Chef Gary Saunders welcomes you to the 2017 Ohio State Fair. He has been a Culinary Competitor,
Judge, and Demonstrator for the past 48 State Fairs and has won over 2000 ribbons. He is currently
writing a cookbook called Cooking To Win With Blue Ribbon Recipes. Chef Gary can be seen daily
throughout the Fair in the Creative Arts center found in Cardinal Hall, doing demos of the recipes that
follow.
Please see the daily events calendar for specific dates and times of Chef Gary’s demos.
And don’t forget to enter the Live “Chopped Cook-Off” Competition on August 5 beginning at 11a. The
Competition can be found in the Culinary Arts Division # 3202 sponsored by
Sanfillipo Produce and Aramark
Chef Gary Saunders
Cooking Demos 2017
Wednesday 7/26
Thursday 7/27
Friday 7/28
Saturday 7/29
Sunday 7/30
Monday 7/31
Tuesday 8/1
Wednesday 8/2
Thursday 8/3
Friday 8/4
Saturday 8/5
Sunday 8/6
1p
3p
1p
3p
10a-7p
7p-9p
3p
1p
3p
12-2p
3p
1p
3p
1p
3p
1p
10a-7p
7p-9p
11a
2-6p
1p
3p
Flaming Desserts
Flaming Entrees
Cooking with Fresh Vegetables and Herbs
New Super Soups
Foodie Friday presented by ACF
Friday Night Drive-In at the Cardinal
Aramark Wild West BBQ
New Blue Ribbon Canning
New Tailgate Appetizers
Watermelon Seed Spitting Contest
New Taco Fever!
Asian Stir Fry
New Oh Nuts, Cooking with Nuts
Quick & Easy Pasta Meals and/or Alternative Pasta Meals
New Super Salads
Pizza Party
Foodie Friday presented by ACF
Friday Night Drive-In at the Cardinal
Omelets with Chef Curtis and Chef Patrick
Aramark Chopped Cook-Off
New Grilling from the Garden
New Popcorn Snacks
FLAMING DESSERTS
CHEF GARY FLAMING MIXED FRUIT JUBILEE
Mixed Fruit Jubilee
2 Tbs Butter
2 Tbs sugar
1 tsp grated orange rind
1 tsp lemon rind
¼ cup orange juice
¼ cup lemon juice
3 cups mix fruit your choice
¼ cup 151 rum
In a chafing dish melt the butter over high heat. Blend in the sugar, mix well and heat until mixture
bubbles.
Stir in orange and lemon rind. Stir in juice and cook until mixture bubbles again. Add fruit and pour in
warm 151 Rum. Light it and stir the sauce until flames die away. Serve over vanilla ice cream
Steak Diane Flambe
½ lb fresh mushrooms sliced
1 med onion chopped
½ cup melted butter
2 Tbs Worcestershire sauce
2 8oz ribeye steaks
Dijon mustard
1/3 cup brandy
Saute mushrooms and onion in butter and Worcestershire sauce in a large skillet over low heat. Flatten steaks with a
meat mallet. Spread a thin layer of mustard on one side of steak. Push mushroom and onion to one side of skillet add
steaks mustard side down. Brown steaks, stirring mushrooms and onions to keep from burning. Spread a layer of
mustard on top of steak, turn and brown other side of steak. Pour brandy over steak and simmer about 1 minute
covered. Uncover and ignite, yield 2 to 4 servings.
CHEF GARY MAKING FLAMING STEAK DIANE
WILD WEST BARBECUE
Pulled Pork with Strawberry BBQ Sauce
2 to 3lb boneless pork sirloin, shoulder or butt roast
1tsp salt
1tsp black pepper
1 Tbs cooking oil
4 cups strawberries halved
½ cup ketchup
¼ cup vinegar
4 cloves garlic minced
1 tsp dried rosemary
Sprinkle pork with salt and pepper. In large Dutch oven, over medium heat brown pork in hot oil on all sides. Add
half the strawberries, ketchup, vinegar, garlic, rosemary. Bring to boil reduce heat and simmer 2 hours or until pork
is tender.
For strawberry BBQ sauce skim fat from cooking liquid, return liquid to Dutch oven and bring to boiling, reduce
heat and simmer 8 minutes.
Using 2 forks shred pork, discard fat and stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into
BBQ sauce. Serve pork on Buns.
