There’s a photo of Triple Cheeseburger Doughnuts on the cover of “Fair Foods,” Thank you, Iowa State Fair.
“Fried Everything” is a chapter title, going all out on Deep Fried Butter and Fried Coca-Cola. Thank you, Texas State Fair.
Sure I’ve heard of crazy fair food, but I’ve never been to a fair with pesto coleslaw, Violet Soda (made with flowers) and I don’t know who thought of a dill dipping sauce for fried oysters.
George Geary tells us how to make all these delights in “Fair Foods: The Most Popular and Offbeat Recipes from America’s State & County Fairs.” Thank you, Mr. Geary. He’s also responsible for “The Cheesecake Bible.”
If you need to know how to deep fry a Snickers bar, assemble a doughnut sandwich or fry something else, like butter, this is the place. The chocolate bacon recipe below is one on which I’m willing to splurge on calories.
(Most fair vendors serve this bacon frozen, since the chocolate melts fast in the heat of the day.)
12 strips applewood bacon
1 pound chocolate candy coating
1. Preheat oven to 400 degrees.
2. Thread bacon strips onto skewers and place on two baking sheets lined with parchment paper. Bake for 20 minutes, turning bacon strips halfway through.
3. Drain and pat excess oil away with paper towels. Meanwhile, melt chocolate coating in a bowl over a double broiler.
4. Using a pastry brush, coat bacon strips evenly with chocolate on both sides. Place strips on a clean baking sheet lined with parchment paper.
5. Refrigerate until ready to serve.
I’d been hearing about Meaux’s Gumbo and I finally got to try what the family served up at the State Fair of Texas. It was as dark and rich as I expected. I loved it.
Leah Ambrose is the woman behind the recipe. This is a traveling “food truck” affair caught around Port Arthur.
Seafood nachos is also a good bet, and I heard good talk about their beans and rice. If you find them and get to try their food, make sure you strike up a conversation with these friendly folk.