After all we’ve been through as a society the past two years, I recently spoke to a fella who makes a strong point:
Of course, he was referring to the Big Tex Choice Awards.
Loyal Scaiaholics will recall how seriously I take the responsibility of conveying information about new dishes at the State Fair each year. After the showcase, reporters were ushered backstage where people crowded around us with platter after platter of food that had been fried to a golden brown and topped with powdered sugar and, in some cases, Reese’s Cups [more on the powdered sugar and Reese’s Cups later]. We needed to try each to ensure their deliciousness for you, the consumer.
That audio above is with Hiawatha Williams, founder of the Williams Chicken chain. He’s hopeful for our future, and with innovations like we’ll discuss, you should be, too. Consider, for instance, the winner for Most Creative:
Cha Cha Chata:
“Sidestep all the others ‘cause it’s finally here – the milkshake that will make you Cha-Cha Chata all night long! Inspired by the cha-cha dance, the recipe starts with a triple-step of two kinds of milk and vanilla ice cream blended to perfection with the Garza family’s top-secret (but famously delicious) horchata recipe. The creamy drink is then poured into a cup rimmed with caramel and cinnamon goodness and topped with a Texas-sized dollop of whipped topping. To bring even more flavor to your tastebuds, the Cha-Cha Chata is dusted with crushed candy, a sprinkle of cinnamon galletas de gragega, and deep-fried arroz con leche bites. Take hold of the churro straw and take a sip, we promise it will cha-cha change your life!”
Where else but America are you gonna find a straw made out of a churro? Nowhere. That’s where.
One of the judges, Karbach Brewing’s Brad Batson, explained those children back east tried to turn hotdogs into straws a while back. Yankees’ fans are such children.
The Ultimate Brookie Monster:
“The Ultimate Brookie Monster is the ultimate in dessert decadence. It’s like a dessert hall of fame party on one saucer. It starts with crispy, chewy chocolate chip cookies, layered with Oreos and marshmallows. Then, the creation is covered in triple-chocolate brownie batter and baked together into a super brookie. The fun begins when the brookie is then battered and deep fried. Then, the super brookie is showered in powdered sugar, and served with a scoop of vanilla ice cream. To finish, it is topped with cheesecake crumbles and strawberry sauce.”
Juan and Brent Reaves explain this is like the All-Star game of dessert, but then they realized they were missing a key piece:
After realizing they should deep fry it to a golden brown, they thought, “You know what else this needs? Some powdered sugar.” Only a fool would argue with that logic.
Deep Fried Lasagna Roll:
“Ribbon pasta is covered with the perfect mixture of ricotta, parmesan, provolone, and fresh mozzarella cheeses, then topped with an amazing homemade meat sauce. Next, more cheese is added and the past is delicately hand-rolled, creating delicious layers of flavor. The lasagna roll is dipped in a cheddar and herb batter and fried golden brown, creating a crispy yet flaky crust. The roll is then garnished with a touch of marinara sauce, mozzarella cheese, and fresh basil, creating a mouthwatering burst of flavor. Served with a side of Deep Fried Zucchini Fries, this dish gives you a taste of Italy with a Texas twist!”
Loyal Scaiaholics will recall I never expected my appreciation of fettuccine would be united with my appreciation of foods deep fried to a golden brown. Continuing the theme of innovation, my grandmother came here from Italy. Surely she’d agree: the only way to improve lasagna would be to fry it to a golden brown.
The developer explains there’s no vacation leave at the Big Tex Choice Awards. He’s already thinking about next year.
Holy Biscuit:
“This mouth-watering southern explosion starts with a perfectly cooked golden-brown biscuit. Then, slow-smoked shredded brisket and ladle fire-roasted street corn queso is stacked on top of the biscuit. Then, thick-cut bacon is drizzled with Texas honey with a little bit of kick. The masterpiece is complete when it’s topped off with crispy pickle French fries. Your taste buds will go crazy with the savory-sweet crunchy combination of flavors all in one bite.“
Isaac Rousso explains how the Holy Biscuit got its name:
He’s always looking forward, too. In fact, there are seven different types of Holy Biscuit, including one that honors Elvis Presley.
Onto the winners for Best Taste:
Fried Charcuterie Board
“Meats, cheeses, fruits – oh my! Chopped-up fresh mozzarella, salami, and crisp green apples are tossed in olive oil, balsamic vinegar, and Italian herbs. Then the ingredients are wrapped in a wonton wrapper and fried to a golden crisp, topped with creamy goat cheese and a drizzle of hot honey. Everyone’s favorite appetizer rolled into one perfect bite!”
Fried Charcuterie Board took Best Taste–Savory. Walkability is a selling point for dishes at the State Fair of Texas, so the wonton makes it easier to carry the whole unit together. The goat cheese offered a different texture, but the honey also added an insouciant hint of sweetness. I’m going to call this healthy-adjacent. The Nevins family are in their fourth generation at the Big Tex Choice Awards, but the thrill never dies off.
They’re already searching [questing] for the next successful dish.
Peanut Butter Paradise
“Man cannot live by bread alone – he must have peanut butter. Peanut Butter Paradise starts with deep-frying a honey bun. Then, caramel is injected into the honey bun and then topped with creamy peanut butter. The treat is then layered with some fan-favorite peanut butter treats, Reese’s Pieces, Crushed Butterfinger crumbles, topped off with peanut butter cups, drizzled caramel, and a cloud of powdered sugar. Just another day in paradise!”
Peanut Butter Paradise took Best Taste in the Sweet division. The couple who developed it own a restaurant near Fair Park, but this was just their second year at the State Fair of Texas. First, the honey bun is injected with performance enhancing caramel.
Here’s how they stood out: Peanut Butter Paradise is fried to a golden crisp, not a golden brown.
Her husband is more blunt: Peanut Butter Paradise winning the title at the beginning of their career makes the couple the Tom Brady of the Big Tex Choice Awards.
She talked about how they wanted to have several flavors when combining everything, but she also wanted each flavor to stand out. For her, powdered sugar wasn’t an afterthought. They made it rain powdered sugar at Fair Park.
