Unique recipe options for the State Fair
Regina Murphy
Wednesday, July 29, 2009
As you recall, there are several opportunities being presented by national sponsors in culinary categories at the Kansas State Fair this year. Not only can you win bragging rights, you can win serious cash, a tropical vacation, and help a worthy cause.
This year there are two that looked particularly interesting: Spam and Olives.
Last year, Lindy Britain of Hutchinson actually won the national youth Spam division. Only 8 years old, Lindy’s Baked Apples with Spam Streusel led to a $2,000 cash prize from Hormel Foods and the title of “National Spam Kid Chef of the Year.”
This year the call is for a main dish using any Spam variety. The sponsor states in their press release that recipes should be simple to make — practically effortless — and offer “sensational and savory flavors.” You might revise a family favorite or traditional recipe with the “magic of Spam products” and see how your entry stacks up. A few simple ideas: spaghetti, mac and cheese, sandwiches, pot pies or even quiches.
Judges at each fair use these criteria for winner selection: taste (45 percent), ease of preparation (30 percent) and presentation (25 percent). For your entry, combine any Spam variety with up to nine other ingredients and deliver it to the fair for judging.
According to the press release, there are two categories: adults and youth. A set of prizes (up to $150 for first place) will be awarded for the top three recipes in each category at the state level.
If you win, you’ll be in the running for the grand prize, selected from all the first place winners at the 40 host fairs. The adult National Grand Spam Champion for 2009 wins a trip for two to the 2010 Waikiki Spam Jam Festival. You’ll be laying your head on a pillow at the elegant Ohana Waikiki Beachcomber Hotel. The National Spam Kid Chef of the Year again wins a $2,000 cash prize. Wow!
Here’s one of the winners from last year’s competition. It’s from Bridget Mahoney of Strongville, Ohio.
BLUEBERRY
SPAM SWIRLS
1 (12-ounce) can Spam Oven Roasted
Turkey, cut into 16
(3-1/2” x 3/4 x 1/2” sticks)
8 tablespoons blueberry jam or
preserves
8 (8-inch) flour tortillas
8 pieces string cheese
4 ounces cream cheese, softened
Fresh blueberries, for garnish
Spread a tablespoon of jam onto each tortilla to within 1-inch of the edges. Separate each piece of string cheese into four pieces. Place 2 pieces of Spam Oven Roasted Turkey near the bottom third of each tortilla.
Place 2 pieces of string cheese along the sides of each piece of Spam Oven Roasted Turkey. Roll Spam Oven Roasted Turkey and cheese up in the tortilla. Toast each tortilla in an indoor electric grill or in a skillet until evenly toasted and cheese has started to melt, about 5 minutes. Let cool about 5 minutes before serving.
Spread the top of each tortilla with softened cream cheese. To serve, trim the ends from each tortilla and cut it into six, one-inch pieces. Top each tortilla piece with a few blueberries for garnish. Makes about 48 pieces.
• • •
Lindsay Olives is hosting its first state fair recipe competition at 16 state and county fairs from California to Florida. Called the “Olive Lovers Salad Challenge,” they want you to create something that tastes great, looks good and is easy to make. Simply feature two or more varieties of Lindsay Olives, black or green, stuffed or not. The press release says you can do something summery or winterish, vegetarian or meaty.
Judges will focus on: creative ingredient combinations (30 percent), tantalizing taste (30 percent), ease of preparation (25 percent) and visual appeal (15 percent) for their criteria.
So, what about those awards? First and second place entries win $100 and $50 respectively. The top three winners at each fair take home a gift basket from Lindsay Olives, valued at $100 plus a prize ribbon, Lindsay Olive apron and award certificate. Because its the first year, we can forgive them for not offering a trip to the groves in California.
As a sample recipe, Lindsay provided this Fresh-from-the-Garden Olive Toss. The light, fresh and delicate flavors come alive with chives, lemon zest and lemon juice.
FRESH-FROM-THE-GARDEN OLIVE TOSS
1/2 cup Lindsay Black Ripe Pitted
Olives, drained, coarsely chopped
1/2 cup Lindsay Naturals Green Ripe
California Pitted Olives, drained,
coarsely chopped
1 small celery stalk, diced
1 medium carrot, diced
1/4 Maui or other sweet onion, diced
1/2 cucumber, peeled, seeded, diced
1 small green zucchini, diced
1 small yellow squash, diced
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives, thinly
sliced or 2 tablespoons dried chives
1 tablespoon minced lemon peel
2 tablespoons freshly squeezed
lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
to taste
In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.
This recipe can be made up to two days in advance. Place in a covered container and refrigerate. Thirty minutes before serving, remove from refrigerator and bring to room temperature. It keeps for five days under refrigeration.
• • •
What better way to practice for the State Fair than by jumping into the County Fair first? The Lyon County Free Fair food competitions are this weekend — there’s still time! Pick up a fair book at the Lyon County Extension Office, 2632 W. Highway 50, Monday through Friday between 8 a.m. and 5 p.m. You’ll see what you can enter and how to do it. Someone’s going to win; it might as well be you.
If you’re ready to try for the Kansas State Fair, call the entry office at 800-362-3247 or visit www.kansasstatefair.com.
Next week we’ll have some beefy beef recipes for Beef Fest. The week after that, how about a little love for the lemon? Do you have a great lemon recipe to share? Send it to me at 517 Merchant St. or murphysmenu@yahoo.com. Let’s get cooking!