Chances are, if you have heard of the State Fair of Texas, you have heard about the — always outrageous, always delicious — food. Each year, State Fair concessionaires debut their latest edible innovations to the public in hopes of winning the Big Tex Choice Awards.
The judges have spoken. Here are your 2017 Big Tex Choice Award Winners.
Best Taste-Savory/Most Creative
Funnel Cake Bacon Queso Burger
Best Taste-Sweet
Gulf Coast Fish Bowl
Here are your 2017 Big Tex Choice Award finalists competing for the titles of “Best Taste – Sweet,” “Best Taste – Savory,” and “Most Creative.”
Savory Finalists
Deep Fried Chicken Noodle Soup on a Stick
Texas Fajita Fries
The Tamale Donut
Surfin’ Turfin’ Tator Boat
Sweet Finalists
Deep Fried Froot Loops
Pinot Noir Popcorn
Fried Texas Sheet Cake
Fat Smooth
Tickets to the 2017 Big Tex Choice Awards Judging/Tasting are now on sale. It’s never too early to make a list of your must-try unique foods!
Taste the South with Central Market
Summer is around the corner, and we’re looking forward to backyard cookouts and bright, flavorful cuisine.
This season, Central Market is celebrating the South with its “Taste the South” event from May 17 to 30.
In stores, you’ll find a curated selection of artisan products from the Southern United States — from Carolina Blue Crab to Carolina Gold Rice Pudding.
In addition, the Chef’s Case will be transformed into a Southern showcase featuring Brunswick Stew, Hoppin’ John with Carolina Gold Rice, collard greens, Southern ham, pickled okra, boiled peanuts and Frogmore Stew just to name a few.
The event will also bring an incredible lineup of James Beard Award-winning chefs to the Central Market Cooking School. You can find a schedule of classes here.
To get in the spirit, we’re sharing with you a couple of Southern recipes that are perfect for your next summer potluck.
Ingredients:
*1/4 cup apple cider vinegar
*2 tablespoons sugar
*1 teaspoon Dijon mustard
*1/4 teaspoon mustard powder
*1/4 teaspoon celery seed
*2 tablespoons canola oil
*1/4 large green cabbage (about 1 lb) cored and finely shredded (about 3 cups)
*1/4 large red cabbage (about 1 lb) cored and finely shredded (about 3 cups)
*1 large carrot grated
*1 green onion trimmed and chopped
*1/2 jalapeño cored, seeded, and chopped
*2 tablespoons fresh flat-leaf parsley, chopped
*Coarse kosher salt and freshly ground black pepper
Instructions:
1. In a small saucepan, combine the vinegar, sugar, mustard, mustard powder, and celery seed. Heat over medium heat until the sugar has dissolved. Set aside to cool slightly. Add the oil and whisk to combine.
2. In a large bowl, combine the green and red cabbage, carrot, green onion, jalapeño, and parsley and toss to combine. Pour over the reserved slightly cooled dressing. Taste and adjust for seasoning with salt and pepper. Refrigerate until chilled, about 15 minutes. Toss, taste and adjust for seasoning again, then serve immediately.
Ingredients:
*1 9-piece canning kit, including canner, jar lifter, and canning rack
*7 1-pint canning jars
*2 1/2 pounds fresh okra
*7 small green chile peppers
*7 cloves garlic
*2 tablespoons dill seed (plus 1 teaspoon)
*4 cups white vinegar
*1/2 cup salt
*1/4 cup sugar
Instructions:
1. Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars, 1 at a time, using jar lifter.
2. Pack okra into hot jars, filling to 1⁄2 inch from top. Place 1 pepper, 1 garlic clove, and 1 teaspoon dill seeds in each jar. Bring vinegar, salt, sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.
3. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.
4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.
Recipes courtesy of Central Market.
Weekend Round Up: Local Events and Shows
Looking for some plans this weekend? There’s no shortage of events and shows around North Texas. Check out some of your options below!
Second Floor Bistro Wine and Dinner: Tonight, Thursday, at 6 p.m., World Wine Discoveries and Second Floor Bistro are pairing up to bring you a four-course, five-wine experience.
North Texas Hip-Hop Showcase: Friday, tune in and jam out with some Dallas’ best hip-hop and rap artists at the Granada Theater presented by the Dallas Observer.
Pappas Bros. Pinot Noir Tasting: Friday at 6 p.m., pull up a seat and treat your tastebuds to hors d’oeuvres and a worldy selection of delicious pinots.
Pixar In Concert: Saturday, the Dallas Symphony Orchestra will play music from some of the most beloved movies of our time including pieces from the Toy Story Trilogy, The Incredibles, and UP, just to name a few.
The Roomsounds at The Rustic: Take advantage of the beautiful day that’s forecasted for Saturday and head uptown to The Rustic for some classic rock-inspired live music.
Mot Hai Ba: This Vietnamese Dallas restaurant has won a slew of awards since its opening in 2013, most notably the national acclaim of being named one of Zagat’s 25 most important restaurants of 2013. IF you can get a table, this is a must visit.
2014 Texas Home and Garden Show: For the third year in a row, the Texas Home and Garden show comes to the Irving Convention Center at Las Colinas to feature home and garden experts, products, and services
An Evening of Prokofiev: The Fort Worth Symphony Orchestra presents Crane, a sinlge-movement piece composed in 2009. Experience this symphonic event Friday or Saturday at Bass Performance Hall.