CHEF ROBERT WILSON PREPARING BBQ STWAWBERRY PULLED PORK
Texas Corn cakes
1 cup yellow corn meal
1 cup all- purpose flour
3 Tbs sugar
4 tsps baking powder
1 teas ground cumin
¾ teas salt
1 cup milk
4 Tbs butter melted
2 large eggs
1 cup creamed corn
½ cup red pepper chopped
½ cup diced onion
1 jalapeno seeded and finely chopped
1. Combine cornmeal, flour, sugar, baking powder, cumin, and salt.
2. Add milk, butter and eggs to cornmeal mixture and stir until combined. Add vegetables.
3. Add ½ cup vegetable oil into a cast iron frying pan, heat oil 2 or 3 minutes. Spoon above mixture into hot
oil turning every 2 minutes until browned on both sides.
Fresh Strawberry Salsa
½ red onion thinly sliced
1 jalapeno pepper minced
½ red bell pepper chopped
½ yellow bell pepper chopped
½ green pepper chopped
¼ cup shredded fresh cilantro leaves
½ pint fresh strawberries sliced
¼ cup fresh orange juice
2 Tbs fresh lime juice
2 Tbs extra virgin olive oil
Salt and pepper
Place red onions jalapeno pepper, bell pepper, cilantro, strawberries, orange juice, lime juice, olive oil, salt and
pepper in a large mixing bowl and toss to combine. Cover and refrigerate 2 hours
.
BBQ Slaw
1 head cabbage
14oz bottle ketchup
¾ cup cider vinegar
1 small jar pimentos
1 small jar dill pickle relish
½ cup sugar
2 Tbs chili powder
1 Tbs salt and pepper
Grade cabbage, add relish and pimentos. Mix remaining ingredients and add to cabbage mixture. Refrigerate slaw
overnight
CHEF PATRIC PETTERSON MAKES BBQ COLE SLAW
.
PIZZA DEMO
CHEF GARY PREPARES HOMEMADE PIZZA DOUGH
Basic Pizza Crust (Makes 1 -10inch pizza)
2 cups bread flour
¼ tsp salt
1 tsp rapid rise yeast
2/3 cup lukewarm water
1 Tbs olive oil
1. Sift the flour into large mixing bowl
2. Stir in the yeast
3. Make a well in the center of the dry ingredients. Pour in the water and oil. Mix with a spoon to a soft
dough.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place dough in a greased bowl and cover with plastic wrap. Let rise in a warm place for about 1 hour,
until dough has doubled in size
6. Punch down the dough, turn onto a lightly floured surface and knead again for 2 to 3 minutes. Roll out
as required and place on a greased baking sheet. Pinch up dough to make a rim. The dough is now
ready for topping.
7. For pre-baked crust spray crust with cooking spray, place on baking sheet and bake at 450º for 10
minutes
MIKE MOSCATO SAUTES VEGETABLES FOR GARDEN VEGETABLE PIZZA
.
Reuben Pizza
1 pre-baked pizza crust
½ cup Thousand Island dressing
12 ounces thinly sliced corned beef
1 ½ cups sauerkraut drained
2 cups shredded swiss cheese
1 tsp caraway seeds
½ cup chopped dill pickles
1. Place pizza crust on a baking sheet
2. Spread dressing evenly over pizza crust, top evenly with corned beef slices and sauerkraut.
3. Sprinkle with swiss cheese
4. Bake at 450º for 20 minutes
Garden Vegetable and Basil Pizza
1 pre baked pizza crust
2 Tbs pesto
1 cup thinly sliced fresh mozzarella cheese
2 cups chopped tomato
1 cup chopped bell pepper
1 cup summer squash
1 cup onion
1. Spread pesto evenly over crust and top with cheese slices.
2. Top with tomatoes and vegetables
6. Bake at 450º for 5 minutes or until cheese melts.
SUPER SOUPS RECIPES
(New Demo)
Roast Chicken Soup with Roasted Vegetables
2 garlic cloves minced
2 carrots peeled and cubed
1 cup butternut squash peeled and cubed
1 small sweet potato peeled and cubed
1/2 yellow onion quartered
2 Tbs extra virgin olive oil
4 cups chicken stock
3 cups shredded chicken
3/4 tsp dried parsley
1 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp dried oregano
1 cup water
1/4 tsp cracked pepper
2 cups baby spinach
Preheat oven to 425º
Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are
tender.
Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, salt and pepper; cook
about 45 minutes until chicken is cooked through and tender enough to shred with a fork.
Add half the vegetables to the soup, and place the other half in a blender. Puree the vegetables with 1 cup of water.
Add the vegetable puree and baby spinach to the soup. Simmer for 10 or 15 minutes until the spinach is wilted and
soup is hot.
