A fair flavor

Things are heating up in Houlton this week as organizers for the Houlton Agricultural Fair prepare for the first ever BBQ Contest. The competition will start at 1 p.m. Sunday, July 6, and a panel of five will award cash prizes ranging from $25 to $75 in each of three categories: chicken, ribs and open (hamburger, steak, vegetables, etc.). To register for the contest, send an e-mail to info@houltonfair.com or call Paul at 694-1298. For information, visit www.houltonfair.com/bbq.htm.

Get the blues

July is National Blueberry Month, and what better way to celebrate than by trying a new twist on old classics. It will still be a few weeks before Maine’s wild blueberry harvest, but highbush berries are in stores now, and the U.S. Highbush Blueberry Council has printed a free leaflet, “Blueberry Classics: Shortcuts to Old-Fashioned Flavor” that includes such recipes as Double Blueberry Pie, Individual Blueberry Cheesecakes, and Quick Blueberry-Peach Crisp. You can order a copy by sending a business-size SASE to: Blueberry Classics, USHBC, P.O. Box 1036, Folsom, CA 95630.

Thrilling grilling

Bored with burgers? Feeling hot-dog tired? Add some spice to your barbecue routine with a Chipotle Chicken Grilled Pizza. To make, combine 1 pound boneless, skinless chicken breasts with 1/4 cup Tabasco chipotle pepper sauce and 1/4 teaspoon salt. Cover and refrigerate at least 2 hours. Preheat your grill. Cook chicken about 5 minutes on each side, turning once. Set aside to cool and slice thinly. On a floured surface with a floured rolling pin, roll 1 pound prepared pizza dough into 2 10-inch round circles, 1/4 inch thick. Combine 1 tablespoon olive oil, 1 tablespoon Tabasco pepper sauce, and 1 crushed garlic clove in a small bowl. Carefully place dough rounds on grill. Cover grill; dough will puff slightly in 2-3 minutes. With tongs and spatula, immediately flip dough onto the coolest part of the grill. Quickly brush the grilled surface of the dough with oil mixture. Top dough with chipotle chicken, red and yellow pepper slices, and 1/4 cup shredded cheddar cheese. Slide pizzas back on hot part of grill. Rotate pizzas frequently so as not to burn. Pizzas are done when top is bubbling and cheese is slightly melted. Sprinkle with chopped fresh cilantro and serve immediately.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.