Chicken and Waffles

 

Below is an article about the dish known as Chicken and Waffles:



CHICKEN AND WAFFLES

Considered an American dish, Chicken and Waffles is a fusion of two food times - chicken and waffles. The dish is part of a variety of culinary traditions that include soul food and Pennsylvania Dutch cuisine. It is served in certain specialty restaurants in the United States. The combination that is regarded as part of African-American or Southern tradition is usually served with condiments such as butter and syrup and has become a local custom in Baltimore, Maryland. However, the Pennsylvania Dutch version of the dish is usually served with pulled or stewed chicken and gravy on top. This version has become a custom in Northeastern United States.

Several theories about the origin of Chicken and Waffles do exist. But they are theories and is not exactly regarded as fact. Waffles entered American cuisine in the 1600s with the arrival of European colonists. A chef to the prince-bishop of Liège originated the waffles used in this particular dish in the 18th century. The popularity of waffles saw a boost following Thomas Jefferson's purchase of four waffle irons in Amsterdam after 1789.

Hotels and resorts outside Philadelphia, Pennsylvania began serving waffles with fried catfish in the early 1800s. Such establishments also served other dishes like fried chicken, which gradually became the meat of choice due to catfish's limited availability. By the 1840s, broiled chicken and waffles became the specialty at Warriner's Tavern in Springfield, Massachusetts. The establishment was owned by Jeremy and Phoebe Warriner, two well-known African-American abolitionists. The Warriners hired African-American women as cooks for the tavern. They were usually freed or runaway slaves who had learned their trade in Southern plantation kitchens. Chicken and Waffles had been extravagant breakfast staples in plantation houses through much of the South. Earlier, I had pointed out that the chicken served with waffles by the Pennsylvania Dutch was usually stewed and topped with gravy. This version had became an established common Sunday dish among the Pennsylvania Dutch by the 1860s.

The combination of chicken and waffles did not appear in early Southern cookbooks such as "Mrs. Porter’s Southern Cookery Book", published in 1871; or in the first African-American cookbook, "What Mrs. Fisher Knows About Old Southern Cooking", published in 1881 by former slave Abby Fisher. The lack of a recipe for the combination of chicken and waffles in Southern cookbooks during the post-Civil War era may suggest a later origin for the dish. Popular culture had associated Chicken and Waffles with the South by 1917 with the publication of Edna Ferber's novel, "Fanny Herself".

Fried Chicken and Waffles had arrived in Los Angeles, California by 1931. The dish was served at The Maryland, a local restaurant that marketed the dish as a Southern specialty. The protagonist in James M. Cain's 1941 novel "Mildred Pierce" was a woman who finds success serving "chicken-and-waffle dinner" at her Glendale restaurant. Chicken and Waffles had become a staple in New York City's African-American community in Harlem as early as the 1930s in such locations as Tillie's Chicken Shack, Dickie Wells' jazz nightclub, and particularly the Wells Supper Club. The dish eventually regained popularity in Los Angeles in the 1970s, due to the fame of former Harlem resident Herb Hudson's restaurant Roscoe's House of Chicken and Waffles. The latter has become known as a favorite of some Hollywood celebrities and been referenced in several movies.

Below is a recipe for Chicken and Waffles from the Delish website:


Chicken and Waffles

Ingredients

Fried Chicken
1 quart buttermilk
2 tbsp. kosher salt
Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)
Vegetable oil, for frying
2 cups All Purpose Flour
1 tbsp. paprika

Waffles
2 cups all-purpose flour
2 tbsp. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 cup sour cream
1 cup milk
6 tbsp. butter, melted, plus more for waffle iron
3 Large eggs, separated
1 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 Large eggs


Preparation

1. Brine chicken - In a large bowl, mix together buttermilk and 2 tablespoons salt. Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and up to overnight.

2. Meanwhile, make waffles - Preheat oven to 200°. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and a pinch of kosher salt.

3. In a separate bowl, whisk together sour cream, milk, butter and egg yolks. Gently fold wet mixture into dry mixture.

4. In a large bowl, using a hand mixer (or in the bowl of a stand mixer), beat egg whites until stiff peaks form. Fold whipped egg whites into batter, being careful not to over mix. (A few fluffy streaks of whites are fine!)

