Text 15809, 94 rader
Skriven 2011-09-17 14:28:00 av Dave Drum (54978.cooking)
  Kommentar till text 15785 av DAVE SACERDOTE (1:123/140)
Ärende: Horseshoe Sarnies
=========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Midwestern breakfast traditions (especially in this part of
 DD> the Great American Outback) include the breakfast horseshoe
 DD> - done with either sausage gravy or cheese sauce. But, you'd
 DD> better be a harvest hand or it will add an inch or so
 DD> to your waistline.  Bv)=

 DS> Yikes, that is one bigass breakfast. How'd it get the name "horseshoe?"

Other than the lake of sausage gravy/cheese sauce it's just 2 eggs, meat,
taters and bread. 
 
The original Horseshoe Sandwich was invented at the Leland Hotel (now an office
building) back in the 1930s or so ... before I was born, anyway. It was said to
have been in the arched shape (sort of) of a horse's shoe. The original meat
was ham, and the French fries were said to represent the horseshoe nails -
implying that there were far fewer 'taters on the original than is current
practice.

As the ham & egg 'shoe was fairly common, the "breakfast 'shoe" just sort of
naturally evolved.

A little history ... The horseshoe sandwich originated in Springfield,
Illinois. This open-faced sandwich begins with thick-sliced toasted bread, and
most often hamburger patties, or ham. Other meat is also used, such as deep
fried pork tenderloin, grilled or fried chicken breast, and fried fish filets.
There is also a "breakfast" horseshoe that uses eggs and hash browns. The meat
is topped with French fries and smothered with a "secret" cheese sauce. The
cheese sauce varies from chef to chef, allowing each cook to create a signature
dish, but the sauce is a sort of Welsh rabbit, common ingredients being eggs,
beer, butter, cheese, Worcestershire sauce, mustard, salt and pepper.

A smaller portion, with one slice of bread and one serving of meat is called a
"Pony Shoe".

It is considered a local Illinois food. But, due to its being served at
truckstops and people who loved the 'shoe moving to different places it is
taking root in a number of other places.

Though there is debate on the subject, the horseshoe sandwich likely was first
made by Steve Tomko at the Leland Hotel in Springfield, Illinois, in 1928.
Steve Tomko later took the recipe to Wayne's Red Coach Inn, where it was served
until the late 2000s. The Barrelhead has been serving horseshoes for many years
on old Route 66 in Springfield (Wabash Avenue).

Another theory is that Chef Joe Schweska invented the horseshoe sandwich. Steve
Tomko was a 17-year-old dishwasher at the hotel at that time and learned to
cook from the chef Joe Schweska.

At the Y2K Picnic I took the troops to Ritz' L'il Fryer for the evening meal
... which for some included a horseshoe sarnie. For my $$$ Ritz' has the best
taste and best value in the area. Owner Kurt Ritz apprenticed under one of the
originators of the 'shoe at Wayne's Red Coach. I have often gone in there for
breakfast and seen the prep cooks feeding big bricks of yellow cheese into the
pot whilst making the day's batch of yellow sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Joe Schweska's Original Horseshoe Sauce Recipe
 Categories: Cheese, Beer, Sauces
      Yield: 3 Quarts
 
    1/2 lb Butter
      1 tb Salt
    1/4 lb (to 1/2 lb) flour
    1/2 ts Cayenne pepper
      1 ts Dry mustard
      1 qt + 1 cup milk
      3 tb Worcestershire sauce
      3 lb Chopped Old English Cheddar
           - cheese
      1 pt Beer
 
  Tom McGee shared this recipe. Tom says, "This is the
  original recipe that I have from my bother-in-law, Joseph E.
  Schweska Jr., (which was his father's recipe)
  
  Melt butter, add flour and milk. Add rest of ingredients
  except beer. Stir constantly, while cooking, to a smooth
  cream sauce. Stir in beer to sauce just before serving.
  
  Makes 2 1/2 to 3 quarts.
  
  From: http://www.whatscookingamerica.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

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