The passenger rides “Shot-bun” (yes, really), and is charged with enthusiastically waving and interacting with passersby while the driver navigates the 10,000-lb. frank on the road.

Ask A Hotdogger

Maddie Murphy, a recent University of Missouri graduate, discussed life in the dog with Bon Appetit. 

What’s the most difficult thing about driving the ‘mobile?

There’s no rearview window or mirror. It takes up about four normal parking spaces. We have to learn how to parallel park it in Hot Dog High training. You have to be patient. But we normally get prime parking spots because people are excited to see us.

How Excited?

There was one couple who were Wienermobile fanatics. This woman started a Facebook campaign to bring it to her wedding, and a team drove her and her groom around in their wedding dress and tux. This year I drove her on her three-year anniversary.

What music do you listen to on trips?

My teammate, Sisco, and I like the same type of music, really upbeat. Our favorite was the Pandora Family Road Trip station. Once in a while, we put on the Oscar Mayer jingle—we have it in every genre.

Best method for hot dog prep?

I love a hot dog that’s grilled. Something we learned about in our journey is that there’s a big debate: Team Mustard versus Team Ketchup. I personally just love mustard. We all have nicknames—my formal Hot Dogger name is Mustard Maddie.

What hot dog innovations are happening?

A lot of little kids eat hot dogs in the most interesting way—with Mac and cheese. This one kid loved ranch on his dog. Mom said that’s the only way he would it eat.

For more than 80 years, this grin-inducing icon and its affable stewards have been delighting fans across the country. If you ever spot a Hotdogger on the road, give a wave, sing the song and smile! Keep tabs on the Wienermobile via Twitter, Instagram or download the Wienermobile app for iOS and Android.

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Recipes: Fried Cajun Port Wine Cheese Curds

• Prep Time:5 Minutes
• Cook Time:2 Minutes
• Serves:2

 

Tagged:
ace champion, cajun, cheese curds, cook like a champion, food channel, port wine,

Fresh from Wisconsin, these cheese curds are marinated in a port wine, seasoned with a cajun seasoning and basil, then battered and fried to a creamy, cheesy perfection. They make a fantastic appetizer!  

 

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

 

Looking to make a meal? Try pairing these Fried Port Wine Cheese Curds with this amazing Crispy Cajun Fried Alligator and these Crispy Oven-Baked Cajun Fries. 

 

Foodie Byte

Ingredients

1 lb. cheddar cheese curds
1/2 cup buttermilk
1/2 cup port wine, or your favorite red wine
2 medium eggs, whisked
1 1/2 cup flour
1 1/2 teaspoon baking powder
2 tablespoon dried basil
2-3 tablespoon cajun seasoning
1-quart oil, for frying

Preparation

Place cheese curds in a medium-size strainer. In a deep bowl, combine the buttermilk, egg and port wine. Mix well so all the ingredients are incorporated as one.
Submerge curds in the buttermilk mixture for about 5 minutes then take them out and set back in the strainer, strain and set aside with a plate underneath for no mess.
In a separate bowl, combine flour, baking powder, and cajun seasoning. Whisk to combine then set aside.
Using an electric deep-fryer or large Dutch oven, heat oil to about 325 degrees.
Toss the curds into the flour mixture a few at a time. Shake off excess flour then dip into the buttermilk mixture. Making sure to use the same hand for the dry batter and the other hand just for the wet. Strain well.
Place the dipped curds back into the flour. Shake off any excess flour and then place them right into the deep fryer. If you have a basket in the deep fryer I would recommend not using it.
In about 3 to 4 batches, fry the curds about 2 minutes making sure to turn, until curds begin to turn golden brown. Do not crowd the fryer.
Remove the curds carefully using a metal slotted spoon. Hover the curds over the deep fryer a few seconds so the oil can drain.
Place cheese curds on a large plate covered with paper toweling to help absorb most of the oil. Serve immediately with Sriracha ketchup, or your favorite dipping sauce

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Recipes: Crispy Cajun Fried Alligator Recipe

• Prep Time:20 Minutes
• Cook Time:10 Minutes
• Serves:3

 

Tagged:
ace champion, alligator, cajun, cooking, food channel, fried, recipe, southern,

A tasty recipe for Fried Alligator, Cajun-style! Try this recipe featuring alligator that has been marinated in Cajun seasonings, battered in buttermilk and seasoned flour, and then fried until golden. So delicious! 