5. Heat waffle iron according to manufacturer’s instruction. When the iron is hot, brush grates with melted butter. Spoon about ⅓ cup of batter into waffle maker and cook until golden, about 5 minutes. Repeat with remaining batter. Place cooked waffles in a clean kitchen towel on a baking sheet. Place in oven to keep warm while preparing chicken.

6. When ready to fry - Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2" to 3" deep, then preheat until oil reaches 350º. Prepare one sheet pan lined with paper towels and a wire rack.

7. Transfer chicken from brine to another sheet pan and dry thoroughly with paper towels. Season generously with salt and pepper.

8. In a large, deep bowl, whisk together flour, paprika, cayenne, salt, and pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs, place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes (internal temperature should read 165º). Bring oil back to 350º before adding last batch.

9. Place chicken on wire rack and season with salt immediately. Plate waffles with a pat of butter and top with 2 to 3 pieces of fried chicken. Serve with maple syrup on the side for drizzling.

Favorite Television Productions Set in the 1900s and 1910s

 

Below is a list of my favorite television productions (so far) that are set in the 1900s and the 1910s:



FAVORITE TELEVISION PRODUCTIONS SET IN THE 1900s AND 1910s



1. "Howards End" (2017) - Hayley Atwell and Matthew McFadyen starred in this superb and underrated adaptation of E.M. Forster's 1910 novel about class conflict in Edwardian Britain. Written by Kenneth Lonergan and directed by Hettie MacDonald, the miniseries co-starred Philippa Coulthard and Joseph Quinn.





2. "Ellis Island" (1984) - Jerry London directed this excellent adaptation of Fred Mustard Stewart's 1983 novel about the lives of four immigrants in New York City between 1907 and 1917. The three-part miniseries starred Peter Reigert, Gregory Martin, Faye Dunaway and Richard Burton.





3. "The Good Soldier" (1981) - Robin Ellis, Susan Fleetwood, Jeremy Brett and Vickery Turner starred in this excellent adaptation of Ford Madox Ford's 1915 novel about the lives of two couples at a German spa and resort. Kevin Billington directed.





4. "An Inspector Calls" (2015) - David Thewlis starred in this first-rate adaptation of J.B. Priestley's 1945 stage play about a police inspector's investigation of a wealthy family's connection to a working-class who had committed suicide. Aisling Walsh directed.





5. "The Irish R.M." (1983-1985) - Peter Bowles and Doran Godwin starred in this very entertaining adaptation of E. Somerville and M. Ross' series of novels about the experiences of a former British Army officer who becomes a registered magistrate in turn-of-the-century western Ireland.





6. "The Flame Trees of Thika" (1981) - Roy Ward Baker directed this interesting adaptation of Elspeth Huxley's 1959 memoirs about British settlers in 1913-14 Kenya. The miniseries starred Hayley Mills, Holly Aird and David Robb.





7. "The Young Indiana Jones Chronicles" (1992-1993) - George Lucas created this television series about the childhood and adolescent experiences of Dr. Henry "Indiana" Jones. Sean Patrick Flanery and Corey Carrier starred as the future archaeologist during two periods in his life.





8. "Berkeley Square" (1998) - Suzanne van de Velde created this limited series about the lives of three young women employed as nannies for wealthy families living on exclusive Berkeley Square. Clare Wilkie, Victoria Smurfit and Tabitha Wady starred.





9. "Titanic" (1996) - Robert Lieberman directed this two-part miniseries about the experiences of several characters during the doomed maiden voyage of the R.M.S. Titanic. Peter Gallagher, Catherine Zeta-Jones and George C. Scott starred.





10. "S.O.S. Titanic"(1979) - William Hale directed this television movies about the sinking of the R.M.S. Titanic from the perspective of three distinct groups of passengers in First, Second, and Third Class. David Janssen, Cloris Leachman, Susan Saint James and David Warner starred.





Honorable Mentioned - "Parade's End" (2012) - Tom Stoppard wrote this adaptation of Ford Madox Ford's tetralogy of his 1924-1928 novels about the experiences of three people during the late Edwardian Age and World War I. Benedict Cumberbatch, Rebecca Hall and Adelaide Clemens starred in this five-part miniseries.

