ZuZu State Fair Shake

Burrata and Citrus

Coriander, Mint Walnut Pesto, Sea Salt, EVOO + Grilled Sourdough

4 oz. Burrata cheese

1 ea Orange

1 ea Grapefruit

1 tsp. Toasted ground coriander

Pinch of Sea salt

6 ea. Whole toasted walnuts

3 slices of Artisan sourdough bread

Drizzle of EVOO

Mint Walnut Pesto

1 cup Picked mint

½ cup Picked parsley

1 clove Garlic

¼ cup Toasted walnuts

Juice of one lemon

Salt and pepper

Drizzle of EVOO

Start by zesting a small amount of grapefruit and hold to the side. Cut the peel and pith off of your citrus and slice into wheels. To make your pesto, place mint, parsley, garlic, lemon and walnuts in a blender. Start on low and drizzle in your EVOO until it starts to blend. Turn up the speed and blend until everything comes together and then season to taste with salt and pepper. Set aside. Drizzle some EVOO, salt and pepper over your sourdough and pop in a 350-degree oven for just a few minutes until crusty but not too hard. To build the dish, spoon a generous amount of your pesto on a flat plate and place your citrus wheels on top. Then place your Burrata cheese on top of the pesto. Sprinkle the grapefruit zest, toasted coriander, sea salt and EVOO over the dish making sure to season the cheese really well. Garnish with a few walnuts and that great toasted sourdough bread. Enjoy!!

Cauliflower Bravas

Fried egg, fingerling potatoes, Cotija cheese, cilantro chimichurri + chipotle mayo

1 ea Head of cauliflower, cleaned to large florets

1 ea Fried egg

4 ea Fingerling potatoes

1oz. Cotija cheese

Cilantro Chimichurri

1 ea Bunch of cilantro

1 ea Bunch of parsley

1 ea Clove of garlic

Juice of 1 lemon

Pinch of chili flakes

Drizzle of EVOO

Chipotle Mayo

1 cup Mayo

2 TBLS Chipotle puree

Squeeze of lemon

Turn your oven on to bake at 350 degrees. Take cleaned cauliflower heads and fingerling potatoes and toss them with oil, salt and pepper. Place in the oven and roast for 10 minutes or so until slightly golden brown and tender. To make the chimichurri, clean the leaves of cilantro and parsley and place in a blender. Place the garlic, lemon juice and chili flakes in blender as well. Turn our blender on low and start adding your EVOO. Once everything starts to mix stop adding oil and slightly turn up the speed on the blender and let the mixture puree to a pesto-like consistency. Season to taste with salt and pepper. To make the chipotle mayo, simply put all ingredients in a mixing bowl and mix thoroughly and season with salt and pepper. To put the dish together, place roasted cauliflower and potatoes in the bottom of a warm bowl or plate. Top with a fried egg, Cotija cheese, drizzle of chimichurri and a few dollops of the chipotle mayo. Enjoy!!

State Fair Show Stopper Shake by Pastry Chef Lisa Graf

8 oz. Vanilla Twinkie milkshake base

3 TBLS of Strawberry Sauce

1 oz. of Whipped cream

1 ea. Powdered sugar funnel cake

1 ea. Popcorn ball

1 ea. Deep fried cheesecake ball

1 ea. White chocolate covered Twinkie

1 ea. Large piece of cotton candy

Optional accoutrements:

1 ea. Twizzler, Laffy Taffy and Hot dog gummy

Blend Twinkie, vanilla ice cream and 2 ounces of milk in a blender to create the vanilla Twinkie milkshake base. Add strawberry sauce to the base of an ice cold mug and pour milkshake base over the strawberry sauce. Add 1 oz. of whipped cream on top of milkshake and use wooden sticks to prop up powdered sugar funnel cake, popcorn ball and deep fried cheesecake ball. Strategically place cotton candy within and around the milkshake. Add white chocolate covered Twinkie and any other accoutrements to the base of the milkshake. Enjoy!

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