 

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

 

Foodie Byte

Ingredients

1 lb. boneless alligator, fresh or frozen
2 tablespoon cajun seasoning
1 teaspoon garlic powder
1 cup buttermilk
1 large egg
1 tablespoon spicy mustard
5 dashes Louisiana hot sauce
3 cups lard, or vegetable shortening
2 cups flour

Preparation

Pat the alligator meat dry. Place the alligator in a medium bowl and season with the cajun seasoning, garlic powder, and hot sauce, and toss to coat evenly. Cover and allow marinating for at least 10 minutes at room temperature.
Remove the alligator from the dry spices.
Heat vegetable shortening in a large cast-iron skillet until it registers 350°F (176°C) or use a recommended electric deep fryer.
In a separate bowl whisk together the buttermilk, mustard, and eggs. Whisk well. In another bowl add the flour and season with some cajun seasoning as well.
Dip the alligator in the flour and shake off. Then add into the buttermilk mixture and shake off. Then back into the flour and shake off. Repeat the process until all is done.
When the oil is ready, add the alligator pieces to the skillet in batches, shaking off any excess flour before adding them to the oil and being careful not to overcrowd the skillet. Start with the larger pieces.
Cook the alligator, using tongs to turn occasionally, until golden brown and cooked through, about 8 to 10 minutes. Keep an eye on the temperature of the oil, making sure the oil does not get too hot. Transfer the alligator to a plate lined with paper towels. Repeat the process until all the Alligator is cooked.

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Articles: 6 Fun Facts About Melons, Just In Time For Summer!

How Well Do You Know Your Honeydew?

Food News

Summertime is here, and with temperatures rising, we need all the refreshment we can get! Whether it be a watermelon, cantaloupe, honeydew or otherwise - melons are a great source of hydration and nutrition on hot days.

But, what don't we know? Thanks to AARP, here are 6 interesting melon facts to think about next time you're chowing down! 

Yubari King Melons Are The Most Expensive

Yubari King melons are grown only in a small region of Japan and are known for the uniquely sweet flavor! Recently, two of these melons sold for more than $20,000, making them the most expensive melons in the world. 

How Old Are Watermelons?

Watermelons have remained popular for thousands of years! There are ancient Egyptian hieroglyphics that can be seen depicting the summer fruit. 

Eco-Friendly Melon Bottles

(photo credit: Maangchi.com)

Eco-friendly, recyclable, stainless steel - these water bottles are all the rage right now, but early explorers had a leg up on today's generation. They used watermelons as bowls and canteens to store their water, what's more eco-friendly than that?

How Old Is The Cantaloupe?

It's old. The first cantaloupe was cultivated in the 1700's, in the Italian papal village of Cantalup. 

But, How Do You Pick The Perfect Watermelon?

To pick the perfect watermelon, experts recommend that consumers flip it over to make sure that the underside has a nice, creamy yellow spot from sitting on the ground in order to ripen under the sun. 

Are All Honeydew Melons Green?

Nope. Consumers typically picture the fleshy insides of a honeydew melon as green, but there is also an orange variety, called the Temptation Melon!

*Don't stop scrolling! Below are 6 of The Food Channel's favorite melon recipes to enjoy this summer! 

Watermelon and Blue Cheese

A refreshing combo you may have not tried, the contrasting flavors of watermelon and blue cheese create a mouthwatering duo! Click here for the Watermelon and Blue Cheese recipe. 

Melon Ball Skewers with Tajin

An adorable and easy side dish to pack for your next picnic with a hint of surprise flavor! Tajin is a seasoning made of chili peppers, lime and salt that adds a perfect refreshing kick to melons. Click here for the Melon Ball Skewer with Tajin recipe. 

Watermelon Summer Salsa

This Summer Salsa is made with cucumber, watermelon and avocado. Though it's an unlikely contender for meat pairing, its delicious with this pork tenderloin! Click here for the Pork Taco with Watermelon Summer Salsa recipe. 

Watermelon Peach Pizza

A refreshing and fun take on pizza, this Watermelon Peach Pizza is made with Peach cream cheese, whipped topping, fresh fruit and white chocolate. Simply delicious! Click here for the full Watermelon Peach Pizza recipe. 

Mint-Watermelon Lemonade 

Concepted by one of our chefs who was craving watermelon, this large-batch recipe makes a concentrate so you  can make and store it, adding water as needed! It's light, refreshing and perfect for hot summer days. Click here for the full Mint-Watermelon Lemonade recipe. 

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