"Clams Casino"

 

Below is an article about a dish known as Clams Casino:


"CLAMS CASINO"

I have been familiar with a good number of appetizers in my time. But for the likes of me, I have never heard of one known as Clams Casino. What attracted my attention to this particular dish? To be honest, I was reading a chapter in a cookbook about American appetizers, when a passage about Clams Casino caught my eye.

Clams Casino, as I had earlier pointed out, is an appetizer that originated in one of the New England states. One serving basically consists of a littleneck or cherrystone clam cooked with breadcrumbs, bacon, green peppers, butter and garlic. Worcestershire sauce, salt, pepper, white wine, lemon juice, shallots or onion are also used to season each clam. Tabasco sauce is sometimes added. And parsley is sometimes used as a garnish.

The clams, bacon, and other ingredients are cooked in various ways depending on the recipe. The cooked clams and bacon are placed on the half shells of clams. Then the breadcrumbs are sprinkled on top before the clams are either baked or broiled to a golden brown. There are some variations to Clams Casino. As earlier pointed out, the clams are either baked or broiled. But the constant ingredient to the dish is bacon, which is regarded as a key factor to its success. Some chefs recommend using smoked bacon for its salty flavor. While others simply advocate using bacon that is not smoked.

The origin of Clams Casino seemed to be shrouded in legend. Many believe the dish was created in 1917, in the Little Casino in Narragansett, Rhode Island. A New York socialite named Mrs. Paran Stevens wanted something for her guests at Little Casino. According to Good Housekeeping Great American Classics, Little Casino's maître d'hôtel, Julius Keller, was the one responsible for creating the dish on Mrs. Stevens' behalf. The latter named the dish after the hotel and word of the dish, along with its popularity, eventually spread across the United States. New Orleans residents substituted the clams with oysters, since the latter was prevalent in Southern Louisiana.

Clams casino remains a very popular dish in Rhode Island and appears on the menus of many restaurants throughout the state. In his 2003 cookbook, "American Dish: 100 Recipes from Ten Delicious Decades", author Merrill Shindler wrote that if a restaurant wanted to become note during the early 20th century, it would provide a dish that involved baking shellfish. This is why dishes like Clams Casino and Oysters Rockefeller became among the survivors of the shellfish fad of that period. The dish has become very popular with Italian-Americans and is permanently featured on the menus of nearly every trattoria in Manhatttan's Little Italy. In fact, Clams Casino is often served at Italian festivals and during the holidays in the country.

Here is a recipe for Clams Casino from the AllRecipes.com website:


Ingredients

24 large clams
2 tablespoons olive oil
1 tablespoon butter
1/2 cup minced onion
Large White Onion
1/4 cup chopped green bell pepper
2 minced garlic cloves
1 cup dried bread crumbs
4 slices bacon
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
1/4 teaspoon paprika
2 tablespoons olive oil


Preparation

*In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.

*Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.

*Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.

*In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well.

*Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.

*Bake at 450 degrees F (230 degrees C) for 7 minutes.

*Serve.

"MURDER IN MESOPOTAMIA" (2001) Review

"MURDER IN MESOPOTAMIA" (2001) Review

One can categorize the "AGATHA CHRISTIE'S POIROT" television movies into two categories. The ones made between 1989 and 2001, featured the supporting characters Captain Arthur Hasting, Miss Lemon (Hercule Poirot), and Chief Inspector Japp. The ones made post-2001 sporadically featured the mystery writer, Adriande Oliver. The very last television movie that featured Poirot's close friend, Hastings, turned out to be 2001's "MURDER IN MESOPOTAMIA".

Based upon Agatha Christie's 1936 novel, "MURDER IN MESOPOTAMIA" told of Hercule Poirot's investigation into the murder of Louise Leidner, the wife of an American archeologist named Dr. Leidner. The story began with Poirot's arrival in Iraq, who is there to not only visit his friend Captain Arthur Hastings, but also meet with a Russian countess of a past acquaintance. Hastings, who is having marital problems, is there to visit his nephew Bill Coleman, one of Dr. Leidner's assistants. Upon his arrival at the dig, Poirot notices the tension between Mrs. Leidner and the other members of her husband's dig - especially with Richard Carey and Anne Johnson, Dr. Leidner's longtime colleagues.

