The Talk: Fat Sal’s Deli Strawberry Cheesecake Shake Recipe

The Talk: Chef Josh Stone

Josh Stone from Fat Sal’s Deli shared a delicious snack combination during his visit to The Talk: Buffalo Chicken Rolls and a Strawberry Cheesecake Shake recipe. These would make quite the meal as a duo, or accompanied by the Fat Jerry Sandwich.

The Talk: Josh Stone Buffalo Chicken Rolls Recipe

Ingredients

• 10 Chicken Fingers
• 1 cup shredded Mozzarella Cheese
• 1/2 cup Buffalo Sauce
• 1 beaten Egg
• 1 cup shredded Cheddar Cheese
• 1/2 bunch fine chopped Scallions
• 10 Spring Roll wrappers

Directions

1. Dice the chicken fingers.
2. Mix diced chicken with all other ingredients in a large bowl.
3. In each spring roll wrapper, place 1/2 cup of the filling.
4. Use the beaten egg to brush the edges of the wrappers so you can seal them together.
5. Dust the chicken rolls with flour.
6. Deep fry the chicken rolls at 375 F.
7. Split each of the rolls and serve them with blue cheese dressing.

The Talk: Fat Sal’s Deli Strawberry Cheesecake Shake Recipe Ingredients

Fat Sal’s Deli goes big in every way, including with its shakes. This dessert contains plenty of ice cream, but also a whole slice of cheesecake blended up inside. Can you imagine a sweeter treat? For more variety, choose your own favorite cheesecake and ice cream flavors to include in a custom shake.

• 1 slice New York Style Cheesecake
• 2 oz crushed Graham Cracker
• 1 oz Strawberry Syrup
• 5 scoops Strawberry Ice Cream
• Whipped Cream (to taste)

Josh Stone: The Talk Strawberry Cheesecake Shake Recipe Directions

1. Combine cheesecake with ice cream in a blender.
2. Stir in graham cracker crumbs. Add syrup around the edges of the blender.
3. Transfer blender contents into a serving glass.
4. Garnish with whipped cream and graham cracker crumbles. Serve with a straw and a spoon.