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Test Your Skillet Skills at the Colorado State Fair

08/24/2015

Test Your Skillet Skills at the Colorado State Fair

FOR IMMEDIATE RELEASE

August 24, 2015

Contacts:  

Chris Wiseman, General Manager, (719) 924-0151, Chris.Wiseman@state.co.us

Christi Lightcap, Dir. of Communications, (720) 480-8672, Christi.Lightcap@state.co.us

                                               

Test Your Skillet Skills at the Colorado State Fair

 

PUEBLO, Colo. – Compete at the Colorado State Fair with your best-tasting skillet creations. Any main dish, side or dessert is welcome, as long as it can be baked or cooked in a skillet. Contestants are encouraged to focus on ease of preparation, presentation, and of course, great taste.

 

The entry fee is only $5 for each category (savory and sweet); first place in each category wins a Lodge® Cast Iron (6.5-inch) Skillet and a Lodge® Cook Book. Two runners-up in each category also win a Lodge® Cook Book.

           

The “savory skillet” contest will be held on September 5, 2015; registration is now open with an entry deadline of September 3, 2015. The “sweet skillet” contest will be held on September 6, 2015; registration is now open with an entry deadline of September 4, 2015. For contest details, official rules, and a list of other special contests, contact the Colorado State Fair general entry office at 719-404-2080 or visithttp://www.coloradostatefair.com/p/events/competitive-events/231.

           

As a warm up, try this creation from state fair competitor Emily Christianson:

 

Farmers Market Vegetable Cobbler

2 tablespoons olive oil

2 medium yellow onions, peeled and sliced into rings

1 large green zucchini, ends discarded, sliced into thin circles

1 medium eggplant, ends discarded, sliced into thin circles

1 large, ripe tomato, ends removed, sliced into circles

2 tablespoons fresh herbs (such as basil or oregano)

3/4 cup cream

1 tsp salt

1/2 tsp pepper

1 and 1/4 cup Bisquick baking mix

1 tsp sugar

5 tablespoons butter, melted

1/2 cup shredded sharp cheddar or gruyere cheese

 

Preheat oven to 375 degrees F. Heat oil in a 10-inch cast iron pan and sauté onions over medium heat, stirring occasionally for about 15 minutes or until onions are lightly browned and caramelized. Spread onions evenly in pan and layer the vegetables on top: zucchini first, then eggplant, then tomato. Pour cream on top of vegetables. Sprinkle with salt and pepper and your herb of choice.  In a mixing bowl stir the Bisquick, sugar and melted butter together into a thick batter. With your fingers, pinch off teaspoon sized amounts of the batter and drop onto the vegetables. Finally, sprinkle cheddar or gruyere evenly on top. Bake the dish at 400 degrees for about 30-45 minutes, until the topping is browned nicely. Allow to rest for about 10-15 minutes before serving.

 

The Colorado State Fair runs August 28 - September 7, 2015.  For more information, visitwww.coloradostatefair.com.

 

The 2015 Colorado State Fair will mark the Fair's 143rd year as Colorado's premier celebration of agriculture. The Fairgrounds provides nearly $34 million in economic activity to Colorado throughout the year; $29 million of that activity is driven by the annual State Fair event. In addition to showcasing Colorado agriculture, the annual event features one of the country’s largest traveling carnivals, artwork, crafts, food competitions, thrilling rodeo action, a wide variety of food and merchandise booths and a Fiesta Day honoring Colorado's ties to the Hispanic culture. 

 

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Editor Notes:

Interviews are available with General Manager, Chris Wiseman. Contact Christi Lightcap at (720) 480-8672 or Christi.Lightcap@state.co.us

Media outlets can apply for media credentials at http://www.coloradostatefair.com/p/news/182.

 

8/24/2015 Test Your Skillet Skills at the Colorado State Fair
FOR IMMEDIATE RELEASE
August 24, 2015
Contacts:  
Chris Wiseman, General Manager, (719) 924-0151, Chris.Wiseman@state.co.us
Christi Lightcap, Dir. of Communications, (720) 480-8672, Christi.Lightcap@state.co.us
Test Your Skillet Skills at the Colorado State Fair
PUEBLO, Colo. – Compete at the Colorado State Fair with your best-tasting skillet creations. Any main dish, side or dessert is welcome, as long as it can be baked or cooked in a skillet. Contestants are encouraged to focus on ease of preparation, presentation, and of course, great taste.
The entry fee is only $5 for each category (savory and sweet); first place in each category wins a Lodge® Cast Iron (6.5-inch) Skillet and a Lodge® Cook Book. Two runners-up in each category also win a Lodge® Cook Book.
The “savory skillet” contest will be held on September 5, 2015; registration is now open with an entry deadline of September 3, 2015. The “sweet skillet” contest will be held on September 6, 2015; registration is now open with an entry deadline of September 4, 2015. For contest details, official rules, and a list of other special contests, contact the Colorado State Fair general entry office at 719-404-2080 or visithttp://www.coloradostatefair.com/p/events/competitive-events/231.
As a warm up, try this creation from state fair competitor Emily Christianson:
Farmers Market Vegetable Cobbler
2 tablespoons olive oil
2 medium yellow onions, peeled and sliced into rings
1 large green zucchini, ends discarded, sliced into thin circles
1 medium eggplant, ends discarded, sliced into thin circles
1 large, ripe tomato, ends removed, sliced into circles
2 tablespoons fresh herbs (such as basil or oregano)
3/4 cup cream
1 tsp salt
1/2 tsp pepper
1 and 1/4 cup Bisquick baking mix
1 tsp sugar
5 tablespoons butter, melted
1/2 cup shredded sharp cheddar or gruyere cheese
Preheat oven to 375 degrees F. Heat oil in a 10-inch cast iron pan and sauté onions over medium heat, stirring occasionally for about 15 minutes or until onions are lightly browned and caramelized. Spread onions evenly in pan and layer the vegetables on top: zucchini first, then eggplant, then tomato. Pour cream on top of vegetables. Sprinkle with salt and pepper and your herb of choice.  In a mixing bowl stir the Bisquick, sugar and melted butter together into a thick batter. With your fingers, pinch off teaspoon sized amounts of the batter and drop onto the vegetables. Finally, sprinkle cheddar or gruyere evenly on top. Bake the dish at 400 degrees for about 30-45 minutes, until the topping is browned nicely. Allow to rest for about 10-15 minutes before serving.
The Colorado State Fair runs August 28 - September 7, 2015.  For more information, visitwww.coloradostatefair.com.
The 2015 Colorado State Fair will mark the Fair's 143rd year as Colorado's premier celebration of agriculture. The Fairgrounds provides nearly $34 million in economic activity to Colorado throughout the year; $29 million of that activity is driven by the annual State Fair event. In addition to showcasing Colorado agriculture, the annual event features one of the country’s largest traveling carnivals, artwork, crafts, food competitions, thrilling rodeo action, a wide variety of food and merchandise booths and a Fiesta Day honoring Colorado's ties to the Hispanic culture.
###
Editor Notes:
Interviews are available with General Manager, Chris Wiseman. Contact Christi Lightcap at (720) 480-8672 or Christi.Lightcap@state.co.us.
Media outlets can apply for media credentials at http://www.coloradostatefair.com/p/news/182.
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