Both Poirot and Hastings learn about the series of sightings that have frightening Mrs. Leidner. The latter eventually reveals that she was previously married to a young U.S. State Department diplomat during World War I named Frederick Bosner, who turned out to be a spy for the Germans. Mrs. Leidner had betrayed Bosner to the American government before he was arrested and sentenced to die. But Bosner managed to escape, while he was being transported to prison. Unfortunately, a train accident killed him. Fifteen years passed before Louise eventually married Dr. Leidner. Not long after Poirot learned about the lady's past, someone killed her with a deadly blow to her head with a blunt instrument.

Many Christie fans claim that the 1989-2001 movies were superior to the later ones, because these movies were faithful to the novels. I have seen nearly every "POIROT" television movie in existence. Trust me, only a small handful of the 1989-2001 movies were faithful. And "MURDER IN MESOPOTAMIA" was not one of them. First of all, Arthur Hastings was not in the 1936 novel. Which meant that Bill Coleman was not Hasting's nephew. Poirot's assistant in Christie's novel was Louise Leidner's personal nurse, Amy Leatheran. In the 2001 movie, she was among the main suspects. There were other changes. Dr. Leidner's nationality changed from Swedish to American. Several characters from the novel were eliminated.

I only had a few quibbles about "MURDER IN MESOPOTAMIA". One, I found Clive Exton's addition of Captain Hastings unnecessary. I realize that the movie aired during the last season that featured Hastings, Chief Inspector Japp and Miss Lemon. But what was the point in including Hastings to the story? His presence merely served as a last touch of nostalgia for many fans of the series and as an impediment to the Amy Leatheran character, whose presence was reduced from Poirot's assistant to minor supporting character. Two, I wish that the movie's running time had been longer. The story featured too many supporting characters and one too many subplots. A running time of And if I must be brutally honest, the solution to Louise Leidner's murder struck me as inconceivable. One has to blame Agatha Christie for this flaw, instead of screenwriter Clive Exton. I could explain how implausible the murderer's identity was, but to do so would give away the mystery.

But I still enjoyed "MURDER IN MESOPOTAMIA". Clive Exton did the best he could with a story slightly marred by First of all, I was impressed by the production's use of Tunisia as a stand-in for 1933-36 Iraq. Rob Hinds and his team did an excellent job in re-creating both the setting and era for the movie. They were ably assisted by Kevin Rowley's photography, Chris Wimble's editing and the art direction team - Paul Booth, Nigel Evans and Henry Jaworski. I was especially impressed by Charlotte Holdich's costume designs that perfectly recaptured both the 1930s decade and the movie's setting in the Middle East.

David Suchet gave his usual top-notch performance as Hercule Poirot. I am also happy to include that he managed to avoid some of his occasional flashes of hammy acting during Poirot's revelation scene. Hugh Fraser gave his last on-screen performance as Arthur Hastings (so far). And although I was not thrilled by the addition of the Hastings character in the movie, I cannot deny that Fraser was first rate. Five other performances really impressed me. Ron Berglas was perfectly subtle as the quiet and scholarly Dr. Leidner, who also happened to be in love with his wife. Barbara Barnes wisely kept control of her portrayal of Louise Leidner, a character that could have easily veered into caricature in the hands of a less able actress. I also enjoyed Dinah Stabb's intelligent portrayal of Anne Johnson, one of Dr. Leidner's colleagues who happened to be in love with him. Christopher Bowen did an excellent job of keeping audiences in the dark regarding his character's (Richard Mason) true feelings for Mrs. Leidner. And Georgina Sowerby injected as much energy as possible into the role of Amy Leatharan, a character reduced by Exton's screenplay.

"MURDER IN MESOPOTAMIA" was marred by a running time I found too short and an implausible solution to its murder mystery. But it possessed enough virtues, including an excellent performance by a cast led by David Suchet, an interesting story and a first-rate production team; for me to consider it a very entertaining movie and one I would not hesitate to watch over again.

