“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.
Chocolate-Encased
Bacon
(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
sea
salt
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.
Meaux’s
Gumbo
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.
No comments:
Post a Comment