Posts Tagged With: summer

Let’s Go To The Fair!

Hello all you traveling Foodie lovers.  This week we are talking about going to the fair.  Fairs are a meeting grounds for everything human culture.  Fairs have been around for many years.  It’s all about the show casing.  From arts and crafts, live stock and farming techniques to the crazy foods.  Which type of foods?  Well these days it’s not only fresh but its deep-fried.  Trends evolve from year to year at the state, county and global fairs.

The first fair in the world is not exactly known.  However, the chronicles of mankind are filled with references to fairs, not in an institutional context, but as a part of everyday communal interaction.  Indication in scriptures point to the existence of fairs as early as 500 BC.  Merchants from all over the countries would come together to trade regional goods and native wares.  Later, entertainment and other forms of activity were added to gatherings making them into the fairs that we recognize today.  In 1765, the first Northern American fair was presented in Windsor, Nova Scotia.  Elkanah Watson, from New England, earned the title, “Father of US agricultural fairs” by organizing the Berkshire Agricultural Society.  He created the Cattle Show in Pittsfield, Massachusetts in September 1811.  Today there are more than 3,200 fairs in North America alone, bringing people closure together to share and learn about the agriculture and domestic products.

Let’s not forget about the foods of the fair.  Between all the exhibits and competitions, people get hungry and they want food.  What kind of foods?  Well, it seems every so often fairs foods start a new trend.  Right now it’s everything on a stick and something being deep fried.  Let’s not forget about the classic funnel cake or some local ice cream.  Some of the more interesting treats we have tried were hash brown covered hot dogs, or a banana rolled in a flour tortilla and then deep fried.  Have you ever tried fried beer?  Or fried coke? How about a fried Twinkie?  Next time you are at the fair, explore some of the more interesting foodie goodness.

 

With so many fairs all over the globe I know that many of you will find one close to you.  I’d like to leave you lovely foodies with a corn dog recipe and funnel cakes.

 

Corn Dog

Ingredients

  • 1 quart oil for deep frying
  • 1 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 1/4 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons bacon drippings
  • 1 egg, beaten
  • 1 1/4 cups buttermilk
  • 1/2 teaspoon baking soda
  • 2 pounds hot dogs
  • wooden sticks

 

Directions:

Heat oil in a deep fryer to 365 degrees F (185 degrees C).  In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in bacon drippings.  Make a well in the center, and pour in the egg, buttermilk, and baking soda.  Mix until everything is smooth and well blended.  Insert wooden sticks into the ends.  Dip the hot dogs in the batter one at a time, shaking off the excess.  Deep fry a few at a time in the hot oil until they are as brown as you like them.  Drain on paper towels and serve.

 

Funnel Cake

Ingredients:

  • 8 cups vegetable oil for frying
  • 1 1/2 cups milk
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup confectioners’ sugar

 

Directions:

In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).  In a large bowl, beat milk and eggs together.  Combine flour, baking powder, cinnamon and salt.  Stir into the egg mixture until smooth.  While covering the funnel hole with one hand, pour in 1 cup of batter.  Start from the center in a swirling motion to make a 6 inch round.  Fry on both sides until golden brown.  Remove and drain on paper towels.  Sprinkle with confectioners’ sugar and serve warm.

 

-Damien – The Traveling Foody

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Muy Caliente!

Welcome everyone to this week’s The Traveling Foody blog.  The kids are out of school and you spent all year working hard and saving up for your vacation this summer.   I hope everyone is ready to kick start their summer with some HEAT!  That’s right foodies; it’s time to discover the powers of “Hot Sauce.”

Hot sauce has been used for thousands of years and containers for the sauce have been found during archeological digs and from sunken ships.  Aztecs have been noted for using the chili’s that make these sauces and began refining them as early as 3500 B.C.  Not only are hot sauces used for flavoring our foods but for medicinal usage as well.  On their ventures to the Southern America’s, the early European explorers brought these peppers back to Europe and India where the popularity became infused in their cultural cuisine.

There are many different kinds of chili’s that are use and many types of sauces that are made around the world.  A cluster of chemicals called capsaicinoids are the cause of the heat in chili peppers.  When making the sauce, the peppers are infused with anything from oil, vinegar, beer, water, alcohol, vegetables and fruit pulp.

The hotness of the chili pepper and hot sauces are measured using a scale called the Scoville scale.

Today you can find a wide range of hot sauces.  Many of these sauces have funny names to accompany their heat.  It’s not just about the heat but about the flavors.  Being a popular ingredient, hot sauce contests take place all over the globe.  So get out there and test your palate, meet some new friends and try making your own.  Who knows what you will unleash.

Here is a basic recipe for hot sauce:

First thing you need to do is select your pepper.  There are many types of peppers to choose and this will be up to you to decide.  Once you have selected your pepper you will need to determine the heat level.  Depending on pepper, ½ pound will be milder than if you use 1 pound.

Tips:

  • To reduce the heat of the sauce, cut open the peppers and remove the seeds and membrane.
  • Adding shredded carrots will reduce the heat of the sauce and enhance the fruit flavor of the chili.

Ingredients:

  • ½ to 2 lbs of peppers
  • 1 clove of garlic
  • ½ large onion
  • 16 oz tomato sauce
  • 1 Tablespoon vinegar
  • 1 Tablespoon crushed red peppers
  • 2 Tablespoon Salt

Directions:

Mince one clove of garlic.  Dice ½ of large onion.  Mix garlic, onion, hot peppers after taking seeds out and 16 ounces of tomato sauce in a food processor.  Puree the mix until all thick chunks are gone.  Place the mix in a frying pan. Cook on low to medium heat until simmering.  Add one tablespoon of vinegar.  Strain hot sauce into jar.

Happy summer everyone!

-Damien- The Traveling Foody

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