Chicken à la King

Below is an article about the dish called Chicken à la King: 


CHICKEN A LA KING

Have you ever come across one of those dishes in which there are so many origin tales about it that it keeps your head spinning? For me, one of those dishes is Chicken à la King. And what I find so amazing about this it that the dish has always strikes me as so simple, it would never occurred to me that it had such a complicated origin.

Chicken à la King is a very simple dish to prepare. It basically consists of diced chicken in a cream sauce. The dish is prepared with sherry, mushrooms, and vegetables. And it is usually served over rice, pasta, or some kind of bread . . . like toast. It has become very popular with some to serve it over biscuits. The reason behind the complication over the dish's origin is that several people have claim responsibility for creating Chicken à la King and no one has been able to confirm which origin tale is true. Here are some of the claims for the dish's origin:

*Charles Ranhofer, chef of Manhattan's Delmonico's restaurant had created the dish sometime during the 1880s. According to this claim, Ranhofer created the dish for American race horse breeder/trainer, Foxhall P. Keene, and the dish was originally called Chicken à la Keene.

*According to another claim, someone cook at Claridge's Hotel created the dish in 1881 and named it after Keene's father, American stockbroker James P. Keene.

*George Greenwald of the Brighton Beach Hotel in Brighton Beach had created the dish in 1898 and named it after hotel patron E. Clarke King II and his wife.

*William "Bill" King , a cook at the Bellevue Hotel in Philadelphia, had created the dish sometime during the 1890s. When King died in 1915, several newspapers gave him credit for the dish. Most people believe this is the most plausible origin of the dish.

Although the recipe for the dish was included in cookbooks throughout the first two decades of the 20th century, like 1906's "The Fanny Farmer Cookbook", Chicken à la King really became popular during the middle to late 20th century. Regardless of who was truly responsible for the creation of Chicken à la King, below is a recipe for it from the Betty Crocker website:


Chicken à la King

Ingredients
1/2 cup butter or margarine
1 small green bell pepper, chopped (1/2 cup)
3 ounces fresh mushrooms, sliced (3 ounces)
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk 
1 1/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 cups cut-up cooked chicken or turkey
1 jar (2 ounces) diced pimientos, drained


Preparation
1. Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in 
butter, stirring occasionally, until bell pepper is crisp-tender.
2. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; 
remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and 
stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.


Note: You can serve Chicken à la King over rice, any other kind of past, toast or even biscuits. The choice is yours.

Muffuletta Sandwich

Below is an article about the sandwich known as Muffuletta: 



MUFFULETTA SANDWICH

The name Muffuletta is known for two things - the bread and the sandwich. The bread, originally known as "Muffoletta", is used for the famous sandwich of the same name. As for the sandwich, it was created by an Italian immigrant - Sicilian actually - named Salvatore Lupo. The latter owned a story called Central Grocery Company on Decatur Street in New Orleans, Louisiana. The bread had been made and eaten by Sicilians for centuries. 

Sometime during the early years of the 20th century, Lupo made an agreement with a local baker, another Sicilian immigrant, to supply Muffoletta bread to his store. Lupo then re-sold the bread to his customers. With that agreement, the unknown Sicilian baker became a wholesaler, and the workers no longer bought their bread from him, but from Lupo's Central Grocery. There, workers not only bought the Muffoletta bread, but also their lunch ingredients - bread, meats, cheese and salad. In 1906, Lupo Salvatore decided to combine these ingredients into a sandwich. He decided to use the Muffoletta bread, because of its ability to hold the filling without leaking. To make each sandwich; Lupo filled a Muffoletta loaf with olive salad, meats and cheeses; wrapped the sandwich in paper; and sold it as a Muffoletta sandwich. However, Lupo misspelled the name as "Muffuletta". As a grocer and not a baker, Lupo was not familiar with the spellings of the many Sicilian breads.

As I had just pointed out, the traditional Muffuletta sandwich begins with the Muffoletta or Muffuletta loaf - a large, round, and flattened bread that is similar to the Focaccia bread, but is lighter, crispy on the outside and soft inside. The loaf is split horizontally and covered with layers of salami, ham, Mortadella, Swiss cheese, Provolone cheese, and olive salad. The olive salad consists of green and kalamata olives diced with the celery, cauliflower and carrot mixed in a jar of giardiniera, seasoned with oregano and garlic, covered in olive oil, and allowed to combine for at least 24 hours. In Greater New Orleans a seafood sandwich is made with muffuletta bread and fried seafood, often including oysters, shrimp, catfish and occasionally softshell crab. However, the Seafood Muffuletta sandwich omits the olive salad in favor of the traditional dressings of a seafood Po'Boy sandwich, such as melted butter and pickle slices, or mayonnaise and lettuce.

