Monday, May 3, 2010
Days Gone By Loosemeat Sandwich
I was reading about meals from the Midwest and heartland of the US, and I came across a delightful recipe for something called a loosemeat sandwich. This recipe is off of the internet, recipezaar to be exact, and is titled The Blue Mill Tavern Loosemeat Sandwich. According to the write-up that accompanied the recipe, loosemeat was created in 1924 in Sioux City, Iowas at Ye Old Tavern. I just love the "Ye" in the name! I remember seeing something on Diners, Drive Ins, and Dives that talked about loosemeat, and so I just had to give it a shot.
The Blue Mill Tavern Loosemeat Sandwich.
1) I used 1/2 an onion because my onions are behemoth sized.
2) I used ground turkey because that's what I had. When I say I used ground turkey, I don't mean the bland breast only stuff.
3) I did prepare it in a cast iron skillet, and I absolutely, positively DID use lard. Because I used ground turkey, there were no drippings to drain at all. In fact, my pan was dry! :-)
4) The recipe is gluten free ... the buns shown in the pictures are not.
TIP: These are great on steamed buns. An easy peasy way to steam buns is to do it in your microwave. Loosely wrap you buns in papertowels and microwave 10-30 seconds depending on how many you need as well as how powerful your micro is.
My husband really enjoyed this (without mustard and pickles). I, of course, had the m & p on my serving. My youngest daughter, the gluten free child, devoured hers without the bun. When I say devoured, I mean that she ate more than my husband and I put together. I had planned to serve hers over rice, but she just wanted it plain. Works for me!