The Land of Lincoln's Signature Dish

Momma Dishing Up a Home-made Horseshoe

I can't believe that I have never blogged about the horseshoe before. Between all the time I try explaining them and the rest of the time I spend yearning for one. I should have found the time to blog about it. It really is an experience and to everyone who doesn't know I will explain the concept. 

The horseshoe originated in my hometown of Springfield, IL. The exact origin is unknown, but this doesn't keep people from staking claims on the idea. The actual recipe though is pretty basic, but everyone has their different adaptations. The base for the horseshoe is toast, either Texas style or really any bread of your choosing. Then you layer on the meat portion. This is where people get creative. I have seen everything from the very traditional hamburger patty to chicken, turkey, pastrami, roast beef, chorizo and tofu. I really enjoy the chicken patty at Bernie and Betty's, but everywhere else I try and stick to hamburger just so I can adjust to the nuances of the different styles. After you have the meat decision taken care of next comes the fries. For some people styles of fries are very important. I personally just enjoy fries with good seasoning. No plain-jane salt for me please, but others go off the styles like crinkle, steak, or any other distinction you can surmise. After the fries are piled on then it is time to add the CHEESE. To me personally this is what makes or breaks a horseshoe. Everything can be so-so about the horseshoe, but when you add a great cheese sauce it all just falls into place. Personally I prefer an yellow cheddar. This blasphemy to those who love the white cheddar sauce of D'arcy's Pint. D'arcy's has been featured on the FoodNetwork for their famous shoes. Don't get me wrong the white cheddar is tasty there is just something about that yellow cheese that gets me. 

Anyways the horseshoe is a Springfield delicacy. Other places may have something similar or try and imitate, but there is only one original. I suggest you either make your way up I-55 to get one(God knows it's the only reason I go home), or you head out to Schnuck's and gather up the ingredients to make your own unique horseshoe. 

Cupcakery Cult

One of the best places by far in St. Louis is the Cupcakery. I can't help but swoon anytime I hear the words. Unfortunately for myself I haven't made the trip down to 28 South Maryland Plaza to enjoy one of their delectable desserts. Just the sound of the words gold rush or tuxedo instantly make my mouth water. If you haven't tried one yet, YOU HAVE TO. It will not disappoint. In fact I might just have to make the trip right now. 

Fried What?

In my many days at state fairs I have seen a lot of different things fried. There are traditional corn dogs, cheese curds, french fries, pickles, and then you move on to your more extreme fried candy-bars, Twinkies,  and Oreos. In fact in the past couple of years a stand has been established that specializes in frying whatever you want. All you have to do is bring them the item that you would like to be deep-fried (the item has to be edible) and they batter it up and throw it on in for you.  I haven't actual used their service, but in the future I might have to take advantage. Anyway so this past Friday as I was traveling through Illinois I stopped at one of my favorite places Bandanas Bar-B-Q. I usually enjoy their smoked turkey lunch plate with the sweet N smoky sauce. The hardest part about ordering this meal though has always been picking only 2 of their great sides. Usually I go with their coleslaw or their potato salad, but on this day I was intrigued by fried corn. I had only glanced at it before on the menu, but today I had the crazy hankering to actually try it. 

When my order came to the table I have to admit I was intimidated by the huge fried corn cob in front of me. I practically ate my entire meal except for the corn, then finally I tried it and it wasn't for me. When they fry the corn it traps all the juices inside and leaves the outside crispy. I just felt the texture was off. I wish I could have gotten a picture of it, but alas I didn't capture it. I am just going to have to trust that people will try it for themselves, because even though I didn't like it I could see how someone might. Anyway I guess I know something that I won't be taking to the state fair to get fried next year. 

June, A Month For Dairy

Like I state in my "About Me" section I really love dairy. It might have to do with the fact that I was raised on it since birth or that I just am extremely partial to anything fatty and cholesterol filled. Any way you cut it I am majorly hooked. So it comes as no surprise that I am overjoyed that June is national Dairy month!

You might ask: What does Dairy month mean? Is eating Dairy celebration enough? Or do I need to do something more drastic like seek out Dairy cows and praise them for their contribution to the world? The National Dairy Council along with the Midwest Dairy Association have all the answers to these questions and much more on their website. They state that the month is used to, "highlight the benefits of dairy foods which are the focus of the season... and to get out the message of supporting the nation's farmers to the public." So it is my duty as a champion of the dairy industry to put the word out and make you aware of the Dairy industry and how important it is to support them! So get out there and eat some dairy...mmmm ... ice cream.

Ho What??? Hodak's

One thing I miss when I am home in Springfield is Hodak’s Chicken. The small establishment is located on Gravois near Soulard in St. Louis. They are known for their fried chicken, reasonable prices, and kitchy décor. Any patron can tell you that the food is served fast and hot and the waitresses are generally friendly. I have been eating there regularly for the past 2 years and still haven’t grown tired of their flavor.

Every time I go I have a huge struggle. Whether I should switch it up and order something that isn’t their ½ a chicken for 6.95 or not. I scour the menu searching for something that sounds good enough to make me switch, but I always come up empty handed. It isn’t that everything else sounds bad or I am afraid it won’t be good. It is just that their chicken is just SO GOOD.  I know chicken, and I used to think I knew what I liked when it came to fried chicken. Before I went to Hodak’s I was only a fan of flour breadings. I just didn’t like the taste and texture of cracker or penko. That was until I tried Hodaks. As far as their recipe I don’t know it for certain. So when I talk about the recipe it is simply conjecture without any actually proof, but from what I know and what I have eaten Hodaks uses a dense cracker coating that is seasoned lightly. This coating allows the chicken to retain moisture really well after it is fried. The moisture is what sets them apart. The ½ is served with heaping helping of fries and cole slaw. The cole slaw is also done really well. For those that don’t like either fries or coleslaw they are more than happy to substitute. I definitely recommend Hodak's for anyone looking for some good food for a low price