Since many of Lupo's customers regarded the Mufuletta sandwich as easier to carry, than the ingredients for it, it became an immediate success. The success of Lupo's Muffuletta sandwich led other local grocery stores, including the nearby Progress Grocery, to construct and sell their own versions of the Muffuletta sandwich. 

Below is a recipe for a traditional Muffuletta Sandwich from the LauraFuentes.com website:


Muffuletta Sandwich

Ingredients

1 10" round loaf Italian bread with Sesame (or a soft round Italian bread)
1 cup Olive Salad
1/4 lb Genoa Salami
1/4 lb Capicola or deli ham
1/4 lb Mortadella 
1/8 lb Sliced Mozzarella (3-4 thin slices)
1/8 lb Provolone (3-4 thin slices)


Preparation

1. Cut the bread in half length wise.
2. Brush both sides with the oil from your Olive Salad or really good extra 
virgin olive oil, go a little heavier on the bottom.
3. Begin layering your ham, mortadella and salami on the bottom half of the 
bread. Top with your cheeses.
4. Next, add the olive salad from the center out. Put the lid on and press it 
down without smashing the bread.
5. Optional: toast/warm up in you oven for a few minutes.
6. Quarter it. You’ve just created pure heaven!

Denver (Western) Sandwich

Below is an article about the dish known as the Denver or Western Sandwich: 


DENVER (WESTERN) SANDWICH

Despite my knowledge of many sandwiches - especially those popular in the United States - I have never come across any mention of the one known as the Denver Sandwich . . . or otherwise known as the Western Sandwich. I take that back. I have come one mention of the sandwich. It was mentioned in an article on another recipe known as the St. Paul Sandwich. The latter has been mistaken for the Denver Sandwich on several occasions.

The reason why the Denver Sandwich and the St. Paul Sandwich are constantly confused with one another is that the basis for both sandwiches start with eggs in omelette form. The Denver Sandwich not only consists of a traditional omelette, but also ham, onion, green pepper, and scrambled eggs between two pieces of bread or toasts.

There are several versions of how the Denver Sandwich was created. A pair of food writers named James Beard and Evan Jones believed that the Denver Sandwich was actually created by "the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries" and was probably derived from egg foo young (used in the St. Paul Sandwich). Denver citizens such as restaurateur Albert A. McVittie and M. D. Looney have claimed to have created the sandwich in 1907. Someone claimed that the sandwich was invented at Denver’s Tabor Hotel. but mentions of it in newspapers predate all these claimants. A San Antonio newspaper first called the dish, Manhattan Sandwich, which consisted of a fried egg instead of scrambled eggs, in 1908. Chances are Beard and Jones were correct, because mention of the sandwich in newspapers predated 1907.

Below is a recipe for the Denver Sandwich from the Food.com website:


Denver Sandwich


Ingredients

6 eggs
1⁄4 cup milk
1 tablespoon margarine, melted
1⁄2 cup ham, cubed
2 green onions, minced
2 tablespoons margarine
4 pieces bread


Preparation

With a whisk, beat the eggs, milk and melted margarine.

Add the ham and green onions, stirring until blended.

In a heavy frying pan, melt the 2 tablespoons of margarine.

Pour the egg mixture into the pan, continuously stirring while pouring.

Cover the egg mixture and cook over med-high heat, for about 3-5 minutes. then remove the cover.

Run a spatula around the edges of the pan to loosen the eggs.

If there is still a lot of uncooked egg on top, poke through, allowing the egg to run to the bottom of the pan.

When semi-set, cut the egg into quarters and flip each piece over.

Continue cooking until set.

If desired, top with cheese slices.

Remove from heat, cover.

Toast the bread, butter and make 2 hearty sandwiches.

Serve with soup or fries for a lunch or supper meal.