Labor Day

Delicious and Offbeat Recipes for Labor Day from George Geary @ChefGeary

Posted on August 31st, 2017 by & filed under Books, Everything Miz Meliz, Foodie Reviews

Award-winning chef, best-selling author, and renowned educator George Geary celebrates the weird and wonderful foods sold at state and county fairs with his new book, Fair Foods: The Most Popular and Offbeat Recipes from America’s State and County Fairs (Santa Monica Press/August 2017). This illustrated cookbook features 120 recipes of some of the most interesting and unusual foods served at fairs across the USA.

I was provided a review copy of the book  by George Geary from The Trina Kaye Organization/Lifestyle Public Relations. I was not required or obligated to publish a review. All opinions are my own. Recipes and photos used by permission. See my disclosure to read more about why I post articles like this on my blog.

Summer is Not Over Yet!

The summer season is a time for ice cream, trips to the beach, and . . . state and county fairs! The food selection at state and county fairs is now more diverse and delicious than ever before, ranging from timeless classics like apple pie and corn dogs to new inventions like spicy peanut butter and jelly cheeseburgers and fried Coca-Cola®!

Would you like to try making some of these crazy creations or even some timeless classics at home? Get the book for your pure enjoyment, the photos are amazing and it is a great “show and tell” book, but you can also use it to wow your guests when you follow the recipes.

Would you like to know how to make Deep-Fried Oreos®? Here is how George does it! 

 

 

FAIR FOODS: The Most Popular and Offbeat Recipes from America’s
State and County Fairs
By George Geary
Santa Monica Press/August 2017
Hardcover/$24.95
ISBN-13: 978-1-59580-093-0
“For 28 seasons, I was involved in the largest county fair in the country: the Los Angeles County Fair,” says Geary. “During that time, I watched as the focus of the fair moved from blue ribbons and homemade pie bake-offs to the rows and rows of vendors that now hawk crazy food combinations. Around 1980, ‘classic’ fair food began to evolve from cotton candy and snow cones to bacon-wrapped doughnuts fried in pork belly fat. Not all the food sold at the fair is fried, but the motto of today’s county fair might as well be ‘Just Fry It!’”
Fair Foods highlights not only the new culinary “classics” at state and county fairs, but also longstanding favorites. Some of the recipes in the book include:
  • Maple and Bacon Doughnuts
  • The World’s Gooiest Cinnamon Rolls with Cream Cheese Frosting
  • Caramel Kettle Corn
  • Fried Sweet Potato Sticks
  • Ten-Pound Cheese Buns
  • Triple Cheeseburger Doughnuts
  • Cheesecake on a Stick
  • Chocolate-Encased Bacon
  • Deep-Fried Twinkies®
  • Fried Coca-Cola®
  • Deep-Fried Oreos®
  • Bacon-Wrapped Tater Tots with Dill Dipping Sauce
  • Firehouse Chili with Peppers
  • Grilled Pork Chops on a Stick
  • Spicy Peanut Butter and Jelly Cheeseburgers
  • Egg Cream
  • Funnel Cake with Berries
  • Old-Fashioned Salted Pretzels
Each page of Fair Foods is illustrated with photographs of America’s most beloved fair foods, as well as vintage and contemporary images of rides, attractions, and nostalgic ephemera from the fair.
Fair Foods captures the joy and spirit of America’s greatest county fairs. You don’t have to wait for fair season to make these wacky and wonderful foods—now you can enjoy them all year long!
About the Author
George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently chosen as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. He also teaches cooking classes aboard Holland America Lines.
For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair.
George is the author of L.A.’s Legendary Restaurants, as well as nine cookbooks including The Cheesecake Bible, The Complete Baking Cookbook, and 125 Best Cheesecake Recipes. He is a frequent guest on national and local television and lives in Los Angeles.

Up for a Challenge?

My son and husband love to try making their favorites from restaurants and events that we attend. One of the things they have enjoyed making is fried pickles. We try them everywhere we have been that serves them. My son thinks he has perfected a recipe of his own. Maybe he will be up for a challenge against Chef Cleary’s recipe! Here it is:
Recipe reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs
by George Geary
Santa Monica Press/August 2017
FRIED PICKLES
The hot, crunchy pucker of these fried pickles is like no other flavor you can imagine. Pair with ketchup or mustard.
Serves 4
24 oz. dill pickles, sliced into ¼-inch rounds
1 ½ cups all-purpose flour
2 tsp. seasoned salt
2 tsp. garlic powder
½ tsp. freshly ground black pepper
1 ½ tbsp. hot sauce
¾ cup water
canola oil
Special Supplies:
Stockpot
Candy/deep fry thermometer
Paper towels
Drain dill slices on paper towels. Refrigerate until ready to use.
In a medium bowl, whisk together flour, seasoned salt, garlic powder, and black pepper. Add hot sauce and water to make a runny paste.
In a stockpot, heat 1 ½ inches of canola oil over medium heat to 375°F.
Dip pickle rounds into the batter to coat all sides. If the batter is runny and doesn’t stick to the pickle, add additional flour. If it is too thick, add hot water.
Using a slotted spoon, lower the battered pickles into the hot oil and fry until golden brown, about 30 seconds, turning over halfway through.
Remove from heat and drain on paper towels.
Do you like fried pickles or deep fried oreos?
Have you dared to try these items at the county fair?
Let me know if you try the recipe!

Working is Hard – That’s Why it is Work

Posted on September 5th, 2016 by & filed under ART, Everything Miz Meliz, Jewelry Shop, Passions

Working Hard or Hardly Working!

by Melissa Reyes

September 5, 2016

Why is it hard to work? We are wired to create and to serve. When we have a goal, some type of payoff that means more than a paycheck – it makes a big difference!

It’s Labor Day here in the U.S. And my goal is to sell enough jewelry to buy a plane ticket to Nashville. See, it is my dear friend’s wedding and I am determined to get there. Finances are tight when you have two sons in college and one in high-school. Finances are tight for most people. Many people use credit for trips like this, but not me. I haven’t used credit cards for over ten years. I could use my income from my day job, but that is earmarked for other things. There never seems to be enough to do everything I want and need to do.

This isn’t a rant, or a sob story. This is just illumination. Shedding a light on my reality and that of most people I know. I want a little more. I want more and I am willing to work for it. I have talent and ability that reaches far beyond my regular job. Today, I will hustle to bring in some compensation and enjoy the “fruit of my labors.” When my friends are playing Words with Friends, Candy Crush, and Pokemon Go – I am making jewelry. When my family is watching DVRd episodes of their favorite shows – I am making videos. When I binge watch House of Cards, or Stranger Things – I am also drawing and coloring my artwork. Why? Because it is my dream. I dream of success and satisfaction from pursuing my passions and living my purpose. It is the entrepreneurial spirit. The “American Dream.”

So, today, on Labor Day, while my friends and family are going to the beach and having BBQs – I am going to hustle. I am going to sell my artwork and jewelry. I am determined. I hope and pray that at the end of the day, I will feel satisfied. I will have at least tried. I am already a success because I am willing to go there. All of the things I have made sitting in my bedroom in plastic baggies will not be there long. Today, we move it out! Let’s do this!!

If you want to buy something, comment here or send me a message at miz meliz @ yahoo . com (without the spaces.)

Have a great Labor Day! You deserve it!

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