Chef Ace Champion gets you ready for the Final Four and Opening Day
TV Host of "Cook Like A Champion", Chef Ace Champion
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Chef Ace Champion joined AM Fox Valley to help the crew get ready for the Final Four and baseball's Opening Day. Here are a couple of the recipes to take that party or tailgate up to the next level!

Cajun Smoked Port Wine Cheese Curds

INGREDIENTS

1 pound - Cheddar Cheese Curds (Shullsburg recommended)
1/2 cup - Butter Milk
1/2 cup - Port Win (Or your favorite wine)
2 medium - Organic Brown Eggs (Whisked)
1 1/2 cups - All-Purpose Flour (As needed)
1 1/2 TBS - Baking Powder
2 tablespoons - Dried Basil
2-3 tablespoons - Cajun Seasoning
1 quart - Frying Cooking Oil (with a smoke point higher than 400)

Cooking Directions

  1. 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.
  2. Submerge the 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 plat underneath for no mess.
  3. In a separate bowl, combine flour, baking powder, and Cajun seasoning. Wisk to combine then set aside.
  4. Using an electric deep-fryer or large Dutch oven, heat oil to about 325 degrees. When the oils is ready; Toss the curds into the flour mixture a few at a time. Shake off access flower 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.
  5. Place the dipped curds back into the flour. Shake of 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.
  6. In about 3 to 4 bathes, fry the curds about 2 minutes making sure to turn or until curds begin to turn golden brown. Do not crowd the fryer.
  7. Remove the curds carefully using a metal slotted spoon. Hover the curds over the deep fryer a few seconds so the oil can drain.
  8. 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

For the Sriracha Ketchup, mix ½ cup of Ketchup with about 3 tablespoons of Sriracha chili sauce. You can add more or less to taste.

  1. 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.
  2. Submerge the 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 plat underneath for no mess.
  3. In a separate bowl, combine flour, baking powder, and Cajun seasoning. Wisk to combine then set aside.
  4. Using an electric deep-fryer or large Dutch oven, heat oil to about 325 degrees. When the oils is ready; Toss the curds into the flour mixture a few at a time. Shake off access flower 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.
  5. Place the dipped curds back into the flour. Shake of 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.
  6. In about 3 to 4 bathes, fry the curds about 2 minutes making sure to turn or until curds begin to turn golden brown. Do not crowd the fryer.
  7. Remove the curds carefully using a metal slotted spoon. Hover the curds over the deep fryer a few seconds so the oil can drain.
  8. 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

For the Sriracha Ketchup, mix ½ cup of Ketchup with about 3 tablespoons of Sriracha chili sauce. You can add more or less to taste.

Easy Bake Crispy homemade Spicy Cajun Fries

Ingredients

  • 2 - Large Russet Potatoes
  • Cajun Seasoning
  • 3 - Cloves of Garlic
  • Italian Seasoning
  • Red Pepper Flake
  • Avocado Oil

Cooking Directions

  1. Peel potatoes and cut in half and then half again.
  2. Cut into even thin pieces. The more evenly thick you can cut them, the more even they will bake.
  3. Put them in a bowl of ice water and let them soak for about 20 minutes.
  4. Rinse well and then thoroughly pat them dry with paper towel. Make sure you get as much water off as you can.
  5. Next put them in a Ziploc bag with 1-2 tsp of oil and shake to coat.
  6. Line a baking sheet with foil, and place a cooling rack on top of it. Lay the potatoes on the cooling rack so that they are not touching. Sprinkle with salt.
  7. Bake at 450 degrees F for 30 minutes or until golden brown and crispy.

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  1. MikeE posted on 04/07/2017 03:07 AM
    I can share this stuff to my friends keep it up dear.
    Making Assignment from Scratch
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