State Fair Flavor served with French Fries

Corn Dog

Beef Ravioli

King Crab Legs

Flatiron Steak

Idaho Rainbow Trout

Mahi Mahi

Corn on the Cobb

Yellow Rice

Cole Slaw

Steamed Broccoli

French Fries

Crabtown Trash

Garlic Buttered Cabbage

House Salad (no fried onions)

Peel and Eat Shrimp

Drinks

Kid Salad

with grilled chicken on request served with French Fries

Kid Cheeseburgers

Kid Snow Crab

Flamin' Hot Cheeto Bloody Mary's

Mai Tai's

Thunder-ritas

Hurricanes

Oysters

Insert a wooden skewer into each hot dog, pushing it in about halfway to create a handle.

Prepare the Hot Dogs

In a large bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well.

Make the Batter

In a separate bowl, whisk together the egg and milk. Add the wet ingredients to the dry mixture and stir until just combined. The batter should be thick enough to coat the hot dogs.

Add Wet Ingredients

In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip each skewer with a hot dog into the batter, making sure to coat it completely. Allow any excess batter to drip off.

Coat the Hot Dogs

Carefully place the coated hot dogs into the hot oil, a few at a time. Fry until golden brown, about 3-4 minutes, turning occasionally for even cooking.

Fry the Corn Dogs

Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with mustard, ketchup, or your favorite dipping sauce.

Drain and Serve

hot dogs

cornmeal

all-purpose flour

baking powder

salt

sugar

milk

vegetable oil

wooden skewers

In a mixing bowl, combine ground beef, ricotta cheese, and grated parmesan cheese. Season with salt and pepper to taste. Mix well until combined.

Prepare the Filling

Using store-bought pasta sheets or homemade, place small spoonfuls of the beef and cheese mixture onto one sheet. Fold the pasta over to create a pocket and seal the edges with a fork to prevent the filling from escaping.

Make the Ravioli

In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add the canned diced tomatoes, dried oregano, salt, and pepper. Simmer for 15-20 minutes.

Prepare the Tomato Sauce

In a large pot of boiling salted water, carefully drop the ravioli. Cook for about 4-5 minutes or until they float to the surface and are tender.

Cook the Ravioli

Once the ravioli are cooked, drain them and add them to the saucepan with the tomato sauce. Gently toss to combine. Serve hot, garnished with fresh basil leaves.

Combine and Serve

Ground Beef

Ricotta Cheese

Parmesan Cheese

Start by gathering all the ingredients. Ensure the crab legs are thawed if they were previously frozen.

Prepare the Ingredients

In a small saucepan, melt the butter over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Squeeze in the juice of half the lemon and add Old Bay seasoning, salt, and black pepper. Stir to combine and remove from heat.

Prepare the Butter Sauce

Fill a large pot with water, add a pinch of salt, and bring it to a boil. Once boiling, add the crab legs and cook for about 5-7 minutes until heated through. If the crab legs are pre-cooked, this step is just to warm them up.

Boil the Crab Legs

Remove the crab legs from the pot and let them drain. Arrange them on a serving platter and drizzle with the garlic butter sauce. Garnish with freshly chopped parsley and lemon wedges on the side.

Serve the Crab Legs

Serve the crab legs hot, and enjoy with extra butter sauce and lemon wedges.

Enjoy

Butter

Garlic

Lemon

Old Bay Seasoning

Salt

Black Pepper

Fresh Parsley

In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. This will serve as your marinade.

Prepare the Marinade

Place the flatiron steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it's well coated. Refrigerate for at least 1 hour or up to overnight for best flavor.

Marinate the Steak

If using a grill, preheat it to medium-high heat. If using a skillet, heat it over medium-high heat and add a little olive oil to prevent sticking.

Preheat the Grill or Skillet

Remove the steak from the marinade, letting any excess drip off. Place the steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

Cook the Steak

In the last minute of cooking, add butter to the skillet (if using) and spoon it over the steak to enhance the flavor.

Add Butter

Once cooked, remove the steak from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve immediately. Enjoy your delicious flatiron steak!

Slice and Serve

Olive Oil

Garlic Cloves, minced

Fresh Rosemary, chopped

Lemon Juice

Rinse the Idaho rainbow trout under cold water and pat dry with paper towels. Ensure that the fish is cleaned and scaled properly.

Clean the Trout

In a small bowl, mix together olive oil, lemon juice, minced garlic cloves (finely chopped), fresh dill, salt, and black pepper. Rub this marinade all over the trout, inside and out, ensuring it is well coated. Allow the trout to marinate for at least 30 minutes.

Marinate the Fish

Cut the lemon into thin slices. These will be placed inside the cavity of the trout before grilling.

Prepare Lemon Slices

Soak the wooden grill planks in water for at least 1 hour before grilling to prevent them from burning on the grill.

Prepare the Grill

Preheat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C).

Preheat the Grill

Place the soaked wooden grill planks on the preheated grill. Once heated, place the marinated trout on the planks, stuffing each fish with lemon slices. Close the grill lid and cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.