CREAMY VEGETABLE SOUP
1 onion chopped
1/4 cup butter melted
3 cooked sweet potatoes peeled and diced
3 zucchini chopped
1 1/2 cups broccoli chopped
3 -14 oz cans chicken broth
2 potatoes peeled and shredded
1/2 tsp celery seed
2 tsp salt
1 tsp ground cumin
2 cups hot milk or half and half
In a large pan melt the butter; add the onion, sweet potatoes, zucchini and broccoli. Pour in the chicken stock and
stir. Add the potatoes, celery seed, salt and cumin and stir/cook about 45 minutes on medium heat until the
vegetables are tender. In a separate pan heat the milk or half and half add to soup and stir.
GRILLING FROM THE GARDEN
( New Demo)
HORSERADISH CORN ON THE COB
1/2 Cup butter softened
1/2 tsp salt
1/4 tsp pepper
1 Tbs chopped parsley
2 Tbs Dijon mustard
2 tsp prepared horseradish
8 fresh ears of corn on the cob
In a small bowl stir together all ingredients except corn. Spread about 1 tablespoon butter mixture evenly over each
ear of corn .Wrap tightly in aluminum foil. Place on grill rack directly over coals or low flame,turning every 5
minutes for 20 minutes or until tender
Summer Squash
Cut squash in half length wise Grill small zucchini or yellow summer squash about 1 inch in diameter for about 15
minutes or until tender
Fresh Vegetables in Foil
Cut vegetables in small uniform pieces .Season with Herb Spread wrap in foil and cook on grill 10 to 30 minutes or
until tender. Broccoli, Zucchini, Carrots, Green Pepper, Tomatoes and Mushrooms can be used.
HERB SPREAD
1/4 cup soft butter
1/2 tsp dried basil leaves
Combine ingredients, mix well.
GRILLED CHICKEN WITH BLUEBERRY MUSTARD SAUCE
4 Tbs lemon juice
4 boneless chicken breast
2 tsp. dry mustard
2 Tbs honey
2 cups blueberries
3 Tbs vegetable oil
1 cup chopped onion
2 Tbs Dijon Mustard
6 Tbs white wine
1/4 tsp. cinnamon
Place chicken breast into ziploc bag with 2 tablespoons of lemon juice, 2 teaspoons dry mustard and 1 tablespoon
vegetable oil. Place in Refrigerator for 2 to 4 hours
Place chicken on grill cook until 165 degrees
SAUCE
Saute onion in 2 tablespoons vegetable oil until translucent. Stir in Dijon Mustard, white wine, blueberries, lemon
juice, 2 tablespoons of honey and cinnamon. Simmer over low heat until blueberries have softened and become
tender.
OH-NUTS, COOKING WITH THE NUTS
( New Demo)
NUT AND HONEY SPINACH SALAD
6 cups fresh spinach rinsed stemmed, and torn into pieces
3/4 cup Walnuts or pecans
1 cantaloupe made into melon balls
2 cups fresh strawberries halved
2 Tbs raspberry vinegar
2 Tbs raspberry jam
1 Tbs honey
1/2 cup olive oil
PEANUT MALLOW CLUSTERS
1/2 pkg semi-sweet chocolate chips
1 sq.unsweetened chocolate 1 oz
1 tbsp butter
2 eggs
1 1/4 cup confectioners sugar
1/2 teaspoon salt
1 tbsp vanilla
2 cups miniature marshmallows
2 cups salted peanuts
Melt chocolate chips, chocolate squares and butter in top of a double boiler over hot water. Beat eggs until foamy;
stir in sugar and vanilla. Blend egg mixture with chocolate mixture, stir in marshmallows, and add peanuts. Drop by
rounded tablespoons on waxed paper. Refrigerate 1 hour to set. Makes 4 dozen clusters.
OMELETTS WITH CHEF CURTIS AND CHEF PATRIC
Peaches and Cream Omelet
8 ounces cream cheese softened
8 large eggs
1 pinch salt
¼ cup heavy cream
2 Tbs sugar
2 Tbs butter
1/3 cup stewed peaches
1. Combine all ingredients except butter and peaches in a bowl. Beat until smooth.
2. Prepare omelet in a large frying pan with melted butter over medium heat.
3. Top with stewed peaches
FRIDAY FAMILY FUN NIGHTS
SODA FOUNTAIN FAVORITES AND SOCK HOP
Join my cousin Janet Harmon as she makes Soda Fountain Favorites and tells the story of working at Wentz
Pharmacy as a Soda Jerk. Janet and most of my aunts and cousins have been Soda Fountain Jerks through the years.
So you might say we are a family of Jerks!
