Cookouts are one of the best parts of the summer. In Texas, a cookout can include all kinds of food from traditional hamburgers and hotdogs to German sausages or Mexican carnitas. No matter what the main dish is being fired up on the grill, there’s one thing no cookout is complete without: sides. Here are some ideas for sides (and a dessert!) that can complement your next outdoor get-together. These ribbon-winning recipes come straight from our Creative Arts Cookbook here at the State Fair of Texas. We hope they inspire you to enter your own unique recipes to compete for a spot in the 2020 Cookbook!
FINALLY, OUR FAVORITE CORNBREAD RANCH STYLE
By Patti Brewer
Dallas, TX
2nd Place–Southern Comfort Food
Ingredients
1 c. yellow cornmeal, not all as all as coarse ground
½ c. all-purpose flour
1 tsp. salt
Combine above ingredients in medium or large sized bowl. Add following ingredients, in order as listed. Combine only after adding all ingredients.
1 c. buttermilk (or ½ c. plain yogurt or sour cream with ½ c. plain milk)
1 T baking powder
½ tsp. soda
¼ c. shortening, melted
½ c. plain milk
2 T. vegetable oil
1 egg
Pinch of sugar, if desired
In a large 10 inch cast iron seasoned skillet, add vegetable oil to barely cover bottom. Heat skillet in oven set to 425, Remove well heated skillet from oven and sprinkle little cornmeal on hot oil. Pour cornbread mixture into hot skillet Bake for 18-20 minutes until lightly golden brown, Best served hot with butter. Optional additions: For more flavor, add all or some of the following additions to mixture. Sprinkle top of cornbread with extra fried bacon pieces. Bake per directions.
8 slices Applewood bacon, fried then crumbled
½ c. candied Jalapeno slices, chopped
3 medium, sized roasted or grilled fresh Jalapeños, cool then remove skin & chop
½ c. canned cream-style corn
½ c. sharp cheddar cheese, grated
SOUTHERN SUMMER TIAN
by Shannon Page
Dallas, TX
2nd Place-Farm to Fork
4 T. olive oil
1 lb. eggplant, peeled cut lengthwise into strips ⅜-inch thick, 3 inches long, 1 inch wide
1 lb. zucchini, peeled & cut lengthwise into strips ⅜-inch thick, 3 inches long, 1 inch wide
1 tsp. salt
1½ lbs.yellow onions, thinly sliced
2 green bell peppers, sliced
2 cloves garlic, mashed
1 lb. tomatoes, peeled, seeded juiced & sliced into strips
2 T. parsley
14 oz. cottage cheese
2 oz. Parmesan cheese, grated
8 oz. sour cream
3 eggs, beaten
Preheat oven to 450° and lightly grease casserole dish with olive oil. In single layer slightly brown eggplant and zucchini slices using pan with olive oil. Add salt. Drain and cool. Cook onions and peppers for about 10 minutes and stir in garlic. Add tomato strips on top of onion mixture. Cover and cook over low heat for 5 minutes. Uncover and cook on high to boil away almost all juice. Stir in parsley. Beat together cottage cheese, Parmesan, sour cream and eggs. Assemble by layering tomato sauce, then eggplant and zucchini slices until all ingredients have been used. Pour cheese mix over layers and bake 35-45 minutes until golden brown and bubbling. Allow to cool and serve in slices.
SUMMER VEGETABLE CASSEROLE
by Debbie Hamilton
Dallas, TX
3rd Place-One Pot Wonders
1 ½ lb. yellow squash, sliced ¼ inch thick
1 ½ lb. zucchini, sliced ¼ inch thick
1 tsp. salt
4 T. butter, divided use
1 lg. onion, diced
2 cloves garlic, minced
3 c. fresh corn kernels
3 Roma tomatoes, Ig. dice
½ tsp. seasoning salt
¼ tsp. garlic powder
6 oz. grated cheddar cheese
½ c. sour cream
½ c. mayonnaise
2 eggs, lightly beaten
Black pepper
1 ½ c. crushed Club crackers, divided use
1 c. grated Parmesan cheese, divided use
Preheat oven to 350°. Bring some water to boil in large saucepan and cook yellow squash and zucchini with salt, boiling about 4 minutes just until crisp tender. Drain and set aside. Melt 2 tablespoons of butter in large saucepan and add onion and cook until tender, add garlic and cook 1 minute. Remove from heat and add in squash, corn, tomatoes, seasoning salt, garlic powder, cheddar cheese, sour cream, mayonnaise, eggs, pepper, 12 cup of cracker crumbs and 12 cup of Parmesan cheese. Mix just until blended. Pour into greased 13 x 9-inch casserole dish. Melt the remaining 2 tablespoons of butter in bowl in microwave and stir in remaining 1 cup of bread crumbs and 12 cup Parmesan. Sprinkle over casserole and bake for 45 minutes or until golden brown.
CORN-POBLANO POTATO SALAD
by Jill Spears
Prosper,TX
1st Place–Let’s Do Lunch
2 poblano peppers
4 ears corn
2 lbs. red potatoes, quartered
½ c. mayonnaise
½ c. buttermilk
½ c. chopped parsley
2 T. chopped pickled jalapeños + 2 T. brine
Char poblano peppers directly over gas burner on medium heat. Place in bowl, cover and let cool. Char ears of corn over burner; let cool. Peel seed and chop poblanos; cut kernels off cob. Cook potatoes in salted boiling water until tender, about 12 minutes. Drain and let cool. Whisk together mayonnaise, buttermilk, parsley, pickled jalapeños and brine in large bowl; season with salt. Add vegetables and toss. Refrigerate for 2 hours.
“MADE ON A HOT TEXAS DAY” PEACH FRIED PIES
By Sue Rainey
Pottsboro, TX
2nd Place–Southern Comfort Food
1 T. cornstarch
1 T. butter
¾ c. sugar
Sugar for sprinkling
3 c. chopped peaches
Oil for frying
Mix cornstarch and sugar; add to peaches and cook over low heat until thick. Add butter and mix into peach mixture.
Pastry:
2 ⅔ c. all-purpose flour
1 tsp. salt
1 c. butter-flavored shortening
Approx 9 to 10 T. ice cold water
Combine flour and salt in bowl. Cut in shortening with pastry blender until mixture is crumbly. Add 1 tablespoon water at a time, mixing until dough is moist and can be formed in ball. Roll out dough on lightly floured board. Cut pastry in 5-inch circles and place 1 big tablespoon filling in center. Fold and seal with water brushed on edge and seal with fork. Fry in deep oil until golden brown; sprinkle with sugar while hot.