Grill the Trout

Remove the plank from the grill and carefully transfer the trout to a serving platter. Garnish with additional fresh dill and lemon wedges if desired.

Serve

Garlic Cloves

Fresh Dill

Lemon Slices

Wooden Grill Planks

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, salt, black pepper, and paprika until well combined.

Place the Mahi Mahi fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, allowing the flavors to infuse.

Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.

Remove the Mahi Mahi from the marinade and let any excess drip off. Place the fillets on the grill, skin side down (if applicable), and grill for about 4-5 minutes on each side, or until the fish flakes easily with a fork and is cooked through. Avoid flipping too often to prevent the fish from breaking apart.

Grill the Mahi Mahi

Once grilled, remove the Mahi Mahi from the grill and let it rest for a couple of minutes. Serve hot, garnished with fresh lemon wedges for an extra burst of flavor.

Mahi Mahi fillets

Olive oil

Lemon juice

Garlic, minced

Fresh parsley, chopped

Black pepper

Paprika

Lemon wedges

Fill a large pot with water and bring it to a rolling boil.

Boil Water

Husk the corn by removing leaves and silk, then rinse.

Prepare Corn

Add corn to boiling water and cook for 5-7 minutes.

Boil Corn

Carefully take the corn out and let it cool slightly.

Remove Corn

In a small saucepan, melt the butter over low heat.

Melt Butter

Mix in salt, pepper, and paprika into the melted butter.

Season Butter

Generously brush the corn with the seasoned butter.

Butter Corn

Add fresh parsley on top of the buttered corn.

Garnish

Fresh corn on the cob

Fresh parsley (for garnish)

Begin by rinsing the long-grain rice under cold running water. This helps remove excess starch and prevents the rice from becoming sticky. Rinse until the water runs clear.

Rinse the Rice

In a medium saucepan, combine 2 cups of water, 1 tsp of turmeric powder, and 1 tsp of salt. Stir the mixture until the salt and turmeric are dissolved.

Prepare the Cooking Liquid

In the same saucepan, add 1 tablespoon of olive oil or butter. Heat on medium heat until the oil is hot but not smoking.

Add 2 minced garlic cloves to the heated oil and sauté for about 1 minute until fragrant, being careful not to burn.

Sauté the Garlic

Add the rinsed rice to the saucepan and stir well to coat the rice with the oil and garlic. Pour the prepared turmeric-water mixture over the rice. Bring to a boil.

Cook the Rice

Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 18-20 minutes, or until all the water is absorbed and the rice is tender.

Simmer

If using, add 0.5 cups of peas and 0.5 cups of diced carrots to the rice during the last 5 minutes of cooking to allow them to steam and heat through.

Add Vegetables (optional)

Once the rice is cooked, remove the saucepan from heat. Let it sit covered for another 5 minutes, then fluff the rice with a fork before serving.

Fluff and Serve

Long-grain rice

Water

Turmeric powder

Olive oil or butter

Garlic (minced)

Peas (optional)

Carrot (diced, optional)

Start by removing the outer leaves of the cabbage and cutting it into quarters. Remove the core and slice the cabbage into thin strips.

Prepare the Vegetables

Using a sharp knife, mandoline, or food processor, shred the cabbage into fine pieces and place them in a large mixing bowl.

Shred the Cabbage

Peel the carrots and then grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.

Grate the Carrots

In a separate bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, black pepper, and celery seeds. Whisk until the mixture is smooth.

Make the Dressing

Pour the dressing over the shredded cabbage and carrots. Toss everything together until the vegetables are evenly coated with the dressing.

Combine the Ingredients

Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled.

Chill and Serve

Green cabbage

Carrots

Mayonnaise

Apple cider vinegar

Sugar

Celery seeds

Wash the fresh broccoli under cold running water to remove any dirt or pesticides. Cut the broccoli into florets, leaving some of the stem attached for texture.

Prepare the Broccoli

Fill a pot with 1 cup of water and place a steamer basket inside. Ensure that the water does not touch the bottom of the steamer. Cover the pot with a lid and bring the water to a boil over medium-high heat.

Set Up Steamer

Once the water is boiling, carefully add the broccoli florets to the steamer basket. Cover the pot again and steam the broccoli for 5-7 minutes, or until it is bright green and tender-crisp.

Steam the Broccoli

While the broccoli is steaming, in a small bowl, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 0.5 teaspoons of salt. Whisk together until well mixed.

Prepare the Dressing

Once the broccoli is done steaming, remove it from the pot and transfer it to a serving bowl. Drizzle the olive oil and lemon dressing over the broccoli and season with black pepper to taste. Toss gently to combine before serving warm.

Fresh Broccoli

Wash and peel the Russet potatoes. Cut each potato into thin strips, about 1/4 inch thick. Rinse the cut potatoes under cold water to remove excess starch.

Prepare the Potatoes

Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove more starch and makes for crispier fries.