It's also difficult to pass by this State Fair essential, where chef Mark Haugen turns out all manner of swoon-inducing delights (guajillo chile- and chile de Arbol-marinated shrimp tacos, anyone?), including a wood-grilled sweet corn that's finished, Mexican-style, with chile-infused mayonnaise, Cotija cheese, hot sauce and tons of fresh lime. It's impossible to imagine a visit to the fairgrounds without a pilgrimage to the Corn Roast, where fairgoers gobble up several hundred thousand cobs of butter-glazed, Minnesota-raised sweet corn. If you are going, have fun, follow the CDC's COVID-19 safety guidelines and consider the following 15 suggestions: Elotes at Tejas Express This creates airy little pockets in the candy. Baking soda is the secret ingredient in any brittle that causes it to foam up. They're the items that signify - to me, anyway - what's great about the Great Minnesota Get-Together.įor those not attending this year's fair, there's always next year. Right: Add the butter, vanilla, and baking soda and beat until frothy. In my role as a Star Tribune restaurant critic, I've devoted my time at the fair to assessing deep-fried Nut Goodies, cheese-laden (and Sriracha-splashed) funnel cakes, deep-fried Cheddar cheese dipped in, yes, crushed Cocoa Puffs and other wonders, on a constant quest for the ingenious and the delicious.Īs I transition to a different coverage area, I'm taking this opportunity to look back at some of the foods that have perennially landed on my must-eat list. They're State Fair classics, as indelible a component as the CHS Miracle of Birth Center, the grandstand and the seed art exhibition.īut there's more to the fairgrounds than turkey legs and all-you-can-drink milk.
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