Join us as we relive the Good Old days with a 50’s Sock Hop, Hula Hoop and Bubble Gum Blowing Contest!
SODA FOUNTAIN RECIPES
Ice Cream Sodas are easy to make:
First take a small amount of vanilla ice cream and blend it thoroughly with the syrup in the bottom of the glass
before adding club soda. You have now created flavored soda water. Then add a large scoop of vanilla ice cream
Add soda water and top with whipped cream and a cherry. For more flavorful sodas try using flavored ice cream or
see our special recipes below.
Egg Cream Soda
¼ cup of milk
2 Tbs chocolate syrup
Chilled club soda or Perrier
In a tall glass, mix milk and syrup well. Gradually add soda stirring briskly, until glass is full and frothy
Root Beer Float
1 tall glass of root beer
2 scoops vanilla ice cream
A pinch of sugar
Stir the sugar into the root beer. Gently put the vanilla ice cream on top of root beer
Purple Cow Ice Cream Soda
½ cup grape juice or soda
2 Tbs sugar
1 Tbs milk
Ginger ale
Vanilla ice cream
Put grape juice, sugar and milk into a tall glass and stir well. Add ½ cup ginger ale and 1 scoop of
Vanilla ice cream, stir well and top with another scoop of vanilla ice cream.
HULA HOOP CONTEST
WHO CAN BLOW THE BIGGEST BUBBLE WINS AN ICE CREAM SODA IN A SODA GLASS
BUBBLE GUM BLOWING CONTEST ANOTHER PART OF THE SODA FOUNTAIN FUN
SHAKE SHOP AND SOCK HOP ( New Demo)
SHAKE SHOP
SOCK HOP
SHAKE YOUR BODY FOR A MILKSHAKE
SPICED BANNANA MILK SHAKE
1 1/4 cups milk
1/2 tsp ground allspice
1 banana
1 cup vanilla ice cream
Pour the milk into a food processor or blender add the allspice add the banana and ice cream and blend gently until
smooth.
PASTA DEMO
MIKE MOSCATO MAKING FRESH PASTA
Homemade Pasta Dough
2 and ½ cups AP Flour
4 large eggs lightly beaten
1. Make a well in center of flour mixture and add eggs
2. Stir eggs with a fork to gradually incorporate flour to form dough.
3. Turn dough out into a lightly floured surface, shape into ball. Knead until smooth and elastic, about
10 to 15 minutes.
4. Wrap dough in plastic wrap, let rest 10 minutes.
5. Pass dough through smooth rollers of pasta machine beginning on widest setting
6. Pass dough through cutting rollers.
7. Hang pasta to dry on wooden drying rack.
Homemade Alfredo Sauce
1 Tbs Butter
1 ½ cups half and half or heavy whipping cream
1 cup fresh grated parmesan cheese
½ tsp salt
¼ tsp black pepper
Melt butter in a large skillet over medium heat add half and half, cheese, salt and pepper. Cook 1 or 2
minutes until reduced, stirring constantly. Reduce heat and add pasta
LASAGNA SOUP
2 teasoons olive oil
1 1/2 pounds ground beef or Italian sausage
3 cups chopped onions
4 garlic cloves minced
2 teaspoons dried oregano
1/2 teaspoons crushed red pepper
2 tablespoons tomato paste
1 28 ounce can diced tomato
2 bay leaves
6 cups chicken stock
8 ounces bowtie pasta
1/2 cup fresh basil
1 teaspoon of salt and pepper
CHEESE
8 ounces ricotta cheese
1/2 cup grated parmesan cheese
2 cups mozzarella cheese shredded
Heat olive oil over medium heat add beef or sausage breaking into bite size pieces
and brown about 5 minutes add onion cook about 6 more minutes add garlic, oregano and red pepper flakes. Add
tomato paste and stir well to incorporate. Cook for 3 or 4 minutes. Add diced tomatoes, bay leaves and chicken
stock. Bring to a boil and reduce heat and simmer for 30 minutes. Cook the pasta separately in boiling water; add the
cooked pasta in bowls before ladling the soup over them. Right before serving stir in the fresh basil and season to
taste with salt and pepper. Prepare the cheese in a small bowl combine the cheeses and season with salt and pepper
BLUE RIBBON CANNING DAY (NEW DEMO)
SECRETS TO WINNING BLUE RIBBONS
STRAWBERRY JAM
4 cups hulled and crushed strawberries
2 Tbs lemon juice
7 cups sugar
1/2 tsp unsalted butter
1- 3oz pouch liquid pectin
In an 8 quart pan combine the strawberries, lemon juice and sugar. Cover and let stand 2 hours.
