![]() Opt for a scrapple sandwich at Haass’ food truck and they’ll thinly slice and fry the scrapple before placing it between slices of white bread. They pass the mixture through a meat grinder, then form it into a loaf that’s chilled overnight. Its version features scrapple from sister operation Haass’ Family Butcher Shop, where they make the delicacy with pork meat, water, flour, cornmeal, black pepper, salt and sage. The Delaware State Fair is no exception, with Haass’ on the Go offering an exemplary take on the scrapple sandwich. Scrapple is commonly eaten for breakfast in many mid-Atlantic states, but in Delaware, it’s also a fixture on lunch and dinner menus, finding its way into tacos, burritos and sandwiches across the region. While Delaware didn’t invent scrapple, a meatloaf-type dish made of pork and corn meal created by the Pennsylvania Dutch, it is the nation’s largest scrapple producer. And the fair food that always attracts the biggest crowd is scrapple. Nestled between the Delaware shore and the capital city of Dover lies the quaint town of Harrington, where the Delaware State Fair draws more than 300,000 attendees annually. Add to the decadence with an optional sprinkling of raisins and powdered sugar. ![]() ![]() Brown reimagines bread pudding by delivering cinnamon-and-sugar-sweetened pieces of the classic dessert as a deep-fried ball drenched in Kentucky bourbon-spiked caramel sauce. ![]() Balance the rich savory flavors by tacking on a sweet option to your order. The Gator Ball features yet another regional delicacy - alligator meat - which Brown mixes with mild-flavored Monterey cheese. She showcases another state staple with the Crawfish Ball that combines tail meat and jus with the holy trinity and crawfish boil seasoning for added depth of flavor. Brown offers her take on a Southern Louisiana specialty with the Boudin Ball packed with ground pork sausage, liver, rice and the holy trinity (bell peppers, onions and celery), all laced with plenty of Cajun seasoning and cayenne. Coated in crisp Panko breadcrumbs and drizzled with Brown’s signature Good Times Cajun sauce, this deep-fried trio serves as a tempting introduction to regional flavors. Piggy’s Catering, where owner Brenda Brown offers Cajun-inspired fare like the fan-favorite Bayou Balls. For a true taste of Louisiana, head to Ms. Since its inception in 1906, the State Fair of Louisiana has drawn hundreds of thousands of visitors from across the state and neighboring Arkansas and Texas to the city of Shreveport. Order like a pro and ask for extra Cajun sauce, then add optional "sundae toppings" like garlic-butter mushrooms and grilled onions and peppers. As for the shrimp, Hagy sautees them with Cajun seasoning until the marinade reduces into a sauce. He simmers them with crumbled bacon, cheddar, Gouda and cream cheese, then piles them in a sundae cup along with marinated white shrimp. Hagy starts with local stone ground grits, which he soaks before cooking to ensure a creamy texture. Find his Shrimp n Grits Sundae at the South Carolina State Fair and the Coastal Carolina Fair. Hagy has given other classic meals this same treatment, even tackling that iconic Southern staple: shrimp and grits. He loaded French fries and grilled sirloin steak into a sundae cup and a fair favorite was born - the dish has even been featured on Cooking Channel’s Carnival Eats. Ryan Hagy, owner of DeAnna’s Food, was inspired to create his food truck’s signature dish so that he could enjoy two of his favorite offerings on the go.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |