The heat of summer is upon us! Texans are used to the heat but we’re also accustomed to harnessing that heat to make some delicious food that has a lone star twist! Like pepper jelly infused hot wings or pulled pork sandwiches on texas toast. Of course, Texans also need some yummy goodies to help cool us down like ice cream and cool salads. Pulled straight from the 2020 State Fair of Texas Creative Arts Cookbook, here are several of our favorite summertime recipes created by Fair fans just like you. Give them a try, show us your “nailed it” pics on social media and tag us with #BigTex.
FIRECRACKER CHICKEN WINGS
By Paula Kindred
Plano, TX
1st Place –Jammin’ with Jelly
2 garlic cloves, minced
1 T. butter
4 c. water
4 c. mustard
4 c. pepper jelly
2 T. vinegar
2 tsp. salt
2 tsp. pepper
2 lbs. wings
2 spring onions
Sauté garlic in butter. Add the water, mustard, jelly, vinegar, salt and pepper. Coat chicken in sauce and cook in a pressure cooker for 10 minutes on high pressure (or in a covered pan for 20 minutes, checking to add extra water if needed). Remove lid and sauté another 5 minutes to reduce liquid. Remove wings and broil until they are lightly charred.
Serve with sauce and spring onions atop wings.
Pepper Jelly:
1/2 c. cider vinegar
1/2 c. sugar
1 c. shredded carrot
1 c. bell pepper, diced 16 habanero peppers, seeded & diced
1 orange, juice & zest
Pectin
1/4 c. Grand Marnier
Stir the vinegar and sugar until dissolved over medium heat. Add carrot and pepper and bring to a boil. Reduce heat. Add habanero and orange juice and zest; simmer for 5 minutes. Pour in pectin, constantly stirring, while skimming off any foam. Add Grand Marnier. Pour cooled mixture into sterilized mason jars and process accordingly for canning jelly.
MANGO CUCUMBER SALAD
By Eva Giles
Mesquite, TX
3rd Place–Snappy Sides
1 mango, peeled, chopped & diced
1 cucumber, peeled & diced
1 red bell pepper, diced
⅓ c. red onion, diced
⅓ c. chopped cilantro
Juice from 2 limes
½ tsp. apple cider vinegar
½ tsp. olive oil
1 T. honey
½ tsp. salt
½ tsp. pepper
In a medium-sized bowl, mix mango, cucumbers, bell peppers and cilantro. In a separate smaller bowl, mix the lime juice, apple cider vinegar, olive oil, honey, salt and pepper. Combine liquid with salad ingredients.
EASY PEASY BABY BACK RIBS
By Carol Adamek Dallas. TX
Best of Show
1st Place Speedy Dishes
½ c. dark brown sugar
2 tsp salt
1 tsp. freshly ground pepper
¼ c. ancho chili powder
1 rack baby back pork ribs, membrane removed
1 (20-02.) bottle Dr. Pepper
2 T. Gochujang (Korean chili sauce)
Bottled barbeque sauce on choice (like Bone Suckin’ Bauce)
Mix together brown sugar, salt and pepper. Rub all over ribs and cover and refrigerate at least 8 hours. Preheat oven to 325 and into rib pan, pour in Dr. Pepper and stir in Gochujang Cover pan tightly with foil and cook about 2 hours, check tenderness after 90 minutes. The meal needs to be very tender where it is almost falling off bone. Remove foil and remove ribs to a parchment paper lined rimmed baking sheet Pour off rib liquid into a saucepan and bring to a boil. Let boil until reduced in half. Add y cup of barbeque sauce to saucepan and bring to a boil. Simmer another 5 minutes until thickened Brush barbeque sauce generously over ribs and turn broiler on. Broil a few minutes on each side, applying more sauce when ribs are turned over. Serve very warm
CINNAMON HONEY TREAT ICE CREAM
By Keith Gilbert
Lindale, TX
2nd Place–Ice Cream Freeze-Off
3 c. heavy cream
1 c. whole milk
¾ c. sugar
1 T. pure vanilla extract
Kosher salt
¼ tsp. cinnamon
5 egg yolks
½ tsp. salt
3 (1-oz.) bars of rice krispy treats
½ c. honey
Whisk cream, milk, sugar, vanilla, salt and cinnamon in a medium saucepan and bring to a simmer over medium heat. Beat egg yolks in a bowl and add salt. Slowly whisk 1 cup of hot cream mixture into beaten yolks, then pour back into saucepan, whisking and return to medium heat. Cook, stirring constantly with a wooden spoon, until mixture thickens and coats spoon, about 8 to 10 minutes. Remove from heat and strain custard through a fine-mesh sieve into a large bowl or measuring cup; discard removed solids. Stir often until mixture cools to room temperature. Press plastic wrap directly against surface of custard to prevent a skin from forming, then chill until cold, about 3 to 4 hours. Freeze mixture in an ice cream maker according to maker’s directions. While mixture is churning, chop rice krispy treats. Just prior to serving, add rice krispy treats and gently swirl honey into mixture.
INSTAPOT PULLED PORK TEXAS TOAST SANDWICHES
By Suzy Cravens
Coppell, TX
2nd Place–Speedy Dishes
10 slices New York Texas toast garlic toast (freezer section) Dill pickle slices (opt.)
1 (14-oz.) can beef broth
1 tsp. McCormick brown sugar bourbon rub
3 lbs. country-style pork ribs
18-oz. bottle barbeque sauce, divided
Pour the beef broth and rub into bottom of your Instant Pot. Add ribs to Instant Pot and pour over 12 cup barbeque sauce. Lock lid on pressure cooker. Cook on manual, high pressure for 45 minutes. After cooking is finished, use natural release method. This will take about 15-20 minutes. Remove pork and shred with 2 forks. Discard juices. Return pork to Instapot, pour remaining barbeque sauce and stir. Cover and sauté on high until heated through. Stir occasionally. Serve pork on toasted Texas toast topped with pickles.
VEGGIE PASTA SALAD
By Brenda Simpson
Irving TX
2nd Place-Let’s Do Lunch
1 c. pasta shells, cooked
1-½ c. mayonnaise tsp. salt
Celery seed to taste
4 tsp. freshly ground black pepper
1 medium. green bell pepper, finely diced
1 med. red bell pepper, finely diced
½ c. radishes, diced
½ c. red onion, finely diced 1 c. celery, diced
2 med. tomatoes, seeded & chopped
½ c. Parmesan cheese, to garnish
Cooked crumbled bacon, to garnish
Cook 1 cup of pasta shells in salted boiling water 8 to 10 minutes or until pasta is al dente. Drain well and rinse with cold water. Set aside. In a large bowl, combine mayonnaise with salt, celery seed and black pepper and mix well. Add drained pasta, red and green bell peppers, radishes, onion and celery. Stir until well combined. Cover bowl with a tight fitting lid and refrigerate 4 to 5 hours or overnight. Just before serving, add chopped tomatoes, toss and then sprinkle with Parmesan cheese and crumbled bacon. Yield: 8 servings.
Want more recipes? Check out our Creative Arts Cookbook blog!