Remove the cover. Over medium low heat stirring constantly, heat the mixture until the mixture is
completely dissolved. Stir in the butter. Increase the heat to medium high and bring the mixture to a full
rolling boil stirring constantly. Boil for one minute stirring constantly. Remove the pan from the heat.
Skim off any foam, let cool 5 minutes. Ladle into hot jars. Process half pint jars in a water bath 200F for
10 minutes.
Black Eyed Pea Refrigerator Relish
½ pound dried black eyed peas cooked barely tender
½ pound dried black beans cooked barely tender
½ cup finely chopped onion
2 ears yellow corn
1 red bell pepper
½ red onion chopped fine
1. Combine all ingredients in a 4 quart ceramic bowl, pour Simple Vinaigrette Dressing over vegetables.
2. Cover bowl and refrigerate overnight
3. Ladle relish into 6 sterile jars, cap and seal. This will keep 3 days in the refrigerator.
Simple Vinaigrette
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1/8 tsp black pepper
¼ tsp salt
¼ tsp dry mustard
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
Fresh Pack Refrigerator Dill Pickles
10 to 14 - 2”pickling cucumbers, scrubbed.
3 sprigs dill
2 cloves garlic
½ cup fresh lemon juice
Cold water
1. Pack sterilized jar with the cucumbers, dill and garlic, alternating in layers leaving ¼” headspace.
2. Fill with simple Vinaigrette
3. Seal and refrigerate. These will keep at least 6 weeks
Salad Day - COOKING WITH FRESH VEGETABLES AND FRESH HERBS
Fresh Carrots, Honey and Dill
1 POUND FRESH CARROTS
½ CUP OF BUTTER
½ CUP HONEY
FRESH DILL
In a sauté pan, over medium heat, melt butter add carrots honey and dill, cook until carrots are tender.
Honey Dijon Potato Salad
3 pounds Red skin Potatos
3 Tbs olive oil
2 bacon slices
½ cup onion
4 Tbs Dijon mustard
3 Tbs mayonnaise
2 Tbs sherry vinegar
2 Tbs honey
¼ cup parsley
Salt, pepper to taste
1. cut red skin potatoes into quarters
2. coat red skin potatoes with 2 Tbs olive oil place on baking sheet and bake at 400 º until done,
about 20 to 25 minutes, cool.
3. Saute diced bacon and chopped onion until onion is tender and bacon is browned.
4. In a large bowl mix mustard, mayonnaise, honey, sherry, vinegar, salt and pepper
5. Add cooked potatoes to bowl, mix well
Spaghetti Squash and Honey Sauté
1 spaghetti squash cut in half
4 Tbs butter
½ cup honey
Salt and pepper
1. Cook spaghetti squash in boiling water for about 30 minutes.
2. With a fork take spaghetti squash out of shell.
3. Melt 4 Tbs butter in sauté pan, add squash and honey, sauté 2 to 3 minutes.
Pesto Caesar Salad
3 oz homemade croutons
2 oz parmigiana reggiano cheese
1/4 cup mayonnaise
4 Tbs refrigerated pesto
4 tsp water
2 tsp lemon juice
¼ tsp Worcestershire sauce
½ tsp Dijon mustard
1/8 tsp hot pepper sauce
1 garlic clove minced
12 torn romaine lettuce leaves
Grate 2 Tbs cheese. Shave remaining cheese to equal about 6 Tbs. Set shaved cheese aside.
Combine grated cheese, mayonnaise and next 8 ingredients in a medium bowl, stirring with a whisk.
Combine croutons and lettuce in a large bowl, drizzle mayonnaise mixture over lettuce, toss to coat.
PESTO CAESAR SALAD
ASIAN COOKING
ASIAN CHICKEN SALAD
Asian Sesame Chicken Salad
¼ cup sesame seeds
1 - 16oz package bowtie pasta
½ cup vegetable oil
1/3 cup lite soy sauce
1/3 cup rice vinegar
2 tsp sesame oil
3 Tbs sugar
½ tsp ground ginger
¼ tsp black pepper
3 cups cooked diced chicken
1/3 cup chopped fresh cilantro
1/3 cup green onion
Cook pasta. Mix vegetable oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, cilantro and pepper
together, toss with pasta and top with green onions.
We would like to Thank our sponsor, Sanfillipo’s Produce Company, for supplying the Fruits and Vegetables
for our demos. Be sure to visit their cash and carry store for great deals on all your produce needs. They are
located at 4561 E 5th Ave in the middle of the Produce terminal building. Their hours are Tuesday – Saturday
8 am -3pm.