Photo: MN State Fair.
Photo: MN State Fair.
June 18, 2019 08:17 AM
(ABC 6 News) -- The Minnesota State Fair announced several new foods that will be available at this year's fair, which runs August 22nd - Labor Day!
Bada Bing Sandwich: Italian-inspired warm flatbread sandwich with ham, salami, melted mozzarella cheese, tomatoes, fresh basil and creamy balsamic vinaigrette dressing.
Blueberry Key Lime Pie: Blueberry Key lime filling in a graham cracker crust, topped with whipped cream and fresh blueberries.
Boozy Berries & ‘Barb Trifle: Five-layer cold trifle with vanilla pound cake, lemon curd, Cannon River Gris wine and blueberry compote, more pound cake and Gris and rhubarb compote, topped with mint-infused fresh whipped cream and Gris and blueberry coulis.
Breakfast Potato Skin: Deep-fried potato skin stuffed with scrambled eggs and peppers, topped with blackened beef chislic – a South Dakota bar food staple – and drizzled with bearnaise sauce.
Carnitas Taco Cone: Carnitas with a sesame-garlic ginger sauce, cabbage, lime and queso fresco, topped with green onion and sour cream and served in a deep-fried cone-shaped tortilla.
Carolina Pit-Smoked Brisket Taco: Beef brisket pit-smoked over hickory charcoal, shredded and topped with smoked Gouda cheese, a pickled kale crunch made with kale, Brussels sprouts, carrots, radicchio, napa and red cabbage, with a drizzle of BBQ sauce; served in a flour tortilla with tortilla chips.
Cheesy Sriracha Funnel Cake Bites: Bite-sized funnel cake pieces infused with a blend of Parmesan, Romano and mozzarella cheeses, deep-fried and finished with a sprinkle of sharp cheddar and chives, and served with homemade Sriracha aioli dipping sauce. Ranch or garlic butter dipping sauce is also available.
Cuban Fusion Fajita: Carnitas-style roast pork, deli-sliced ham, Swiss cheese, dill pickles and Juanita’s Fajitas’ signature mustard folded into a flour tortilla.
Deep-Fried Dilly Dog: Pickle stuffed with bratwurst, dipped in batter and deep-fried.
Duck Drummies: Duck wings coated in a batter and seasoning blend, deep-fried and served with Giggles’ own tequila lime dipping sauce.
Feta Bites: Deep-fried Greek pasta dough stuffed with feta cheese, cream cheese and Dino’s Greek seasoning. Served with a creamy olive tapenade.
Fried Tacos On-A-Stick: Two stuffed tacos – one filled with green chorizo and potatoes and one filled with a vegetarian black bean and corn mix – deep-fried, topped with crumbled cheese and a drizzle of guacamole salsa and served on-a-stick. (Aug. 28 - Sept. 2 only)
Grilled Sota Sandwich: Cinnamon nut butter and Minnesota blueberry marmalade served warm on Irish soda bread. Gluten-free and dairy-free.
Halo Cone: A swirled blend of cotton candy and blue raspberry soft serve ice cream in a halo of vanilla cotton candy and sprinkled with a mix of candy toppings.
The Hot Hen: BBQ chips topped with smoked pulled buffalo chicken, blue cheese fondue, pickled jalapeños, tomatoes, green onions and blue cheese crumbles.
Irish Whiskey Boneless Wings: All-natural white chicken chunks, breaded, deep-fried, tossed in Irish whiskey BBQ sauce and garnished with chopped scallions. Gluten-free.
Jamm’in Brisket Grilled Cheese: Slow-smoked brisket, red onion jam, cheddar and pepper jack cheeses and RC’s hot BBQ sauce.
Joey Mary: An iced coffee slushie topped with a skewer of gluten-free baked goods, including a chocolate bite, honey toffee crunch and almond cookie.
Lamb T-Bone Chops: All-natural, 100% grass-fed grilled lamb loins seasoned with Mama Fatima’s Holy Land Marinade.
Lavender Lemonade: Pink lemonade made with fresh lavender leaves.
Mini Donut Latte: A traditional latte with house-made mini donut flavoring, whole milk and espresso topped with a dusting of cinnamon and sugar.
No Bologna Coney: Italian mortadella pork sausage flavored with pistachios and Mancini’s pepper blend, served on a buttered and toasted split-top bun, and topped with mild muffuletta olive and pepper salad.
Nordic Waffles in Pebbles & Bam Bam and Al Pastor varieties: Two new fresh-made waffle wraps: Pebbles & Bam Bam with warm Reese’s chocolate peanut butter cups and fruity cereal; and Waffle Al Pastor made with Mexican-style marinated pork, pineapple, onions, cilantro and salsa verde.
Peaches n’ Cream Nachos: A bed of cinnamon sugar pita chips with Bridgeman’s Peaches n’ Cream ice cream, peach topping, a drizzle of honey and crushed pecans, finished with whipped cream, a cherry and a dusting of cinnamon sugar.
Shrimp & Grits Fritters: Aged cheddar grits, gulf shrimp, onions and Creole seasoning, deep-fried and served with aioli dipping sauce. Gluten-free.
Snow Cap Mini Waffle Sundae: Mini waffle topped with a scoop of Izzy’s cream cheese ice cream, warm real maple syrup and a maraschino cherry.
Stuffed Cabbage Roll: Cabbage leaves wrapped around seasoned ground pork and rice, prepared with tomato sauce and served with a dinner roll.
Tipsy Pecan Tart: Pecan pie infused with Dubliner Irish Whiskey and baked in a buttery shortbread shell. Gluten-free.
Turkish Pizza: A Turkish-style cracker-thin flatbread, authentically named Lahmacun, topped with spicy minced beef, onion, tomato, lettuce, cucumber salad, parsley, fresh herbs, a squeeze of lemon and garlic sauce, then rolled or folded.
Warm Cheesecake Tart: Cheesecake in a tart crust served warm with choice of chocolate, salted caramel or strawberry glaze or without topping.
Wingwalker Donut Flight: An assortment of hot, deep-fried cake donut holes and three syringes with DIY fillings – Bavarian cream, chocolate custard and Minnesota lingonberry jam.
Updated: June 18, 2019 08:17 AM
Created: June 18, 2019 08:03 AM
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