The Ohio State Fair offers a wide variety of competitions in the Culinary and Baking Arts division that allow Ohioans to show off their various cooking and baking talents. These competitions bring in some extremely talented men and women, and with them come some exceptional recipes.

Entering one of the many Culinary and Baking Arts competitions gives fairgoers a chance to win part of the thousands of dollars in prizes offered and to be showcased to thousands of fairgoers. Entries for this year’s Fair are due June 20 and can be submitted online here in just minutes.

Ed Kowalski of Columbus took first place in the 2014 Ohio State Fair Grilling Competition with his unique recipe for Grilled Bahama Mama Corn Dogs and Grilled German-Style Potato Salad. This is an exciting dish that is as fun to make as it is to eat!

Grilled Bahama Mama Corn Dogs with Grilled German-Style Potato Salad

(yields 6 servings)

List of ingredients

6 Schmidt’s Bahama Mama sausages

6 8”-10” wooden skewers or chopsticks

Sriracha Ketchup (can be made in advance, yields about ¾ cup)

½ cup ketchup

2 Tbsp Sriracha

1 Tbsp honey

2 tsp lime juice

2 tsp cilantro leaves, finely chopped

1 tsp rice vinegar

 

Corn Dog Batter (yields approximately 3 ½ cups of batter)

1 ½ cups self-rising cornmeal mix

½ cup all-purpose flour

3 Tbsp sugar

1 ¼ cups buttermilk

¼ cup cornstarch

 

Grilled German-style Potato Salad

5 medium potatoes (about 1 ½ pounds), washed and sliced into half-moons

½ cup mayonnaise

¼ Tbsp white vinegar

2 tsp sugar

1 tsp salt

1 tsp dry mustard

¼ tsp black pepper

1 cup bacon pieces

1 cup celery, finely chopped

1/3 cup green onion, finely chopped

 

Cooking Instructions

Sriracha Ketchup

  1. Whisk all ingredients together in a small bowl. Use immediately or store under refrigeration for up to two weeks.

Bahama Mama Corn Dogs

  1. Skewer sausages with skewers/chopsticks, leaving enough of the stick to provide a “handle”.
  2. Place sausages on a 350-400°F grill, turning occasionally, until an internal temperature of 155°F is reached. Set aside.
  3. In a large bowl, combine the cornmeal mix, flour and sugar. Add the buttermilk and whisk until smooth.
  4. In a large Dutch oven or skillet, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350°F (use a candy thermometer to check the temperature).
  5. Place the cornstarch on a plate or in a small bowl. Holding the end of the skewers, dredge the sausages in the cornstarch, gently tapping off any excess.
  6. Dip the sausages in the batter to completely coat, and carefully place the sausages into the hot oil. Fry until golden brown, 2-3 minutes. Remove and drain on paper towels.

Grilled German-Style Potato Salad

  1. Place potato slices on an 18” X 13” piece of double-thickness heavy-duty aluminum foil, fold over top and edges securely and place on grill on medium heat until tender.
  2. While the potatoes are cooking, in a large bowl, combine mayonnaise, vinegar, sugar, salt mustard and pepper. Mix thoroughly. Set aside.
  3. Remove foil packet from the grill when done and add potatoes to the dressing mixture. Add bacon pieces, celery and green onion and toss thoroughly.

To serve:

  1. Divide potato salad between plates and add 1 corn dog.
  2. On the plate (or on the side), serve portions of Sriracha ketchup and stone-ground mustard for dipping.

Bon Appétit!

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