Fried Food Shock & Awe in 2011
Big Tex is set to host visitors from all across the country September 26 through October 19 for the annual State Fair of Texas®. Since its inception in 1886, the State Fair of Texas® has celebrated all things Texan by promoting agriculture, education, and community involvement through quality entertainment in a family-friendly environment.Fairgoers have come to expect a plethora of creative fried foods, daily shows, a nightly parade, the largest new car Auto Show in the Southwest, free concerts on the Chevy Main Stage, (and throughout the grounds), the always popular livestock exhibits and competitions, and of course, Big Tex himself.
Since 2005, each year State Fair concessionaires cook up tasty and unique foods for a chance to become a finalist in the Big Tex® Choice Awards. The State Fair of Texas is excited to announce this year’s finalists in the Big Tex Choice Awards, who will compete for the titles of Best Tasting and Most Creative on Labor Day:
Created by Butch Benavides, the creamy and moist insides of a baked potato, loaded with generous amounts of butter, bacon, and cheddar cheese, are coated and battered with a delectable blend of spices and flour that create a perfect combination of fried crispy crust and delicious, creamy loaded baked potato. Served with a ranch dipping sauce.
Edna Sutton & Tom Grace have concocted a twist on a favorite American dinner. This is a 10" flour tortilla stuffed with eight favorite breakfast items – scrambled eggs, breakfast sausage, bacon, potatoes, ham, onion, cheddar cheese and gooey cinnamon roll bits – that are deep fried until golden brown and served with a creamy country gravy, salsa and a pico-queso dip.
Isaac Rousso has created a blueberry muffin, scone-style batter that is stuffed with cream cheese, blueberries and sweet morsels of white chocolate. It is baked and deep fried to a perfect golden brown. This mountain of flavor is topped off with whipped cream, chopped white chocolate morsels, powdered sugar, blueberries, and a delicious blueberry glaze.
Clint Probst has given us everything we would expect in a shrimp boil rolled into a ball, dusted with Fish Fry, and fried to a golden brown! Baby gulf shrimp, diced red potatoes, onion, lemon, and seasoning are formed around a cocktail shrimp, dusted and fried with the tail sticking out for a handle. Served with a remoulade sauce.
Mark Zable has crafted a lip-smacking combination of shredded chicken, corn, green chilies, tomatoes, and Sriracha hot sauce, formed into balls and coated with crispy tortilla chips. It is then flash-fried until golden brown. For those who like their food higher on the Scoville Scale, extra Sriracha Sauce is available.
Traveling across Texas to try the best and most popular desserts gave Justin Martinez the inspiration for this fried treat. Fried Sweet Texas starts with fresh pie dough filled with crunchy pecan pie, juicy peach cobbler, and creamy buttermilk pie. It is then deep fried until the crust is golden brown and flaky, and then served up with a side of Texas' own Blue Bell Vanilla Ice Cream. A real tribute to Texans and their amazing sweet treats!
Justin Martinez has crafted a light and delicious ale brewed to be reminiscent of one of the telltale flavors of the State Fair – FUNNEL CAKE! This refreshing English style summer ale has been brewed to be ready and crisp, with just the right amount of toastiness and sweetness, finishing with delicate notes of natural vanilla; all great flavors you find in a perfectly executed funnel cake. For those whose taste buds call for a sweeter finish, take advantage of the option to have the rim of your cup coated with powdered sugar. Must be 21 years of age.
Christi Erpillo wondered, "What do you get when you combine the four major food groups of Texas: Chicken Fried, Barbecue, Tex-Mex, and Chili?" Her answer was – Twisted Texas Tacos! This taco starts off with tender, juicy hickory smoked Texas beef brisket, double-dipped in a barbecue spiced buttermilk batter and deep fried until it is robust and beefy. It is served in a warm flour tortilla, generously layered with a Mexican cheese blend, crispy fried okra, and a sweet and crunchy tri-color slaw, accented with zesty poblano and sweet pepper corn. Served with a creamy country gravy, spicy Texas Chili and a miniature salute from the Lone Star flag.
Be one of the first people to taste the food made by the finalists in this year’s Big Tex Choice Awards food competition – Labor Day, Monday, September 1, at 10 a.m. For the first time in the 10-year history of the Big Tex Choice Awards, a limited number of tickets are available to State Fair of Texas fans. A panel of prestigious judges will pick winners in the two categories – Best Tasting & Most Creative. This year’s Big Tex Choice Awards judges are: Tiffany Derry, entrepreneur, restaurant consultant and television personality; Donovan Lewis, personality on Sportsradio 1310 The Ticket; Daniel Vaughn, the BBQ Snob and Barbecue Editor of Texas Monthly magazine; and ME - Cynthia Smoot!!! In addition to one lucky fairgoer who entered the Video Contest to be a judge at this year’s Big Tex Choice Awards. The emcee of 2014 Big Tex Choice Awards will be Hawkeye from 96.3 KSCS.
Buy your ticket now, before they are gone! All proceeds from the Big Tex Choice Awards ceremony will be donated to the State Fair of Texas Youth Scholarship Fund. Eligible scholarship recipients include graduating Texas high school seniors who have participated in specific Youth Livestock competitive events held at the State Fair of Texas, and graduating seniors from five Fair Park area schools – James Madison, Lincoln, North Dallas, and Woodrow Wilson High Schools, as well as the Irma Lerma Rangel Young Women’s Leadership School. A portion of each ticket sale is tax-deductible. Season passes, tickets and coupons to the State Fair of Texas, discounted through August 31, are available now at www.BigTex.com.
